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Rosemary Grilled Caribou with Grilled Nectarines April 18, 2015

Filed under: Uncategorized — kariryerson @ 12:00 am

This is another adapted recipe from Matthew Kenney’s “Big City Cooking.” The original recipe calls for venison and peaches or nectarines. Nectarines were in season and we had caribou in the freezer so I went that route. While overall very tasty, make sure to really grind down your spices or they can overpower.

Ingredients:

  • 1/4 cup finely ground juniper berries
  • 1/4 cup finely ground star anise
  • 1 caribou loin
  • salt
  • pepper
  • 4 cups ruby port
  • 1 cup game stock
  • 8 sprigs rosemary
  • 4 ripe nectarines
  • oil
  • 1 tbsp butter

photo 1

 

Directions:

In a small bowl, combine the juniper berries and star anise. Season the caribou with salt and pepper and then coat in the juniper berry mix, reserving 1-2tbsp of the mix for the sauce. Wrap in plastic wrap and refrigerate for an hour.

In a medium saucepan over medium-high heat, bring the port to a boil. Decrease the heat to a simmer and reduce to 1/2 cup. Put the reduction in a small bowl and rinse out the pan. Add stock to the pan and reduce to 1/4 cup.

In the same pan, combine port, stock and 1-2 rosemary sprigs. Season with salt and pepper. Add the reserved juniper berry mix. Keep warm over low heat.

Heat grill to medium-high.

Place the remaining rosemary on the grill until they just catch fire and remove. Place the caribou on the grill and top with scorched rosemary. Cook to medium- rare. Discard rosemary post cooking.

Brush the fruit halves with oil and grill until just tender (about 3-4 minutes per side).

Just before serving, remove the rosemary from the sauce and add the butter. To serve, place fruit and sliced caribou on a plate and top with sauce.

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Chicken Glazed with Honey, Lime, and Chile April 16, 2015

Filed under: Uncategorized — kariryerson @ 12:00 am

I have had my eye on this recipe for a while. It is part of Matthew Kenney’s “Big City Cooking” and something that I always felt would be tasty. The original recipe calls for it to be cooked in a pan but I threw it on our Traeger and the smokiness was the perfect touch for the spices.

Ingredients:

  • 1/4 cup honey
  • 2 tbsp fresh lime juice
  • 1/2 tsp chile powder
  • 2 tbsp minced ginger
  • 1 tbsp plus 1 tsp finely chopped rosemary
  • 1 1/2 tbsp lime zest
  • 4 tbsp olive oil
  • Salt
  • Pepper
  • 4 whole chicken breasts, bone in skin on

photo 1

 

Directions:

In a small bowl, combine honey, lime juice and half the chile powder.

In another small bowl, combine the ginger, rosemary, lime zest, remaining chile powder, half the oil, salt and pepper.

Gently loosen the skin from the chicken breast but make sure to leave one side attached. Spread the ginger mixture under the skin. Season chicken with salt and pepper.

Cook until just before done and start basting with the honey mixture. If you baste too early it will burn.

Serve and enjoy.

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Turkey and Stuffing Waffle Croque-Madame Sandwich April 14, 2015

Filed under: Uncategorized — kariryerson @ 12:00 am

When it comes to holiday meals, the go to is Turkey. I happened to have a whole smoked turkey in my freezer so I thought it would be great to make this out of it for Easter brunch. Everyone loved it. I didn’t quite master the waffles but it was still damn tasty.

Ingredients:

  • Vegetable oil or non-stick cooking spray
  • 1 quart leftover or uncooked stuffing
  • 2 cups leftover gravy
  • 8 ounces grated Comté or gruyère cheese
  • 1 pound sliced roast turkey breast
  • 1 tablespoon butter
  • 4 eggs
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons chopped fresh herbs such as parsley, chives, tarragon, or chervil

photo 1

 

Directions:

Adjust oven rack to 5 inches below broiler element and preheat broiler to low. Preheat a four-well Belgian waffle iron according to manufacturer’s instructions. Spray with non-stick cooking spray and add 1 cup of stuffing to each well. Close waffle iron and cook, turning occasionally, until cooked through and crisp, 10 to 12 minutes. Set waffles aside.

 

While waffles bake, make the gravy cheese sauce. Heat gravy in a medium skillet over medium-high heat, whisking frequently, until simmering. Remove from heat and whisk in 6 ounces of cheese. Continue whisking until completely smooth. For a glossier sauce, blend with a hand blender until shiny, about 1 minute. Keep warm.

 

Place the waffles in a large oven-safe skillet or on a foil-lined broiler pan. Top with sliced turkey. Ladle half of cheese sauce over turkey, followed by remaining grated cheese. Broil until cheese is melted and bubbly, about 3 minutes.

 

Meanwhile, fry the eggs. Melt the butter in a large cast iron or non-stick skillet over medium-high heat. Add the eggs and cook until whites are cooked through but yolks are still liquid, about 2 minutes.

 

Top broiled turkey waffles with fried eggs, ladle remaining gravy over the whites of the eggs, season with salt and pepper, sprinkle with herbs, and serve immediately.
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Salmon Roasted in Cilantro Salsa April 12, 2015

Filed under: Uncategorized — kariryerson @ 12:00 am

I am always looking for salmon recipes and this one was awesome because I keep all but one thing around as staples (the poblano). I really enjoyed the marinade so I left it on pretty thick though you can make it thinner if you want.

Ingredients:

  • 1 poblano pepper
  • 1/3 cup fresh lime juice
  • 2 green onions, sliced
  • 1 cup packed fresh cilantro leaves, chopped
  • 1 tsp sunflower or safflower oil
  • 1/2 tsp sea salt
  • 1 18-oz salmon fillet, skinned

photo 1

 

Directions:

Preheat oven to 350˚F.

Roast pepper by laying it directly on a gas burner or beneath a broiler, turning with tongs as needed, until charred and blackened all over. Place in a bag and let steam until cool to the touch. Under running water, rub off blackened skin. Pat pepper dry with paper towel, then slit open. Scrape out seeds and interior ribs and pull off stem. Cut pepper into thin strips. In a blender, combine pepper strips, lime juice, onions, cilantro, oil and salt; purée.

Place salmon in a baking dish just large enough to fit fillet. Pour cilantro salsa from blender over salmon, turning fish to coat on both sides. Bake, uncovered, until fish is cooked to your liking in center, 20 to 25 minutes depending on thickness of the fish. To see if it’s done, slide a knife into the thickest part and push back to expose center; fish should be just opaque in the middle. To serve, slice fillet into pieces and spoon salsa from pan over top of each portion.

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Grilled Asparagus & Prosciutto Panini April 10, 2015

Filed under: Uncategorized — kariryerson @ 12:00 am

In my soup and sandwich kick I decided to make this Costco recipe. I happened to have some balsamic figs in the fridge so I added them and it was perfect.

Ingredients:

  • 1 lb. asparagus
  • 2 teaspoons olive oil
  • Salt and pepper
  • 1 focaccia, sliced into 4 pieces
  • 4 slices prosciutto
  • 8 oz. fresh mozzarella, sliced into 1/4″ slices
  • Balsamic figs

photo 1

 

Directions:

Preheat the panini grill to medium-high heat.

Rinse the asparagus and break the ends off of each spear (if you hold onto each end and bend the spear it will naturally break in the right place). Discard the ends. In a large bowl, toss the asparagus in the olive oil and season with salt and pepper. Grill for about 3 minutes until cooked through and grill marks appear. Set aside.

Turn off the grill and carefully clean the grates. Reheat the grill to medium-high heat.

For each sandwich: Slice the focaccia in half lengthwise. Slather one side with figs. Place a slice of prosciutto inside the bottom half. Top with 1/4 of the cheese and as many asparagus spears as will fit securely. Close the sandwich with the other focaccia half. Grill 4-5 minutes until the cheese is melted. Slice the sandwich in half, serve immediately and enjoy!

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French Country Chicken and Sausage Soup April 8, 2015

Filed under: Uncategorized — kariryerson @ 12:00 am

I have been on a big soup and sandwich kick lately. Always looking for quick soup recipes I turned to my stand by Rachael Ray Comfort Foods and came across this gem. Lots of texture and flavor. Broth is great for dipping in to.

 

Ingredients:

3/4 pound sweet sausage, in bulk, or remove links from casings
2 tablespoons EVOO (twice around the pan), plus a drizzle for browning meat
3/4 pound boneless, skinless chicken breast or thigh meat, diced
1 bulb fresh fennel, trimmed of tops and chopped
1 large yellow onion, peeled and chopped
4 cloves garlic, cracked and broken away from skin by whacking against the flat of a large knife
1 bay leaf, fresh or dried
1 can (15 ounces) Great Northern white beans, drained
1 can (15 ounces) diced tomatoes
1 quart (32 ounces) chicken broth
2 tablespoons fresh rosemary, chopped (a couple fresh sprigs), or 1 teaspoon dried rosemary, crushed in the palm of hand
2 tablespoons fresh thyme, chopped (the yield of a few sprigs), or 1 teaspoons dried thyme leaves, crushed in palm
Black pepper, to taste
Garlic bread or garlic croutons, for topping soup

photo 1

Directions:

In a deep pot, brown sausage in a touch of olive oil over high heat. Remove sausage and drain on paper towels. Wipe pan out and return to stove, reducing heat to medium high. Add 2 tablespoons olive oil to pot and then add chicken. Brown chicken for 2 to 3 minutes. Add fennel, onion, garlic, and bay leaf. Cover pot and cook vegetables for 5 to 6 minutes, stirring occasionally.

Remove cases and add beans, tomatoes, chicken broth, rosemary, thyme, and black pepper. Bring to a boil, reduce heat to low, and simmer until ready to serve. For a thinner soup, add up to 2 cups water.

Serve soup with chunks of garlic bread for dipping or float garlic croutons on top of the soup.

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Skillet Pasta with Sausage and Broccoli Rabe April 6, 2015

Filed under: Uncategorized — kariryerson @ 12:00 am

One of the greens we are growing in our deep water culture is broccoli rabe. We also have quite a bit of Italian sausage from the caribou we got this summer. This recipe was simple and very tasty. One to keep for the future.

Ingredients:

  • 1 tablespoon olive oil
  • 1 pound spicy Italian-style chicken or pork sausage
  • 1 pound broccoli rabe, coarse stems removed and leaves roughly chopped
  • 2 cloves garlic, minced or grated with a Microplane (about 2 teaspoons)
  • Pinch red pepper flakes (optional)
  • 4 cups homemade or store-bought low sodium chicken broth
  • 3 cups whole wheat or regular dried orecchiette
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons fresh squeezed juice and 1 teaspoon zest from 1 lemon
  • ½ cup grated Parmesan cheese (about 1 ounce)
  • Homemade or store-bought breadcrumbs

photo 1

 

Directions:

Heat the oil in a 12-inch skillet over medium-high heat until shimmering. Add the sausage and cook, breaking it apart, until no longer pink, 3 to 4 minutes. Transfer sausage to a plate. Add broccoli rabe and sautée until just beginning to wilt, about 2 minutes. Add to plate with sausage. Drain all but 1 tablespoon fat. Add the garlic and pepper flakes (if using) and cook, stirring constantly until fragrant, about 30 seconds.

 

Add the broth, scraping up any browned bits from the bottom of the pan with a wooden spoon. Add the pasta and adjust heat to maintain strong, active bubbles. Cook until just not quite tender, 7 to 9 minutes minutes, maintaining active bubbles in the liquid. Return broccoli rabe and sausage to pan and continue to cook, stirring occasionally to prevent pasta from sticking, until pasta is fully cooked and broccoli is tender, about 3 minutes longer.

 

Remove from the heat, season with salt and pepper, and stir in lemon juice and zest. Stir in the cheese, place into serving bowls and top with the breadcrumbs. Serve
photo 2
 

 
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