Tag Archives: Sauté Pan

Buffalo Chile

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We love chili! Not the greasy chili that will send you to the pepto bismol but the tasty chili that is lean flavorful delicious and nutritious. We tried making chili with several types of meats , from turkey to venison, they were all chili in the academic sense but some struck a lovely note with all tasters. The top one was made of buffalo meat. Why Buffalo? Doesn’t it taste gamey???. Not quite. The buffalo or bison kept as we  we consume today is far the free roaming herds from the past, and in many cases they are kept  like regular cattle “sans le hormones. Mainly we chose to make chili with buffalo because it is lean and delicious, and has some described it , buffalo has a slightly sweeter taste that beef.
Not into bison? No problem,  the second place (with similar tasting rating) was made of lean  chopped sirloin beef. It was also lean and flavorful

 

2 lbs chopped buffalo or 90% lean chopped sirloin meat
2 Tbsp canola oil
1 Tbls ground cumin
1 Tbsp ground cinnamon
2 Tbls powdered garlic
3 Tblsp Chile powder
salt and pepper to taste
1 yellow pepper diced
1 large onion diced
2 cloves garlic chopped
10 oz ( one can or 1 and 1/2 cups) of fresh chopped tomatoes
Chopped green onions (optional)

In a dutch oven, heat 1 Tbsp of oil and  brown bison  on low heat . Add the  dry seasonings and cook till there is no liquid left. Remove from dutch oven into a tray and cover to keep warm. Place dutch oven back on heat  add 1Tblsp of oil and cook the onion and  pepper for 5 minutes or till slightly caramelized. Add  the garlic, stir for 30 seconds then add the meat with all the juices,the tomatoes, stir, cover and set heat to low. Let cook simmering for 30 minutes. It will taste just as if you were cooking it all day!
 Serving suggestions: Put a few broken tortilla chips in the bowl before ladling in the chili. Top with grated cheddar cheese.

Foie Gras Salad by Petrossian

 

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Thinking of a romatic Valentine’s day dinner which requires little fuss? Try this tempting luscious foie gras salad. The man issue with foie gras is the quality, get a bad one and your are one step away from .. well cat food. Get the right one and you are in for a treat from the gods or pleasure… 

The crisp apples play opposite to the foie gras terrine. Top with the delicious shallot vinaigrette and voila.. love is in the air!

 

Ingredients:

1 pound baby frisee

16 walnut halves

16 haricot Verts, (french green beans) blanched

1 Granny Smith Apple, peeled and cut into a small dice

Foie Gras Terrine, 8 oz. 

4 teaspoons of white truffle oil

Salt and pepper to taste

 

Roasted Shallot Vinaigrette

1 cup olive oil

4 large shallots, peeled and sliced thinly

3 teaspoons of chopped thyme

3 teaspoons of chopped parsley

¼ cup of sherry vinegar

Salt and pepper

In a large sauté pan, heat olive oil over medium heat until shimmering and add shallots. Sauté for two minutes, then lower the heat to low and add the vinegar, salt, pepper, and herbs. Cook for 10-15 minutes until the shallots are tender .Remove from the heat and cool. When the shallots are cool, add them to a blender and blend for 30 seconds, add the olive oil in a steady thin stream to form an emulsion. Adjust seasonings with salt and pepper if needed.

 

Assembly

 

In a large bowl, combine the frisee, walnuts, haricot verts, apple, and four ounces of the foie gras terrine cut into ¼ inch dice. Dress the salad with the roasted shallot vinaigrette and toss to combine. Divide onto 4 chilled plates and top each salad with a one ounce slice of the remaining foie gras terrine. Drizzle a teaspoon of truffle oil over each slice and serve chilled.

 

Serves 4


Steak Diane

 

Steak Diane

The classic steak dish as prepared by world-class Master Chefs just in time for a romantic for two menu.   The question remains: who is Diane? 🙂 Believe it or not, steak Diane is a tribute to the goddess of the hunt herself: Diana! How the pepper and the wine came in to play is still a mystery . But we all enjoy the end result.  Enjoy with a robust Bordeaux or Cabernet Sauvignon. 

Ingredients:( for 2)

2 rib-eye steaks (3/4 inch thick)
6 Tbls butter
1/2 tsp Rosemary
Cracked pepper and salt to taste
1/2 cup red wine

Rinse and pat dry the meat with a paper towel to eliminate odor from packaging an any loose particles. Trim the excess fat of the steaks, rub the steaks with the Rosemary and the pepper. Set aside till they reach room temperature. Heat a heavy sauté pan very hot. Place a pat of butter in the pan then place the steaks to sear; DO NOT TOUCH OR MOVE THE STEAK!, let it cook according to your liking flipping only once! :3 min on each side for rare, 4-5 on each side for medium, 6 minutes on each side for well done. If your steak is thicker you will need to increase the cooking time.
Remove the steak from the pan and place on serving dish “to rest” remember the steak will continue to cook while on the dish due to the absorbed heat.
Put the pan back on the burner and lower the heat to medium; add the butter and stir with a wood spatula or spoon, add the wine and stir, try to get as much brown as you can from the bottom of the pan. Let the alcohol boil off and pour on top of the steak. Serve immediately.

Squash zucchini and shallot bake

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Are Starches ruining your complexion? Do you miss potatoes like crazy but must reduce your carbs? Then this zucchini, yellow squash and shallot bake is just for you! What an simple and elegant dish to accompany a roast, baked fish or scrambled eggs. If you add tomatoes you’ll have a completely deconstructed ratatouille ! It’s extremely fast to make , it took us 1 minute  of prep time  and 20 minutes of baking. A great recipe to keep in mind if you have unannounced extra guests!

 

Ingredients:( for 4 side portions)

1 large zucchini
2 medium yellow or crooked neck squash
1 Shallot
1 medium carrot 
3 Tblsp extra-virgin olive oil
1/4 tsp kosher salt
fresh ground black pepper to taste
1/4 tsp herbs de Province

With a mandolin on number 1 ( or thinnest size) slice zucchini, the squash, the carrot and the shallot into a large bowl. Carefully toss with olive oil, and the condiments.. Arrange mixture  in a 8×4 loaf pan and bake for 2o minutes  in a 325 degree oven. The vegetables will be cooked but still crisp  and not mushy! Use a pair of cooking tong for serving or to arrange on serving platter. Enjoy!

 Tools:

Kyocera 10.5-in. Double-Edged Ceramic Mandoline Slicer with Handguard, Black Kyocera 10.5-in. Double-Edged Ceramic Mandoline Slicer with Handguard, Black 

Get the advantage of ceramic using this Double-Edged Mandolin, the perfect tool for quickly and evenly slicing vegetables and fruits. Made by Kyocera, leading manufacturers of professional knives, the double ceramic edge is second only to diamonds in sharpness and holds it’s edge 10 times longer than stainless. So sharp, it makes it a cinch to create paper-thin slices of food like potatoes, carrots, jicama, cucumbers, squash or apples, to name a few. Won’t discolor or rust. Safety handguard included. Dishwasher safe.

 


OXO 16-in. Mandoline Slicer OXO 16-in. Mandoline Slicer 

OXO’s very versatile V-Blade Mandoline slices fruits and vegetables with ease. Four blades and a simple height adjuster let you make straight slices, crinkle cuts, French fries and julienne strips in a variety of thicknesses. The blades store on board and are easily removable for cleaning. We’ve added bonus cubing blades for large or fine dice too! A textured surface keeps food from sticking to the Mandoline and the food holder securely holds food and protects your fingers. The handle and turning knob are soft for comfort and non-slip feet keep the Mandoline secure on your work surface. Fold the feet and lock the Mandoline for compact and safe storage. Hand wash the blades; the Mandoline body and food holder are dishwasher safe. Features Include: Sharp, V-shaped blade of hardened stainless steel easily slices both firm vegetables like potatoes and soft fruits like tomatoes Straight and wavy blades for straight or crinkle cuts Four easily adjustable slice thickness settings: 1.5mm, 3mm, 4.5mm and 6mm Julienne blades for French fries or fine julienne strips Straight, wavy and julienne blades conveniently store on board and remove for cleaning Bonus cubing blades for large or fine dice store in a handy box Soft handle and turning knob for comfort and non-slip feet for safety Textured runway keeps food from sticking Food holder securely holds food and protects fingers Mandoline locks closed and feet fold in for safe and compact storage Hand wash blades. Mandoline body and food holder are dishwasher safe

 


 

 

 


Pan Seared Chicken Napolitano

Want rich, comfort food that will not make you feel guilty?  Thy this quick and easy an seared dish. It takes 30 minutes to make and only uses one pan. But don’t let that fool you:  the rich, meaty tomatoes and fresh garlic flavor the chicken as in Napoli and pack a quite satisfying punch.

Serve over a bed  whole wheat pasta for a wholesome treat. Serve over roasted potatoes or brown rice for a gluten- free version of this meal. Enjoy!

Ingredients: (for 2)

2 boneless, skinless chicken breasts
1 large paste tomato, or 2 Roma tomatoes coarsely chopped
1 large garlic clove, minced
3 Tbls olive oil
1 Tbls red chile oil
2 Tbls balsamic vinegar

In a large sauté pan, heat the oils and the vinegar. Add the chicken breasts and sear on each side till almost cooked (about 2 minutes per side). Turn the heat off and add the garlic, stir and let cook for 30 seconds add the tomatoes. Stir to coat the chicken well and serve immediately.

This dish serves well atop of Fettuccini Alfredo.

*Cooking Tip: You can use frozen chicken tenderloins for this recipe.