Category: SAUCES, SEASONINGS, DRESSINGS, DIPS, RELISHES, GRAVIES & RUBS

PAN SEARED CHICKEN with CHILE LIME GRAVY & THREE CHEESE BLOOMING POTATO

I’ve been binge watching Junk Food Flip and The Great British Baking Show lately at night trying to play catch up and clean out the DVR list.  I was so happy when Nadiya won The Great British Baking Show this year!  She was so cute and sweet and won so many of the technical challenges and star baker that it was only fitting.  I really liked Flora too, but in the end she just tried too hard to do too much when she should have been focusing more on the specific challenges.

It was an episode of Junk Food Flip that inspired this dish for us.  Bobby Deen was making a piece of fried chicken for a sandwich and to lessen the fat and carbohydrates he used a rice flour and then only the egg whites whisked with hot sauce. It looked and sounded so good that I just had to try something similar.

I was also seeing these blooming potatoes all over Facebook and wondered what they were all about so had to give it a try too – only seemed reasonable with an experimental meal. I used 1 really LARGE potato for the both of us and then split in half after the baking.

PAN SEARED CHICKEN with CHILE LIME GRAVY 
          & THREE CHEESE BLOOMING POTATO & SWEET and SOUR TOMATOES

4 chicken steaks (think cut breasts)
1/3 cup rice flour
2 tablespoons coconut flour
2 egg whites
2 tablespoons Frank’s Chile Lime Hot Sauce
fresh ground Salt & Pepper, to taste
1-3 tablespoons butter**

  • Whisk together the flours in a shallow dish for dredging.
  • Whisk egg whites and Frank’s Chile Lime Hot Sauce in another shallow dish.
  • Heat pan with butter or oil over medium high.
  • Pat dry chicken breasts.
  • Generously salt and pepper each breast.
  • Dredge each breast in flour mixture, then egg mixture and then flour mixture again shaking off the excess.
  • Place chicken in heated pan searing the first side for about 5 minutes.
  • Turn chicken and sear other side until cooked through.

CHILE LIME GRAVY
3 tablespoons butter
3 tablespoons rice flour
1 small can green chile sauce
1/2 cup chicken broth
2 tablespoons heavy cream

  • Melt butter over medium high heat.
  • Whisk in rice flour until smooth and golden.
  • Add chicken broth and green chile sauce alternately, whisking until well blended.
  • Bring to a SLOW boil, backing off to a simmer as soon as it begins to boil.
  • Add heavy cream whisking until well blended and smooth.

BLOOMING POTATO adapted from The Gunny Sack
1 potato per person
avocado oil
butter
salt and pepper
grated medium cheddar
grated Parmesan
grated smoke Gruyere

  • Preheat oven to 425°.
  • Cut the top off of the potatoes.
  • Use a small, thin, flexible knife to cut rings around the inside of the potato.
  • Flip the potato over and make cuts all the way around the potato, leaving a small space at the top uncut. I also put my thumb on the top of the potato and made the cuts around it leaving a small strip of uncut skin. These cuts go all the way through to the center of the potato.
  • Carefully flip the potato back over and place in baking dish.
  • Brush the whole potato with avocado oil and sprinkle with sea salt.
  • Bake for 30 minutes of baking. 
  • Pour melted butter into potatoes and brush all around the top.
  • Sprinkle with more sea salt. Return to the oven for an additional 30 minutes. 
  • Add cheeses and return them to the oven and bake for an additional 5 minutes to melt and toast the cheese.

SWEET & SOUR TOMATOES
1 box cherry tomatoes, halved or cut into thirds if they are large
fresh ground salt & pepper, taste
1 tablespoon sugar
splash avocado oil
1 tablespoon STAR golden balsamic vinegar

  • Toss tomatoes with all the ingredients.
  • Chill.
  • Enjoy.

NOTE: **I use a copper non-stick pan and don’t need much oil at all so adjust for your cooking pan.

SOLE MENUIERE with BALSAMIC BROWN BUTTER LEMON SAUCE

We have been eating more fish and green veggies lately. When I went to Costco yesterday they had some GORGEOUS fresh caught Dover sole that was calling my name.  So I found this recipe over at food network and dinner was perfect. I made only a few changes for our liking and what I had on hand.

The term meunière refers to both a sauce and a method of preparation, primarily for fish. The term meunière itself means “miller’s wife”. So to cook something à la meunière is to cook it by first dredging it in flour. A meunière sauce is a simple rustic preparation of brown butter, chopped parsley, and lemon.

SOLE MENUIERE 
       with BALSAMIC BROWN BUTTER LEMON SAUCE

Total Time: 40 min     Prep: 10 min     Cook: 10 min
Yield: 4 servings

4 (6-ounce) sole fillets, skin removed
2 cups milk
Salt and freshly ground black pepper
2 tablespoons AVOCADO oil
1 cup flour
Salt, pepper
4 tablespoons finely chopped parsley
6 tablespoons butter
Juice of 1 lemon
2 tablespoons balsamic vinegar, or to taste
Lemon slices, for garnish

  • Soak fillets in milk for 20 minutes. Remove from milk and pat dry.
  • Generously season fillets with salt and pepper.
  • Heat the avocado oil over a medium high heat.
  • Put flour into a shallow dish and season with salt and pepper. Dredge fillets in flour, shaking off any excess flour. Dip the fillets back into the milk and then again into the flour. 
  • Place fillets in saute pans and cook over medium heat for 2 to 3 minutes per side, until golden brown and crispy. 
  • Transfer fillets from pans to a platter, sprinkle with parsley.
  • Wipe the skillet clean and add the butter. 
  • Heat until the butter begins to brown. Add lemon juice and cook a few minutes.
  • Remove from heat and stir in balsamic vinegar. 
  • Pour sauce over fish and serve. 
  • Garnish with lemon slices.

SEASONINGS & RUBS – FLAVOR FOR ALL!

So, my brother asked me for a recipe this morning that made me think it’s time to revisit dome of these easy ways to flavor your meals.

It’s BBQ time, so it’s rub time.

 

What is the best rub? It’s the rub you like best. Rubs are all about personal choice and the flavors you love the most. More often than not the rub you like best is the one you make yourself. So where do you start? Remember that a rub is not only a mixture of spices and herbs, it is a mixture of flavors. A good rub will have a balanced flavor that adds to meats, but doesn’t over power them. Generally a dry rub start out with a just a few basic ingredients.

How much to make? First of all you want to decide how much to make. I like to make just a few portions at a time so they don’t lose their flavor while they are stored. I save old spice bottles to hold my rub and put a label on the side with the recipe. I also record the date I made it. This way I know exactly what I am using and how long it’s been sitting around.

The Basics: You want to start your rub with the basic flavors: salt, sweet, sour, and bitter. To start with salt and sweet, literally start with sugar and salt. If you choose plain salt and plain sugar you will get a very basic base with which to start. The choice is yours though. Many people like to use brown sugar or if you are making a wet rub then you can use honey, maple syrup or molasses. These add a different flavor to your rub that can really enhance the taste. As for salt, I like sea salt or kosher salt. You can also use flavored salts like garlic, onion, celery or seasoning salts. By simply combining something like brown sugar and garlic salt will give you a pretty decent rub. Start out with equal portions of each and you are ready to build your rub.

Flavor Builders: The brown sugar and garlic salt make a great basic rub. From here you build on the flavor and the color that will make the rub something that adds to the meat you use it on. As an example for proportions you are using one cup each of sugar and salt. Now add 1/2 cup of paprika. Paprika is great for color but also for its mild flavor.

Mild or Hot? From here you can start building on the flavor of the rub you want to make. If you want a rub with some heat you need to think about adding pepper. Depending on of the pepper you add you can go with anything from a teaspoon or two. to a 1/2 cup 1 teaspoon adds a touch of heat whereas 1 tablespoon lights your fire. You can also choose a variety of chili powders, crushed red pepper flakes or any other dried and ground pepper.

Seasoning? To finish off your rub try adding some herbs. I find it better to be conservative with the herbs. Also start with small batches until you find a flavor you’re truly in love with.

Try your rubs out on different meats to see what you like and what you don’t.

So I thought I would share a few of my favorite rubs with you. I apply rubs evenly and firmly. I also use a mortar and pestle to grind them even finer.

Most recipes say to refrigerate for 30-90 minutes, but I like to refrigerate at least overnight before cooking, usually 24-48 hours. I’ve found this makes a melt in your mouth steak or a flavor all the way through piece  piece of meat or chicken.

PORK RIB RUB
1/2 cup light brown sugar
1/4 cup Hungarian paprika
1 tablespoon black pepper
1 tablespoon sea salt
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon cayenne pepper

BRISKET/ROAST RUB
1/2 cup paprika
1/3 cup brown sugar
1 teaspoon sea salt
3 tablespoons garlic powder
3 tablespoons onion powder
2 tablespoons oregano

  • Combine all ingredients and mix well.

STEAK RUB
1/2 cup paprika
3 tablespoons cayenne pepper
5 tablespoons freshly ground black pepper
6 tablespoons garlic powder
3 tablespoons onion powder
6 tablespoons sea salt
2 1/2 tablespoons dried oregano
2 1/2 tablespoons dried thyme

  • Combine all ingredients and mix well.

CHICKEN RUB
1 teaspoon ground black pepper
1 tablespoon ground white pepper
1 tablespoon fine sugar
1 tablespoon brown sugar
2 teaspoon cayenne pepper
1 tablespoon ground cumin
1 tablespoon garlic powder
1 tablespoon ground oregano
4 tablespoon sweet paprika
1 tablespoon celery salt
1 tablespoon sea salt

COWBOY STEAK RUB
6 tablespoons sea salt
2 tablespoons Worcestershire black pepper
4 tablespoons ground coffee
1/4 cup light brown sugar
6 tablespoons garlic powder
3 tablespoons onion powder

  • Combine all ingredients and mix well.

GARLIC LOVER RUB
6 cloves minced garlic
1 tablespoon garlic powder
2 tablespoons sea salt
2 tablespoons basil

  • Combine all ingredients and mix well.

MEXICAN COBB WITH JALAPENO RANCH DRESSING revisited

I originally posted this recipe for the beach party at Seaside Simplicity.   It was perfect to accommodate Martha’s Jalapeno Poppers. But that was last year and this year I’ve updated it to include taco meat, black beans and marinated tomatoes. The dressing remains the key element of this salad.

 

MEXICAN COBB SALAD
Bed of Lettuce
Grilled chicken breast, chilled and chopped
1 roma tomato, chopped
1 avocado chopped
1/8 cup chopped green chiles
1/4 cup grated jack cheese
1/4 cup grated cheddar cheese
Juice of 1 lime

JALAPENO RANCH DRESSING

2 cups buttermilk
2 cups mayonnaise
1 tablespoon onion powder
1 tablespoon crushed parsley flakes
2 tablespoons Penzey’s California crushed jalapenos
1 tablespoon garlic powder
1/2 teaspoon salt
1/2 teaspoon celery salt
1/4 teaspoon white pepper

  • Whisk all together and chill overnight before serving

PAPRIKA CHICKEN and the RUB RUB RUB!

There are so many foods to work with, but honestly most of us use the same basic meats, beef, chicken pork or fish.  One of the best ways to spice it up a bit is to use spice rubs.  Most rubs use simple ingredients, but finding your favorite flavor combination can make the difference between eating the same old thing or trying a BOLD new flavor.  Sometimes the rub seasoning mixes can be added to your wet mixtures instead of directly being rubbed on the meats and have just as great a flavor enhancement.

PAPRIKA CHICKEN
1/4 cup tomato paste
1 tablespoon + 1 tablespoon Penzey’s Sweet Smoked Paprika
1 teaspoon oregano
2 cups buttermilk
2/3 cup cornstarch
1 1/4 cup self rising flour
Fresh ground salt and black pepper, to taste
Avocado oil & Crisco

  • Sift together flour, cornstarch, salt, pepper and 1 tablespoon paprika, set aside. 
  • Whisk together buttermilk, tomato paste, 1 tablespoon paprika, oregano, salt and pepper.
  • Dredge chicken pieces in four, making sure to coat ALL edges and folds. Save remaining flour mixture for use later.
  • Submerge chicken pieces in buttermilk mixture and chill 3-4 hours.
  • Heat a combination of avocado oil and Crisco over medium high heat.
  • Place remaining flour in a shallow dish.
  • Remove each chicken piece from the buttermilk shaking off excess.
  • Dredge each piece in flour mixture.
  • Fry until golden, turning only once about 15-20 minutes.
  • Using a wire rack place chicken pieces to drain.

Rubs will store, but I prefer to make them fresh for each recipe. 

Here are a few of my other favorite flavor combinations for rubs:

CHILE COFFEE – great for beef
1 teaspoon espresso powder
2 tablespoon ancho-chile powder
1/4 cup packed dark brown sugar
1/2 teaspoon fine sea salt 
1/2 teaspoon fresh ground black pepper
pinch of cinnamon
pinch nutmeg

  • Mix together and store at room temperature.

SESAME SPICE – great for chicken
1/4 cup sweet paprika
1 1/2 teaspoons cumin
2 teaspoon sesame seeds
1/2 teaspoon fresh ground Himalayan Pink salt
1/2 teaspoon fresh ground black pepper
pinch sugar

  •  Mix together and store at room temperature.

ORANGE CORIANDER – great for fish
2 tablespoons finely grated lemon zest
2 teaspoons finely grated orange zest
2 teaspoons finely ground coriander
1/2 teaspoon fresh ground Himalayan Pink salt 
1 teaspoon fresh ground black pepper

  •  Mix together and store at room temperature.

Here are a few other flavor combinations that are great for fried chicken:

SPICED MUSTARD
1 tablespoon ground mustard
4 teaspoons OLD BAY seasoning
flour
buttermilk
2-3 teaspoon Frank’s hot sauce

  • Add dry seasoning to dredge mixture.
  • Add hot sauce to buttermilk.
  • Coat chicken pieces with buttermilk mixture for several hours.
  • Drain chicken pieces, dredge through flour mixture and fry as normal.

LEMON PEPPER
1 teaspoon fresh ground black pepper
Fresh ground Himalayan pink salt
Zest from 1 lemon
4 cloves garlic, minced
Juice from 1 lemon
flour
buttermilk

  • Add dry seasoning to dredge mixture.
  • Add garlic, zest and lemon juice to buttermilk.
  • Coat chicken pieces with buttermilk mixture for several hours.
  • Drain chicken pieces, dredge through flour mixture and fry as normal.

    BBQ CARROTS
    1 bag baby carrots
    2/3 cup favorite BBQ sauce
    1/4 cup honey

    • Steam or boil carrots until tender.
    • Whisk together the honey and BBQ sauce.
    • Heat sauce mixture for 30-45 seconds on high in the microwave.
    • Toss together and serve.

      PICKLE BRINED FRIED CHICKEN with BUTTERMILK CREAM GRAVY

      PICKLE BRINE FRIED CHICKEN 
      1 jar Zucchini relish
      8 skinless, boneless chicken breasts
      2 cups buttermilk
      Flour for dredging
      salt and pepper to taste
      coconut oil for frying
      garnish

      • Poke each piece of chicken with a fork.
      • Add chicken and zucchini relish to a large ziploc bag.
      • Chill 3 hours.
      • Remove chicken from brine, scraping off chunks of relish. Chill until ready to fry.
      • Heat oil in large skillet.
      • Dredge chicken pieces through the buttermilk and then the flour, patting the flour into all the crevices.
      • Add chicken to oil cooking until golden on both sides.
      • Serve with mashed potatoes and buttermilk cream gravy.

      ***Original recipe called for:
      1 tablespoon toasted yellow mustard seeds
      1 tablespoon toasted brown mustard seeds
      1 1/2 tablespoons toasted coriander seeds
      1 cup apple cider vinegar
      2/3 cup kosher salt
      1/3 cup sugar
      1/ cup chopped fresh dill

      BUTTERMILK CREAM GRAVY
      4 tablespoons butter
      1/4 cup Wondra flour
      1 container KNORR chicken gel bouillon
      1 cup water
      1 cup buttermilk
      Fresh ground salt and black pepper, to taste

      • Whisk together the bouillon gel and water until smooth.
      • Add buttermilk until well blended. Set Aside.
      • Melt butter in saucepan over medium heat.
      • Add flour, whisking until golden and smooth.
      • Gradually add buttermilk mixture and bring to a SLOW boil.
      • Reduce heat and simmer until thickening begins.
      • Salt and pepper to desired taste.

      ZUCCHINI RELISH
      5 cups shredded zucchini
      1 cup chopped Vidalia onion
      1 cup red pepper
      1 cup green pepper
      2 1/2 tablespoons salt
      2 cups water
      1 tablespoon celery seed
      2 1/2  teaspoons turmeric
      2 1/2 teaspoons nutmeg
      1 1/4 cup white or apple cider vinegar

      • Whisk together the spices and sugar. Set aside.
      • Toss together zucchini, onion, red and green peppers.
      • Sprinkle with salt and toss again.
      • Pour 2 cups water over top.
      • Soak over night.

      • Drain and rinse WELL! (I use a cheesecloth to gently wring out remaining water from the veggies.
      • Add veggies to a large pot.
      • Add spice mixture and vinegar, stirring to coat.
      • Bring to a boil, then simmer for 25-30 minutes until veggies are soft.
      • Pour into hot sterilized jars and water bath 10 minutes.

      Chicken Gumbo & Sweet Chile Buttermilk Herb Dressing

      This recipe originally called for okra.  Not even this southern girl likes okra and the best substitution for okra is eggplant, but hubs can’t stand that so I substitute the split peas.

      CHICKEN GUMBO
      *1 1/4 pound boneless, skinless chicken pieces
      1 tablespoon avocado oil
      1 large Vidalia onion, chopped
      1 large shallot, chopped
      5 ribs celery, sliced
      4 cloves garlic, minced
      1 KNORR chicken gel bouillon
      1 teaspoon dried thyme
      1 cup dried split peas
      1 can petite diced tomatoes
      2 teaspoons file’ powder
      Fresh ground salt and black pepper, to taste
      2 cups water
      Brown rice

      • Oil sides of crock pot.
      • Place onions, shallots, tomatoes, garlic and celery on bottom of crock pot.
      • Top with split peas and then chicken.
      • Whisk together water, bouillon gel, thyme, salt, pepper and file’ powder.
      • Pour over Chicken.
      • Cover and cook 8-10 hours on low or 4-6 hours on high.
      • Serve over rice.

      *I add these frozen and they work great.

      SWEET CHILE BUTTERMILK HERB DRESSING
      1 cup buttermilk
      1/4 cup mayonnaise
      1/4 cup sour cream
      3 cloves garlic, minced
      1 small shallot, minced
      2 teaspoons freshly chopped chives
      1 tablespoon parsley paste
      1 tablespoon Frank’s Red Hot Sweet Chili Sauce
      Fresh ground salt and pepper, to taste

      • Using a quart  jar, add all ingredients and shake to mix well.
      • Chill several hours to blend flavors.
      • Shake well and toss with salad.

      PORK SCHNITZEL, PLUM SHALLOT CHUTNEY & GRANDMA DOLL POTATO SALAD

      PORK SCHNITZEL
      6-8 thin pork cutlets
      1 cup Panko crumbs
      1/2 cup Wondra flour
      Coarse sea salt to taste
      Fresh ground pepper to taste
      1 teaspoon cayenne pepper
      2 large eggs, beaten
      4 tablespoons butter

      • Stir together the flour salt, pepper and cayenne.
      • Melt butter in large skillet over medium high heat.
      • Dredge each cutlet through the egg and then the flour mixture before adding to the hot butter.
      • Brown to golden on each side.

      PLUM SHALLOT CHUTNEY
      1 jar Smuckers Red Plum Jam
      1 large shallot, sliced thin

      • In a small food processor add both the jam and shallot slices, processing until smooth AND chunky.

      GRANDMA DOLL’S POTATO SALAD
      3 pounds Yukon gold potatoes, baked and cooled
      4 hard boiled eggs, chopped
      1 small red onion, chopped
      2 large kosher dill pickles, chopped
      2 tablespoons dill relish
      Lots of mustard
      A little mayonnaise
      salt and pepper to taste

      • Grate potatoes in a large mixing bowl.
      • Add eggs, onion, pickles and relish, mixing to blend well.
      • Add mustard and mayonnaise to taste and desired consistency.
      • Add seasonings to taste.

      VANILLA LATTE MEATBALLS with COFFEE GRAVY

      Anyone can make a meatloaf or fried chicken.  When I search for recipes for recipe experiment night I look for the unusual. I found this recipe loose in my file. Heaven only knows where it came from.  It was a xerox of a xerox called Norwegian Meatballs. I changed it enough to utilize what I had on hand and we really liked it so I’ll make it the same way again, but I changed up the directions a bit.  I’ll give you the original ingredients in red with my changes in black.

      VANILLA LATTE MEATBALLS with COFFEE GRAVY
      1 1/2 cups ‘nilla wafer crumbs 1 1/2 cups bread crumbs
      1/2 cup heavy cream 1/2 cup half and half
      1/4 cup espresso 1/4 cup strong coffee

      2 eggs, lightly beaten
      1 medium onion, finely chopped (I used a small Vidalia)
      1/4 cup fresh chopped Italian leaf parsley
      1 teaspoon fresh ground Himalayan Pink salt 1 teaspoon salt
      1/2 teaspoon fresh ground pepper
      1 teaspoon fresh ground nutmeg
      1/4 cup organic butter
      3/4 pound ground chuck 1 pound ground beef
      3/4 pound ground country pork 1/2 pound ground turkey or ground pork

      • In a large mixing bowl combine ‘nilla wafers, heavy cream and espresso until evenly moist.
      • Add eggs, onion, parsley, nutmeg, salt and pepper, mixing again by hand until well blended.
      • Add meat and blend again until evenly mixed.
      • Cover and chill for several hours.
      • With gloves or moist hands form golf ball sized meatballs.
      • Chill again for 30 minutes or so.
      • In a large skillet melt 2 tablespoons of the butter over a medium-high heat.
      • Cook meatballs, turning as necessary until cooked through, about 10 minutes. As meatballs finish remove them with a slotted spoon to drain on paper towels as you cook the rest of the meatballs.  Add remaining butter as necessary until it is all in the skillet.

      1/4 cup flour
      1 KNORR beef gel bouillon 1 cup beef broth
      1 cup boiling water
      1 cup espresso 1 cup strong coffee
      1 teaspoon fresh ground nutmeg
      1/2 teaspoon  Himalayan Pink salt 1 teaspoon salt
      1/2 teaspoon fresh ground pepper

      • After meatballs are all cooked, whisk flour into skillet, scraping all the bits from the bottom.
      • Whisk together KNORR gel, coffee, water and seasoning.
      • When flour is golden and smooth, gradually add coffee mixture, whisking until smooth.
      • Cook over medium heat until thickened and bubbly.
      • Return meatballs to gravy, lower heat, and simmer a few minutes until meatballs are hated through.

      BEEF RAGOUT with SALAD & ONION BACON VINAIGRETTE

      The definition of Ragout is well seasoned meat and vegetables cooked in a thick sauce.  Translated it means YUMMY, flavorful and perfect for a cold winter’s night.

      BEEF RAGOUT with SALAD
      4 slices bacon, cooked and crumbled
      1 1/2 pounds quality stew meat cut into bite sized pieces
      4 tablespoons Classico Sun-dried tomato pesto
      1 large can pureed tomatoes
      1 cup baby carrots, halved
      1 medium Vidalia onion, chopped
      2 large stalks celery, chopped
      4 cloves garlic, minced
      1 can diced tomatoes, seasoned (I used basil, garlic & oregano)
      1/2 cup red wine
      1/2 teaspoon red pepper flakes
      1/2 teaspoon Pink Himalayan salt
      1/2 teaspoon fresh ground black pepper
      1 teaspoon dried oregano
      1 tablespoon fresh chopped basil

      • Coat crock pot with non stick cooking spray.
      • Stir together all the ingredients until well mixed.
      • Cover and cook on low 8-9 hours or 4-5 hours on low.
      • Serve over pasta.

      *Original recipe called for Pancetta, but I find it a bit too salty and expensive so just used quality bacon from my butcher.

      ONION BACON VINAIGRETTE
      4 slices bacon
      1 bunch green onions, sliced thin
      1/2 cup Tarragon vinegar
      3/4 cup cream sherry
      1/4 cup Avpcado oil
      2 teaspoons fresh thyme leaves
      salt and pepper to taste

      • Cook bacon until crisp.
      • Drain bacon on paper towels.
      • Add green onions to bacon grease and cook until tender.
      • Add vinegar, simmering 5 minutes.
      • Add cream sherry, simmering another 5 minutes.
      • Remove from heat and whisk in oil.
      • Fold in thyme leaves and bacon.
      • Season to taste with salt and pepper.
      • Serve warm.
      • Refrigerate leftovers.

      CHICKEN SANDWICH with BLACKBERRY RELISH

      I’ve been having very strange cravings for vinegar based food lately.  Today I decided to make a Blackberry Relish and stranger yet to put it on a fairly plain sandwich (Onion roll, rotisserie chicken pieces, mayo and provolone cheese).  Next time I’m thinking of chopping the chicken and mixing it with the relish and putting it on a nice fresh sourdough.

      BLACKBERRY RELISH
      2 cups blackberries*, chopped
      1/4 cup minced green onions
      4 cloves garlic, minced
      2 tablespoons chopped green chiles, drained well
      2 tablespoons balsamic vinegar

      •  Mix all together and chill.

      *frozen are okay to use, but if you use frozen thaw first draining off all moisture.

      MARINATED PRIME RIB & OVEN ROASTED ASPARAGUS with LEMON SAUCE

      This was our Christmas Eve meal with the Caramel Apple Cheesecake for dessert. We used to have larger Christmas eve family gatherings when I was young and those tended to be buffets.  Now that it is usually either just the 2 of us or a smaller gathering I make a more formal and traditional meal. 

      I used the scraps leftovers (not that there were many) to make the New Year’s Day Black Eyed Pea Chili.

      MARINATED and SEASONED PRIME RIB
      5 pound boneless beef rib roast
      3/4 cup Mad Housewife Merlot wine
      1 small Vidalia onion, sliced thin
      1/4 cup water
      1 tablespoon Worcestershire sauce
      Avocado oil
      *2 tablespoons  Savory Spice Shop Hidden Cove Lemon Garlic Blend
      *2 tablespoons  Penzey’s English Prime Rib Rub 
      *1 teaspoon  Penzey’s OR Savory Spice Shop’s Horseradish powder

      • Whisk together the wine, water and Worcestershire sauce.
      • Place roast in a large plastic bag that has been placed in a shallow baking dish.
      • Pour marinade over roast and seal bag.
      • Marinate 6-8 hours, turning bag occasionally.

       

      • Preheat oven to 325°.
      • Place sliced onions in bottom of roaster.
      • Drain roast and discard marinade.
      • Rub roast generously with the avocado oil. Let roast sit on drainboard a moment to allow excess oil to drain off.  At this point wash your hands to remove the excess oil also so the rub will go on better.
      • Stir together the Hidden Cove Lemon Garlic Blend, English Prime Rib Rub and the horseradish powder until well mixed.
      • Sprinkle rub mixture over roast until well coated all the way around.
      • Place roast, fat side up on onion slices.
      • Insert oven thermometer.
      • Roast until desired doneness (we like medium rare which was 135 degrees and about 2 1/4 hours), but no more!
      • Transfer roast to cutting board and immediately tent with foil for 20 minutes before carving. This is the resting phase and mandatory to the perfect prime rib. During this phase your roast will raise another 10 degrees. 

      *If you want a thicker rub add more spices making sure to keep these proportions.

      DO NOT SKIP THE RESTING PHASE!!

      OVEN ROASTED ASPARAGUS with LEMON SAUCE
      1 bunch asparagus
      Avocado oil
      sea salt
      fresh ground black pepper

      • Preheat oven to 425 degrees.
      • Snap off woody ends. 
      • Wash asparagus and drain well.
      • Pat dry and then drizzle with avocado oil, smoothing all along each stalk as you place asparagus in a single layer on a baking sheet.
      • Sprinkle with salt and pepper to taste.
      • Roast 10 minutes or until fork tender, but snappy and browning on the outside.

      Juice of 2 lemons
      1 tablespoon cornstarch
      1 tablespoon cool water
      2 teaspoons sugar
      2 LARGE egg yolks

      • In a small saucepan whisk together the water and cornstarch over a medium heat.
      • Bring to a slow boil, whisking constantly.
      • Add sugar and whisk until dissolved. Immediately remove from heat to cool!
      • Return the saucepan to the lowest setting.
      • Beat egg yolks and lemon juice until well blended.
      • Whisk egg yolks into cooled sauce and cook slowly to thicken.  TOO HIGH A HEAT WILL CURDLE YOUR SAUCE.
      • Season as necessary and pour over plated asparagus.