Tuesday, June 28, 2016

El Torito Chicken Fajitas

4 large, skinless, boneless chicken breast halves, rinsed and patted dry
Cajun seasoning
1 jar (7 ounces) OR 1 cup roasted red bell peppers, rinsed and drained
Cooking oil
1 large green bell pepper, thinly sliced
1 large red bell pepper, thinly sliced
1 large onion, thinly sliced
1 can (14 1/2 ounces) mild OR medium salsa (fresh ready-cut tomatoes, with onion, mild peppers, garlic and spices)
1 tablespoon minced fresh cilantro
1/4 to 1/2 teaspoon ground cumin
Salt and pepper to taste
Flour tortillas, warmed
Low-fat sour cream (optional)
Fresh Fruit Salsa (get recipe here)


Spray chicken with olive oil cooking spray. Season chicken on both sides with Cajun seasoning. Grill on both sides until chicken is browned and juices run clear. Cut into strips.

Meanwhile, rinse, drain and chop 1/4 cup jarred roasted peppers; set aside. Put remaining roasted red peppers in a food processor and puree. Set aside.

Heat 1 tablespoon oil in a large skillet or wok. Add green and red bell pepper strips and onions and stir-fry until tender. Add salsa, reserved pepper puree, chopped roasted red peppers, cilantro and
cumin. Season with salt and pepper. Heat to boiling; reduce heat and simmer 3 to 4 minutes.

To serve, place some of heated sauce on platter and top with grilled chicken strips. Top chicken with remaining sauce. Serve with warm flour tortillas and sour cream.

Makes 4 servings.

Source: Los Angeles Daily News

Monday, June 27, 2016

The Flatiron Room Mac & Cheese

1 Tablespoon sliced shallots
1 teaspoon minced garlic
1 teaspoon sliced calabrian chiles
2 teaspoons minced dates
1 Cup heavy cream
handful of cut, pre-roasted brussel sprouts
1 table spoon grated Parmesan
2 ounces shredded Gouda cheese
1 pint pre-cooked pasta (we use radiatore)
1 tablespoon hot sauce
top with seasoned panko

In a sautee pan, medium-high heat, add shallots, minced garlic, chiles, dates & brussel sprouts, sautee for 1 minute.

Add cream, Parmesan, Gouda, cook until cheese melts

Add hot sauce, pasta, mix until all the pasta is coated

Pour into cast iron dish, top with seasoned panko and finish cooking in oven, a few minutes until panko is browned and cheese sauce is bubbling.

Source: Good Day New York

Sunday, June 26, 2016

Kendall's Brasserie's Braised Beef Short Ribs

6 (14-ounce) beef short ribs
Salt and black pepper
1/2 cup oil
2 onions, roughly chopped
2 carrots, roughly chopped
1 stalk celery, roughly chopped
1 head garlic, whole cloves peeled
2 tablespoons tomato paste
1 tablespoon flour
2 cups dry red wine
2 sprigs thyme
2 bay leaves
1 sprig rosemary
6 cups beef broth, divided
2 tablespoons butter
12 cups assorted mushrooms, cleaned but left whole
1 cup heavy cream


Heat oven to 325 degrees. Season the short ribs lightly with salt and pepper. Heat a Dutch oven over high heat until hot. Add vegetable oil and sear the short ribs on all sides. Remove the short ribs and set aside on a plate.

Add the onion, carrot, celery and garlic to the Dutch oven and cook, stirring frequently, until the vegetables are caramelized, 10 to 12 minutes. Reduce the heat to medium and skim any excess fat
from the top.

Stir in the tomato paste, then stir in the flour. Add dry red wine, thyme, bay leaves, rosemary, the seared short ribs and enough beef broth to cover the meat (add water if necessary), then bring to a
boil, skimming any fat off the top of the liquid as it cooks.

Cover the Dutch oven and place in the oven until the meat is tender, about 2 1/2 hours, checking every 20 to 30 minutes to skim excess fat off the top. Add additional broth or water as necessary
to keep the meat submerged in cooking liquid.

Meanwhile, heat a sauté pan over high heat and add the butter. When the butter is melted, add the mushrooms. Cook until the mushrooms are caramelized, stirring frequently, and season lightly with salt and pepper. Remove from heat.

When the meat is fully cooked, carefully remove it and set aside on top of the mushrooms.

On the stove top, bring the braising liquid back to a boil, removing excess fat as necessary. Reduce the braising liquid to about 4 cups, then strain. Place the liquid back into the Dutch oven and add the cream. Season to taste and simmer over low heat until the sauce thickens to a creamy consistency, about 15 minutes. Gently stir in the meat and mushrooms before serving.

Serves 6

Source: LA Times