Locally-pastured chicken breast halves (off-the-bone, skin removed) are marinated overnight in a mixture of mango juice, fresh ginger, sea salt & cracked black pepper, then dredged in coconut flour, dipped in egg wash and breaded with toasted panko. While the chicken is baking (about 30 minutes at 350 degrees), a gastrique of fresh mango, cultured butter, chicken stock and champagne vinegar is reduced and blended for the accompanying sauce. The finished plate is dressed with toasted coconut and slivered scallions..
Locally pastured pork butt and chopped yellow onions are browned in a bit of pure leaf lard, then slowly simmered for hours in a base of homemade chicken stock with roasted tomatillos, jalapeños, poblanos and garlic. Seasoned with toasted cumin & coriander, Mexican oregano, sea salt and cracked black pepper..
Chili Verde may be served with any number of toppings or accompaniments; grated cheese, diced onions, and sour cream are common toppings, as are broken saltine crackers, corn chips, cornbread or rolled-up corn or flour tortillas, though I often just serve it as-is alongside of pot of Frijoles charros.
- Roasted Poblanos Stuffed w/ Pulled Pork Chili Verde (sevimel.blogspot.com)
- Recipe for Chili Verde (simplyrecipes.com)
While “there are as many gumbo recipes as there are cooks”, one of my favorite preparations includes freshly-shucked gulf oysters and hand-made andouille sausage from LaPlace, Louisiana along with the usual suspects of chocolate-brown roux cooked down with onions, garlic, green pepper and celery. There’s some fresh okra and tomato in there, with plenty of cayenne, fresh thyme and oregano as well.
I like to use sprouted brown rice instead of the traditional white rice, adding in the salty-sea liquor from the oysters in place of some of the water..
Happy Fat Tuesday!
Tender baby Brussels sprouts get the royal treatment.. pan-roasted in bacon fat with onions and lightly drizzled with champagne vinegar, then bathed in seasoned Béchamel and topped with shredded Cantal entre deux, hickory-smoked bacon and fresh breadcrumbs with parsley..
For the Béchamel
2-1/2 cups fresh, whole milk
2 ounces cold roux blanc (recipe follows)
a pinch of freshly-grated nutmeg
fine sea salt and freshly-ground black pepper
Heat the milk in a heavy-bottomed sauce pan until simmering, then whisk in bits of roux one at a time, incorporating each one before adding the next. This will help to ensure that the sauce is creamy and without lumps. Add the nutmeg and season to taste with salt and pepper. Remove from heat, cover and set aside.
For the Roux Blanc
3 ounces organic flour (can use soaked or sprouted flour if desired)
2 ounces clarified butter or ghee
Melt the butter in a heavy-bottomed sauce pan over medium heat then whisk in the flour. Continue whisking and cooking until past the raw flour taste and completely smooth in texture, maybe 5 minutes. Set aside to cool.
For the Brussels Sprouts
1 pound baby Brussels sprouts
6 thick slices uncured, hickory-smoked bacon
1/2 cup yellow onion, diced
1/2 tablespoon butter
1 tablespoon champagne vinegar
Rinse the Brussels sprouts in cold water, then peel off the outermost layer of leaves and trim off the stem. Split the larger sprouts in half lengthwise, leaving the smallest ones whole.
Meanwhile, cook the bacon in a skillet until well-browned and crisp, then transfer to the side to drain and pour of all but about 1 tablespoon of the the fat.
Add the Brussels sprouts and butter to the pan and cook until the cut edges begin to brown. Add the onion and continue to cook, stirring often until the onions are brown and the Brussels sprout are crisp/tender, maybe 8 minute. Remove from heat, add vinegar and toss to coat.
Use a slotted spoon the transfer the cooked vegetables to a casserole dish and pour the béchamel over the top.
Add a layer of shredded Cantal, then arrange bacon pieces over the top.
Add a light layer of fresh breadcrumbs and chopped parsley.
Place casserole in a 375 degree oven and cook until brown and bubbling, about 15 minutes. Serve hot.
- Brussels Sprouts – Plant, Grow, Eat – It’s Just That Simple – Read and smile (survivalfarm.wordpress.com)
Locally pastured chicken breasts are skinned and boned, then dusted in rice flour and quickly shallow-fried in peanut oil until golden in color. The chicken is then placed in a hot oven for about 15 minutes, basted twice with a mixture of wild honey, fermented tamari, Shichimi tōgarashi and a pinch of sea salt. The finished chicken is served over organic black rice noodles and topped with chopped peanuts. The whole dish is gluten-free..
“Dating at least to the 17th century, Shichimi tōgarashi (Japanese:, “seven flavor chili pepper”) is a common Japanese spice mixture containing seven ingredients:
Some recipes may substitute or supplement these with poppy seed, yuzu peel, rape seed or shiso.
Shichimi should be distinguished from ichimi togarashi (一味唐辛子), which is simply ground red chili pepper, and means literally “one flavor chili pepper” (ichi meaning “one”).” –Wikipedia
Pastured veal rib-eye steaks are dry-marinated with sea salt, garlic and herbs, then lightly coated with freshly-cracked black pepper and seared in a very hot, dry cast iron pan. The streaks are finished in a 500 degree oven and served with fresh herbs and a rich, brandied demi-glace with chanterelle mushrooms..
- French-Style Veal and Mushroom Stew (ediblearia.com)