chicken with tarragon

Chicken with Tarragon Vinegar Sauce

 

Chicken with Tarragon Vinegar Sauce

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Ingredients

  • 1/4 stick butter
  • 2 chicken breast halves with skin and bone
  • 2 shallots, chopped
  • ½ cup Sparrow Lane Tarragon Champagne Vinegar
  • 1 cup canned chicken broth, low sodium
  • 1 tablespoon freshly chopped tarragon

Instructions

  1. Melt butter in medium skillet over medium-high heat.
  2. Sprinkle chicken with salt and pepper. Add to skillet and cook until golden, 5 minutes per side. Transfer chicken to plate.
  3. Add shallots to skillet and sauté about 1 minute. Add vinegar, boiling until reduced to a glaze about 2 minutes. Stir in broth.
  4. Return chicken to skillet, skin side up. Reduce heat to low, cover and simmer until cooked through – about 10-12 minutes.
  5. Using tongs, transfer chicken to plate. Add chopped tarragon to liquid in skillet increasing heat to medium. Boil uncovered until liquid is reduced, about 1 minute. Spoon sauce over chicken and serve.
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https://mindbodykitchen.com/2018/11/08/chicken-with-tarragon-vinegar-sauce/

chimichurri-sauce

Chimichurri Sauce

This herby, garlicky, tangy, spicy, and very green condiment is great on all kinds of grilled meats and vegetables. Keep it around as just a dip for anytime.

Chimichurri Sauce

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Ingredients

  • 1/2 cup Sparrow Lane extra virgin olive oil
  • 4 cloves garlic, chopped, or more to taste
  • 3 tablespoons Sparrow Lane Chili Lime vinegar, or more to taste
  • 3 tablespoons Sparrow Lane Zinfandel Vinegar,
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon red pepper flakes, just for a little more heat
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup fresh cilantro leaves
  • 1 bunch flat-leaf Italian parsley, stems removed
  • Optional: diced red bell pepper

Instructions

  1. Combine oil, garlic, vinegar, salt, cumin, red pepper flakes, black pepper, cilantro, oregano, and parsley in a blender.
  2. Pulse blender 2 to 3 times; scrape down the sides using a rubber spatula. Repeat pulsing and scraping process until a thick sauce forms, about 12 times.
  3. Keep in a sealed container for at least a week refrigerated.

Notes

I like to hand chop everything but using a processor is easier, just be sure not to puree to a pesto.

7.8.1.2
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https://mindbodykitchen.com/2018/11/08/chimichurri-sauce/

steak

Rib-Eye Steaks with Balsamic Reduction

 

Rib-Eye Steaks with Balsamic Reduction

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Ingredients

  • 2 – 3/4-inch-thick boneless rib eye steaks (about 6 ounces each)
  • 3 teaspoons Sparrow Lane Extra Virgin Olive Oil
  • 1/3 cup chopped shallots
  • 2 teaspoons chopped fresh rosemary
  • 3 tablespoons Sparrow Lane 15-year Balsamic Vinegar

Instructions

  1. Sprinkle steaks with salt and generous amount of pepper.
  2. Rub 1 teaspoon oil over bottom of heavy medium skillet. Heat skillet over medium-high heat. Add steaks to skillet and cook to desired done-ness, about 4 minutes per side for rare. Using tongs, transfer steaks to plate; tent with foil to keep warm.
  3. Add remaining 2 teaspoons oil to same skillet. Reduce heat to medium-low. Add shallots and rosemary and cook for 2 minutes, stirring occasionally.
  4. Add vinegar and cook until reduced to glaze, stirring up browned bits, about 1 minute. Mix in juices from plate with steaks.
  5. Spoon glaze over steaks and serve.
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https://mindbodykitchen.com/2018/11/07/rib-eye-steaks-with-balsamic-reduction/

turkey

Golden Turkey Brine

 

Golden Turkey Brine

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Ingredients

  • 12 pound turkey, thawed completely if frozen (fresh is always best)
  • 1 cup sea salt
  • 1/2 cup brown sugar
  • 4 cups boiling water
  • 1 cup Sparrow Lane Golden Balsamic Vinegar
  • 1 cup Sparrow Lane Quatro Pepe Vinegar
  • 1 tablespoon worcestershire sauce
  • 1 head garlic, finely chopped ( 1 tablespoon garlic granules) to taste
  • 1 medium onions, finely chopped ( 2 teaspoons onion powder) to taste
  • 1 tablespoon black peppercorns
  • 1 teaspoon dried thyme, lightly crushed
  • 2 teaspoon whole allspice
  • 1 teaspoon dried basil, lightly crushed
  • 1 teaspoon dried oregano, lightly crushed
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cardamom
  • 1 teaspoon crushed red pepper flakes, to taste
  • 1 cup Sparrow Lane Basil Garlic Extra Virgin Olive Oil
  • 2 (7 lb) bags ice cubes (or equivalent from your freezer)
  • Ice chest just large enough to hold the bird, (not too big, bird must be submerged) brine, ice and 1 brine injector with large diameter needle.

Instructions

  1. Stir salt and sugar into boiling water until completely dissolved.
  2. Add remaining ingredients, except olive oil, and allow to set for at least 30 minutes for flavors to develop. Taste; brine will be very salty; that’s why it is called ‘brine’. Adjust any or all ingredients to your taste, keeping in mind that tastes should be quite assertive.
  3. Thoroughly blend everything in a food processor or blender. Blend in olive oil, and strain about half into a cup or bowl for injecting, returning all strained solids to the half to be used for brining. Remove and reserve the neck and innards for gravy making. Wash the bird thoroughly inside and out, drain well, and pat dry with paper towels.
  4. Use a 2 ounce brining injector to inject the bird with the strained brine. Inject in at least 3 – 4 sites on each side of the breast, 2 – 3 in each thigh, and 2 – 3 into the meaty part of each drumsticks, pushing the needle in deep and injecting about 1/3 of the brine deep, pulling the needle back about a third, injecting another third of the brine, and repeating after pulling the needle back another third of its length. Pour over any remaining brine over the top.
  5. Place 1 bag of ice in the bottom of the ice chest, place the turkey on top, and pour all of the brine over the turkey. Dump the remaining bag of ice over the turkey, and add enough very cold water to just cover the bird. Slosh things around enough to combine the brine with the additional water, ice, and the turkey, and make sure the brine gets into the turkey cavity. Close the ice chest, and set in a cool place to marinate. After about 7 – 8 hours, turn the turkey over, top to bottom, and do it again after another 7 – 8 hours. Add more ice only if everything melts.
  6. After a total of at least 24 hours, you are ready to cook your bird any way you desire, stuffed or not stuffed, roasted, fried, nuked, whatever. Just be sure to drain the turkey well and pat it dry before cooking by your desired method. Throw away all of the brine, remaining ice, etc. Be certain to thoroughly wash your ice chest before using it for more legitimate purposes, such as storing beer and wine to go with your turkey dinner.
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https://mindbodykitchen.com/2018/11/07/golden-turkey-brine/

halibut

Halibut with Porcini Mushrooms and Cabernet Vinegar

 

HALIBUT WITH PORCINI MUSHROOMS AND CABERNET VINEGAR

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Ingredients

  • 4 – 8 ounce halibut filet
  • 2 ounces dried porcini mushrooms
  • 2 tablespoons vegetable oil (grape seed, peanut or canola)
  • 2 shallots, peeled and finely diced
  • 1/2 cup Sparrow Lane Cabernet Wine Vinegar
  • 1/2 pound unsalted butter
  • 1 pound red or heirloom potatoes (small and mixed varieties)
  • 4 garlic cloves, peeled
  • 1 stick of butter, room temperature, cut into pieces
  • Salt and (lots) fresh ground pepper to crust the filet

Instructions

  1. Spread dried porcini mushrooms on a cookie sheet and dry further in a 250-degree oven for about 15 minutes or until brittle. Allow to cool and pulverize to a fine powder in a blender. Set aside.
  2. In a non-reactive saucepan, combine shallots and red wine, along with a good pinch of salt. Bring to a boil and reduce until about 2 tablespoons remain. Add Cabernet vinegar and reduce again until almost dry (about 1-2 tablespoons). Remove from heat for a moment. Return pan to very low heat and begin adding butter one tablespoon at a time, whisking continuously. Adjust seasoning and set aside.
  3. Cook peeled potatoes and garlic in large saucepan of boiling salted water until tender, about 25 minutes. Drain well. Return potatoes and garlic to pot. Using handheld electric mixer, beat potato mixture at low speed until smooth. Add butter; beat until melted and smooth. Increase speed and whip potatoes just until light and fluffy. Add 1/5 cup of milk if you wish for a puree like consistency.
  4. Press halibut fillets in porcini powder along with freshly ground pepper and salt mixture. Sear fillet in oil in a hot heavy sauté pan. Put pan in the oven at 450 degrees and finish, about 5 to 7 minutes.
  5. Remove fish from oven and plate over potatoes and sauce. Seasonal steamed vegetables such as swiss chard, peas, spinach or asparagus are recommended as an accompaniment.
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https://mindbodykitchen.com/2018/11/07/halibut-with-porcini-mushrooms-and-cabernet-vinegar/

ham

Dijon Maple Glazed Ham

 

DIJON MAPLE GLAZED HAM

Yields 10 servings

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Ingredients

  • 1 (approx. 9 pounds) store bought bone-in spiral ham
  • 3/4 cup water
  • Glaze:
  • 1/4 cup maple syrup
  • 1/4 cup dark brown sugar
  • 2 tablespoons whole-grain Dijon mustard
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup Sparrow Lane Cinnamon Pear Vinegar (optional…if you opt not to use, increase syrup and brown sugar by 1/4 cup each)

Instructions

  1. Preheat oven to 300 degrees.
  2. Place ham in a roasting pan and pour about 3/4 c water into the bottom of pan. Cover with aluminum foil and bake for 1 hour and 30 minutes or until heated through, soft and tender.
  3. Glaze:
  4. Whisk all ingredients together in a saucepan until smooth and heat over medium-low to medium heat until simmering. Simmer for 2 minutes and remove from heat.
  5. When ham is heated through, remove the aluminum foil, and pour or brush the glaze over the top to cover completely. Raise oven temperature to 400 degrees.
  6. Return the ham to the oven and cook, uncovered, for 20 minutes or until glaze is caramelized and bubbly. Let rest for 10 minutes before slicing. Serve with desired fixings.
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https://mindbodykitchen.com/2018/11/07/dijon-maple-glazed-ham/

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