Lemongrass Coconut Rice Recipe

CoconutRice TFN
Personal Chef Austin Texas

Ingredients:
1 (14 ounce) can coconut milk
1 1/2 cups uncooked jasmine rice
1 1/4 cups water
1 teaspoon sugar
1/2 teaspoon lemongrass powder
1/2 teaspoon ginger powder
1 pinch salt

Directions:
1. In a bowl you will add the rice and add cool water and rinse until clear.
2. Add all ingredients into your rice cooker and cook until done.

If you do not have a rice cooker and want to make this recipe using a sauce pan here are the instructions.

1. In a saucepan, combine coconut milk, water, sugar, and salt. Stir until sugar is dissolved. Stir in rice. Bring to a boil over medium heat. Cover, reduce heat, and simmer 15 to 20 minutes, until rice is tender.

**Garnish with black sesame seeds, roasted coconut flakes and either cilantro or chives if you have them.

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Easy Garlic Ginger Chicken Recipe

GarlicGingerChicken
Personal Chef Austin Texas

Ingredients
4 boneless skinless organic chicken breasts
4 garlic cloves, minced
3 tablespoons brown sugar
1 tablespoons of soy sauce
1 tablespoon olive oil
1 -2 teaspoon of fresh ginger
1 tsp of fresh cilantro or chives to garnish if desired
salt and pepper to taste

Instructions:

1. Preheat oven to 450°F Line a baking dish or cookie sheet with aluminum foil and lightly coat with cooking spray or lightly brush with oil.
2. In small saute© pan, add your oil or butter and saute© garlic and ginger until it blooms.
3. Remove from heat and add the brown sugar and soy sauce. I usually add cilantro and even sometimes a curry just depends on my mood.
4. Place chicken breasts in the prepped baking dish and cover with the garlic ginger sugary soy mixture.
5. Add salt and pepper to taste.
6. Convection Roast or Bake uncovered for 15-20 minutes, or until juices run clear. You will want to make sure you do not overcook because it could be dry, but make sure not to under cook either you never want to serve raw chicken. Garnish with chives or cilantro and serve with a rice dish as a side.

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Gourmet Beef Pot Roast Recipe

Beef Stew The Texas Food Network

You can make pot roast in a slow cooker if you wish but I like to make mine in a dutch oven. I am not saying that slow cooker pot roast is bad in anyway but I prefer to take the extra time to make it a little more special in my opinion. When you use the flour dredge you seem to get a more velvety sauce them using cornstarch thicken and it just gives it a better mouth feel. In my line of work I have definitely used both flour and cornstarch slurries and I can tell the difference, some people can and some will not notice.

I will sometimes add peas to this recipe to give it something a little different, the peas add a little sweetness to the recipe. If I am running low on potatoes or carrots I will use whatever I have in my pantry to make up the difference. I suggest you experience this for yourself, recipes are all about preference and using what you have as long as it makes sense and you like the ingredients you are using. I have added corn, tomatoes, poblanos, cilantro and peppers too to make more of a Mexican Beef Stew.

When cooking or developing new recipes I always have to play with the recipe to see if I can improve upon it, there have been many failures as well as many great new recipes 🙂 Have fun and enjoy the cooking process!

Ingredients:
3 pounds cubed beef stew meat
6 cups water
3 large potatoes, peeled and cubed
6 carrots, cut into 1 inch pieces
6 stalks celery, cut into 1 inch pieces
1 cup large sweet onion, chopped
1/2 cup of red wine
1/2 cup of all purpose flour
1/3 cup of olive oil
1 can of tomato paste
1 tablespoon of fresh minced garlic
1-2 teaspoons fresh rosemary (preference – I love rosemary so I use 2)
1 teaspoon fresh parsley
1 teaspoon of fresh thyme
1 teaspoon ground black pepper
1 teaspoon of salt
1 teaspoon of salt and pepper (for flour bag)
1 large Ziploc bag

Directions:
1. Take your flour, salt and pepper and add to Ziploc bag and add stew meat and give it a good shake to coat the stew meat.
2. In a large pot or Dutch oven, heat your oil add your garlic and onion and cook for about 3-5 minutes until onion and garlic bloom, then add the beef and cook until brown.
3. Add your wine and tomato paste to deglaze the pan and cook for about another 5 minutes or so and then add your water, rosemary and thyme and additional flour left from Ziploc bag. Cook for about 45 minutes to an hour and a half or so until the meat is getting tender. This is creating your beef stock so you don’t have to add a bullion.
4. Add the potatoes, carrots, celery, and onion into the pot. Cover and simmer until done. Add salt and pepper to taste garnish with fresh parsley or additional fresh thyme. Serve with dinner rolls or cornbread, enjoy!

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Baked Asparagus Fries

Panko Asparagus Spears
Private Dinner Party Services and Personal Chef Austin Texas

I know that most people are looking for more ways to incorporate veggies into their diet. I have cooked for many people over the years and some people will not eat “green stuff” a.k.a. vegetables, or even fruit for that matter, and some will only eat fried vegetables. This recipe is a great alternative to add a green veggie, and it is baked, not fried. This would be a good recipe to get someone on the fence about eating a green vegetable to try, and I bet there is a good chance that they will actually like it.

Ingredients:
2 cups Panko Japanese style bread crumbs
1 cup grated Parmesan cheese
2 lbs Organic asparagus, trimmed
1 cup all-purpose flour
4 large fresh eggs, beaten

Instructions:
1. Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
2. In a large bowl, combine Panko and Parmesan; set aside.
3. Working in manageable batches, dredge asparagus in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.
4. Place asparagus in a single layer onto the prepared baking sheet. Place into oven and bake for 10-12 minutes, or until golden brown and crisp.
5. Serve immediately.

Stuffed Zucchini Boats

Stuffed Zucchini Chef Shelley Pogue
Private Dinner Party Services and Personal Chef Austin Texas

Ingredients:
5 to 6 fresh zucchini
1 cup shredded Parmigiano-Reggiano
4 portabella mushrooms, stemmed, chopped
1 medium sweet onion, chopped
3-4 vine ripe tomatoes or Roma tomatoes, seeded and chopped
3 slices of bread
2 tablespoons olive oil
4 cloves fresh garlic, chopped
2 egg, beaten
2 T softened butter
2 T of fresh basil
1 T of fresh parsley
1/2 tsp of fresh tarragon
Salt and freshly ground black pepper

Directions:

Heat the oven to 425 degrees F.

Cut the zucchini in half lengthwise and scoop out the seeds and soft center flesh with a spoon to hollow out a cavity to hold the stuffing, but save the flesh from inside. Arrange the zucchini canoes or boats into a baking dish, and drizzle with a little olive oil and season with salt and pepper, to taste. Chop the left over zucchini flesh that was scraped from your zucchini boats and set aside.

Heat the remaining olive oil in a skillet over medium-high heat and sauté the mushrooms, onions and garlic for about 5 minutes. Add in the reserved zucchini and tomatoes, season with salt and pepper, to taste and heat through for a few minutes, then remove from the heat.

While the veggies cook, use the butter, spread it on the bread. Add the buttered bread into your preheated oven until it browns and becomes like croutons or hard toast this will take about 5-10 minutes. When your toast comes out of the oven let it cool for a few minutes and then break them into manageable pieces for your food processor. When the bread pieces are in the food processor you will add your herbs and pulse. I prefer to have some texture with the crumb mixture so I do not pulse until there are no particles left.

Fold your bread crumb mixture into the veggies along with 3/4 of your Parmesan and your egg, remember to reserve some of the Parmesan to use as a topping. Mound the zucchini stuffing in to the zucchini boats and roast for 15 minutes. Remove from the oven, sprinkle the tops with remaining cheese turn your oven to broil, and broil for 2 to 3 minutes or until brown.

Sriracha and Brown Sugar Bacon Wrapped Chicken Bites

Bacon-Wrapped-Sriracha-Chicken-Bites
Private Dinner Party Services and Personal Chef Austin Texas

If you love sweet and savory you are going to love these Sriracha Brown Sugar & Bacon Wrapped Chicken Bites. If you are serving these for your guest they are going to absolutely love them, and you had better make plenty they will be the first to go. So depending on the amount of people you are going to be serving you might need to double or even triple your recipe.

I remember when I thought Sriracha was going to go out of business so I went out and bought a few cases of the spicy garlicicky deliciousness! I have a love for Thai food and I also love spicy flavors so Sraricha was a big hit from the very beginning with me. I have been using that as a back note in many of my dishes for sometime that require a little heat and I have had people comment on how much they loved the dish and it has been my little secret. It seems the whole world now is falling in love with Sriracha. I have many other recipes that I will be sharing at some point it is hard to part with the time to get them added though. I have a great Sriracha and Ginger BBQ sauce that I use on Ribs and Pulled Pork Sandwiches that I will try to get posted in the next day or so. It might be a good one to try for the Fourth of July if you want to heat things up a bit 🙂

Ingredients:
• 1 lb Skin off, Organic Chicken Breast 4-6 pcs depending on the size
• 1 lb Thick Maple Bacon
• 1 1/2 cup Brown Sugar
• 1/2 cup Coconut Oil
• 3 T fresh squeezed Lime Juice
• 3 T Sriracha Sauce
• 2 T of fresh Cilantro
• 1 T fresh minced Garlic
• 1/2 t Salt
Instructions:
1. Whisk together coconut oil, 1/2 c brown sugar, salt, fresh lime juice, minced garlic, cilantro and Sriracha sauce and pour into a large plastic Ziploc bag.
2. Cut the chicken into bite sized pieces and add it to the bag or container with a lid. Once all of the chicken pieces are in the bag, shake the bag to coat the chicken with the marinade and refrigerate for a minimum of 1 hour, I usually like to do it for 3-4 they are much more flavorful.
3. Take 1 pound of bacon and cut each slice into two pieces. Wrap the bacon around the chicken pieces and secure with a wooden skewer or toothpick.
4. There is 1 cup of brown sugar allocated for this step you can use more or less if you like. Coat the bacon wrapped chicken with a liberal coating of brown sugar for each piece and place on a lightly greased sheet pan (I typically use Pam). If you want it extra spicy take some Sriracha and brown sugar and mix it to a paste like consistency and brush on top of the bacon.
5. Convection bake at 350 degrees for 30 minutes. If you have convection oven you will probably get more browning than the regular ovens, so if you are happy with the browning then you can serve immediately. If you do not have a convection setting on your oven and did not get good carmelization then you might want to turn on the broiler for about 3-5 minutes and watch constantly so you will not burn. Char is good, but burned brown sugar not so much!!!

Sweet and Spicy Sriracha Chicken Skewers

honey-lime-sriracha-chicken-skewers

Private Dinner Party Services and Personal Chef Austin Texas

Ingredients:
3-4 Cloves Garlic
1/2 C Honey
2-3 tsp Fresh lime juice
2-3 tsp Brown Sugar
1 tsp Red pepper flakes
1 tsp Fresh ginger
1/2tsp Sriracha
1/4 C Soy Sauce
1/4 tsp Pepper
1 T Coconut Oil
1/4 C Chopped Shallots (about 1 medium)
6 Boneless/skinless chicken thigh fillets cut into bite sized cubes
Chopped cilantro for garnish (optional) I add a couple of teaspoons of fresh but some people do not like cilantro. All about preference you get to decide 🙂

Instructions:
1. In a small bowl whisk together the garlic, honey, fresh lime juice, red pepper flakes, black pepper, sriracha, brown sugar, ginger, soy sauce. Add the chicken cubes, refrigerate for a minimum of 1 hour.
2. Remove the chicken from marinade (reserve the marinade) thread the chicken through wooden skewers.
3. In a pot over medium high heat, add the olive oil and shallots. Sautee until shallots have softened, about 5 minutes. Add marinade and boil, stirring frequently, until reduced and thickened, about 8 minutes.
4. Grill directions: Preheat grill to medium high. Brush the grill lightly with oil.
5. Brush the chicken with the glaze, place on the grill. Brush with glaze and turn every 2-4 minutes until cooked through, about 10 minutes.
6. Sprinkle with chopped cilantro prior to serving.
7. Oven directions: Preheat the oven to 400. Place chicken on a baking sheet covered with aluminum foil. Brush liberally with glaze. Roast at 400 for 30-40 minutes, brushing with glaze every 8-10 minutes until cooked through.
8. Sprinkle with chopped cilantro prior to serving.