Category: Dairy Free

Pomegranate Roast Chicken

1/19/2021

1 tbs salt
1 tsp ground cloves
1 tsp black pepper
1 tsp ground nutmeg
1-2 tsp smoked paprika
6 large garlic cloves, chopped
1 tbs pomegranate molasses
1 tbs white vinegar

6 chicken thighs
1 large onion, sliced, divided
1/2 cup dry white wine
2 1/2 cups chicken stock
2 tbsp pomegranate molasses
1 bay leaf
2 tbs dried mint leaves, crushed
1 large pomegranate, seeded

Combine ingredients through chicken and rub onto chicken thighs, on and under the skin
Set on top of half the onions and refrigerate for at least 2 hours
Brown chicken in hot oil and place in roasting dish
Saute onions in hot oil and simmer in wine until reduced
Simmer with pomegranate molasses, bay leaf, seasoned salt, and chicken broth 5 minutes
Pour over chicken and cook at 450 for 20 minutes covered and 30 minutes uncovered
Garnish with mint and pomegranate

Roasted Vegetables

1/12/2021

onion, sliced
1/2 tbs sugar
garlic, minced or crushed
brussel sprouts, sliced and blanched
carrots, sliced

soy sauce
paprika
beef broth
red wine
butter

saute onions in hot oil
add salt and sugar to break down and caramelize
cook in carrots, blanched brussel sprouts, garlic, soy sauceand seasoning
deglaze with broth and/or wine
Stir in butter until melted

Chicken Adobo

1/7/2021

8 bone-in chicken thighs, with skin
5 cloves garlic, minced
2/3 cup apple cider vinegar

1/3 cup soy sauce
1 tsp whole black peppercorns
2 bay leaves

Lay chicken into hot oil, skin-side down, until browned on each side
Remove chicken and saute garlic until lightly brown and fragrant
Deglaze with soy and vinegar
Stir in rest of ingredients, return chicken to the pan, and bring to gentle simmer
Cover and cook for 20 minutes
Uncover, increase heat and thicken, basting chicken occasionally
Remove bay leaves and serve over white rice.
Drizzle chicken and rice with sauce.

Gong Bao Chicken

12/21/2020

Szechuan

Gong Bao Ji Ding with Peanuts
Every Grain of Rice by Fuchsia Dunlop, pg 174

3/4 pound chicken breasts, cubed
3 garlic cloves, sliced
equivalent ginger, peeled and sliced
5 spring onions (white parts), cubed
dried chilies
Sichuan pepper
1/3 cup peanuts

Marinade:

2 tsp light soy sauce
1 tsp Shaoxing wine
1 tsp potato flour

Sauce:

1 tsp sweet soy sauce
1 tsp light soy sauce
1 tbs Chinkiang vinegar
1 tsp sesame oil
1 tbs chicken stock

Place peanuts on tray and bake for 10-15 minutes at 250 degrees until crispy instead of crunchy
Marinade chicken while you prepare ingredients
Add oil, chilies, and Sichuan pepper into heated wok to stir fry
Cook chicken while stirring until separated
Stir fry ginger, garlic, and onions until fragrant
Stir in sauce until thick
Add peanuts and serve

Pumpkin Chicken Tortilla Soup

12/5/2020

2 tbs olive oil
1 medium onion, diced
6=7 garlic cloves, minced
1/2 cup green chilies, chopped
1 cup sweet peppers, diced
1 can chipotle peppers, chopped
2 tbs cilantro, chopped
2 chicken breasts or shredded chicken
2 tsp salt
1 tsp pepper
1 tsp garlic powder

2 tsp cumin
1 tsp oregano
1 tsp smoked paprika
1 can black beans, drained & rinsed
1 can pumpkin puree
2 cans fire roasted tomatoes
1 cup sweet corn kernels
16 oz chicken broth
100 ml cream
1-2 limes, juiced
1/2 cup rice, rinsed and drained

Saute onions and peppers until softened
Add garlic, chilies, and spices and saute until fragrant
Add chicken pumpkin, vegetables, broth, water, cream, and tomato paste
Simmer for 25-35 minutes and remove chicken
Stir in juice, rice, chipotles, and cilantro
Add chicken back in and simmer 2-3 minutes until rice is cooked
Serve with cilantro, lime wedges, fried tortilla strips, avocado, cheese, etc

Texas Red Chili

12/1/2020

A Chef Tim Love recipe

2 ancho chili, deseeded
2 guajillo chili, deseeded
2 arbol chili, deseeded
2 white onions, diced
2 red bell peppers, diced
1/4 cup garlic, minced
10 roma tomatoes, halved and grilled
1/4 lb ground beef

1/4 lb tenderloin scrap, seasoned & seared
1 tbs chili powder
1.25 oz cumin
1/2 cups chipotle puree
12 oz Shiner Bock or IPA
5 red corn tortillas, cooked & crushed
1/2 quart chicken stock
salt & pepper to taste

Heat oil and brown ground beef
Add in onions, bell peppers, garlic and dry spices
Once meat is browned, strain off grease and return meat to pot
Add chilies, tomatoes along with any juice & tenderloin
Cook for 2-3 minutes.
Deglaze with beer and simmer for 2 minutes
Add chicken stock, bring to boil and reduce heat and simmer for 20 to 30 minutes
Serve with crushed tortilla strips and cheese

Hot Coconut Fish

11/10/2020

catfish
coconut milk
onion, diced
bell peppers, sliced
zucchini, sliced
garlic, crushed or minced

hot sauce
ginger
cumin
paprika
cilantro
lime

Heat oil and coconut milk and cook onions with salt until translucent
Add fish and season
Begin cooking vegetables, add more coconut, hot sauce, and garlic
Continue adding coconut as sauce thickens and to taste
Finish with lime and extra cilantro; serve with avocado

I used a combination of green cactus habanero and peach habanero sauces. For a sweeter taste, use more ginger or add corn meal.

Spicy Sesame Noodles

11/5/2020

Chen Shifu Hong You Su Mian
Every Grain of Rice by Fuchsia Dunlop, pg 282

2 tsp sesame paste
1 tbs light soy sauce
1/2 tsp dark soy sauce
1/2 tp Chinkiang vinegar
1 tsp garlic, minced

pinch ground Sichuan peppercorn
1/2 tbs chili oil
buckwheat noodles
bok choy leaves
1 tbs spring onion greens, finely chopped

Mix all ingredients except noodles, greens, and spring onions in a serving bowl
Cook noodles, adding greens into cooking water for last minute to blanch
Combine noodles and greens with sauce
Top with spring onions

Xiang Gu Shao Ji

11/5/2020

Braised Chicken with Dried Shitake Mushrooms
Every Grain of Rice by Fuchsia Dunlop, pg 121

1/2 cup dried shiitake mushrooms, soaked
1/2 lb chicken, sliced
2 spring onions
2 tbs oil
1/2 oz ginger, peeled & sliced

2 tbs Shaoxing wine
3/4 cup chicken stock
1 tbs sugar
2 tsp dark soy sauce
1 tsp sesame oil

Szechuan

Stir fry chicken in hot oil until lightly browned
Add ginger and crushed onion whites
Stir in wine, mushrooms, mushroom soaking water, and stock
Add sugar, soy sauce and season
Simmer covered for 30 minutes, stirring occasionally
Increase heat and uncover to thicken sauce
Add onion greens, sliced into 2 in pieces, sesame oil, any additional seasoning

Braised Lamb

11/3/2020

From Gordon Ramsay's Ultimate Cookery Course on Amazon, episode 2.

Also delicious to just roast the carrots for a few hours!

lamb shanks
red and green chilies, sliced
garlic, crushed and chopped
2 tsp smoked paprika
dash oregano
cumin seeds
salt & pepper

cinnamon stick, broken and lightly crushed
carrots, sliced at an angle
onions, thickly sliced
bay leaves
red wine
stock
mint

Combine ingredients through olive oil, rub together, and marinate 30 min to overnight
In dutch oven on stove, cook brown until deep color change on all sides
Mix in rest of marinade with lamb
Add vegetables and bay leaves to pot and lift lamb to sit on top
Deglaze pan with wine and bring to boil until reduced by half
After adding stock, return to boil then cook in oven uncovered for 3 hours at 315 degrees
Roll lamb in sauce, plate, then spoon remaining sauce on top
Top with picked fresh mint and serve with vegetables

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