Tag Archives: onions

Braised Oxtails with Celery Root Puree and Mirepoix

17 Nov

Juicy, tender and succulent, my braised oxtails are the best! Braised in red wine with a dash of cinnamon to balance out the flavor this dish if full bodied and a great kicked up comfort dish. The celery root puree adds a very bright and aromatic aspect to the plate and is the perfect accompaniment to the braised Mirepoix.

 

 

 

 

 

 

Chicken Roulade with Prosciutto, Fire Roasted Red Peppers, Spinach and Parmesan Poached in Homestyle Tomato Sauce

8 Nov

This is a very bright and flavorful dish. It is exploding with fresh flavors and strikes every note in the flavor scale! It is sweet, salty, savory, rich and vibrant. Aside from being packed with crisp vegetables and bursting with fresh herbs this dish is extremely healthy! Poaching the chicken in tomato sauce allows the chicken to cook thoroughly while keeping it juicy and moist. The fat from the prosciutto melts and combines with the aroma from the roasted peppers and parmesan to gently coat the inside of the chicken with the perfect marriage of mouthwatering flavor.

Heres what ya need:

5 chicken breasts

5 slices prosciutto

1 1/2 cups roasted red pepper, chopped

1 1/2 cups fresh spinach, chopped

garlic, minced

3/4 cup fresh grated parmesan

Homestyle Tomato Sauce

1 white onion, diced

3-4 large tomotoes

italian parsely

3 cloves garlic, minced

bay leaf

oregano

olive oil

s+p

Heres what you do:

1. Prepare my Homestyle Tomato Sauce.

2. Preheat oven to 375 degrees F.

3. Pound chicken breast out flat by placing them on your cutting board between pieces of plastic wrap and pounding with a flat meat tenderizer. Season with s and p.

4. Place slice of prosciutto, garlic, spinach, roasted peppers, and parmesan (in that order) on each of the chicken breasts.

5. Roll them up tightly being sure to keep stuffing inside. Hold together with two toothpicks or a piece of butchers twine. Place in baking dish.

6. Cover roulades with tomato sauce and a drizzle of extra virgin olive oil. Bake for 25 minutes or until it reaches internal temp of 165 degrees F.

7. Sprinkle with sea salt and freshly chopped parsley and serve with fresh baked bread or over pasta.

Bon Appetit!

Mozzarella Stuffed Turkey Meatballs

26 Oct

 

Herb Crusted Chicken over Lentils with Red Wine Cream Sauce

17 Oct

A flavorful herby organic chicken breast over some beautiful lentils with onions and celery. The whole dish is tied together with a delicious robust Red Wine Cream Sauce made with some leftover cooking liquid, red wine, parsley and cream.

Sirloin Burger with Red Wine Glazed Onions and Mushrooms, Sharp Cheddar, and Horseradish Mustard on a Pretzel Roll

16 Oct

When ever I get a food craving, like a deep craving for something meaty, cheesy, and juicy, it is almost always a cheeseburger. And while there are many great places in the Los Angeles area to get the burger monkey off your back I prefer a custom homemade burger.

Nothing like a nice, juicy, meaty half pound sirloin burger with all the works. Put that baby on a salty crisp pretzel roll and it is out of this world!

Heres what ya need:

1/2 lb ground sirloin

pretzel roll from your local bakery

1 red onion

1/4 lb baby bella mushrooms

sharp cheddar

horseradish

mustard

red wine

butter

olive oil s+p

Heres what you do:

1. Season meat with a good amount of sea salt and fresh cracked pepper. Form into patty and set in fridge.

2. Slice onions and mushrooms into 1/8″ slices. Heat 2 tbls butter in medium skillet of med-low heat. Sweat onions and mushrooms in pan until they begin to caramelize, 20 minutes. Crank heat up high and add about 3/4 cup red wine into pan and deglaze. Season with s+p and cook remaining wine off. Set aside.

3. Heat small amount of oil in a med-high pan. Season each side of burger patty with sea salt. Once pan is hot lay your burger in gently and allow a nice crust to form. DO NOT press down on the patty and DO NOT move it around. After about 4-5 minutes, flip the burger and cook another 4 or until desired doneness (this will get you a nice well medium temp). Remove it from the pan and immediately top it with your onions and shrooms and a healthy helping of sharp cheddar, allow to rest.

4. In a small dish mix about 1 tblsp prepared horseradish and 1/4 cup brown mustard. Slice pretzel roll and apply horseradish mustard to both sides of the bun.

5. Place patty on bun and serve with Oven Baked Fries.

Cheers!