pork-chopsIngredients:
4 All natural thick cut bone in pork chops salt and pepper to taste 1 pinch garlic salt, or to taste
1 onion, chopped I use organic Texas sweet onions
1/2 pound fresh Texas cremini mushrooms, sliced
1 (10.75 ounce) can condensed cream of mushroom soup
1/4 cup of good red wine (can be left out)
1 Tablespoon of cooking oil or bacon fat
1-2 sprigs of fresh thyme
Directions:
Preheat oven to 350F. Season pork chops with salt, pepper, and garlic salt to taste. Preheat your cast iron over med-high heat once it is too warm to touch add 1T of cooking oil, I use bacon fat, brown the chops. Remove the pork chops add the onion and mushrooms, and sauté for one minute. Add the wine if you are choosing to use it, and stir for about 1 minute. If you choose not to add the wine add the fresh thyme and pour cream of mushroom soup over chops. Cover skillet, and add to the oven for about 15- 20 minutes, or until chops are cooked through.

mushroom-pork-chops

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Cast Iron Chicken Pot Pie with Puff Pastry Crust Recipe

skillet-chicken-pot-pie-recipe

Chicken pot pie if it is made right taste like eating a hug! It is delicious and savory and makes you feel warm all over when it is cold outside. This recipe was adapted to add to s cast iron skillet. Being from Texas and not having one is like sacrilege. If you have been craving pot pie and have a cast iron skillet this one is a must try.  I know most know how to cook chicken so I did not include that in the recipe, you can buy rotisserie chicken from Costco or make your own using white or dark meat. Tweak it and make it your own recipes are meant to share.

Serves: 4-6

Ingredients

1 lb of cooked chicken meat (your choice), cubed or shredded

1 tablespoon of cooking oil

1 medium sweet onion, diced

3 carrots, peeled and diced

1 celery stalk, diced

2 yukon gold potatoes, peeled and diced

3 tablespoons of unbleached organic flour

3 tablespoons of organic butter

1/2 cup of dry white wine

1 cup+ 2-3 tablespoons of homemade chicken stock, or a good one from your local grocery

1 cup of organic milk

1 tsp dried thyme

1 tsp garlic powder

Sea Salt, sprinkled to taste

Cracked Black Pepper, sprinkled to taste

1 package of frozen puff pastry sheets, thawed in fridge

1  egg + 1 tablespoon of water, beaten for egg wash for pastry

Equipment Needed

cast-iron skillet

mixing bowl

Directions:

Pre-heat the oven to 400 degrees. Peel and dice the onion, carrots, celery and potatoes. Heat a cast iron skillet to medium and add a tablespoon of olive oil. When that’s warmed, add the onion and cook for 3-5 minutes. Add the carrots, celery and potatoes. Stir everything, salt & pepper to taste. Add 2-3 tablespoons of chicken stock, cover with a lid and reduce heat to medium low. Let the vegetables cook about fifteen minutes or so, or until fork tender.

When the vegetables are cooked through, remove the lid. Slowly add the flour and stir to incorporate. Then add the butter, giving it a few stirs. Pour in the wine, cook for 2-3 minutes or until it’s evaporated slightly. Then add the chicken stock and milk and cook for another few minutes. The mixture will begin to thicken.

Stir the cooked chicken, thyme, garlic powder and additional salt & pepper into the filling. Taste the sauce and add more seasoning if necessary.

Transfer the cast iron pan to the oven and heat the filling for 5-10 minutes. You want the mixture really hot so that the bottom of the puff pastry crust cooks completely.

While that’s heating, press out the puff pastry and fix any cracks or breaks in the dough with a few teaspoons of water. Beat an egg with one tablespoon of water in a small bowl. Remove the cast iron pan from the oven. Lay one sheet of the dough on the left half of the pan. Trim the excess, but let the dough hang over the pan slightly. Do the same with the other side and use the excess dough to fill in any empty spots or simply add to the top for extra crust. Slice the dough several times to allow steam to escape and brush the crust with the egg wash.

Bake for 30-35 minutes or until the crust is properly browned.

This recipe was modified from eat, live, run. It was modified to cook in a skillet instead of a dutch oven looks great either way if you do not have a cast iron skillet go here to get the other recipe http://www.eatliverun.com/chicken-pot-pie-with-puff-pastry-crust/

Best Restaurant Leander Texas

 

 

White Chocolate and Raspberry Tiramisu Recipe

White Chocolate Tiramisu TFN

Personal Chef and Catering Austin Texas

This dessert recipe is a Texas version of a classic Italian dessert. We typically have fresh berries of all types in the spring and this is a good recipe to make use of them. You could use blueberries, strawberries and of course some lovely Fredricksberg Peaches too. I prefer to use organic raspberries I think it tastes superb, and the dessert looks really classy when finished and of course it tastes good too. This dessert is a nice dish to serve for a casual or upscale party or event, and you would not be denied entry to any party when bringing this desert. You could make these in individual cups, I have used this dessert for catering and will have these available individually at Chef Pogue’s Farm To Fork in the spring. Enjoy!

Ingredients
4 cups of fresh organic raspberries
2 cups fresh heavy cream
9 ounces white baking chocolate, melted and cooled
1 package (8 ounces) cream cheese, softened
1 cup confectioners’ sugar, divided
2/3 cup orange juice
1/2 cup (4 ounces) mascarpone cheese
2 packages (3 ounces each) ladyfingers, split
1 teaspoon vanilla paste
2 packages (3 ounces each) ladyfingers, split
Milk or dark chocolate shavings, optional

Directions

1. You will want to heat your white chocolate and have it cooling before you start so it will be ready to work into the recipe.
2. In a large bowl, beat the heavy cream until you have formed soft peaks, be careful not to make butter. In another bowl, beat both the cream and marscapone cheese until light and fluffy. Beat in the cooled white chocolate, and the confectioners’ sugar and the vanilla bean paste (vanilla extract can be used it is just not as flavorful). Gently fold in your whipped cream until incorporated.
3. Brush half of the ladyfingers with half of the orange juice; arrange in a 13×9-in. dish. Spread with 2 cups cream cheese mixture; top with half of the raspberries.
4. Brush remaining ladyfingers with remaining orange juice; arrange over the berries. Spread the remaining sugar and cream cheese mixture over the ladyfingers. Top with the remaining raspberries. Refrigerate until serving.
**If desired, you can add dark or milk chocolate shavings before serving.
Yield: 15 servings.

Butternut Squash and Parsnip Soup with Maple Bacon Crumbles

Personal Chef Austin Texas

The fall is upon us again and you know what that means….. Root veggies. I love the fall as usual as most who follow our blog know that already. It is football season, and usually cooler weather is upon us as well as the holidays are right around the corner too. I love to have a nice hearty soup when the weather gets cooler it is a nice way to warm up and always a comforting dinner after the day is done. Everyone seems to like a good butternut squash soup, I just wanted to ass some parsnips to the recipe but you can go all the way with butternut squash if you prefer to omit the parsnip. I have actually made the soup with carrots and parsnip without the butternut squash it was rather sweet but still tasty.

 

Ingredients:

6 cups chicken broth

2 pounds butternut squash diced

1 pound of rinsed and diced parsnip

1/2 onion small diced

1/2 cup of cooked maple bacon

2-3 sprigs of thyme, stem removed

1/2 – 1 cup of heavy cream

1/2 tsp of allspice

1/4 tsp of ginger

salt and pepper to taste

Directions:

1. Sauté 1/2 sliced onion with a pinch of thyme in butter until soft. Add salt, pepper, 2 pounds diced butternut squash, 1 pound of parsnip diced, and 6 cups chicken broth along with the spices. Simmer until tender, then puree.

2. When pureed add the cream and stir until blended, salt and pepper to taste.

3. Top with crumbled bacon and serve.

 

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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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!!!