INGREDIENTS: 1 Lg Onion 1 Cup Chopped Celery 1 Cup Chopped Carrots 1-2 Red Peppers Coarse Chop 1 Lg Butternut Squash – peeled, seeded and medium Chop (1” cubes) 1 Cup White Wine 2 Cups Chicken Stock 1 Cup Cream Handful Chopped fresh Parsley (reserve some for garnish) Handful Chopped fresh Cilantro (reserve some for garnish) 2 Tbsp Amazing Heat 2 Tbsp Amazing Rub (for roasting veggies in oven) 1 Broasted Whole Chicken, remove drumsticks, then skinned, deboned and medium chop of all meat 1 Tbsp Cornstarch Fresh Rosemary spears (or use 1 tbsp chopped dried rosemary) Roasted whole Garlic Head (top cut off, drizzle Olive oil, rub or salt n pepper/baked one hour) 1 Large Jar White Northern Beans 1 Large Green Salsa Verde Mild-Medium (your call!) Lime cut into wedges
INSTRUCTIONS: Sauté coarsely chopped onion, carrot and celery in olive oil on medium high to soften and wilt. Add 1 cup white wine, let wine reduce and bring up any bits left on pan bottom. Set aside.
Take chopped red pepper and butternut squash and drizzle with olive oil, sprinkle with Amazing Rub and roast in hot over (400 degrees) until browned and roasted/ approx 40 minutes. At the same time/same oven place whole garlic clove, topped and drizzle with Oil, wrapped in foil to cook thoroughly. If you have Rosemary Spears, place on veggies roasting for 10 minutes, they brown quickly – so watch, remove when browned and set aside.
To pan with carrots, celery, etc. now add Chicken stock, Amazing Heat, parsley, cilantro, northern beans and the jar of Salsa verde. Let simmer 30+ minutes, you can then turn heat very low and continue to simmer. Add roasted veggies, chicken chunks, rosemary, garlic (removed from head and smashed), simmer 10 minutes. To finish add cream (with cornstarch incorporated) and stir to thicken.
Add any additional seasonings, salt n pepper….Lime squeeze.
Serve in bowls, with Lime wedge, Sour Cream (if desired), garnish of any remaining herbs.
Very fun and cool to serve in little pumpkin or squash boats….
(Yes, this takes an entire bottle of red wine…and it is absolutely delicious. A celebration meal!)
Inspired by the original recipe posted in Bon Appetit (.com) a decade or more ago!
SERVES: 6-8 LEVEL: Intermediate (just brown that meat!)
INGREDIENTS: 5 lbs bone in beef short ribs 2 Tbsp. Amazing Rub (original seasoning) 3 Tbsp Olive Oil 2 Onions/med. chopped 3 Carrots/med. chopped 2 Celery stalks chopped 3 Tbsp flour OR (at finish use reserved 1/C red wine with 1 Tbsp Corn starch) 2 Tbsp tomato paste 1 whole bottle (750ml) of Cabernet Sauvignon (or your choice of red) (Remember the saying, “if you wouldn’t drink it, don’t cook with it”…use a nice bottle! 1 Tbsp of the Amazing Herbes** 2 bay leaves 1 head garlic cut in half (remove at cooks end) 4 Cups Beef Stock **If you are rocking your own fresh herbs at home – tie Rosemary Sprigs, thyme, oregano in bundle to include in covered bake time, remove all before serving…including garlic halves.
Heat oven to 350 degrees. Season short ribs with Amazing Rub (you can add additional salt/pepper your choice/ rub promotes flavor and beautiful browning)
Heat oil in a large Dutch oven over medium heat, break into 2 batches and carefully brown all sides of ribs. Place ribs in plate as they are browned, pour half of drippings off.
Add onions, carrots and celery to pot and cook over med heat, about 5 minutes. Add flour (if using) and tomato paste; cook with constant stir 3-4 minutes. Stir in all wine, add short ribs and any juices. Bring to low boil/simmer until wine is reduced by half, approx 25 mins. Then, add all seasonings and herbs to pot along with garlic halves. Stir in stock, bring to boil and transfer to oven. (Covered pot)
Cook until short ribs are very tender 2 ½ hours. Transfer ribs to a platter. Strain sauce, spoon fat from surface, season with salt and pepper. Great served over mashed potatoes.
Paella is friendship experience… various people of different backgrounds intermingle in the kitchen and at the table to meld friendships that go beyond our walls. With Paella, we toss seafood, chicken, sausage (… veggies from the gardens) to make a dish with depth of flavor and warmth of heart that is distinctive to each preparation. Just like our friends, no two paellas are alike… bring your taste buds and show us how YOU paella!
The meaning of Safari is a “Journey or Expedition “and that is what we are on as we prepare “French Safari Paella”. Two famous French preparations are similar in nature to Paella, they are Cassoulet , hearty and delicious, made well it ‘warms the soul’ and Bouillabaisse, this ‘fish soup’ is probably the most famous traditional recipe from Provence from Marseille, the more people these dishes are made for, the more different types of ingredients are in it…like Paella!
Paella is Spanish in its origin…but it is really a delicious blending of foods that are fresh, available and local…a bit of a play on *“stone soup”. Don’t know what I like more, the process, the gathering of foods, the cooks, the diners…or the amazing warmth this dish brings to the soul! Here is our version: Makes 6-8 servings. Ingredients:
INGREDIENTS: 5 cups strong chicken broth 1/2 tsp saffron 1/2 tsp Spanish paprika 1 TBSP KB’s Amazing Heat 1 small onion, peeled 2 small chickens, about 2# each 1/2 cup olive oil 1 # artisanal sausage or (KB’s Paella Sausage Recipe) 1/4 lb smoked bacon diced 1 medium onion, chopped 6 scallions, 4 chopped, *2 finely minced reserved for finish 1 head of chopped garlic 2 roasted red peppers/**pimento (jarred is good) 1 lb medium shrimp, shelled 2 (Opt.) Live lobsters( boiled, divided) 1 small red pepper thinly sliced 1 small yellow pepper thinly sliced 3 cups Spanish rice (Bomba) 6 tbsp chopped parsley 2 bay leaves, whole 1/2 cup white wine 1 cup fresh or frozen peas (Opt.) 18 clams / mussels, scrubbed Lemon wedges for garnish Parsley for garnish *Rem. green onion for garnish
NOTE ON INGREDIENTS: The only ingredient you must have is the broth, the rice and the saffron!!! So add all, extend this list…or deduct according to your taste and budget!
PREPARATION: Heat the broth with the saffron, pimentón and the whole onion. Cover and simmer 15 minutes. Remove the onion and measure the broth — you need 5-6 cups. Cut the chickens into small serving pieces — the whole breast in 3 parts, each thigh and wings with tips removed. Dry the pieces well and sprinkle with salt/pepper.
In a metal Paella pan, with about a 15 inch base, heat the oil. Add the chicken pieces and fry over high heat until golden. Remove to a warm platter. Add the sausage and bacon to the pan and stir fry about 10 minutes. Add the chopped onion, scallions, garlic, pimentos, red peppers and sauté until the onion is wilted. Add the shrimp and the lobster and sauté about 3 minutes more, or until the shrimp and lobster barely turn pink (the lobster will cook more in the oven.) Remove the shrimp and lobster to the platter with the chicken. Add the rice to the pan and stir to coat it well with the oil. Sprinkle in the chopped parsley and the whole bay leaves. Stir in the chicken broth, boiling hot, the wine, and rice. Salt to taste. Bring to a boil and cook uncovered, stirring occasionally, over medium high heat about 10 minutes. Bury the shrimp and the chicken in the rice. Add the clams and the mussels, pushing them into the rice, with the edge that will open facing up. Decorate the paella with the lobster pieces, and then bake at 325 F, uncovered, for 20 minutes.
Remove from the oven, add reserved peas and let sit on top of the stove, lightly covered with foil, for about 10 minutes. Heat burner to medium and toast bottom for one minute, remove. To serve: Decorate with lemon wedges, chopped parsley and minced green onion. Bring Paella Pan to the Table to serve…..this is a beautiful looking dish, so let your guest first eat with their eyes!
JUST FOR FUN…The Fable of Stone Soup…Some travelers come to a village, carrying nothing more than an empty cooking pot. Upon their arrival, the villagers are unwilling to share any of their food stores with the hungry travelers. Then the travelers go to a stream and fill the pot with water, drop a large stone in it, and place it over a fire. One of the villagers becomes curious and asks what they are doing. The travelers answer that they are making “stone soup“, which tastes wonderful, although it still needs a little bit of garnish to improve the flavor, which they are missing. The villager does not mind parting with a few carrots to help them out, so that gets added to the soup. Another villager walks by, inquiring about the pot, and the travelers again mention their stone soup which has not reached its full potential yet. The villager hands them a little bit of seasoning to help them out. More and more villagers walk by, each adding another ingredient. Finally, a delicious and nourishing pot of soup is enjoyed by all.
Pay attention to your broth, as in all cooking this is the “soul”, make it rich and flavorful with fish or chicken stock and seasonings add a good concentrate (such as “Superior Touches” Better Than Bouillon Product, now gratefully found in most markets!) If you need the flavors enhanced. This is where all the magic starts…
When the paella is cooked and the rice looks fluffy and moist, turn the heat up for 40 seconds until you can smell the rice toast at the bottom, then it’s perfect. The ideal paella has a toasted rice bottom called socarrat.
Garnish just before serving with the cooked peas, parsley, finely diced green onion and lemon wedges this last add makes for a fresher taste!
Firm and absorbent rice is the key; we use Bomba available at specialty markets or online.
Use Real Saffron…it is key in taste and color, there is no substitute, a little goes a long way.
CATEGORY: Main Event SERVES: 36 2″ meatballs LEVEL: Presto, easy!
MEATBALL INGREDIENTS: 1 # ground chicken, 1# ground pork, optional add ¼ # lean ground beef 1 cup oat flour (finely ground oats) or 1 C Panko 2 eggs 2 Tbsp Soy Sauce 1 Tbsp minced garlic 2 tsp minced ginger or 1 tsp ground ginger powder 1 C chopped Green Onion (finely sliced) Optional ¼ C finely chopped cilantro and or parsley (I like both) 1 tsp Amazing Heat
GLAZE INGREDIENTS: 1 Tbsp Amazing Rub (or brown sugar/spices) 1 Tbsp minced Garlic ½ C Soy Sauce 1 C Water ½ C Honey ½ C White Wine 1 Tbsp but Optional Hoisin Sauce, Oyster Sauce, Chili Sauce
MEATBALLS: PREHEAT OVEN 400 DEGREES Combine ground meats, 1 Cup oat flour or panko, eggs and all other ingredients. Stir with large fork to mix, try not use your hands. This will result in a much more tender meatball! Roll balls in a approx 2” meatball (use scooper or spoon) and set on baking dish lined with parchment. In warmed oven, approx bake time 12-15 minutes. Remove, set aside and sauce the meatballs you will be serving with the great glaze below.
GLAZE: Stir Ingredients together and gently simmer uncovered, about 10-15 minutes until thickened. Add Glaze to meatballs to cover, and additional glaze for table side and great in stir-fry veggies and pasta.
If freezing meatballs, very lightly glaze, set on baking dish, freeze and then bag in zip lock.
Great recipe to just have in the freezer for appetizers or quick week night dinner.
Half Moon Squash with Baby Greens, Spicy Shrimp, Blueberries and Nuts – Served with “out of this world” Maple Vinaigrette!
CATEGORY: Main Event or Side Salad/Luncheon SERVES: 4 Dinner Salads or 6 Luncheon Salads LEVEL: Presto, easy!
INGREDIENTS: 1 Medium Butternut Squash, peeled, seeded and sliced in full round, half rounds 2 Tbsp Olive Oil 1 Tbsp The Amazing Rub 20 Large Shrimp, Cooked and Shelled 2 Tbsp Corn Starch 1 Tbsp Amazing Heat 1 Cup Blueberries 1 Cup Toasted and Salted Whole Pecans 8 Cups Spring Fresh Salad Greens *Optional 1 cup chopped fresh mint/or basil
INSTRUCTIONS: Take the butternut squash slices and toss with small amount olive oil, and place on a parchment lined baking sheet, sprinkle generously with the Amazing Rub Seasonings (or your house spices)
Bake in a 400 degree oven for 15 minutes, turning carefully and bake for addition 5-10 minutes until tender and golden. Remove from oven and set aside.
Next, place cooked shrimp in a bowl and dust with cornstarch and Amazing Heat. Heat a non stick skillet with oil and quickly cook the shrimp( do not over crowd) to slightly golden and seasoned, flip and remove from pan. Place on paper towel until assembling salads.
Take 4 large salad plates and put 2 cups of greens on each. Assemble squash and shrimps in rows on greens, then toss over the blueberries and pecans. Dress with House Maple Vinaigrette, Salt and Pepper to taste.
MAPLE VINAIGRETTE: 1/8 C Maple Syrup 1/8 C Rice Wine Vinegar ¼ Light Vegetable Oil (could use Olive Oil also) 1 Tbsp Lemon Juice 1 tsp Amazing Heat (or house seasonings) ¼ Pummull Seasoning (or Cinn)
Stir or shake together and add salt and pepper directly to salads
Asian Seared Chicken Thighs with Pineapple Slaw…served with Peanut Sauce
CATEGORY: Main Event SERVES: 4 LEVEL: Presto, easy!
INGREDIENTS: 4 Chicken thighs 2 Tbsp The Amazing Rub (or Brown Sugar w/Ginger) 1 Tbsp vegetable Oil 1 Tbsp Soy Sauce 1 tsp Hot Sauce 1 Tbsp Lemon/or Lime Juice 2 Cups Fresh Pineapple bite size chop
SLAW INGREDIENTS: 1 Tbsp The Amazing Rub (or Brown Sugar) 4 C Coleslaw mix (your favorite) or fine Shred Cabbage and Carrots ½ C Dried Fruit/Nut Trail Mix (no choc!) 1 Tbsp Lime Juice 2 Tbsp Oil (light here) 1 Tbsp Soy Sauce ½ Tbsp hot sauce 1 tsp Toasted Sesame Oil to finish Fresh Herbs as in Cilantro, Mint or Basil – fine chopped or 2 Tbsp dried Basil or Amazing Herbes
PEANUT SAUCE INGREDIENTS: ½ C Peanut Butter smooth ¼ tsp Pummull Spice (or Cinn blend) 1 Tbsp Maple Syrup or Brown Sugar 2 Tbsp Soy Sauce 1 Tsp Rice Vinegar (or white) ½ tsp red pepper flakes ¼ C hot water (start with 1/8 C and add to desired consistency)
INSTRUCTIONS: Prepare Chicken thighs by skinning, deboning and cutting into small strips. In a large bowl add chicken, Amazing Rub, oil, soy sauce, hot sauce and citrus juice (lemon or lime). Toss to coat the strips of chicken and set aside for 15-30 minutes or cover and refrigerator overnight.
Drain Chicken from marinade before searing. Get a skillet hot with oil, and place chicken pieces in skillet, do not over crowd, looking to sear these and create a nice golden brown surface on all side. Remove chicken that is cooked thru (no pink in centers) and continue to cook all chicken, set aside on warm plate. In same pan as cooked chicken, add a little more oil and cook the chopped, drained pineapple looking to toss coat and brown (add a little sprinkle of Amazing Rub to season and brown)
Assemble the Slaw with Cabbage/Carrot mix, ½ C Trail Mix, and toss dress with lime juice, oil, soy sauce, hot sauce- when all coated, finish with a drizzle of Toasted Sesame Oil if desired.
Place a cup of dressed Slaw in center of each serving dish, top with seared pineapple and lastly with chicken strips. Can be garnished with a little more trail mix, or chopped basil or Herbs as noted.
The Peanut Sauce recipe above is delicious as a side dressing to use in the entire plated salad or for a dressing for the chicken. This is so very packed with flavor, and you’ll be shouting “encore”. I have found that a prepared plated salad with all ingredients is also delicious to refrigerate (cover with wrap) and do a quick 1 minute warm in micro. Enjoy!!!
KB’s Amazing Skillet Pork Chops stuffed with Apple and White Cheddar Finished with a Dijon, Maple and Lemon-Kissed Sauce
MY INSPIRATION was to make a skillet version of a fork tender pork chop…but keep the applesauce off the plate. These pork shops are slightly stuffed with thin slices of apple and a slice of a very sharp Vermont White Cheddar Cheese. The Cheese virtually melts into the apples and the taste is wonderful! So here is how I prepared these chops…but the sauce may just steal the show here. Pork bits from the skillet (which will have remnants of the Amazing Rub and some corn starch) , loosened and cooked in stock, with spicy Dijon mustard, sweet and pure Vermont Maple Syrup and just to shout it out, a kiss of lemon juice. No need to thicken…just bring to heat, a quick boil and down to a simmer that reduces by one half! YUM!
CATEGORY: Main Event SERVES: 4 LEVEL: Intermediate, you got this!
INGREDIENTS: 4 pork chops (1” thick) 1 small peeled, cored and thin sliced apple 4 pcs Vermont Sharp Cheddar (2” squares) 2 Tbsp Corn Starch 1 Tbsp KB’s Amazing Rub ( or your house sweet n spiced rub) ½ tsp black pepper 1 Tbsp Olive Oil
SAUCE: 1 C chicken stock 1 Tbsp Dijon mustard 1 Tbsp Maple Syrup 1-2 Tbsp Lemon Juice Chopped fresh parsley or 1 teaspoon of The Amazing Herbes
DIRECTIONS: Take the pork chops out of the cooler and pat with paper towel, cover and let come to temperature.
Make a slice into side/middle center of pork chop and stuff with thin apple slices and 1 pc cheese.
In a plate; add corn starch and the Amazing Rub, black pepper. Press all chops each side into this seasoned corn starch.
Heat oil in a skillet that has a cover. When the oil is hot, place the chops down into oil and sear for 2-3 minutes to brown nicely. When browned, carefully flip the chops and start the sear on that side. Almost immediately bring the heat down to low, cover the pan…and put timer on for 10 minutes. Because chop size may vary, start to check done at 5-7 minutes. When juices run clear, remove from the pan, set aside and cover with foil for at least 5 minutes.
This is when you make your sauce
SAUCE: Deglaze the pan with chicken stock working all browned bits from bottom of pan. Bring to a slight boil, lower to simmer adding Dijon mustard, maple syrup and lemon juice. Simmer to reduce by half, at this point taste for seasoning…salt, pepper more mustard…your taste.
Add fresh parsley or 1 slight tsp of the Amazing Herbes if desired for a finish.
Plate the chops, great with potato and mixed veggies.