POULET CHASSEUR

Poulet Sauté Chasseur - Hunter's Chicken

 

Prep time

30 mins

Cook time

1 hour

Total time

1 hour 30 mins

 

Poulet Sauté Chasseur, or Hunter’s Chicken, crisp sauteed chicken served with a hearty sauce with the distinct flavour of with tarragon. A woodsy, French country classic.

Author: Corinna Horton

Recipe type: Main

Cuisine: French

Serves: 4 servings

Ingredients

• Salt and pepper to taste
• 6 large Roma tomatoes
• 4 chicken legs, thigh & back attached
• 2 tablespoons olive oil (divided)
• 1 sprig fresh thyme
• 4 whole peppercorns
• 2 sprigs parsley
• 1 sprig tarragon
• 1 bay leaf
• 6 ounce piece of salt pork, cut into lardon strips
• ¼ cup butter (divided)
• ½ pound raw mushrooms, sliced
• 2 shallots, chopped fine
• 2 cloves garlic, chopped fine
• 2 tablespoons (ish) brandy
• 1 cup dry white wine
• 2½ cups veal stock (substitute: beef stock)
• 2 teaspoons chopped tarragon
• 1 teaspoons chopped parsley
• Optional: parsley & tarragon for garnish

Method

1. Blanch, peel, de-seed and chop tomatoes; comcassé (in small, seedless half inch cubes). Reserve until needed.
2. In the traditional method, each piece of chicken contains only one bone. To achieve this, remove first the back and then the thigh bone; cutting them away cleanly to the top of the leg joint. (This will help accelerate your cooking time and make it easier to eat.) Fold over the skin and flesh of thigh to form a neat package (you can tie it if you want) and reserve. In a small pot, add one tablespoon of olive oil, over medium heat, until liquid and hot and then add remaining bones (thigh, back and any extra bits) and brown well before turning (about 6 minutes/side). This is a brown stock recipe, be sure to get lots of colour on those bones.
3. While bones are browning, cut mushrooms, shallots, garlic and herbs, reserve remains (ie: ends of mushrooms, shallots, even the skins off the tomatoes for flavour). Then drain off excess fat from now browned and cooked, bones. Cover with water and return to stove over medium low heat, add thyme, whole peppercorns, parsley, one sprig of tarragon, and the bay leaf to stock as it begins to simmer. Add also the remains of the shallots, mushrooms, tomatoes etc. to stock to give ti lots of flavour, simmering over low heat for about 30 minutes to reduce bay about half, while you cook the rest of the dish.
4. In a large, deep sauté pan, sauté lardons over medium heat until golden brown then remove, drain, and de-grease the pan. Reserve cooked salt pork cubes at room temperature. Do not rinse your pan, that golden colour on the bottom of the pan is FLAVOUR. (If you want, you can use the pork fat instead of butter, but it’s mighty salty.)
5. Season the prepared chicken pieces with salt and pepper, over medium heat add half the butter and remaining olive oil to the pan. Once the pan is to temperature, seer chicken until brown, about 15 minutes on each side, basting chicken with butter and juices from the bottom of the pan (20 minutes per side if you are cooking bone-in). Watch that the bottom of the pan does not burn, butter has a higher smoke point than oil. Remove the now golden-brown chicken to rest on a platter or dish, uncovered, in a warm spot.
6. Drain any excess chicken fat from your pan and add mushrooms, shallots and garlic to the now golden, hot pan and season with pepper only. Add remaining butter, and saute until golden. Deglaze pan with brandy, scraping all the brown bits off the bottom to dissolve. Add white wine and reduce over medium heat by about two thirds. (In the photos, you will notice that I removed the mushrooms to deglaze the pan, you don’t have to.)
7. Take reduced chicken stock in second pot, and strain liquid directly into pan, add veal stock and tomatoes continue to simmer over medium high heat, uncovered, about two minutes. Add salt pork lardons and stir to combine, as sauce simmers, the lardons to soften, add chopped tarragon and parsley to the sauce and stir, cooking over medium-low heat about 4 minutes. Check seasoning level, adjust as needed and immediately return the chicken to the pan, on top of the sauce to warm, and steam to be sure the chicken is hot, three to five minutes.

Notes

In this type of dish dish, I prefer to serve the sautéed proteins crisp, not soggy. That's why I opt not to cover them with sauce but instead nestle those crispy bits in, resting gently on top of the bubbling sauce. Finish with chopped parsley or tarragon or garnish with whole, sprigs of fresh herbs for a rustic look.

Recipe by Food Gypsy at http://www.foodgypsy.ca/all-recipes/poulet-saute-chasseur-hunters-chicken/

POULET ALA MOUTARDE

Poulet à la Moutarde CourseEntréeCuisineFrenchYield4 servings Cooking Time1 hourPreparation Time5 minutesTotal Time1 hour, 5 minutes INGREDIENTS Bay leaf 1 Thyme – fresh (about 5 sprigs) 0.07 ounces Chicken - drumsticks and thighs 24.7 ounces Dijon mustard 1/2 cup Butter – cultured unsalted 1 tablespoon Shallots (minced 1 small shallot) 0.9 ounces Onions (thinly sliced 1 small onion) 4.4 ounces Dry white wine (such as a chablis) 1 cup Chicken stock – low sodium 1 cup Crème fraîche 1/3 cup Parsley – flat leaf (for garnish) STEPS Tie the bay leaf and thyme together with kitchen string to make a bouquet garni. Salt and pepper the chicken on all sides and then coat with the mustard. Heat a dutch oven over medium high heat until hot. Add the butter and swirl to coat and then place the chicken skin-side down in the pot. Let the chicken brown on one side until the mustard is almost burnt, and then flip and brown the other side. It's okay if some of the browned mustard sticks to the pan and comes off the chicken as you'll be able to scrape it up later after adding the liquids. Transfer the chicken to a plate and set aside. Add the shallots and onions and saute until tender and browned. Add the white wine, chicken stock, and bouquet garni and bring the mixture a boil over high heat. Use a spatula to scrape the mustard up off the bottom of the pot. Continue boiling until it no longer smells of alcohol. Turn off the heat and then return the chicken to the pot along with any accumulated juices. Add the creme fraiche and stir to combine. Cover with a lid and braise in a 350 degree F (180 C) oven until the chicken easily falls off the bone when prodded with a fork (about 40-50 minutes). Garnish with parsley and serve with crusty bread, egg noodles, or roasted potatoes.

Homemade Ranch Dressing

Prep: 2 Hours	Level: Easy
Serves: 8

Ingredients

• 1 clove (to 2 Cloves) Garlic
•  Salt To Taste
• 1/4 cup Italian Flat-leaf Parsley
• 2 Tablespoons Fresh Chives
• 1 cup (Real) Mayonnaise
• 1/2 cup Sour Cream
•  Buttermilk (as Needed To Desired Consistency)
•  White Vinegar (optional, To Taste)
•  Worcestershire Sauce, To Taste (optional)
•  Fresh Dill (optional, To Taste)
•  Cayenne Pepper (optional, To Taste)
•  Paprika, To Taste (optional)
•  Fresh Oregano (optional, To Taste)
•  Tabasco (optional, To Taste)

Preparation

Mince the garlic with a knife and then sprinkle about an 1/8 to ¼ teaspoons of salt on it and mash it into a paste with a fork. Chop the parsley, chives and any of the optional herbs very finely and add to the garlic. 

In a bowl combine all ingredients, adding other optional ingredients as you wish, tasting frequently and adjusting seasonings as needed. Chill for a couple of hours before serving, thin with milk or buttermilk if desired.

(Don’t overdo the garlic or you’ll be up all night, emailing me about your heartburn.)

KAHLUA BROWN SUGAR BAKED BRIE

Kahlua Pecan Brown Sugar Baked Brie
Servings: 6-8
Prep Time: 15 Minutes
Cook Time: 15 Minutes
Total Time: 30 Minutes


Ingredients
1 whole wheel of Brie (19 ounces) Costco sells one, President Brie is the best for this recipe
1 cup Kahlua
1 cup packed light brown sugar
1 cup chopped pecans (I do leave mine mostly whole for looks)
Serve with Keebler Club crackers


Preheat oven to 350 degrees. Start by carefully slicing the rind off the top of the Brie wheel, but do not remove completely. Bake for 15 minutes. When the Brie is done baking, the top can be easily removed to expose the creamy cheese.
While the Brie is baking, in a medium saucepan, bring Kahlua and brown sugar to a boil and simmer for 10-15 minutes, until a syrupy consistency is made. Throw the pecans in for 2 minutes at the end to warm them through and completely cover with the sauce.
Remove the Brie from the oven (removing top rind) and pour Kahlua sauce over the Brie.
Serve warm with crackers.
*Update...some readers have experienced that their Kahlua mixture was too runny. My thoughts are it was too hot for whatever reason. You could make the sauce 15 minutes before you place Brie in the oven and remove from heat, letting it cool a bit and thicken up. If it thickens too much, place it on the heat again slightly. You want a nice pourable consistency.

CURRIED COCONUT AND GREENS CHICKEN SOUP

Serves 4 to 6

Thinly slice 1 bunch scallions. Set dark green parts aside. Add the white and light green scallions to a large pot with ¼ cup canola oil, 1 thinly sliced small jalapeño chileand 2 tsp. kosher salt. Cook over medium heat, stirring often, until the scallions are soft, about 4 minutes. Add 6 chopped cloves garlic and ¼ cup red curry paste and cook 1 minute, stirring. Add (3) 4-oz. cans coconut cream and whisk to combine.

Add 7 cups chicken broth, bring to a boil, reduce to a simmer, and cook for 12 to 15 minutes, until reduced by about one quarter. Stir in 8 cups stemmed and torn kaleand 4 to 5 cups cooked, shredded chicken and cook until the kale is tender and the chicken is hot, about 2 minutes. Serve hot, topped with more sliced jalapeño, sliced snap peas, cilantro leaves (optional), and a wedge of lime.

SUMMER BOURBON SANGRIA

Summer Bourbon Sangria

 

 

Author: Naive Cook Cooks

Ingredients

• 1 bottle sweet white wine (I used Barefoot's Riesling Refreshing Sweet)
• ¼ cup bourbon
• 4-8 Tbsps white sugar, add as much or less according to how sweet you want
• 1 orange, thinly sliced
• 2 peaches, chopped thin lengthwise
• Around 14 blackberries (Roughly 1 cup)
• 6-7 fresh strawberries, thinly sliced
• 1 lime thinly sliced
• 1 tsp lime juice
• Mint leaves

Instructions

1. In a large jug, add wine, bourbon and sugar. Stir until sugar is dissolved. Now add all the fruits, lime juice & mint leaves & stir around. Taste and adjust sweetness or tartness by adding sugar/lime as per your taste. Cover and chill in refrigerator for few hours before serving.
2. Serve chilled.

BOURBON CHICKEN

Crock Pot Bourbon Chicken


Prep time: 10 mins
Cook time: 6 hours
Total time: 6 hours 10 mins

3 lbs boneless skinless chicken thighs
3 tablespoons cornstarch
¼ cup sliced green onions (or more to taste)
Sauce
½ teaspoon fresh grated ginger
4 cloves garlic, minced
½ teaspoon crushed red chili flakes
⅓ cup apple juice
1½ tablespoons honey
¼ cup brown sugar
¼ cup ketchup
3 tablespoons cider vinegar
¼ cup water
¼ cup Bourbon
¼ cup soy sauce
salt & pepper to taste
Instructions

Mix all sauce ingredients in a small bowl.
Place chicken in slow cooker, pour sauce over top. Cover and cook on low 6-7 hours or on high 3 hours.
Remove chicken and chop into bite sized pieces and cover to keep warm.
Meanwhile, combine 3 tablespoons water with cornstarch. Turn slow cooker up to high. Whisk cornstarch slurry into the sauce. Cover and allow to thicken, stirring occasionally (about 10 minutes). Stir chicken back into the sauce and add in green onions.
Serve over rice.

Notes
Note: The sauce can also be thickened on the stove top. Create the slurry as above and whisk over medium heat until thickened. Return to slow cooker with chicken and stir in green onions.

Bacon Bourbon Caramel Cheesecake

Bacon Bourbon Caramel Cheesecake
Prep time: 20 mins
Cook time: 2 hours
Total time: 2 hours 20 mins
Bourbon caramel cheesecake topped with crispy bacon & drizzled with chocolate-caramel.

Crust
1-1/2 cups graham cracker crumbs (9-10 full-sheet graham crackers)
6 Tablespoons butter, melted
⅓ cup granulated sugar


Cheesecake
4 (8 oz) pkgs cream cheese, room temperature
5 large eggs, room temperature
2 cups sour cream, room temperature
8 tbsp (1 stick) butter, room temperature
1½ cups granulated sugar
2 tbsp cornstarch
3 tsp bourbon caramel syrup
1 tsp lemon juice


Toppings
Bacon- cooked to crispy- cooked & chopped
Chocolate-caramel sauce

Crust
Using a food processor or blender, grind graham crackers into fine crumbs
Add in sugar & pulse a couple times to blend
Finally, add in melted butter, pulse until crumbs are moist
Press the mixture into the bottom of 10" springform pan and slightly up the sides.
Place in freezer to set until you are ready to add in your filling


Cheesecake
Wrap 2 layers of foil around the outside of a 10" springform pan making sure to cover the bottom and sides.
If you aren't using a non-stick pan, spray pan liberally with cooking spray
Preheat oven to 300º.
Use an electric mixer with paddle attachment, combine cream cheese & butter & beat until smooth.
Add eggs one at a time until blended.
Beat in sour cream
Add sugar, cornstarch, bourbon caramel syrup & lemon juice, beat until very smooth
Pour into prepared chilled pan
Place in a large roasting pan
Place pan in preheated oven & carefully pour boiling water into roasting pan to fill halfway up sides of cheesecake pan.
Bake 2 - 2.5 hours, or until cake is lightly browned on top. I baked 2 hours & then turned on my convection for another 30 minutes.
Remove from water bath & foil & cool at room temperature
Cover & refrigerate overnight
When ready to serve, top with bacon pieces & drizzle with chocolate caramel sauce

Maple Sugar, Bourbon, and Brown Butter Peach Crisp

Maple Sugar, Bourbon, and Brown Butter Peach Crisp

If you like nuts in your crisp, I think this topping would be tasty with 1/4 cup of chopped, toasted pecans. If you don’t have a vanilla bean on hand, add 1/2 teaspoon of vanilla extract to the cooled, browned butter, and another 1/2 teaspoon to the filling along with the bourbon. I used Bulleit bourbon here, but any brand will do. If you don’t have or can’t find maple sugar, substitute an equal amount of light or dark brown sugar, or an unrefined sugar such as Alter Eco, in the topping, and maple syrup in the filling. And if you only have old-fashioned rolled oats, David Leite says you can whiz them in a coffee grinder to break them up a bit. 

Makes 8 servings

Maple Sugar and Brown Butter Crumble Topping:

8 tablespoons (1 stick / 4 ounces) unsalted butter

1/2 of a vanilla bean, split lengthwise and scraped

3/4 cup all-purpose flour

3/4 cup quick (a.k.a. baby) oats

1/2 cup maple sugar (or brown sugar)

1/2 teaspoon fine sea or kosher salt

1/8 teaspoon freshly grated nutmeg 

flaky salt and coarse sugar for sprinkling

Bourbon Peach Filling:

2 pounds ripe but firm peaches (6-8 peaches / 6 cups sliced)

1/4 cup bourbon whiskey (such as Bulleit)

1/4 cup maple sugar

1 tablespoon cornstarch

1/2 of a vanilla bean, split lengthwise and scraped 

Dreamy Vanilla Ice Cream, for serving 

Brown the butter:

Combine the butter and vanilla pod half and seeds in a small saucepan. Melt the butter over medium heat, and continue to cook until the butter turns golden with dark brown flecks, about 5 minutes, swirling frequently. Toward the end, the butter will foam up dramatically; watch it closely at this point. Let the browned butter cool at room temperature while you prepare the filling. (If the butter is at risk of over-browning, pour it into a heatproof bowl or measuring cup to stop the cooking.) Remove the pod and discard (or wash, dry, and save it for another use).

Prepare the filling:

Position a rack in the upper third of the oven and preheat to 375º. Have a 10″ oven-proof skillet (or a 10″ solid tart or pie pan, or something equivalent) at the ready

Cut the peaches in half, then cut each half into six to eight slices. Place in a large bowl (or right into the baking vessel) and sprinkle with the bourbon.

In a small bowl, combine the maple sugar and vanilla pod and scrapings, rubbing the seeds into the sugar to distribute them evenly. Remove and discard the pod (or save it for another use). Stir the cornstarch into the sugar, then add to the bourbony peaches, tossing gently to coat. Distribute the peaches evenly in the baking vessel.

Make the topping:

In a large bowl, combine the flour, oats, maple sugar, nutmeg and salt. Stir in the melted, cooled brown butter, stirring with a spoon or your hands until the mixture forms large clumps. 

Scatter the crumble topping over the peaches, taking the time to form some of it into small, hazelnut-sized balls. Scatter a bit of flaky salt over the top, as well as some coarse sugar. 

Bake the crisp until the topping is golden and the fruit is bubbling, 45-60 minutes. Let cool at least 20 minutes. Serve warm or at room temperature, preferably with vanilla ice cream. (Leftovers make a tasty breakfast, cold from the fridge, with yogurt instead of ice cream.)

Bourbon BBQ Baked Beans

Bourbon BBQ Baked Beans
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Serves: 8

1 T. olive oil
1 T. butter or buttery spread
½ c. diced onions
½ c. diced bell peppers (I use mostly red, a little green)
⅓ c. prepared barbecue sauce (whatever you have lying around)
¼ c. ketchup
¼ c. brown sugar
2 t. molasses
2 t. apple cider vinegar
½ t. worcestire sauce
⅓ c. borboun whiskey
40 oz. canned baked beans


Instructions
Preheat oven to 375.
In a large skillet, heat the olive oil and butter over medium heat.
When the pan is hot, add the onions and bell peppers and sautee until they are soft and just begin to brown.
Add the barbecue sauce, ketchup, brown sugar, molasses, vinegar, and whiskey to the pan. Stir together and let boil for a few minutes.
Remove the skillet from the heat.
Drain the canned baked beans as much as you possibly can (I like to remove the top from the can and then press it into the can to squeeze the liquid out).
Pour the drained beans into the skillet, then stir gently to coat the beans in the sauce.
Spray a casserole dish or other baking pan with nonstick spray.
Pour the bean mixture into the dish and bake in the preheated oven for about 30 minutes, or until the beans are bubbling throughout and brown on top.
Let coo


Recipe 

BOURBON BBQ BACON MEATLOAF SANDWICH

BOURBON BBQ BACON MEATLOAF SANDWICH
Serves 6
Delicious meatloaf grilled in a bourbon bbq sauce, topped with melted cheese and onion straws all served on an onion roll.

Prep Time 10 min
Cook Time 1 hr 20 min
Total Time 1 hr 30 min 

MEATLOAF
2 lb ground beef
1 egg
1 cup bread crumbs
2 Tbs minced onion
1/3 cup bbq sauce (your favorite)
3 slices bacon
Onion Rolls
Sliced cheese

BOURBON BBQ SAUCE
1 cup bbq sauce (favorite kind)
1/3 cup water
3-4 Tbs bourbon

ONION STRAWS
1 large onion
1 cup buttermilk
1 cup flour
1 Tbs seasoning salt
1 tsp paprika
1/2 tsp cayenne pepper
Salt and pepper
Get IngredientsP
INSTRUCTIONS
Preheat oven to 350.
Mix all your meatloaf ingredients together in bowl and place in baking pan and top lengthwise with and cook for about 1 hour.
Meanwhile, slice your onions very thin* and add your buttermilk to a bowl.
Place your onions in buttermilk and set aside.
Once meatloaf is done remove from oven and let cool until able to be handled.
In sauce pan add your BBQ sauce ingreidients, bring to boil, once boiling reduce heat to simmer and continute to cook for about 10 minutes.
Preheat your deepfryer to 375.
In bowl add your flour, seasoning salt, paprika, cayenne pepper, salt and pepper.
In 2 batches take half of your onions and dip it in your flour mixture then place in deep fryer for a few minutes until golden, repeat and set aside on paper towel lined plate to cool.
In skillet add about 1/2-1 cup bbq sauce and place meatloaf on top and heat on medium-high meat and grill your meatloaf slices in batches until bbq sauce starts to coat outside of meatloaf and thickens.
Top with cheese slices until melted, place on buns, top with onion straws and serve!
NOTES
We like to use our mandolin to slice our onions to our desired thinness.
10 min
Cook Time
1 hr 20 min
Total Time
1 hr 30 min 

MEATLOAF
2 lb ground beef
1 egg
1 cup bread crumbs
2 Tbs minced onion
1/3 cup bbq sauce (your favorite)
3 slices bacon
Onion Rolls
Sliced cheese

BOURBON BBQ SAUCE
1 cup bbq sauce (favorite kind)
1/3 cup water
3-4 Tbs bourbon
ONION STRAWS
1 large onion
1 cup buttermilk
1 cup flour
1 Tbs seasoning salt
1 tsp paprika
1/2 tsp cayenne pepper
Salt and pepper


Preheat oven to 350.
Mix all your meatloaf ingredients together in bowl and place in baking pan and top lengthwise with and cook for about 1 hour.
Meanwhile, slice your onions very thin* and add your buttermilk to a bowl.
Place your onions in buttermilk and set aside.
Once meatloaf is done remove from oven and let cool until able to be handled.
In sauce pan add your BBQ sauce ingreidients, bring to boil, once boiling reduce heat to simmer and continute to cook for about 10 minutes.
Preheat your deepfryer to 375.
In bowl add your flour, seasoning salt, paprika, cayenne pepper, salt and pepper.
In 2 batches take half of your onions and dip it in your flour mixture then place in deep fryer for a few minutes until golden, repeat and set aside on paper towel lined plate to cool.
In skillet add about 1/2-1 cup bbq sauce and place meatloaf on top and heat on medium-high meat and grill your meatloaf slices in batches until bbq sauce starts to coat outside of meatloaf and thickens.
Top with cheese slices until melted, place on buns, top with onion straws and serve!
NOTES
We like to use our mandolin to slice our onions to our desired thinness.
By Alli Miller

CHOCOLATE BOURBON MOOSE CAKE WITH GANACHE

Prep Time 50 min


Cook Time
20 min Total Time7 hr


BROWNIE
3.5 ounces semi-sweet chocolate
4 ounces butter, unsalted
1 cup sugar
2 eggs, room temp.
3/4 cup all-purpose flour
1 tablespoon cocoa powder
1/2 teaspoon salt
1 teaspoon vanilla


MOUSSE
8 ounces bitter-sweet chocolate
3 tablespoons butter
3/4 cups heavy cream
3 egg whites, room temp.
1 egg yolk, room temp.
2 tablespoons sugar
3 tablespoons bourbon-whiskey


GANACHE
5 ounces semi-sweet chocolate
3/4 cup cream


BROWNIES
Preheat oven to 350°F. Lightly grease a 9-inch spring foam pan, and line the bottom with parchment paper(cut out to fit the bottom).
Place a heatproof bowl over a pot of simmering water/double boiler(make sure the bowl does not touch the water). Melt the butter and semi-sweet chocolate until smooth. Add the sugar and vanilla and stir until the sugar is slightly melted, remove from heat. In a small bowl, whisk together the flour, cocoa powder, and salt.
Add flour mixture and two eggs to the chocolate mixture and mix until combined.
Pour and evenly spread around prepared pan. Bake for 15-18 minutes, or until a tooth pick inserted in the center comes out clean. Cool completely.


MOUSSE
In a double boiler, melt the 3tbs of butter, 8oz of chocolate, and stir until smooth, add bourbon and stir till just combined. Turn off heat. When the chocolate is not hot, but warm, add the 1 egg yolk and gently stir into the chocolate, stop when the yolk is incorporated.
Chill a mixing bowl and whisks, when chilled, beat on high speed, the 3/4 cup of cream till soft peaks form. Set aside.
With an electric mixer with whisks attached(not chilled), beat the 3 egg whites on high speed until soft peaks form, add the 2tbs of sugar, and return to high speed until stiff peaks have formed.
In three batches, fold the whipped cream into the chocolate(it should be just warm to touch), making sure each addition is fully combined. Now gently fold in the egg whites, in three batches, until fully combined.
When the brownies are fully cooled in the pan, gently pour the mousse on top and spread around evenly. Cover tightly with plastic wrap and refrigerate at least 6 hours or overnight(best to leave in overnight). When the mousse has set, gently remove the ring from around the spring foam pan. Pour the ganache over top and let sit in the fridge to firm, 30 minutes to 1 hour. Cut and serve.


GANACHE
Chop the chocolate into small pieces and place in a large bowl. Heat cream in a saucepan and bring to a simmer. Remove from heat and instantly pour over the chopped chocolate. Sit for 1 minute and then stir till chocolate is melted and is smooth. Let it sit for 10 minutes then pour over the set mousse.


NOTES

CHOCOLATE BOURBON PECAN PIE

Chocolate Bourbon Pecan Pie


Serves:10-12 servings
Prep time:10 mins
Cook time:60 mins
Total time:1 hour 10 mins
Print


This pie is best when it is made a day ahead so that it has time to cool and fully set. Once cooled, wrap with plastic wrap and leave at room temperature until served and refrigerate remaining pieces.

Ingredients
1 9-inch pie crust (store-bought or homemade)
1 cup granulated sugar
1 cup light corn syrup
½ cup butter (1 stick)
4 large eggs, beaten
¼ cup bourbon
1 teaspoon vanilla extract
¼ teaspoon salt
6 ounces semi-sweet chocolate chips (approximately 1 cup)
1 cup chopped pecans

Instructions
Preheat oven to 325 degrees F. Line a deep dish pie plate with the pie crust, set aside.
Combine sugar, corn syrup and butter in a saucepan. Stirring constantly, cook over medium heat until butter melts and sugar completely dissolves. Remove from heat and cool slightly.
In a large bowl, combine egg, bourbon, vanilla and salt. Mix thoroughly. Very slowly pour cooled sugar mixture into egg mixture, whisking constantly so that the heat from the sugar mixture doesn’t cook the egg mixture. Add the chocolate chips and pecans and stir to mix well.
Pour mixture into pie shell. Bake in preheated oven for 50 to 55 minutes or until set and golden on top.
Serve warm or chilled.

THREE MEXICAN SAUCES

Green Chile & Cilantro Sour Cream Sauce
This is a tangy sauce that is delicious smothered on burritos or enchiladas! Tangy and slightly spicy. 

Ingredients: 
1 cup fat free sour cream 
1 7-oz. can diced green chiles 
salt & pepper, to taste 
1/2 teaspoon lime zest 
2 tablespoons lime juice 
1/4 teaspoon cumin 
1/2 cup loosely packed cilantro 

Directions: 
Place sour cream, green chiles, salt, pepper, lime zest, lime juice, cumin and cilantro into a blender. Pulse and then blend until smooth. Use as desired. 

Favorite way to use this sauce:
Pour it over some freezer burritos that have already been warmed through. Top with cheese and broil until hot and bubbly! The fastest and tastiest dinner ever. Would also be delicious baked onto some enchilada. 


Red Enchilada Sauce
So much better than store bought, and probably a lot simpler to make than you think! 

Ingredients: 
2 tablespoons vegetable or canola oil 
2 tablespoons all purpose flour 
2 cups chicken stock 
3 heaping tablespoon chili powder 
1/4 teaspoon cumin 
1/2 teaspoon garlic powder 
1/2 teaspoon salt 
1/4 teaspoon oregano 

Directions: 
Pour oil into small saucepan and heat over medium heat. Sprinkle in flour and whisk. Cook down 1 minute before whisking in chicken stock. Pour in liquid and whisk to remove lumps. Stir in seasonings and simmer 5 minutes. Reduce heat to low. Pour over enchiladas as desired and bake. 

Favorite way to use this sauce:
Obviously, for enchiladas! But, more specifically, zucchinis that have been hollowed out and stuffed with a cheesy chicken enchilada filling! These are delicious and low carb!  Would also be delicious just baked with some chicken to shred for salads. 

Sour Cream Taco Sauce
A tangy and spicy addition to fish tacos, or really anything with a Mexican flair. 

Ingredients: 
1/3 cup sour cream 
1/3 cup mayonnaise 
1 tablespoon taco seasoning 
juice of 1 lime 

Directions: 
In a small bowl, whisk all ingredients together until smooth. Drizzle over tacos as desired.

CHICKEN AND DRESSING

Homemade Southern Cornbread Dressing Recipe ~Soul Food Style~
Serves: 10

BASIC CORNBREAD RECIPE
1 cup self-rising cornmeal
½ cup self-rising flour
¾ cup buttermilk
2 eggs
2 Tablespoon vegetable oil

SOUTHERN DRESSING RECIPE
Cornbread (9x9 inch pan) (my grandmother always uses day old cornbread)
1 cup onions, diced (about half of a large onion)
1 cup of celery, diced (about 3 stalks)
1 cup of green bell peppers diced (about 1 medium green bell pepper. You could also add in some red bell pepper as well if you'd like)
3 pieces of toast
1 shredded chicken breast
2 eggs
3-4 cups of chicken or turkey broth
Seasonings (poultry seasonings, sage, black pepper, ) *see recipe

Preheat the oven to 350
In a bowl, stir together the cornmeal & flour.
Add in the buttermilk, eggs & oil. Stir until combined.

Pour into a greased, shallow baking dish or iron skillet. Bake for about 20-25 minutes or until set. Let cool.
When your cornbread has cooled, break it up in a large bowl, along with the toast.

Saute onions, celery and green bell peppers in a little bit of butter until tender.
Add the shredded chicken & the sautéed veggies into the cornbread mixture. Use your hands to really mix it up good.
Add in some spices. I usually start with a teaspoon of each and then add more after I put the broth in if it needs it. Mix it up well.
Next add in the broth a little at a time. Add in just enough to make it thick & kinda soupy. Stir it up.

Give it a taste. It should taste exactly the way you want your dressing to taste. If it needs more spices add them in here.
When you are content with the taste, go ahead and stir in the eggs.
Pour into a buttered 9 X 13 casserole pan.

Bake for 45 minutes or until set.

Notes
Be sure to taste it before adding in the eggs and adjust the seasonings to your liking.
You can also use chicken thighs for more flavor.
My grandmother used red bell pepper as well sometimes.
It's best to use cornbread that is a few days old since it's not as moist. Dry cornbread makes the best dressing!

SUMMER SWEET POTATO SALAD

Summer Sweet-Potato Salad

Serves 8

Cuisine: Side Dish
INGREDIENTS
2 pounds sweet potatoes, peeled and diced
2 hardboiled eggs, peeled and diced (optional)
¼ cup diced red onion
¼ cup thinly sliced green onion + extra for garnish
¼ cup chopped celery
¼ teaspoon thyme
1 teaspoon ground paprika + extra for garnish
½ teaspoon salt
¼ teaspoon pepper
6 ounces plain nonfat Greek yogurt
¼ cup mayo or vegenaise

INSTRUCTIONS
In a large pot on the stove, boil the sweet potato pieces until softened (about 20 minutes). (Note: If you don't have the hardboiled eggs cooked yet, throw the eggs right into the pot with the sweet potatoes so they can cook at the same time.)
Once the sweet potatoes are done cooking, drain and let cool completely.
Meanwhile, begin dicing your onions and celery.
In a large bowl, toss together the onions, celery, thyme, paprika, salt, and pepper.
Add the yogurt and mayo, then mix again until well combined.
Add sweet potato and eggs (if using) to the bowl, and mix together until well coated. Be careful not to stir too much, or the potatoes will crumble and get too "mushy."
Let chill for 2 hours before serving.
Garnish with additional fresh green onion and paprika.

BLACK BEAN SWEET POTATO BURGERS

Healthy Black Bean Sweet Potato Burgers


Prep time
30 mins
Cook time
10 mins
Total time
40 mins

Healthy Black Bean Sweet Potato Burgers WITH a FREEZER option
Author: TwoRaspberries
Recipe type: burger/lunch/dinner
Serves: 8-10
Ingredients
-10 oz. of sweet potatoes (1⅓ cups smashed after steaming, or approx. 2 smaller sweet potatoes peeled and chopped) *see notes**
-2 cups cooked rice (I used basmati) about ¾ cups dry maybe a little more read package instructions.
-3/4 cup black beans, no salt added, drained and rinsed
-1/2 cup plain corn (I used frozen, cooked and drained!)
-1/4 a red onion chopped finely
- ½ tbsp olive oil optional see notes*
-2-3 tsp chili powder (I used 2½)
-Salt/pepper to taste
Optional: jalapeño or bell peppers chopped finely about ⅓ cup
FLAX egg optional see notes! (1 tbsp flax seeds ground up which will make 1½ tbsp plus 3 TBSP water)
Spread:
-1 avocado
-1/2 lime juice
-1½ tsp chili powder
-Salt/pepper to taste
-1 tbsp olive oil
Extras:
-Buns
-LettuceTomato
Instructions
First get a stove top pan and add ¼ cup of water to it, (leave it off)
Start pealing and chopping (if not using frozen bag) your sweet potatoes and placing them in the pan with the a TINY splash of water, once added turn on medium heat and cover the pan with a lid and let simmer until soft, 20-30 minutes depending on how small you chopped the sweet potatoes. (they should be mash-able with a fork or spoon like mashed potatoes)
Prep the rest of your ingredients, chop your onion and place in a large bowl, add your black beans that have been drained and rinsed, add your corn, add your rice* see notes and peppers if choosing to!
Once potatoes are cooked and soft turn off the heat, using a spoon smash them until they look like mashed potatoes, some lumps are ok but try to get rid of as many as possible.
Add the smashed sweet potatoes to the other mixture of ingredients and mix everything together
Add your olive oil if using, salt, pepper, chili powder and mix everything well!
add flax egg here if you are choosing too.
To cook, form large party's and place them on a skillet pan that has been sprayed with non-stick cooking spray and cook until browned on both sides (flipping when needed) mine took about 5-7 minutes on each side.
To prepare the spread:
Place all the ingredients into a food processor (I use a mini Nija food processor) the avocado, lime juice, salt, pepper, chili powder, olive oil and blend until creamy.
Assemble:
Apply some spread to one side of your bun, lettuce and tomato to the other, place a burger on the tomato and top with you top bun!
I got 8 large party's from this recipe
Notes
Notes: if you are using microwave rice you can start cooking it after you get the potatoes going and then just add to the bowl with the rest of the ingredients, of you are using a rice cooker get that going first before the potatoes!

***my "sweet potatoes" were orange! not white. this is super confusing to people but sweet potatoes are actually white and yams are orange but my package says sweet potatoes and they were orange so if you are using fresh ones use the orange ones which are technically yams.

*Olive oil is optional, the only reason for this is to help it from sticking to the pan, if you are using non-stick spray you should be fine leaving this out.

the Flax egg is 1 tbsp of flax seeds ground up (which will be 1½ tbsp after being ground) mixed with 3 TBSP water and let it sit until it forms a gel consistency... I personally DO NOT use this but I have tested it and it will make it slightly more formed if you are having trouble keeping it formed... so my suggestion is to mix everything and leave this the very last thing and decide if you need it!

Store in freezer up to one month... Fry them up first before freezeing and to re-heat just fry up in a pan until warm and crispy on the outside!

ROASTED SWEET POTATO SALAD

ROASTED SWEET POTATO SALAD


This sweet potato salad puts potato salad in a whole new light and there's so many other goodies in this fast and easy recipe with Mexican-inspired flavors. There's texture and crunch from red peppers and green onions, black beans add heartiness, corn adds sweetness and juiciness, and there's the fresh pop of cilantro. Everything is tossed with a honey-dijon mustard sauce that's sweet, tangy, and bright. The potato salad can be served warm, at room temp, or chilled and gets better the day after making it. It's a perfect clean-eating dinner and the leftovers work great in lunchboxes. It'll be a favorite at your next picnic or potluck and there's no mayo which is great for warmer months.


YIELD: serves 4 to 6

PREP TIME: 15 minutes

COOK TIME: 45 minutes

TOTAL TIME: 1 hour
INGREDIENTS:

about 1 1/4 pounds sweet potatoes (about 2 jumbo), washed, peeled, and cut into 1-inch pieces
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
one 15-ounce can black beans, drained and rinsed
3 green onions, trimmed and thinly sliced (use the white and green)
1 medium red bell pepper, seeded and diced small
1 cup corn (I use frozen that I allowed to thaw)
1/2 cup cilantro leaves, minced (about half of 1 bunch)
2 tablespoons honey
2 tablespoons dijon mustard
2 tablespoons lemon juice (lime juice may be substituted)
2 tablespoons olive oil
1/2 teaspoon salt, or to taste
1/2 teaspoon pepper, or to taste
pinch cayenne pepper, optional and to taste
DIRECTIONS:

Preheat oven to 400F. Line a baking sheet with a Silpat or spray with cooking spray and add the sweet potatoes in an even, flat layer. Evenly drizzle with 2 tablespoons olive oil, season with salt and pepper, and bake for about 45 minutes, or until fork-tender and done. Halfway through baking flip potatoes to ensure even cooking. Baking time will vary based on size of potatoes, oven and climate variances, and I recommend starting to check at 30 minutes for doneness. While potatoes bake, prep and chop the remaining ingredients.
To a large bowl, add the black beans, green onions, red pepper, corn, cilantro; set aside.
To a large measuring cup or medium bowl, add the honey, dijon mustard, lemon juice, 2 tablespoons olive oil, salt and pepper to taste, optional cayenne pepper, and whisk to combine; set aside.
After potatoes are cooked, add them to the bowl with the beans and vegetables, add the sauce, and toss to combine. Taste, check for seasoning balance (add more salt, pepper, touch of honey, lemon juice, etc.), make any necessary tweaks, and serve. Potato salad can be served warm, at room temp, or chilled and will keep airtight in the fridge for up to 5 days.

SPICY PUMPKIN CHILI

"The pumpkin is a great surprise in this chili! It makes the whole house smell good and tastes great! Garnish with cheese and jalapenos if desired. This recipe can be made on stovetop too. Cooking time would be reduced to 30-45 minutes for chili to simmer."

Ingredients

• 1 pound ground beef
• 1/2 teaspoon crushed red pepper flakes, or to taste
• 1 teaspoon minced garlic
• 1/2 large onion, diced
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can Great Northern beans, drained and rinsed

• 1 (8 ounce) can tomato sauce
• 1 (4 ounce) can tomato sauce with garlic and onions
• 2 (14.5 ounce) cans petite diced tomatoes
• 1 (14.5 ounce) can fire roasted diced tomatoes
• 1 (15 ounce) can pumpkin puree
• 2 teaspoons pumpkin pie spice
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon salt, or to taste

Directions

1. Heat a large skillet over medium-high heat; cook and stir the beef in the skillet until crumbly and no longer pink, about 5 minutes. Stir in the red pepper flakes, garlic, and onion; continue cooking until the beef has browned and the onion has softened and turned translucent. Add the green and red bell pepper and cook 5 minutes more.
2. While the beef is cooking, combine the kidney beans, black beans, Great Northern beans, tomato sauce, tomato sauce with garlic and onions, petite diced tomatoes, fire roasted diced tomatoes, and pumpkin puree in a large slow cooker. Season with pumpkin pie spice, chili powder, cumin, and salt. Stir in the ground beef mixture.
3. Cook on Low until the chili is hot, 1 to 2 hours.

CHARLIES BLOODY MARY

Another blast from the past....

Charlie's Bloody Mary

1/2 cup Vodka
2 cups buzzed up fresh ripe tomatoes
1/4 cup grated onion
1 Jalapeño, chopped (or freeze wheels in ice cubes for a nice touch)
Juice of 1/4 lemon
3 or 4 fresh basil leaves
1/4 tsp.  cayenne pepper
1 rib celery, chopped
1 Tbsp. grated carrot
1 Tbsp. clove garlic
1/2 tsp dried, ground ginger
Black pepper
Kosher salt
A splash of habanero-infused vodka, if you've been clever this fall
Pinch of fresh oregano
1 Tbsp. horseradish
Dash Worcestershire sauce
Dash port

Combine all ingredients in a blender with 4 cubes of ice or so.  Blend.  Strain into ice-filled highball glasses rimmed with basil salt.  Serve with cucumber slices and cayenne flowers.

For basil salt:  blend a handful of fresh basil with 1/3 cup Kosher salt.

JAMBON PERSILLE

JAMBON PERSILLE


1 8-lb. trimmed, uncooked ham, with bone
2 lbs. veal (preferred) or beef bones
1 calf’s foot, split (easily available from your local butcher) or two pigs trotters, cut into pieces
2 medium onions, each studded with 2 cloves
4 carrots
1 fresh bay leaf
1 leek, cut into 4 inch lengths
2 cups dry white wine from Burgundy (preferred) or the closest local equivalent
3 cups chicken broth
10 black peppercorns
3 tbsp. fresh tarragon leaves
3 tbsp. fresh thyme leaves
1 small clove garlic, whole
1 handful of parsley stalks
4 tbsp. red wine vinegar
3 large egg whites
1 package powdered gelatin (optional)
3 ½ packed cups parsley leaves, minced
¼ packed cups fresh oregano leaves, minced (optional, replace with parsley for the classic recipe)
¼ packed cups fresh tarragon leaves, minced (optional, replace with parsley for the classic recipe)
2 minced large garlic cloves
Salt and freshly ground pepper
For the sauce:
1 tsp Dijon mustard, I strongly prefer Edmond Fallot brand from Burgundy
1 tbsp white-wine vinegar
4 tbsp extra-virgin olive oil
2 small shallots, very finely chopped
4 large gherkins, finely chopped
2 tbsp capers, rinsed and chopped
4 sprigs tarragon, chopped
4 tbsp flat-leaf parsley, chopped
—
If the ham is very salty soak it overnight, changing the water once. Blanch the ham, bones and calf’s foot (or trotters) by putting them into a big pot and covering with cold water. Bring up to the boil, lower the heat and simmer for five minutes. Drain and rinse.
Put the meat back in the rinsed pot and add the wine and enough cold water to cover. Add all ingredients up to the chicken broth and enough water or extra stock to cover all ingredients by 1 inch. Bring to just under the boil then turn down to a simmer. Remove any scum that forms.
When all or at least most of the scum is gone, add the remaining ingredients up to the parsley stalks. It is a nuisance to skim with those ingredients already in the stock.
Skim off any remaining scum that forms at intervals, and cook for about 4-5 hours. Keep topping up the water to cover the ham. When it’s cooked the ham should be practically falling off the bone. Lift the hocks out of the liquor and leave to cool for at least 1 hour.
Reduce stock over high heat, to about 6 cups. Skim fat and adjust seasoning. Stock should be highly flavored at this point. Remove onions, roughly chop or mash them, and add to ham mixture. Strain stock through a coffee filter or cheesecloth-lined sieve.
Beat egg whites until stiff, and stir into stock. Bring to a boil, reduce heat, and simmer for 15 minutes. The crust, or “raft,” that forms will trap any remaining food particles, clarifying the stock. Strain, pouring carefully to avoid disturbing raft; discard raft. Dissolve gelatin in 2 tbsp. cold water and stir into hot stock.
Remove ham from bone and discard bone, along with veal bones and calf’s foot. If you’re using pigs trotters, remove the meat from the bone, shred and reserve. Shred ham into long pieces and cut into ¼” dice. Combine ham, trotter meat (if using), vinegar, and minced garlic, then set aside.
Pour ⅓ of the clarified stock into an oiled 12″ × 4″ × 3″ loaf pan. Sprinkle with a thin layer of parsley, then a layer of the ham mixture, and season with salt and pepper. Repeat until ham and parsley are used up, ending with a layer of parsley. Add stock to cover. Chill for 24 hours. Refrigerate remaining stock, and dice, after it congeals, for garnish.
To make the sauce, put the mustard and vinegar into a small bowl and whisk in the olive oil. Add all the other ingredients.
Unmold terrine onto a platter and serve with diced aspic and sauce.

FAR BRETON ENGLISH

INGREDIENTS

1. • 2 cups whole milk
   • 3 large eggs
   • 1/2 cup sugar
   • 5 tablespoons unsalted butter, melted, cooled
   • 1/4 teaspoon vanilla extract
   • 1/8 teaspoon salt
   • 3/4 cup all purpose flour
2. • 1 cup small or medium-size pitted prunes (about 6 ounces)
   • 1/2 cup water
   • 1/3 cup raisins
   • 1/4 cup Armagnac or other brandy
3. • Powdered sugar

PREPARATION

1. 1. Combine milk, eggs, 1/2 cup sugar, butter, vanilla, and salt in blender jar. Blend 1 minute. Add flour and pulse just until blended, scraping down sides of jar. Cover and chill in jar at least 3 hours and up to 1 day.
   2. Combine prunes, 1/2 cup water, and raisins in heavy small saucepan. Cook over medium heat until fruit is softened and water is almost evaporated, stirring occasionally, about 10 minutes. Turn off heat. Pour brandy over fruit. Using long match, ignite brandy. Let flames burn off, shaking pan occasionally. Transfer fruit to small bowl. Cool completely. (Can be made 1 day ahead. Cover and let stand at room temperature.)
   3. Position rack in center of oven and preheat to 375°F. Butter 8-inch-diameter cake pan with 2-inch-high sides. Line bottom with parchment or waxed paper. Butter paper. Dust pan with flour, shaking out excess; place on baking sheet.
   4. Reblend batter until smooth, about 5 seconds. Pour into prepared cake pan. Drop prunes and raisins into batter, distributing evenly. Bake cake on baking sheet until sides are puffed and brown and knife inserted into center comes out clean, about 1 hour. Cool cake completely in pan on rack.
   5. Place piece of parchment or waxed paper on flat plate. Sift powdered sugar onto paper. Run knife around cake in pan to loosen. Invert pan onto paper, releasing cake. Remove pan; peel off paper. Place serving plate over cake and invert. Dust top of cake with additional powdered sugar.