Orange Chicken

Orange Chicken

by | Meats, Sauces

orange-chicken

My husband has always loved a tangy Chinese-American Orange Chicken. I found some great recipes online, and made some slight modifications. I’m mainly adding this one to the blog, so I have quick access to it, but beware, it does take a few steps so it might not be for everyone.  Serves 4

INGREDIENTS

For the chicken:

  • 1 pound boneless, skinless chicken thighs, patted dry and cut into 1 1/2-inch pieces
  • 1 teaspoon soy sauce
  • 1 teaspoon Chinese Shaoxing wine or dry sherry
  • 1/2 cup cornstarch
  • About 2 cups canola oil for frying

For the orange sauce:

  • 2-3 oranges
  • 4 teaspoons cornstarch
  • 2 tablespoon canola oil
  • 4 cloves garlic, minced
  • 3 teaspoons minced peeled fresh ginger (from 1-inch piece)
  • 1/4 teaspoon crushed red pepper (more if you like it spicy)
  • 2 tablespoon low-sodium soy sauce
  • 2 teaspoon Chinese Shaoxing wine or dry sherry
  • 2 teaspoon rice vinegar (not seasoned) or cider vinegar
  • 4 tablespoons sugar
  • 4 scallion/green onions (thinly sliced for garnish)
  • Cooked rice for serving

PREPARATION

Prep the chicken:

  • In a medium mixing bowl, combine the wine and soy sauce together. Toss the chicken pieces with the sauce and let stand while you make the sauce.

Make the orange sauce:

  • Using a vegetable peeler, remove the zest from 1 orange and finely chop it.
  • Squeeze 2 oranges to make at least 1 cup of juice (use additional orange if necessary). In a small bowl, whisk together the juice and 2 teaspoons cornstarch until the cornstarch is dissolved.
  • In a 10-inch skillet, heat 1 tablespoon oil over medium heat, add the garlic, ginger, crushed red pepper, and orange zest and stir-fry until golden, about 30 seconds. Add the soy sauce, wine, vinegar, and sugar and stir until the sugar dissolves, about 5 seconds. Stir the orange juice–cornstarch mixture then add it to the skillet. Bring the sauce to a boil, stirring, then reduce the heat to low and simmer, uncovered, for 1 minute. Remove the skillet from the heat and set it aside while you fry the chicken.

Fry the chicken:

  • Once the chicken is fried, place the skillet of reserved orange sauce over moderately low heat and bring it to a simmer, stirring and thinning the sauce with a little water if necessary. Add the chicken, and stir until thoroughly coated in sauce.
  • In a 10-inch cast-iron skillet, heat 1/2 inch of oil until a thermometer registers 365°F. Or you can use a deep fryer if you have one, which is easier to program the temperature. Meanwhile, coat half of the chicken, a couple pieces at a time, in cornstarch, making sure they are well coated and gently knocking off any excess, then transfer to a plate. Carefully add the coated chicken to the hot oil, making sure to space the pieces apart from each other, otherwise they clump together. Fry the chicken, turning it once or twice, until deep golden, about 5 minutes. While frying, adjust the heat as necessary to keep the oil at 365°F. Using a slotted spoon, transfer the chicken to the paper-towel-lined baking sheet. Continue to coat and fry the remaining chicken in the same manner, returning the oil to 365°F between batches.
  • Once the chicken is fried, place the skillet of reserved orange sauce over moderately low heat and bring it to a simmer, stirring and thinning the sauce with a little orange juice if necessary. Add the chicken, and toss until thoroughly coated in sauce.

To serve:

  • Transfer the chicken to a serving dish and garnish with the scallions. Serve immediately with rice.

Another photo: (added some sesame seeds to the recipe)

orange-chicken-detail

Filet Mignon with Béarnaise Sauce

Filet Mignon with Béarnaise Sauce

by | Meats, Sauces

After reviewing numerous Béarnaise recipes, and being extremely intimidated by the complexity of it, I thought I would give it a try. I made this sauce for filet mignon, (Click here for the different cuts of beef) of that I marinated in garlic, olive oil, salt and rosemary overnight. Searing it on all sides and cooking it medium rare. I served it with an arugula salad (from our garden) with olive oil, a balsamic reduction and goat cheese.

INGREDIENTS

  • ¼ cup white-wine vinegar
  • 1 small shallot, peeled and minced
  • ½ teaspoon freshly cracked black pepper
  • 1 tablespoon plus 1 teaspoon chopped tarragon leaves
  • 2 egg yolks
  • 12 tablespoons ghee (or clarified butter)
  • salt, to taste

Put the vinegar, shallots, black pepper and 1 tablespoon of tarragon leaves into a small saucepan, and set over a medium flame. Bring just to a boil, and then reduce heat to a simmer until there are only a couple of tablespoons of liquid left, approximately 5 minutes. Remove from heat, and set aside to cool.

Fill a small saucepan with an inch or two of water, and set over medium-high heat to boil.

In a metal mixing bowl, whisk the egg yokes with a tablespoon of cold water. Add in the cooled shallot-and-tarragon then whisk to combine.

Turn the heat under the saucepan of water down to its lowest setting, and put the bowl on top of the pan, making sure that it does not touch the water directly. Continue to whisk the yolks until they thicken, approximately 5 to 7 minutes. You should just about double the volume of the yolks.

Slowly beat in the butter, a tablespoon or two at a time, whisking slowly to combine and emulsify. Remove the bowl from the pan occasionally, so as not to overcook the eggs, and taste the sauce. Season with salt. If the flavor is not sharp enough, add a splash of lemon juice. If the sauce is too thick, stir in a splash of water. Add the remaining teaspoon of tarragon leaves, and serve.

Buffalo Ragu Bolognese for Pasta or (Paleo) Lettuce Wraps

Buffalo Ragu Bolognese for Pasta or (Paleo) Lettuce Wraps

by | Meats, Paleo, Pastas, Vegetables

pasta-bolognese

Since watching CowSpiracy (on Netflix), I am constantly trying to find alternatives to red-meat (beef). So I made some modifications to a traditional Ragu (or Bolognese) using Buffalo meat. If you prefer the Paleo version, you can skip the pasta and just place the Ragu/Bolognese into a butter lettuce leaf, for a tasty lettuce wrap!

Ingredients:

  • 5 tablespoons extra-virgin olive oil
  • 1 carrot, finely, diced
  • 1 medium onion, diced
  • 3 cloves garlic, chopped
  • 1 ½ lb buffalo, ground
  • ¼ slab bacon, or 5 thick slices diced
  • ½ tube organic tomato paste
  • 1 cup organic canned crushed/or chopped tomatoes
  • 1 cup milk (skip for Paleo version)
  • 1 cup dry white wine
  • Kosher salt and freshly ground black pepper
  • Parmigiano-Reggiano, for grating
  • ½ cup organic whipping cream (skip for Paleo version)

Directions:

In a 6 to 8-quart, heavy-bottomed saucepan, heat the olive oil and butter over medium heat. Add the onions, carrots, and garlic and cook over medium heat until the vegetables are translucent and soft, but please make sure not brown them, about 10 to 15 minutes. Add the buffalo, and bacon and stir into the vegetables. Add the meat over high heat, stirring to keep the meat from sticking together until browned. Add the tomato paste, crushed tomatoes, milk, and wine and simmer over medium-low heat for 1 to 1 1/2 hours. Add in the cream and cook for 5 minutes. Season with salt and pepper, to taste, and remove from the heat.

When ready to use, the cooked pasta should be added to a saucepan with the appropriate amount of hot ragu Bolognese, and tosses so that the pasta is evenly coated by the ragu. For Paleo version, spoon meat ragu into the butter lettuce leaves.

pasta-bolognese-A pasta-bolognese-B pasta-bolognese-C lettuce-wraps

Pan-Seared Chicken Breast with Caper Lemon Sauce

Pan-Seared Chicken Breast with Caper Lemon Sauce

by | Meats, Sauces

chicken-capers-lemon

I’m always trying to find other ways to make chicken, as we are making a conscious effort to try and eat less red meat. I have some dairy items in this recipe but they can be replaced if you are trying to stay away from it. This recipe is pretty easy and quick and goes great with roasted potatoes.

Ingredients:

  • 3 boneless skinless chicken breasts (filleted and pounded) Organic preferred
  • 2 eggs
  • salt
  • 2 tbsp of lemon
  • 1 cup flour (organic preferred)
  • 2 tbsp butter (divided)

Sauce:

  • 2 tbsp butter (divided)
  • 1 tbsp olive oil
  • ½ cup finely chopped shallots
  • ¼ cup capers
  • 2 tbsp dijon mustard
  • 3 tbsp of fresh lemon juice
  • 1 cup chicken broth
  • ½ cup cream (optional – can use a paste of four and water to thicken sauce)

Directions:

If you have whole chicken breasts, you can first remove the tenderloin first, then filet the breast. Pound out all of the pieces so they are thin, approximately ¼”. If all your pieces are the same thickness they will cook evenly and at the same time. In a mixing bowl, mix eggs, with lemon and 1 tsp of salt. Place the chicken into egg mixture. You can do this proceed before cooking, for a little extra time in the marinade. I marinated them for ½ hour.

For the sauce you will melt the butter and oil in a saucepan, add in the chopped shallots and cook on medium high heat, but be sure not to burn them. Then add in the capers and cook on medium heat for 5 minutes. Remove the capers and onions from the pan, leaving the liquids (butter/oil) in the pan. Now you can dredge the chicken breasts. I dredge them as I cook them so they don’t sit in the flour. Add 1 tbsp of butter and place the chicken pieces, spaced so they do not touch. Cook the chicken until crispy on both sides (approx. 2 minutes a side). Repeat, adding butter and additional chicken pieces. Once all pieces are cooked you place them on a platter, or warming plate. Next you will add the caper/onion mixture back into the pan, scraping up any residue on the pan. Add in the mustard and lemon stirring frequently, then the chicken broth. Cook down the mixture for 3-5 minutes. Add in the cream and stirring constantly, until the sauce thickens. If you prefer to avoid the cream you can add a mixture of 1 tbsp of flour in a cup with some warm water, until you have a flour paste. You can slowly whisk this into the sauce to thicken it. Pour the sauce over the chicken and serve. (Additional sauce can be placed into a gravy boat).

Serves 4

Lamb with Pea Puree and Roasted Potatoes

Lamb with Pea Puree and Roasted Potatoes

by | Meats, Sauces, Vegetables

Lamb with Pea Puree and Roasted Potatoes

With recommended pairings from my favorite book, The Flavor Bible by Karen Page and Andrew Dorenburg, I combined Lamb with rosemary & garlic; Potatoes with rosemary, garlic, sour cream and chives, and added in “pea puree”, combined with cooked onions, garlic, chives and creme fraîche.

For the lamb:

  • 3 lamb tenderloins
  • ¼ cup olive oil
  • 1 tbsp on chopped fresh rosemary
  • 5 cloves of garlic
  • salt and pepper
  • 2 tbsp butter
  • 2 tsp chopped flat leaf parsley

Place all of the ingredients in a plastic bag and add the lamb and move around to make sure the lamb is covered evenly with marinade. Place in the refrigerator for 24 hours. To cook the lamb place 2 tbsp of butter in iron skillet on high heat. Add salt and pepper to the lamb, and place lamb in skillet, sear all sides and cook until internal temperature reaches 135 degrees (for medium rare). Remove from skillet and allow the lamb to rest for 5 minutes. Internal temperature should be around 140-145 degrees.

For the potatoes:

  • ⅓ cup of olive oil
  • 4 garlic cloves finely chopped
  • 2 tbsp of rosemary
  • 3 cups of new potatoes cut in half
  • salt
  • ½ cup sour creme
  • 1 tsp chopped chives

Set oven to bake at 400 degrees. Mix olive oil, rosemary and garlic in large mixing bowl. Add the potatoes and toss so potatoes are covered with oil mixture. Add potatoes to cookie sheet or large oven proof pan. Sprinkle salt on potatoes. Place in oven for 20-25 minutes, or until cooked. If you want to crisp them a bit, turn oven to broil and broil them for a few minutes until browned.

For the Pea Puree:

  • 1 bag of frozen sweet peas
  • ½ yellow onion finely chopped
  • 3 cloves of garlic finely chopped
  • 1 tbsp butter
  • 1 tbsp chopped chives
  • ⅓ cup créme fraîche
  • salt

Cook the peas in a saucepan of salted boiling water for 2-3 minutes. Melt butter in a pan over medium-high heat. Add onions and garlic. Cook stirring 3 -5 minutes until softened. Add in strained peas and cook for another minute. Transfer all ingredients including the chives to a food processor with an S blade. (my favorite is the Brevile Sous Chef) and puree until smooth. Place into a bowl, and slowly fold in the crime fraîche. Add salt to taste.

Plating:

Place a nice smear of the pea puree onto the center of the plate. Add the roasted potatoes on top of the puree on one side, and the lamb on the other side. Sprinkle lamb with parsley, add a dollop of sour cream and a sprinkle of chives to the potatoes. And voilà! Dinner is served!

Roast Beef and Arugula Wraps

Roast Beef and Arugula Wraps

by | Appetizers, Meats, Salads, Vegetables

arugula-beef-parm

For all the Paleo lovers out there…here is a great little wrap for you!

Ingredients:

  • 1 tbsp fresh lemon juice
  • 2 tbsp extra-virgin olive oil (EVOO)
  • pinch of sugar or ½ tsp of raw honey for the Paleo fans
  • salt and pepper
  • 8 thinly sliced roast beef (8 oz.) halved crosswise
  • 4 cups baby arugula
  • 1 oz. of Parmigiano-Reggiano, shaved

In a large bowl, whisk together lemon, sugar (or honey) salt and pepper. Slowly whisk in the oil. Arrange roast beef on a work surface. Add arugula to dressing and toss. Taste to see if it needs more salt or pepper. Divide arugula among the beef slices with a few leaves extending beyond edges of the roast beef. top with shaved parm cheese and roll into cylinders and serve.

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