Prep: 20 min
Cook Time: 1-1.5 hrs
- 1 whole chicken (fryer works well), about 3.5 lbs
- .5 Cup Dried dates, chopped roughly (pitted)
- .5 Cup Roasted peanuts
- 1 Cup Whole wheat rice
- 8 Cups Chicken stock
- 3 Cups water
- 1/2 Cup ginger, peeled and chopped into inch x inch cubes (remove after cooking)
- 2 Cloves of garlic, peeled and split in half (remove after cooking)
- 1/2 Cup Soy sauce, light
- In a medium bowl, mix uncooked rice, dates, and peanuts together. Stuff washed chicken with mixture. Tie legs together with twine.
- In large pot add broth, water, ginger, and garlic. Bring to a boil.
- Add chicken breast down making sure broth and water mixture goes into the cavity where the rice mixture is. Bring back to a boil.
- Reduce to simmer, for 40 min. Flip and cook for at least 20 more min. At and of an hour check rice texture for doneness. Cook longer if needed.
- Remove chicken from broth, and set aside. Strain broth and reserve broth adding the soy sauce to it.
- Remove rice mixture and quarter chicken to plate serve with a garnish of cilantro and side of broth.
Random pic! Here’s a cute nursing fawn in our neighbors yard on Cinco De Mayo!
I made this for Evan and I’s 2nd Anniversary in December! It’s a great special occasion dinner recipe and is sure to please! Happy Valentine’s Day Everyone!
Prep: 1 hr
Cook: 30 min
Makes: 12 Ravioli
Meat or cheese mixture of your choice, meat should be pre-cooked. I used bison.
- 1.5 C. All purpose Flour
- 3 Eggs
- 1 tsp Salt
- 1 TBS Olive Oil
- 2 Cups Chopped tomatoes with juice.
- 1 TBS Olive oil
- 1 TBS Garlic, minced
- 2 TBS Fresh Basil, chopped
- 2 TBS Shallots, minced
- Mushrooms, 1/2 Cup, sliced
In an electric mixer fitted with a dough hook, combine flour and salt. Add eggs 1 at a time and continue to mix. Drizzle in oil and continue to incorporate all the flour until it forms a ball. Sprinkle some flour on work surface, knead the dough until elastic and smooth. Wrap the dough in plastic wrap and let it rest for about 30 minutes to allow the gluten to relax.
Cut the ball of dough in half, cover and reserve the dough you are not immediately using to prevent it from drying out. Dust the counter and dough with flour. Form the dough into a rectangle and roll it through the pasta machine, 2 or 3 times, at its widest setting. Guide the sheet of dough with the palm of your hand as it emerges from the rollers. *Reduce the setting and crank the dough through again, 2 or 3 times. Continue until the machine is at its narrowest setting. The dough should be paper-thin, about 1/8-inch thick.
Dust the counter and dough with flour, lay out the long sheet of pasta. Use a heart cookie cutter (small) to cut the hearts.
Place a tsp of your meat/cheese mixture of choice on one heart and seal with another heart on top. Seal edges with fork or pastry sealer. Use
Boil in large pot of salted water for about 7 min. Strain.
- In a large braiser or skillet, heat oil, add shallots and garlic, cook for 1 min until fragrant.
- Add tomatoes and mushrooms, simmer for 20 min.
- Garnish with basil
We don’t eat fried chicken a whole lot but every once in awhile Evan or I will get a hankering for some good ole fried chicken. Usually when this happens we hit up our “go to” place = Max’s Wine Dive. It’s always an expensive trip (the wine always gets us damn it…) and it’s quite far from us now that we live out in the boonies. This time we gave it a go at home. It was awesome!
Prep: 24 hrs (if you can wait that long)
Cook Time: 15-17 min per batch
Serves: 4 with sides
- 4 Thighs and 4 drums (separated) with the skin on.
- 2 Cups Buttermilk
- 1 Jalapeno
- 1 tsp salt and 1 tsp pepper
- 2 Cups all purpose flour
- 2 Eggs, beaten
- Peanut oil for frying
- More salt and pepper
- Blend jalapeno, buttermilk, salt, and pepper in a blender or food processor.
- In a large glass mixing bowl: add marinade and chicken and cover with plastic wrap, let sit overnight.
- Heat peanut oil up in fryer to 325 degrees F.
- Add 1/2 tsp salt and 1 tsp pepper to flour.
- Take chicken out of marinade and let sit for about 20 min on a baking sheet just to warm them up a bit so the fryer oil doesn’t drop drastically. Pat dry, dredge in flour, then egg wash, then flour again.
- Fry pieces in several batches, how many will depend on your fryer’s size. Fry for 15-17 min.
- Place on wire rack and keep warm in oven if you are doing several batches.
Serve with cayenne honey and a side of collard greens and a starch I did mashed sweet potatoes. Mmmm!
This healthy and earthy dish is very satisfying and simple to make. You will be happy you tried it I used the carrots and fennel from our CSA from JBG
Prep : 25 min
Cook Time: 30 min
- 1 Cup cooked green lentils
- 10 Large raw shrimp, peeled and deveined, leave tail on.
- 1/2 Cup carrot, cubed
- 1/2 Cup fennel, shaved
- 1/4 Cup shallots, shaved
- 2 TBS balsamic vinegar
- 3 TBS olive oil
- Pinch of dill pollen
- Make a vinaigrette with balsamic, 1 TBS olive oil, pinch of dill pollen, pinch of salt and pepper. Mix well.
- Roast veggies on foil lined pan with 1 tbs olive oil and salt and pepper pinch for 20-25 min. Reserve in foil to keep warm.
- Heat medium skillet to high and saute shrimp in a TBS of olive oil, season with salt and pepper.
- Mix roasted veggies, lentils, and vinaigrette together and serve shrimp on top.
This a great healthier week night meal that is easy to set up and can cook in as little as 4 hrs in the crock while you are off at work or running errands.
This is not the greatest photo, but it was late and I was hungry
Prep: 10 min
Cook Time: 4-8 hrs
Serves: 4 ish
- 6-8 organic chicken thighs, remove fat (the ones I had were small so we had 2 each)
- 2.5 cups no sodium chicken stock ( I like homemade or Kitchen Basics)
- 1 cup blend of wild rice and lentils (pick your favorite)
- 1 cup sliced cremini mushrooms
- .5 cup chopped carrots
- .5 cup onions, chopped
- 1 TBS fresh lemon thyme
- .5 TBS olive oil
- 1 tsp salt
- 1 tsp pepper
- Place stock in pot, add rice, veggies,oil, and herbs: stir.
- Add chicken thighs to pot, season lightly with salt and pepper.
- Cook for 4 hours on high or 8 hours on low. ( I do 4 on high)
- Serve, salt and pepper to taste.
Mini pizzettes for everyone! These are cute and delicious little pizzas that are sure to please any party guests. I have been on a pizza kick for my just about my whole life… I LOVE pizza! Ever since I learned to make my own dough- we no longer eat “delivery” pizza because it’s ALWAYS a disappointment for many reasons, it’s $$ for what it is, it makes you feel like crap, and it’s just simply not. that. good. We still enjoy going to local pizza places like Salvations and Rounders but that requires driving all the way into town which is not close.
Next time you need an appetizer plan for guest, try these babies out! You will not regret it!
Cook Time: 10-15 min
Serves: 8 tapas sized pizzas
- 1 (1/4 ounce) Package active dry yeast
- 1 C. Warm water
- 1 TBS. Sea salt
- 2 tsp Olive oil
- 2 1/2-3 1/2 cups Bread flour
- 2 TBS Lemon thyme, fresh
- 1 TBS Chopped rosemary, fresh
- Olive oil
- Fresh whole milk mozzarella slices, small ones (1-2 per pizza)
- Crispy cooked bacon
- Parmesan shavings
- Golden raisins
Meyer Lemon and Sage Dressing
- 1 C. Sour cream
- 4 Sage leaves, chopped rough
- 1/8 C. Milk
- 1/2 tsp. Garlic, granulated
- 1/2 tsp. fresh pepper
- 1 TBS Meyer lemon juice
- Blend above ingredients with a stick blender or regular blender. Place into ziplock bag and reserve in fridge.
- 2.5 C. Whole brussel sprouts,
- 2 C. Peanut oil
- Cut bottoms off sprouts and begin to peel the leaves apart, this may take a while, get a helper… place sprouts in a salad spinner or strainer to get water off the leaves.
- Heat fryer to 350 F
- Fry sprouts for 30 seconds, do in batches until done. Season lightly with salt add rasins to the batch after frying and toss.
- Don’t fry in advance do these while pizzas are cooking so they remain crispy
Dissolve yeast in warm water in warmed bowl.
Add sea salt, olive oil, herbs, and 2 1/2 cup flour.
Attach bowl and dough hook, turn to speed 2 and mix 1 minute.
Continuing on speed 2, add remaining flour, 1/2 cup at a time, until dough clings to dough hook and cleans sides of bowl. Knead on speed 2 for 5 minutes. If making 2 pies split dough into 2 balls.
Place in greased bowl, turning to grease top.
Cover, let rise in warmest place in house away from draft until doubled in bulk (about 1 hour).
Punch dough down each ball.
Divide into 8 balls and roll out 8 little pies.
* I like to par bake crust for 5-8 min to make it CRISPYYYYYY
- Once par baked top with olive oil, mozzarella, and a dash of salt and pepper. Bake for about 10 min until cheese is melted.
- Top with fried sprouts, bacon, parm shavings, and dressing!
Enjoy and Cheers!
This pork belly will melt in your mouth… not in your hand. I am LOVING my new cooking device, the Sous Vide Supreme, it’s the coolest thing ever!
I made this pork belly for NYE and it was a hit! It’s super simple (if you have a Sous Vide device).
Prep: 15 min
Cook Time: 20-25 hrs
Serves: 8 Tapas sized portions
- 1.5lbs whole pork belly sliced into 8 same sized portions
- 1 TBS Five Spice Powder
- 1/2 TBS Fresh ground pepper
- 1 tsp. Kosher Salt
- 1 tsp. Ground fennel
- Pam/butter for greasing skillet (not that you REALLY need it, but just for good measure incase your pan is too hot).
- Heat Sous Vide device to 160 F
- Mix herbs and seasonings together in a small bowl
- Coat pork belly portions in rub throughly
- Vacuum seal each portion separately
- Immerse in Sous Vide that’s heated to 160F for 20-25 hrs
- Take out and either sear the belly fat side down on a hot skillet to get a nice browned top or reserve in fridge until ready to fire and serve.
- Serve on top a mound of collards or greens and mashed potatoes.
I made a nice tarragon cream sauce to garnish on the side of the plate. It went nicely with the pork and the fennel notes.
Enjoy and Cheers!
This New Year’s Eve Evan and I had a dinner party for 6 of our good friends. We have never been really big on going out to bars/restaurants/ downtown for NYE, so we decided that we would do a 6 course meal and invite everyone stay at the house. It worked perfect we all chipped in $20 a person and had a meal that was AMAZING and no one had to drive home afterward
You may notice something trending in this menu… can you guess what I got for Christmas from my Fry Daddy???
Here’s how it went down…
First Course: charcurterie sampler : chicken liver pâté, NY chorizo, sottocenere with truffles, cheddar farmstead block, olives, hot and sweet pickles and peppers, with a cracker and bread assortment
Second course: pizzette with fried brussel sprout leaves tossed with crispy bacon and golden raisins drizzled with a tarragon and meyer lemon cream sauce and parm shavings
Third course: 20 hr sous vide spiced pork belly on top a collard and mash mound
Fourth course: 5 wild mushroom risotto with 110 min egg
Fifth course: sous vide duck breast topped with hibiscus flower and fried shallots on a bed of arugula
Sixth course: strawberry and champagne shortcake with dark chocolate snow and whipped cream sprinkled with pop rocks
If you were wondering…I got a Sous Vide Supreme!
HAPPY 2013 EVERYONE! CHEERS!
This frittata is quite nice and light compared to a typical frittata. By using only 2 eggs and the rest whites creates a lighter/healthier- but equally as satisfying version. The trick to perfecting your frittata is ensuring you cook on super low to set the bottom and sides of the frittata before placing in the oven. The crawfish, goat cheese, and baby kale go very well together, I was quite happy with the outcome!
Prep Time: 10 min
Cook Time: 30 min
Serves: 4 Slices
- 2 Large eggs, beaten
- 1 C. Egg whites
- 2 TBS milk
- 1 C. Crawfish: peeled, cooked, deveined
- 1/4 C. Sweet onion, chopped
- 1 C. Baby Kale or Spinach (I used one cup but next time I’ll use 2).
- 1 Clove of garlic, minced
- 1 TBS Coconut oil
- 1/4 C. Monterrey Jack Cheese, reduced fat is fine.
- 1 tsp. Long pepper, ground (regular is fine).
- 1 tsp. Himalayan Pink Salt (regular is ok).
- 1/4 tsp Smoked paprika for the top of frittata.
- 1/4 C. Goat cheese crumbles for top
- Preheat oven to 425 F.
- In medium oven proof skillet sauté onions, garlic, and kale on low/medium in coconut oil until lightly cooked and fragrant: about 5 min. TURN HEAT TO LOW
- In medium mixing bowl: Whisk together eggs (2 eggs and whites), salt, pepper, milk. Then add cheese, crawfish, and give it a light mix.
- Carefully add egg and crawfish mixture to the skillet that contains the onion, garlic, and kale. Remove any kale or bit that may be on the edges with a spatula.
- Place goat cheese on top of mixture in skillet and sprinkle with smoked paprika.
- Let the frittata bottom and edges set on the stove top for about 5 min on low.
- Place in oven for 15-20 min or until done.
Probably just made up a word here… cajun-ified I’m sure Evan could give you a whole list of words I’ve made up over the years – Must be from my Mom.
Anyhow, these eggs are prepared like your traditional Scotch Eggs but are so much better! The idea came from thinking about what to prepare for a birthday dinner party for my good friend Hannah. The Fawn House was open for business (the name I give my kitchen when I’m creating fun new foods). The theme was Cajun Fusion since she’s Cajun! Knowing that she loves duck eggs and sausage, I decided to marry the two and create a Cajun-ified Scotch Egg! These eggs are accompanied by a tasty remoulade to your dip the eggs in. Evan was my Fry Daddy, as he tends to be I prep he fries!
Duck eggs can be found at your local farmer’s market or Asian market. They can be found on occasion at Central Market, but I’d call first… You also can do these with regular eggs if you cannot find duck eggs. Duck eggs have a richer yolk and are quite tasty!
Prep: 30 min
Cook Time: Approx 20 min (includes egg boiling).
Makes: 5 Eggs
- 5 Duck eggs, hardboiled (don’t boil them all the way to completion, take them out about 2-3 min early, the will cook the remainder in the fryer).
- 1/2 lb Ground pork sausage or andouille, raw (If you’re doing ground pork, I’ll tell you what to season it with below).
- 1 C. Panko bread crumbs
- Peanut Oil
- 1 beaten egg, can be duck or regular.
Seasoning for ground pork, if not using Andouille
- 1/2 tsp Salt, kosher
- 1 tsp Cracked black pepper
- 1 tsp Cayenne pepper
- 1/2 tsp Thyme, dried
- 1 tsp Garlic powder
- 1 tsp Onion powder
- Hard boil duck eggs and place in ice bath to stop cooking. Set aside. Remember take out 2-3 min early.
- Mix spices in to meat if preparing your own sausage. Roll sausage into 5 even sized balls.
- Heat fryer to 350 degrees F.
- Wrap duck eggs in sausage like you see below.
- Dip wrapped egg in beaten egg then panko bread crumb and set aside. Continue until done with all 5.
- Place duck eggs in heated fryer oil and fry until golden brown, about 5-7 min.
- Place on paper towel.
Serve with your favorite remoulade dipping sauce! These are filling and delicious 1 egg is plenty for an appetizer portion you could even get away with halving them. I completely forgot to get a pic of them split open! Next time I cook these, I will update this post with one. Enjoy!