headers
Joe Stroud | 4 May 2010 12:41
Favicon

High end Jambalaya

High end Jambalaya

This is my newest concoction, combining
aspects of Italian rissoto and Cajun
jambalaya. The rissoto rice literally
makes its own thick sauce.

8 - 10 oz. chicken pieces, boneless preferred
4 oz. smoked pork sausage, cut into thick slices
2 Tbl butter or bacon grease
2 bay leaves
1 small onion, chopped finely
2/3 cup Arborio rice
2 - 3 cups chicken broth, heated
1 clove garlic, smashed and chopped
1/4 Tsp ground cayenne pepper
2 - 3 Tbl heavy cream
sprinkles of Tabasco sauce
pinch of nutmeg
pepper
salt
peanut oil

Remove excess moisture from the chicken with
paper towels. Heat up a Dutch oven, a
skillet or a sauce pan over a medium flame.
In peanut oil, sear the chicken - thoroughly
on both sides. Remove the chicken from the
pan. Add the sliced sausage and brown on both
sides. Remove the sausage and de-grease the
(Continue reading)

Permalink | Reply | 0 comments |
headers
Joe Stroud | 18 May 2010 10:35
Favicon

New chicken in cream sauce with risotto rice


New chicken in cream sauce with risotto rice

4 chicken pieces, cut from a fryer
2 Tbl butter
2 bay leaves
1 small onion, chopped finely
2/3 cup Arborio rice
1/2 cup wine, heated
2 - 3 cups chicken broth, heated
1/4 Tsp ground cayenne pepper
1/3 - 1/2 cup heavy cream
pepper
salt
peanut oil
butter

Preheat oven to 375 degrees F.

Heat up a Dutch oven or sauce pan over a
medium flame. Add butter and bay leaves.
When the butter is melted, throw in the
onions, sweating them down until the
onions are clear. Add the Arborio rice,
some salt and stir the mixture with a
wooden spoon periodically until the 
grains are slightly toasted.

Pour in the pre-heated wine and stir.
Allow the wine to reduce until it is
(Continue reading)

Permalink | Reply | 0 comments |
headers
Joe Stroud | 30 May 2010 01:39
Favicon

Garlic potato gratin


Garlic potato gratin

http://www.youtube.com/watch?v=AQy0t-2_JjM

In the video, forward to Gerard Crozier's
preparation of Veal Chops and Garlic
potato gratin. He is the master from Lyon.
Watch how he prepares the potato dish and
makes the sauce for the chops.

2 potatoes, 14 - 16 oz. in total, peeled
butter
3 - 4 cloves garlic, smashed and chopped finely
heavy cream
milk (or half-and-half)
salt
pepper

Pre-heat oven to 450 degrees F.

Cut the potatoes into thin slices. Smear
butter on the bottom and sides of
shallow round pan. Throw in some garlic.
Layer the slices of one potato on the
bottom of the pan. Add salt, pepper and
garlic to taste. Layer the slices of the
other potato as above. Add salt, pepper
and garlic to taste. Pour in the heavy
cream, filling about half-way up the
(Continue reading)

Permalink | Reply | 0 comments |

Gmane