Bourbon Chicken

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Bourbon Chicken

I know I’ve been on a Mardi Gras recipe rampage this past week here on the site, but I have just one more to share with you guys. And this one is wonderful any time of year! I remember getting Bourbon Chicken in the mall food court in Annapolis when I was growing up – at a place called The Big Easy. Even though my teenage heart was prone to Sbarro, I couldn’t resist the tender chicken in the rich sauce over a bed of rice once I’d tried it. They liked to suck you in with samples as you walked by!

I got to thinking about those days a few weeks ago, and tried my hand at making it at home. I’ve tried to make it once or twice before, but the recipes I’d used always fell short. Mainly due to the fact that none of them contained bourbon, I’d imagine. Now, from what I understand – the dish is named after the street in New Orleans…not the liquor. But, knowing those crazy Cajuns – why wouldn’t they use bourbon given the chance?

So I threw some of that in the sauce, changed a few of the ingredient ratios to get it where I wanted it – and I’m happy to report that this recipe is a winner! I only had chicken breasts, but am really looking forward to trying it with thighs next time – because they really are more tender and juicy. But, it was still great with the boobs. We all enjoyed it, and have already had a request or two since I made it a few weeks ago. So it will definitely be on the menu again soon! If you’re looking for something relatively quick and easy to make tomorrow night to celebrate Mardi Gras and New Orleans – add this to the menu!

Bourbon Chicken

2 lbs boneless chicken breasts or thighs, cut into bite-size pieces
2 Tbsp olive oil
4 garlic cloves, minced
1 tsp ginger (ground or fresh)
1 tsp crushed red pepper flakes
1/4 cup apple juice
1/2 cup + 2 Tbsp light brown sugar
1/4 cup ketchup
2 Tbsp cider vinegar
1/3 cup water
1/3 cup bourbon
1/2 cup low-sodium soy sauce
kosher salt
black pepper

Heat oil over medium-high heat in a large skillet. Add chicken pieces and cook until nicely browned. Remove chicken to a plate and set aside.

Add remaining ingredients to skillet, and whisk to combine. Return chicken to pan and bring to a boil.

Reduce heat to low and simmer for 20 minutes. Sauce should have reduced somewhat and be thick. Season to taste with salt and pepper.

Serve over white or brown rice.

Source: adapted from Food.com

Paczki

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Paczki

For me, Heaven on Earth is frying a ball of dough and then stuffing it with pastry cream. So I naturally fell in love with these traditional Polish doughnuts when I came across them on Nikki’s site a couple of years ago. They’re often made around Lent, to use up all the rich things hanging around the house – stuff like butter or lard, sugar, and eggs.

I wanted to make them for Fat Tuesday last year, but never got around to it. This year I did, and I know that it will be a tradition from here on out in our house. The dough is tender, yet denser than a traditional doughnut. A bit of vodka is added to the dough, which evaporates during cooking, but prevents too much oil from being absorbed into the dough during frying. They’re then filled with a rich pastry cream or fruit filling, and dusted with a bit of powdered sugar before serving.

They’re best eaten the day that they’re made, so don’t dilly-dally in enjoying them. Take some into work to share with your co-workers, or to a Mardi Gras party. Just don’t let them go to waste! This recipe makes about 25 doughnuts, which is plenty to enjoy and plenty to spread the love too. A great weekend project!

Paczki (Polish Doughnuts)

2 1/4 tsp active dry yeast
2 cups warm whole milk (110-115F)
5 egg yolks plus one whole egg
1/2 cup sugar
1/4 cup butter, melted
1/2 tsp vanilla extract
1 Tbsp vodka
1 tsp salt
6 cups all-purpose flour
vegetable oil for frying

For the pastry cream:
2 cups whole milk
1/4 cup white sugar
2 egg yolks
1 whole egg
1/4 cup cornstarch
1/3 cup white sugar
2 Tablespoons butter, cubed
1 teaspoon vanilla extract

In the bowl of a stand mixer fitted with the paddle, stir yeast in the warm milk. Add 2 cups of the flour. Mix and let stand about 1/2 hour, until very bubbly.

Beat the egg yolks and whole egg until light yellow (butter colored) and fluffy.

To the proofed yeast, add the melted butter, sugar, salt, vanilla, and vodka. Add beaten eggs and mix until well blended. Switch to the dough hook and slowly add the rest of the flour to the bowl and knead on low speed until a very soft dough forms. You may not use all of the flour.

Cover the bowl and let rise in a warm place until doubled, about 2 hours.

Meanwhile, make the pastry cream – In a heavy saucepan, stir together the milk and 1/4 cup of sugar. Bring to a boil over medium heat.

In a medium bowl, whisk together the egg yolks and whole egg. Separately mix the remaining sugar and cornstarch; then whisk them into the eggs until smooth. When the milk comes to a boil, drizzle it into the egg bowl in a thin stream while stirring to temper the eggs. Return the mixture to the saucepan, and slowly bring back to a boil, immediately stirring so the eggs do not curdle or scorch on the bottom.

When the mixture comes to a boil and thickens, remove from the heat. The mixture will continue to thicken as you stir. Stir in the butter and vanilla, mixing until the butter is completely melted. Pour into a heat-proof container and cover with plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until completely chilled before using. You could also skip this step altogether and use your favorite fruit preserves.

When the dough has doubled, uncover and punch down. Pat dough onto a floured work surface, down to 1/2 inch.

Using a cookie cutter, glass, or doughnut cutter, gently cut circles and place on silicone or parchment paper lined baking sheets. Cover and let rise for 20 minutes.

Heat oil in a dutch oven to 350F. Working with 3 to 4 at a time, drop doughnuts into the oil and fry on one side until golden brown. Turn over and fry the other side until golden brown. Using a slotted spoon, remove the fried doughnuts and drain on paper towels. Let cool completely.

To fill doughnuts, place the pastry cream or fruit preserves in a piping bag with the tip cut off. Cut the paczki in half and pipe filling onto the bottom half of each doughnut. Top with the other half, and sprinkle with powdered sugar. You can also cut a slit in the side of the doughnut and use a round pastry tip to inject the filling inside, then top with powdered sugar.

Source: adapted from Epicurious and All Recipes via Seeded At The Table

(Crockpot) Red Beans and Rice

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Red Beans & Rice (Slow Cooker)

I’m convinced that I was Cajun in a previous life. Maybe it’s just something about the land and the lifestyle that reminds me so much of my life here on the Eastern Shore – but I definitely feel a connection to those bayous in Louisiana. Even though I’ve never stepped foot in one…

I was shocked when I realized I’d never made red beans and rice. Sausage isn’t my favorite thing on the planet, but after feeding my three guys – who love it – for a couple of years, I’ve started to come around. The flavor that it gives to whatever it is you’re cooking it with can’t be attained by any other means, and it holds up well to cooking in a slow cooker. Yesterday I had a really busy day running errands and spent most of the afternoon in the dentist chair, so I threw this together in the morning before I left to head out the door. By 4:30 PM when I was finally heading home I was so thankful to know that dinner was ready and waiting for me when I returned.

I used andouille and kielbasa, for a double wallop of smokey porky flavor. Combined with tender and creamy red beans, onions, bell peppers, garlic, and a thick tomato sauce – it was the perfect meal at the end of a long day. I served it over rice to soak up all of those delicious juices, but served it with a salad and homemade cornbread for good measure. The boys both wanted seconds, and I’m looking forward to enjoying the rest for lunch this week. With Mardi Gras coming up next Tuesday, it would be a perfect meal to put together in the Crockpot while you’re at work.

Giving you more time to pour yourself a Hurricane, and laissez-les bon temps rouler when you get home! This one is definitely a keeper in my book, I hope you guys enjoy it too.

(Crockpot) Red Beans and Rice

1 lb. dried small red beans, soaked overnight or use the quick-cook method
8 strips bacon, chopped
2 lbs. of sausage cut into 1 inch slices (I used 1 package andouille and 1 package of kielbasa)
1 large onion, chopped
3 celery stalks, chopped
1 green bell pepper, chopped
4 cloves garlic, minced
1 Tbsp Cajun seasoning
1 (4 oz.) can tomato paste
1 1/2 cups water
2 1/2 cups chicken broth
2 bay leaves
1 tsp kosher salt
3/4 tsp black pepper
1 Tbsp Worstershire sauce
1 Tbsp hot sauce
Additional hot sauce, for serving
Cooked rice, for serving
chopped green onions, for garnish (optional)

Cook bacon in a large frying pan, drain on paper towels and set aside. Add sausage to rendered bacon fat and cook until browned. Remove and place in crockpot.

Add onion, celery, and bell pepper to the skillet. Cook until veggies are starting to soften, about 4 minutes. Add the garlic and Cajun seasoning and cook for an additional minute. Add the tomato paste and mash into the veggies to combine, letting cook in the skillet until starting to brown – about 5 minutes.

Carefully add the water and combine with tomato paste, scraping the bottom of the pan to remove any browned bits that have accumulated. Pour mixture into slow cooker.

Add the beans, bacon, chicken broth, bay leaves, salt, pepper, Worstershire, and hot sauce to the slow cooker. Stir to combine.

Cook on low for 6-8 hours until the beans are soft and starting to break down.

Serve over rice. Garnish with green onions and serve with additional hot sauce, if desired.

Source: adapted from My Biscuits are Burning

Braised Short Rib Lasagne

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Short Rib Lasagne

A really delicious lasagna is one of the most comforting meals in my book. It’s tough to beat tender pasta, rich tomato sauce, and multiple kinds of Italian cheese all packed into a single casserole dish. But when two of my friends, both Josie and Katie were raving about this version that’s made with short ribs – I had to give it a try!

It doesn’t use any ricotta, which I was worried about. But, you really don’t miss it. The short ribs are braised in the tomato sauce all day long – creating more of a “Sunday Gravy” than a marinara. Then the dish is also layered with a creamy bechamel sauce, another Italian trick to a great pasta dish that many of us haven’t had the opportunity to try. So, that in itself adds a layer of creaminess and richness that replaces the layer of ricotta.

I did go ahead and add more mozzarella cheese than the recipe called for, just because I happened to have a surplus in the fridge. The recipe also called for the addition of porcini mushrooms – which, I didn’t have as many as I’d like. They’re one thing that I always try to have on hand, just because they add such a ton of flavor and keep well in the pantry. My stock has dwindled down, and I have a hard time finding them out here in the Boonies. So, I used what I had which was only about 1/2 cup – but it still turned out delicious. But you could double the quantity of mushrooms if you like.  I’ve got to order some more from the internet this week!

The short ribs are shredded down and layered with the pasta, tomato sauce, bechamel sauce, and cheese…then baked to a browned and bubbly perfection. I served with classic accompaniments to any Italian meal – a nice green salad and crusty garlic bread. It’s also a great place for a glass of nice red wine, where you have to open some for the sauce anyways!

Braised Short Rib Lasagna

2 pounds boneless beef short ribs
1/2 cup dried porcini mushrooms
1 Tbsp olive oil
1 large onion, finely chopped
1 carrot, finely chopped
1 stalk celery, finely chopped
4 cloves garlic, minced
1 Tbsp tomato paste
1 bay leaf
1 cup dry red wine
1 (28 oz) can crushed tomatoes
1 cup finely grated Parmesan Cheese
1 1/2 cups shredded Mozzarella cheese
1 box lasagna noodles
kosher salt
black pepper

For the bechamel:
1/4 cup butter
1/4 cup flour
2 cups milk
1 clove garlic, smashed
1/2 cup finely grated Parmesan cheese

Rehydrate the mushrooms by placing in a bowl with boiling water. Let sit 15 minutes until soft. Strain the musrooms and reserve cooking liquid to add to the sauce if you like. Roughly chop the mushrooms and set aside.

Season the short ribs with salt and pepper. In a large Dutch oven, heat the oil over medium-high heat until shimmering. Add the short ribs, in batches if necessary, and brown on all sides, 2 to 3 minutes per side. Transfer to a plate and pour off all but 1 tablespoon of fat.

Reduce the heat to medium and add the onion, carrot, and celery. Cook until the vegetables are tender, 4 to 5 minutes. Add the garlic and cook until fragrant 30 seconds to 1 minute. Add the tomato paste and cook until it darkens 1 to 2 minutes. Pour in the wine and add the bay leaf. Simmer, stirring and scraping up any browned bits as you go, 2 to 3 minutes.

Add in the crushed tomatoes, as well as the reserved mushroom liquid if using, and bring to a simmer. Return the short ribs to the pot, along with the mushrooms. Cover and reduce the heat to maintain a gentle simmer. Cook, turning the ribs every 30 to 40 minutes, until the meat is
fall-off-the-bone tender, about 3 hours total.

Meanwhile cook the lasagna noodles according to package directions, drape on the sides of the colander or the cooking pot, and set aside for assembly.

Use tongs to remove the ribs from the pot and move them to a plate to cool. Pour the sauce into a heatproof bowl and discard the bay leaf. Allow to sit for a few minutes, until the fat rises to the surface. Be sure to get as much fat off as you can, or the tomato sauce will be greasy. Skim it off with a large spoon and discard. When the meat is cool enough to handle, remove any fat or cartilage. Shred the meat and set aside in a medium bowl.

Make the bechamel sauce. Melt the butter in a large saucepan set over medium heat. Stir in the flour with a whisk and cook until golden, whisking constantly, about 2 minutes. Gradually whisk in the milk and add the garlic clove. Cook at a gentle simmer, stirring often, until the mixture thickens, about 10 minutes. Add the 1/2 cup of Parmesan cheese. Remove the garlic clove and season with 1/2 teaspoon of salt. Remove from heat and set aside.

Heat the oven to 350 degrees and lightly grease a 9×13 inch baking dish. Spread 1 cup of the tomato sauce on the bottom of the dish and cover the sauce with a slightly overlapping layer of the noodles. Spread 3/4 cup of bechamel over the noodles, and add 3/4 cup of the shredded meat over the sauce. Sprinkle with 1/4 cup of the shredded Parmesan cheese, and 2/3 cup of the mozzarella.

Add another layer of noodles, then repeat the layers as instructed above, to make a total of 3 layers of meat and 4 layers of noodles. At this point you should have used all the meat, but still have some sauce and cheese left over. Spread the remainder of the the sauce over the top and sprinkle with the remaining Parmesan and mozzarella cheese.

Cover the baking dish with foil and bake for 40 minutes. Remove the foil and bake until the top is browned and bubbly, 15 to 20 minutes. Cool for at least 10 minutes before serving. Serve with additional Parmesan for sprinkling if you like.

Source: adapted from Fine Cooking via Pink Parsley and So Tasty, So Yummy