WoodChef Yukon Gold Mashed Potatoes with Chive Butter
Description: Simple and easy - the mother's milk of mashed potatoes ...
Ingredients:
4 Yukon Gold potatoes ( leave the skins on for a richer taste)
1/2 stick of butter
1/2 cup of heavy cream
1/3 cup of fresh chives diced fine
salt and pepper to taste
Directions:
Quarter the potatoes and place in a sauce pan containing cold water...add salt bring to a boil
The potatoes are done when they slide off the edge of a knife....
Drain and replace into the sauce pan.
While the potatoes are cooking and in a separate sauce pan using low heat heat the cream and butter and half the chives until it turns liquid.
Add some of the cream and butter mixture and blend with a potato masher or an electric mixer ...
Add salt and pepper and the balance of the chives...
Mix until they look like something you would love to eat ... Add more cream a little bit at a time until you get the desired consistency tasting and reseasoning as you go.
Serve immediately.
Number Of Servings: 2 - 3
Preparation Time: 15 minutes
Cook time about 20 minutes
WoodChef Chili
Ingredients:
1 1/2 cups of finely minced sweet onion
8 cloves of minced garlic
2 16 oz containers of chicken stock
4 ozs of diced tomatoes pureed in the food processor to a liquid
3/4 teaspoon of garlic powder
3 tablespoons of cumin
10 1/2 tablespoons of chili powder
1 tablespoon of hot chili powder
2 tablespoons of salt ( optional)
1 can of red beans well drained
3 pounds of good sirloin cut into small cubes ( note do not simply use ground beef, it changes the flavor entirely)
1 tablespoon of canola oil
1 tablespoon of brown sugar
hot sauce to taste
Directions:
in a large stock pot simmer the onion and garlic in 16 ozs of chicken broth .... about ten minutes ... Add the tomato sauce and all of the dry sices except the brown sugar ... Mix well .. in a separate pan brown off the meat in the oil and drain well ... add the cooked meat to the stock pan ... stir well coating all of the ingredients ... Add the remaining broth lower the heat to a simmer and cook for 2 1/2 hour stiring occasionally ....At the one hour mark add in the red beans and stir....add in the brown sugar and hot sauce to taste ... serve over Texmati rice cooked in chicken broth ... garnish with fresh sharp cheddar cheese, finely chopped shallotts .... make this stuff often .... and remember .....
Chefs note ..... if you saw me at a show you will know to place the secret ingredient in last right before you plate up .... if you don't know the secret ingredient you need to go to more Craft Shows!
Number Of Servings:6 to 8
Preparation Time:2 hours 40 minutes
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WoodChef Beans
Ingredients:
2 cans of pork and beans
1 package of cream cheese
1/2 a cup of cheddar cheese
1/2 a cup of Tipperary cheese (optional)
heaping spoonful of dry rub
1 medium onion
1/4 teaspoon of fresh thyme
2 tbspns of molassas
1 tbsp of honey
Ingredients for the dry rub:
1 teaspoon mexican hot chili powder
1 teaspoon ceyenne pepper
8 tbsps brown sugar
1 teaspoon coarse salt
Directions:
in a large high topped sauce pan ..... heat and glaze with extra virgin olive oil .... brown the onions ...... add the beans.. heat but do not let boil .... add the cream cheese and let it melt into the mix .... add the dry rubs and molassas the honeyand the herbs .... regain the heat but do not let it go beyond a simmer .... add the tipperary ... mix completely .... just get a wiff of that aroma ..... oh my!
Number Of Servings:4-6
Preparation Time:15 minutes
Cajun Green Beans from Chef Thomas Word
Description:Easy to cook green beans
Ingredients:
2 large cans of french style green beans
1 medium onion processed
3 garlic pods...processed ....heck .....throw in with onions
3 slices of bacon
A little oregano
1 can of chicken broth......(If you want extra flavor, add a !/4 can of cream of mushroom.....watch your sodium intake)
1/4 stick of butter
Directions:
Fry the bacon...reserve the drippings
don't let the bacon get too crisp
In the bacon drippings....saute the onion,garlic mixture
Let it go, baby sitting, until wilted
In a 3 quart pot add the green beans.....all of the liquid
Now add the onion,garlic mixture
Next the chicken broth
Now the oregano
Bring to a boil.........& then cover & back heat off to it's lowest setting
cook like this for about 1 1/2 hours
Add butter, stir, serve
Number Of Servings:6-8
Preparation Time:2 hours
WoodChef Ginger Sauce
Description:
Dunking sauce for meats and seafood
Ingredients:
1 cup of lite soy sauce
1/4 cup of rice wine vinegar
1 small onion
1 small piece of ginger root peeled
juice of 1/2 lemon
1/4 cup of water
2 teaspoons of sugar
2 tbsps of balsamic vinegar
1/2 a small can of tomato paste
3 cloves of garlic peeled
Directions:
put all of this stuff in a blender and puree it to a slurry .... place in teacups or ramicans for serving ... dunk to your never ending delight ... always popular with the kids and it is low fat too ....
Number Of Servings:6
Preparation Time:5 minutes
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Demiglaze salad bar sauce for meats, fish and poultry
Description:
Now here's what that salad bar at the local grocery is really used for .....a deep, rich, demiglaze flamed in brandy sauce used over red meat, hearty white fish, veal or chicken
Ingredients:
2 tbsp butter
1/4 cup of hearty chicken stock , veal stock or beef stock
from the salad bar select fresh mushrooms, red onions, and one small tomato ... dice into equal sizes
2 pcs ....serving size of steak , chicken or veal cutlet
brandy or cognac
fresh chives chopped fine
Directions:
you'll need two pans for this one ....
in the hot skillet heat a small portion of extra virgin olive oil (EVOO) and two pats of butter .... let the pan brown them off ... add the mushrooms, onion and tomatos ... sautee until soft .... flambe with brandy or cognac let reduce .... add 1/4 cup of concentrated chicken stock and reduce ... add 1/4 cup of heavy whipping cream .... reduce again .....
in a second skillet heat some EVOO and butter until browned ... on your cutting board coat the chicken , fish or steak with EVOO salt and pepper .... place in the hot pan... sear on both sides .... cook until medium rare .... add the reduced sauce from pan #1 ... cook until incorporated but don't let it boil out .... plate up and add lots of chopped chives as a garnish ....
made this for the wife last night and she said I could have served cardboard and that sauce would have made it edible ..... now go out and try this stuff so you don't die and go to heaven having missed something !!!!!!
Chef K
| | Three Cheese Seafood Burrito
Description:
A basic burrito with a seafood twist ... Texas style ... simple with complex flavors...... Reduce your carbos and win ......faster to make than microwaved noodles!
Ingredients:
1 stalk of celery chopped fine
1 poblano pepper diced fine
1 small white onion
1 small red pepper diced fine
1 ear of corn off the cob
12 small shrimp deveined and shelled
1/2 cup of cream
white wine for deglazing
1/4 stick of butter
and extra virgin olive oil (EVOO)
12" tortillas
Packaged grated cheese - 3 cheese Mexican
salt and pepper to taste
Directions:
Whack up all the veggies on your cutting board .........devein and remove the shells from the shrimp .......nuke the tortillas in the micro (about one minute) .......... while the tortillas are cooking heat up your skillet on high .........hit the skillet with the butter and EVOO ...... look for small smoke ......drop the shrimp ........ when they flash off remove and hold .....add the veggies to the hot pan ........cook two minutes deglaze with white wine ........reduce and add back the shrimp ........add the cream ....... reduce by half ....... add half the cheese (about a fist full ) ...... stir to incorporate .......... let it cook a small bit ........ put the tortilla on your plate and add half the cooked product fold in the ends as you roll ..... make another plate for your honey ........add cheese on top and nuke for one minute ... serve immediately .....email me and let me know what you think.....!
Chef
Number Of Servings:2
Preparation Time:10 mins
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RoseMarie's "Tuna Fish sandwich with an attitude"
Ingredients:
1 can of Tuna packed in water
1 stalk of Celery fine diced
fistfull of Italian bread crumbs
salt and pepper to taste
a good shake of parmesean cheese
light mayonaise ( enough to make it creamy)
2 tbsp. of green pickle relish
half a carrot fine diced
2 tbsp of red onion fine diced
12 raisins
squirt of lime juice
two slices of raisin bread toasted lightly
Mix all of the ingredients in a small bowl ..... toast the bread and make it into a sandwich ... simple enough......
WoodChef Potato Gratin with wild mushrooms and onions
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Description:
I finally made something my funny little honey absolutely loves ( she actually said this one is a ten ) ............ she doesn't even like potatoes but she loved this one so here goes ...... WoodChef's potato gratin with wild mushrooms and onions...........
Ingredients:
2 russett potatoes peeled and sliced thru a mandolin ( means sliced super thin)
half a vidalia onion chopped fine
half a box of mixed mushrooms cleaned but not washed
1.5 cups of cream
salt and pepper
fresh thyme....... the leaves of five stalks
half a hand full of fresh chives chopped fine
half a brick of fresh parmesean grated fine
Directions:
simple ............ get a very large mixing bowl put all of the above in it and mix with your hands........ go ahead get into it ( but don't squish the spuds) the therapy aspects are good for you .......... put it all into a pyrex bowl and bake at 400F for 40 mins like you are baking a potato ... when the dish is glazed remove it let cool 10 mins and serve
Number Of Servings:3-4
Preparation Time:10 mins.
Carrot Cheese soup
Description:
A splendid rendition of carrots and cheddar in fine balance ........ simple ,inexpensive to make and just what you might want while relaxing in front of a nice warm fire with a glass of merlot .........
Ingredients:
Carrot cheddar soup .......
Three leeks
one bag of baby carrots
three stalks of celery
one bay leaf
three sprigs of fresh thyme
two sage leaves
1/2 stick butter
evoo
one bag of cheddar cheese
1 pint heavy cream
6 cups of chicken stock
2 tbsps flour
fist full of fresh popcorn
1 tbsp fine diced red pepper
small amt of fine chopped crispy bacon
Directions:
Do this .....
Prepare the leeks by first rough dicing them and then soaking them in cold water being sure to rinse them completely ....... leeks are grown in fine sand and the sand will be held in between the plys so look closely and remove it, no one wants to eat sand! .........
In a tall stock pot heat to a medium heat and add enough evoo to coat the bottom of the pot and half a stick of butter.......add the bag of carrots, leeks celery, thyme, sage and bay leaf........ sweat to translucent....... add two heaping teaspoons of flour mix to coat the veggies ... let it all become a rough paste........ add 6 cups of chicken stock stirring frequently .........bring to a boil and then reduce to low for twelve mins.......... this will make a stock .........
Strain the mix thru a colander retaining the liquid and return it to the stock pot .......... Remove the cooked carrots and add them back into the stock ........ discard the rest of the veggies........ reheat to hot but not boiling and add a pint of heavy cream stir frequently....... reheat to hot ........ a little bit at a time add the cheese and melt it into the soup ....... Add a dash of hot sauce, a dash worchestshire (ha ha spell check didn't have a clue and neither did I) sauce, salt and pepper to taste (it will probably need a lot of salt)..........
Plate it up and top with fresh fine diced chives, popcorn and fine diced red pepper......... and if your not a vegan, cooked bacon is a nice touch also .........enjoy
Chef
Number Of Servings:6 or one for me !
Preparation Time:half an hour
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