| Chicken Curry | Christopher Ranch | Chicken Curry is made by placing the garlic and ginger and 1/4 cup water in a blender and puree until smooth. Set aside. Place a large saute pan or Dutch oven over medium-high heat. When hot, add the oil and swirl to coat the bottom of the pan. Add the ci...view more Chicken Curry is made by placing the garlic and ginger and 1/4 cup water in a blender and puree until smooth. Set aside. Place a large saute pan or Dutch oven over medium-high heat. When hot, add the oil and swirl to coat the bottom of the pan. Add the cinnamon stick, cloves, cardamom and peppercorns and fry until they pop and are very aromatic, about 20 seconds. Add the onion and saute, stirring often, until well softened and golden brown, about five minutes. Add the ginger/garlic paste, ground spices, salt, cayenne to taste, and yogurt and saute, stirring constantly, until oil turns orange and begins to separate, most of the liquid evaporates and the color darkens, about five minutes longer. Lay the chicken in the pan. Add the tomato, jalapeno, raisins and 1-1/2 cups water. Bring to a lively simmer, cover and cook 20 minutes, adjusting the heat to maintain the simmer. Add the cauliflower, turn the chicken pieces and continue to simmer until the chicken is very tender, about 15 minutes longer. Taste for seasoning, adding salt if needed. Sprinkle with chopped cilantro and serve immediately. view less | |
| Chicken Mangalorean | Christopher Ranch | Chicken Mangalorean is made by combining the garlic and ginger with about one1 tablespoon water in a small food processor and process to a paste. Set aside. Heat 1 teaspoon oil in a Dutch oven over medium-high heat. Add onions, tomatoes, garlic and ginger...view more Chicken Mangalorean is made by combining the garlic and ginger with about one1 tablespoon water in a small food processor and process to a paste. Set aside. Heat 1 teaspoon oil in a Dutch oven over medium-high heat. Add onions, tomatoes, garlic and ginger paste, cinnamon, cardamom, cloves, cumin, coriander, turmeric and salt. Cook 10 minutes, stirring occasionally. Add the chicken and stir. Cook 15 minutes uncovered, stirring occasionally. Cover and cook 5 minutes. Add the coconut milk and water. Cover and cook 10 minutes. Meanwhile, heat the remaining 1 1/2 teaspoons oil in a skillet over high heat until very hot. Add the mustards seeds (be careful – they’ll pop out the skillet), chiles and curry leaves. The oil should be hot enough so the curry leaves crackle and turn black right away. The chiles should also turn black. Cook no more than 3 minutes. Pour this mixture into the chicken. Simmer 5 minutes longer and serve. view less | |
| Chicken Teriyaki | Christopher Ranch | Chicken Teriyaki is prepared by bringing water to boil in sauce pan. Reduce heat. Simmer for 5 minutes just until infuse flavor. Soak bamboo skewers for 30 minutes. Cut 8 chicken breasts in strips and marinade in teriyaki sauce for 2 hours. Skew chicken a...view more Chicken Teriyaki is prepared by bringing water to boil in sauce pan. Reduce heat. Simmer for 5 minutes just until infuse flavor. Soak bamboo skewers for 30 minutes. Cut 8 chicken breasts in strips and marinade in teriyaki sauce for 2 hours. Skew chicken and place on medium-high oiled grill until golden and chicken is cooked through. About 3 minutes per side, depending on size of your chicken. view less | |
| Chicken with Pomegranate-WIne Sauce | Christopher Ranch | Chicken with Pomegranate-WIne Sauce is made by a series of steps. For the sauce: Sauté the shallots, lightly seasoned with salt and freshly ground black pepper, in olive oil until they soften and start to turn golden. Stir in the wine, bring to a boil, an...view more Chicken with Pomegranate-WIne Sauce is made by a series of steps. For the sauce: Sauté the shallots, lightly seasoned with salt and freshly ground black pepper, in olive oil until they soften and start to turn golden. Stir in the wine, bring to a boil, and cook until the wine is reduced by half. Add the chicken stock, pomegranate juice, and bay leaf. Bring to a boil, turn the heat to medium, and cook until the sauce is reduced to 1 cup, and is slightly syrupy. (I made the sauce ahead to this point.) Just before serving, warm up the sauce. When the sauce is hot, turn off the heat and whisk in the butter, 1 Tbsp. at a time. For the chicken: Wash the chicken breasts, and dry them well. Remove the “fillet” from each breast, and cut the rest into two slices by holding the pieces flat with one hand and cutting parallel to the cutting board. Pound the sliced chicken pieces, including the fillets, between pieces of waxed paper or plastic wrap until they are 1/4” thick. Cut the pounded chicken into approximately 3” pieces. Season both sides with salt and freshly ground black pepper. (The chicken may be prepared ahead to this point and refrigerated until ready to cook). Heat the butter in a frying pan until it just starts to bubble. Quickly cook the chicken pieces until they are lightly browned and cooked through. Cook the chicken in batches, being careful not to crowd the pan, or the chicken will steam rather than brown. When all the pieces are done, quickly toss in the frying pan. view less | |
| Chimichurri Sauce for Steaks | Christopher Ranch | Chimichurri Sauce for Steaks is made by in a blender, combining all of the ingredients until well mixed but not pureed. The sauce is best if used immediately but will keep for couple days in the refrigerator. Use on grilled meats, such as T-bone, porterho...view more Chimichurri Sauce for Steaks is made by in a blender, combining all of the ingredients until well mixed but not pureed. The sauce is best if used immediately but will keep for couple days in the refrigerator. Use on grilled meats, such as T-bone, porterhouse, or skirt steak. view less | |
| Chinese Six Spice Marinade | Christopher Ranch | Chinese Six Spice Marinade is prepared by combining all ingredients and mixing well. Ideal for beef or poultry. Make a day in advance. | |
| Chipotle BBQ sauce | Christopher Ranch | Chipotle BBQ sauce is made by heating oil in saucepan over med heat. Add onion and shallot, sautee about 4 min until soft. Add tomato paste, stir 2 min. Add garlic, stir for another 2 min. Add wine and chipotle, simmer 2 min. Add remaining ingredients, si...view more Chipotle BBQ sauce is made by heating oil in saucepan over med heat. Add onion and shallot, sautee about 4 min until soft. Add tomato paste, stir 2 min. Add garlic, stir for another 2 min. Add wine and chipotle, simmer 2 min. Add remaining ingredients, simmer 15 min, stirring often. Season with salt and pepper. Remove from heat and cool slightly. view less | |
| Chipotle Tamale Pie | Christopher Ranch | Chipotle Tamale Pie is made by preheating oven to 400 degrees. Grease an 8-inch baking dish with the butter and set it aside. Heat the olive oil in a nonstick skillet over medium heat. Add the ground turkey, the onions, green peppers, and garlic and cook ...view more Chipotle Tamale Pie is made by preheating oven to 400 degrees. Grease an 8-inch baking dish with the butter and set it aside. Heat the olive oil in a nonstick skillet over medium heat. Add the ground turkey, the onions, green peppers, and garlic and cook until the turkey is no longer pink and is cooked through, about 8 minutes. Drain off any excess fat and sprinkle the meat mixture with the cumin. Add the beans, tomatoes, chiles and adobo sauce to the skillet and bring to a boil over high heat. Reduce the heat to medium and simmer until heated through and slightly thickened, about 5 minutes. Remove pan from the heat and stir in the cheese and cilantro.Spread the turkey mixture in the prepared baking dish, pressing down on it with the back of a spoon to make an even, compact layer. Combine the cornbread mix with milk and egg and bake according to the manufacturer’s instructions. Spread the cornbread batter over the turkey mixture and bake until the cornbread is golden-brown, 20 to 25 minutes. Let the tamale pie stand for 5 minutes before cutting into squares and serving. view less | |
| Chipotle Turkey Burgers | Christopher Ranch | Chipotle Turkey Burgers are made by first preparing the grill, combine turkey, garlic, shallot, and cilantro in a bowl and mix gently by hand. Shape meat into 4 equal patties. Sprinkle both sides with salt and pepper. Grill burgers for 5-8 minutes per sid...view more Chipotle Turkey Burgers are made by first preparing the grill, combine turkey, garlic, shallot, and cilantro in a bowl and mix gently by hand. Shape meat into 4 equal patties. Sprinkle both sides with salt and pepper. Grill burgers for 5-8 minutes per side, or until cooked through. When burgers are almost done grilling, place a slice of cheese on each to melt as the burgers finish. Place buns on grill, cut side down, to toast. Remove when browned. Serve the grilled patties on toasted buns and dress up with the tomato, onion, and arugula. view less | |
| Chop Suey | Christopher Ranch | Chop Suey is made by preheating the oven to 375 degrees. Brush a baking sheet and the wonton skins lightly on both sides with 2 teaspoons of oil. Season with salt and bake for 10 to 12 minutes, or until browned and crisp. Transfer to a cooling rack and re...view more Chop Suey is made by preheating the oven to 375 degrees. Brush a baking sheet and the wonton skins lightly on both sides with 2 teaspoons of oil. Season with salt and bake for 10 to 12 minutes, or until browned and crisp. Transfer to a cooling rack and reserve. In a large heavy skillet or wok, heat the remaining 1 tablespoon of canola oil over medium-high heat. Add the scallion, garlic, cabbage, celery, bamboo shoots, and mushrooms and stir-fry until cabbage is soft and wilted, about 3 to 4 minutes. Add the sugar, 3/4 cup of the chicken broth, soy sauce, and sesame oil and cook for 3 minutes. Add the sherry-cornstarch mixture and, if the mixture is a little dry, the additional 1/4 cup chicken stock. Add the turkey or chicken and heat through. Serve the chop suey over the cooked brown rice and top with sesame seeds and reserved crushed wonton skins. view less | |
| Chorizo Pasta Salad | Christopher Ranch | Chorizo Pasta Salad is made by cooking pasta according to package directions. Drain and rinse. Crumble chorizo into small skillet and cook over medium heat 6 to 8 minutes or until browned, breaking up meat into small chunks with spoon. Add garlic and cook...view more Chorizo Pasta Salad is made by cooking pasta according to package directions. Drain and rinse. Crumble chorizo into small skillet and cook over medium heat 6 to 8 minutes or until browned, breaking up meat into small chunks with spoon. Add garlic and cook 1 minute. Remove from heat. Put vinegar in a medium serving bowl. Whisk in oil in a steady stream until incorporated. Stir in salsa, bell pepper, poblano chile, beans, cilantro, chorizo-garlic mixture and cooked pasta. Chill until serving. Top with queso fresco and serve. view less | |
| Chorizo Toluqueno | Christopher Ranch | Chorizo Toluqueno is made by placing a griddle or cast ion skillet over medium heat. Tear the chiles into large flat pieces and toast them a few at a time, pressing them down with a spatula. When they blister and change color, flip over and toast the othe...view more Chorizo Toluqueno is made by placing a griddle or cast ion skillet over medium heat. Tear the chiles into large flat pieces and toast them a few at a time, pressing them down with a spatula. When they blister and change color, flip over and toast the other side. Cool and transfer to a coffee grinder reserved for grinding spices. Add the coriander, cinnamon stick, clove, oregano, and peppercorns. Pulverize the spices and sift through a medium-mesh sieve into a large bowl. Add the nutmeg, ginger, paprika, an salt, then stir in the garlic and vinegar. Set up a meat grinder fitted with the coarse grinding plate and the sausage stuffing attachment, or use a sausage-stuffing funnel for the stuffing procedure. Mix together the pork fat, loin, and shoulder and run them through the grinder into the bowl with the spices. Mix the meat and the seasonings briefly but thoroughly with your hands. Cover and refrigerate overnight. If the castings were packed in salt, rinse them for an hour before using. Run water from the tap through each length of casing to check for leaks; either cut the casing where it leaks or discard the piece (to be useful, a casing should be at least 30 inches long wit no leaks). Thread one end of a piece of casing over the suffer or the funnel mouth, pushing it all the way on but leaving a 3-inch overhang for tying off. Begin feeding the sausage meat through; when it first comes out, clamp off the end so that the sausage expands to a 1-inch diameter. view less | |
| Chunked Veal Ragout | Christopher Ranch | Chunked Veal Ragout is made by browning chunks of meat in butter until they absorbe juice. Add the garlic, pearl onions on which you leave one layer of red skin. Brown them as well for 5 minutes. Add pepper, red pepper, vinegar, allspice, cinnamon, salt a...view more Chunked Veal Ragout is made by browning chunks of meat in butter until they absorbe juice. Add the garlic, pearl onions on which you leave one layer of red skin. Brown them as well for 5 minutes. Add pepper, red pepper, vinegar, allspice, cinnamon, salt and 4 glasses of water. Cook on medium heat for about 3 hours. Serve with rice. view less | |
| Cincinnati-Style Chili | Christopher Ranch | Cincinnati-Style Chili i smade by in a large pot heating the oil over moderate heat and cook the onions and garlic until softened. Add the ground beef, stirring, until the beef is no longer pink. Drain off any excess fat and discard. Add the chili powder,...view more Cincinnati-Style Chili i smade by in a large pot heating the oil over moderate heat and cook the onions and garlic until softened. Add the ground beef, stirring, until the beef is no longer pink. Drain off any excess fat and discard. Add the chili powder, paprika, cumin, allspice, cinnamon, cloves, coriander, salt and pepper, to taste, stirring to combine and cook for 1 minute. ;Add the bay leaf, red wine vinegar, molasses, tomato sauce and water and bring to a boil. Reduce heat and simmer chili, covered for 1 1/2 hours, adding additional water, if necessary, to achieve a thick and soupy consistency. Discard bay leaf and adjust seasoning with salt and pepper. Serve the chili over cooked spaghetti with the traditional accompaniments. view less | |
| Cinco de Mayo Chicken Enchiladas | Christopher Ranch | Cinco de Mayo Chicken Enchiladas are made by coating large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican s...view more Cinco de Mayo Chicken Enchiladas are made by coating large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool. Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute. Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set. Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese. Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans. view less | |
| Cinco de Mayo Chunky Guacamole | Christopher Ranch | Cinco de Mayo Chunky Guacamole is made by halving and pitting the avocados. Scoop out the flesh with a tablespoon into a mixing bowl. Mash the avocados with a fork, leaving them somewhat chunky. Add the remaining ingredients, and fold everything together ...view more Cinco de Mayo Chunky Guacamole is made by halving and pitting the avocados. Scoop out the flesh with a tablespoon into a mixing bowl. Mash the avocados with a fork, leaving them somewhat chunky. Add the remaining ingredients, and fold everything together to gently mix. Lay a piece of plastic wrap right on the surface of the guacamole so it doesn’t brown and refrigerate 1 hour before serving. view less | |
| Cinco de Mayo Homemade Tamales | Christopher Ranch | Cinco de Mayo Homemade Tamales (Refer to Formulation). | |
| Cippolline Onion Relish | Christopher Ranch | Cippolline Onion Relish is made by blanching onions, drop into boiling water and continue cooking until the water returns to a boil. Cook 1 minute, then drain and chill. Peel by cutting the root end of the onion off and slipping the peel down the sides. Y...view more Cippolline Onion Relish is made by blanching onions, drop into boiling water and continue cooking until the water returns to a boil. Cook 1 minute, then drain and chill. Peel by cutting the root end of the onion off and slipping the peel down the sides. You should be left with the onion whole, the layers held together just above where the root was trimmed. Preheat oven to 275 degrees. Stir together vinegar, wine and brown sugar. In a nonreactive roasting pan, combine onions, cinnamon stick, garlic, golden raisins, bay leaf and cloves. Pour sugar mixture over onions, cover tightly with aluminum foil and roast 2 hours. Remove foil and continue cooking 10 minutes longer or until half the liquid evaporates. Cool and store in a covered container in the refrigerator. Remove bay leaf and whole cloves before serving. view less | |
| Citrus and Herb-Marinated Turkey Tenderloins | Christopher Ranch | Citrus and Herb-Marinated Turkey Tenderloins are made by combining 2/3 cup of the olive oil and capers, garlic, lemon juice, thyme, rosemary, sage, paprika, salt and pepper in a small bowl. Tenderize both sides of the turkey tenderloins with a fork, pierc...view more Citrus and Herb-Marinated Turkey Tenderloins are made by combining 2/3 cup of the olive oil and capers, garlic, lemon juice, thyme, rosemary, sage, paprika, salt and pepper in a small bowl. Tenderize both sides of the turkey tenderloins with a fork, piercing the meat all the way through about 10 times per side. Place the turkey in a large resealable food-grade plastic bag or large bowl and add the marinade. Make sure the turkey is coated on all sides. Marinate in the refrigerator for at least 1 hour and up to 3 hours In a large skillet, heat the remaining 3 tablespoons oil over medium-high heat. Carefully add the turkey tenderloins and cook 4 minutes, or until brown. (The oil may splatter when you add the turkey to the skillet.) Flip the turkey and cook for another 4 minutes. Reduce the heat to medium-low, flip the turkey again and cook, covered 5 to 8 minutes, until a meat thermometer inserted in the thickest part of the turkey reads 165 degrees. Serve. view less | |
| Clams with Quinoa | Christopher Ranch | Clams with Quinoa are made by washing Wash and vigorously scrubbing the littlenecks under cold running water. Place them on a tray, cover with a damp cloth, and set aside until ready to serve. Finely chop the shucked cherrystones and set them aside, refri...view more Clams with Quinoa are made by washing Wash and vigorously scrubbing the littlenecks under cold running water. Place them on a tray, cover with a damp cloth, and set aside until ready to serve. Finely chop the shucked cherrystones and set them aside, refrigerate. Pour the clam liquor through a strainer lined with a double thickness of dampened cheesecloth. Add enough additional clam juice or water to make the liquid up to 5 1/2 cups. Set aside, refrigerate. Place the quinoa in a bowl and add enough cold water to cover by about 2 inches. Let soak for 5 minutes, then massage the grain between the palms of your hands for a moment. Strain through a fine strainer, rinse with cold running water, and repeat the soaking and rubbing process. Set the quinoa aside to drain. In a large casserole with a cover, preferably earthenware, heat the olive oil over medium-low heat. Add the onion and saute until it is totally translucent but not browned, about 8 minutes. Increase the heat to medium and add the garlic, chilies, bay leaf, cumin, and pepper. Stir over the heat for 2 minutes more, or until the aroma of the garlic is released. Add the tomato paste, chopped clams, and potatoes and stir together to mix. Pour in 4 1/2 cups of the reserved clam juice, bring up to a simmer and cook for 10 minutes. Stir in the quinoa and cook for 25 minutes more, stirring occasionally. view less | |
| Classic Creamed Spinach | Christopher Ranch | Classic Creamed Spinach is made by removing tough stems of spinach. Bring a large pot of salted water to boil. Add the spinach and cook for 2 minutes. Transfer to a colander and drain. Using the back of a large spoon, press spinach to release as much wate...view more Classic Creamed Spinach is made by removing tough stems of spinach. Bring a large pot of salted water to boil. Add the spinach and cook for 2 minutes. Transfer to a colander and drain. Using the back of a large spoon, press spinach to release as much water as possible, then chop coarsely. Using a medium saute pan over medium heat, heat the butter. Saute shallots until softened, about 4 minutes. Add garlic and cook until fragrant, about 1 minute. Using a wooden spoon, add the flour and cook, stirring, 3 minutes. Slowly add warm milk and simmer, whisking, 3 to 4 minutes to thicken. Whisk in cheese (if using) and nutmeg, season with salt and pepper. Add spinach and cook, stirring, until heated through, about 2 minutes. view less | |
| Coconut Couscous | Christopher Ranch | Coconut Couscous is made by bringing water to a boil over medium heat in a 6-cup saucepan. Add garlic and olive oil. Stir in couscous, apricots, raisins, curry powder, cayenne and salt. Bring to a boil again and then remove from heat. Cover with lid and a...view more Coconut Couscous is made by bringing water to a boil over medium heat in a 6-cup saucepan. Add garlic and olive oil. Stir in couscous, apricots, raisins, curry powder, cayenne and salt. Bring to a boil again and then remove from heat. Cover with lid and allow it to stand for 10 minutes. Garnish with pistachios, coconut and onions. view less | |
| Coconut Vegetable Curry | Christopher Ranch | Coconut Vegetable Curry is made by heating 1 tablespoon butter in large nonstick skillet over medium-high heat. Add onions; sauté until golden, about 2 minutes. Reduce heat to low and sauté until onions are just tender, about 8 minutes. Transfer onions to...view more Coconut Vegetable Curry is made by heating 1 tablespoon butter in large nonstick skillet over medium-high heat. Add onions; sauté until golden, about 2 minutes. Reduce heat to low and sauté until onions are just tender, about 8 minutes. Transfer onions to bowl. Heat 1 tablespoon butter in same skillet over medium-high heat. Add okra; sauté until crisp-tender, about 3 minutes. Add okra to bowl with onions. Heat 1 tablespoon butter in same skillet over medium-high heat. Add eggplants; sprinkle with salt and pepper. Sauté eggplants until brown on cut surfaces and just tender, about 6 minutes. Add eggplant to onions. Melt remaining 2 tablespoons butter in same skillet. Add carrots. Sauté until carrots begin to soften, about 3 minutes. Add tomatoes and stir to blend; add to vegetable mixture in bowl. Reserve skillet for sauce. For sauce: Heat butter in reserved skillet over medium-high heat. Add chopped onions and sauté until golden, about 14 minutes. Reduce heat to medium. Add ginger and garlic; sauté 1 minute. Add curry leaves, mustard seeds, turmeric, fenugreek, and cayenne; sauté 1 minute. Add vegetable mixture and 1§ teaspoons salt. Add coconut milk and bring to simmer. Reduce heat to medium-low and simmer uncovered until vegetables are just tender, stirring occasionally, about 8 minutes. Mix in lime juice. Season to taste with salt and pepper. Transfer curry to bowl. Serve over basmati rice. view less | |
| Cola Ribs | Christopher Ranch | Cola Ribs is prepared by mixing marinade ingredients in a medium sized bowl. Pour marinade over ribs and cover with plastic. Allow to marinade for 4 hours. Preheat charcoal grill to or 350°F/176°C or medium heat. Make sure to push charcoal over to one sid...view more Cola Ribs is prepared by mixing marinade ingredients in a medium sized bowl. Pour marinade over ribs and cover with plastic. Allow to marinade for 4 hours. Preheat charcoal grill to or 350°F/176°C or medium heat. Make sure to push charcoal over to one side of the grill for indirect cooking. Insert charcoal tray. Add 2/3 of the drained soaked wood and remaining dry char wood to tray. Mix and allow the wood to smoke. Once smoke is achieved reduce heat under charcoal tray to 275°F//135°C or low heat and add more wet chips. Place ribs over the side of the grill that does not have charcoal underneath. Close lid and smoke for 3 hours or until ribs are falling off the bone. During the cooking continue to add wet chips to the tray. Remove from barbeque and loosely tent ribs with foil. Let ribs rest for 10 minutes before serving. view less | |
| Cold Pasta Salad | Christopher Ranch | Cold Pasta Salad is made by draining the tuna then combining all ingredients. Finally, sprinkle with parmesan cheese. | |
| Confetti Potatoes and Pearl Onions | Christopher Ranch | Confetti Potatoes and Pearl Onions are made by heating the oven to 400ºF. Cut the potatoes into quarters – just a little larger than the onions. Cut the top off each onion, then slice in half and shuck away the skin. Toss the potatoes in a bowl and drizzl...view more Confetti Potatoes and Pearl Onions are made by heating the oven to 400ºF. Cut the potatoes into quarters – just a little larger than the onions. Cut the top off each onion, then slice in half and shuck away the skin. Toss the potatoes in a bowl and drizzle with about 1/4 cup of olive oil, at least 2 teaspoons of kosher salt and a teaspoon of pepper. Adjust to taste. Pour the potatoes and onions into a 9×13 baking dish. Cut each sprig of herbs into 4 pieces and tuck in among the potatoes. Roast for about 35-40 minutes, or until the potatoes are tender. view less | |
| Coq au Vin | Christopher Ranch | Coq au Vin is made by cutting off the root end of each pearl onion and make an “x” with your knife in its place. Bring 2 to 3 cups of water to a boil and drop in the onions for 1 minute. Remove the onions from the pot, allow them to cool, and then peel. Y...view more Coq au Vin is made by cutting off the root end of each pearl onion and make an “x” with your knife in its place. Bring 2 to 3 cups of water to a boil and drop in the onions for 1 minute. Remove the onions from the pot, allow them to cool, and then peel. You should be able to slide the onions right out of their skin. Set aside. For the rest of the recipe refer to pdf file attached. view less | |
| Corn Chowder with Rice, Beans, and Crab | Christopher Ranch | Corn Chowder with Rice, Beans, and Crab is made by soaking rice beans in cold water 8 hours or overnight. Drain, rinse and drain again. Place soaked beans in a medium heavy pot with enough cold water to cover by an inch. Add onion and bay leaf. Bring to a...view more Corn Chowder with Rice, Beans, and Crab is made by soaking rice beans in cold water 8 hours or overnight. Drain, rinse and drain again. Place soaked beans in a medium heavy pot with enough cold water to cover by an inch. Add onion and bay leaf. Bring to a simmer over medium heat, reduce heat to low, cover, and simmer very gently 30 minutes. Add 1 teaspoon salt, and cold water to just cover the beans if necessary. Cook an additional 2030 minutes until beans are creamy inside but still intact. Remove onion and bay leaf and reserve. Heat olive oil in large kettle over high heat. When smoking, add onions, 1 teaspoon salt, and freshly ground pepper. Stir and cook 5 minutes until softened. Add garlic and chiles and cook one minute to release their aroma. Add corn kernels, stock or water, chayote, and rice beans with the cooking liquid. Bring to a boil, turn down heat and simmer 15 minutes. Stir in peppers, crab, and crema and warm through. Serve garnished with minced chives. view less | |
| Corn on the Cob with Parmesan Cheese | Christopher Ranch | Corn on the Cob with Parmesan Cheese is made by heating the oil in a heavy small skillet over medium heat. Add the garlic and saute until tender and fragrant, about 1 minute. Remove the skillet from the heat and cool. Set aside 2 tablespoons of the Parmes...view more Corn on the Cob with Parmesan Cheese is made by heating the oil in a heavy small skillet over medium heat. Add the garlic and saute until tender and fragrant, about 1 minute. Remove the skillet from the heat and cool. Set aside 2 tablespoons of the Parmesan cheese and stir the rest into the garlic mixture, along with the parsley and salt. Cook the corn in a large saucepan of boiling salted water until crisp-tender, about 5 minutes. Using tongs, transfer the corn to a platter. Brush the cheese mixture over the hot corn and serve. Sprinkle the remaining 2 tablespoons of cheese on top of the corn. view less | |
| Corned Beef and Cabbage | Christopher Ranch | Corned Beef and Cabbage by placing the onion, potatoes and carrots in a 5-qt. slow cooker. Combine water, garlic, bay leaf, sugar, vinegar, pepper and contents of spice packet; pour over vegetables. Top with brisket and cabbage. Cover and cook on low for ...view more Corned Beef and Cabbage by placing the onion, potatoes and carrots in a 5-qt. slow cooker. Combine water, garlic, bay leaf, sugar, vinegar, pepper and contents of spice packet; pour over vegetables. Top with brisket and cabbage. Cover and cook on low for 8-9 hours or until meat and vegetables are tender. Remove bay leaf before serving. view less | |
| Cowboy Beef and Black Bean Chili | Christopher Ranch | Cowboy Beef and Black Bean Chili is made by browning ground beef in stockpot over medium heat 8 to10 minutes or until beef is no longer pink, breaking up into 3/4-inch crumbles. Remove from stockpot with slotted spoon. Set aside. Pour off drippings.To ma...view more Cowboy Beef and Black Bean Chili is made by browning ground beef in stockpot over medium heat 8 to10 minutes or until beef is no longer pink, breaking up into 3/4-inch crumbles. Remove from stockpot with slotted spoon. Set aside. Pour off drippings.To make sauce: Whisk eggs yolks until light and frothy. Pour into top of double boiler over gently simmering water and continue to whisk until eggs are thickened, 2 to 4 minutes. Do not let eggs get too hot. Once thickened, remove from heat. Continue to whisk and slowly add melted butter, lemon juice, Tabasco, salt and pepper. Heat oil in same stockpot over medium heat until hot. Add onions and garlic; cook and stir 3 to 5 minutes or until onions are tender. Add bell peppers and jalapeño; cook and stir 4 to 5 minutes or until peppers are tender. Return beef crumbles to stockpot. Add chili powder, cumin, oregano, thyme and red pepper; cook and stir for 2 to 3 minutes. Stir in crushed tomatoes, diced tomatoes, broth, beer, tomato paste and honey; bring to a boil. Reduce heat; cover and simmer 45 minutes. Uncover stockpot; continue simmering 30 minutes or until thickened to desired consistency, stirring occasionally. Stir in beans; cook 5 to 10 minutes or until beans are heated through. Season with salt and black pepper, as desired. Garnish with cilantro, if desired. view less | |
| Cracked Wheat Dosa | Christopher Ranch | Cracked Wheat Dosa is made by soaking the cracked wheat and the urad dal separately. Grind the urad dal like one does for idli. Mix in the onions, jeera, green chillies, , curry leaves, cracked wheat and grind to a thick batter. Mix both the batters. Add ...view more Cracked Wheat Dosa is made by soaking the cracked wheat and the urad dal separately. Grind the urad dal like one does for idli. Mix in the onions, jeera, green chillies, , curry leaves, cracked wheat and grind to a thick batter. Mix both the batters. Add salt and forment for about a couple of hours or 3. Add in water to bring the batter to dosa batter consistency. Pour the batter onto a pre-heated tawa and spread it around to make a dosa. Cook till it turns lightly brown on both sides adding a few drops of oil if needed. (generally not required if cooking on a non-stick tava). view less | |
| Cream Cheese Omelet | Christopher Ranch | Cream Cheese Omelets are made by melting the butter and saute the garlic and onions until tender, about one minute. Beat the eggs and Garli Garni together, add the rice to the egg mixture. Pour the mixture into a warmed skillet. Then add the garlic and on...view more Cream Cheese Omelets are made by melting the butter and saute the garlic and onions until tender, about one minute. Beat the eggs and Garli Garni together, add the rice to the egg mixture. Pour the mixture into a warmed skillet. Then add the garlic and onion. Continue to cook, covered, on low heat until the omelet is cooked through. Slice the omelet in half. Put the cream cheese on one half and place the other half on top. Heat the salsa until warm. Spoon the heated salsa on the top of the omelet and serve. view less | |
| Cream of Crimini Mushroom and Roasted Garlic Soup | Christopher Ranch | Cream of Crimini Mushroom and Roasted Garlic Soup is made by Cleaning Crimini mushrooms with a mushroom brush or damp paper towel. Trim and chop stems; slice mushroom caps.Melt butter in a large saucepan and sauté mushrooms until golden. Remove and set as...view more Cream of Crimini Mushroom and Roasted Garlic Soup is made by Cleaning Crimini mushrooms with a mushroom brush or damp paper towel. Trim and chop stems; slice mushroom caps.Melt butter in a large saucepan and sauté mushrooms until golden. Remove and set aside. Add Roasted Garlic, cipolline onions and sweet onions to the same pan. Sprinkle with salt. Cook, stirring often, until onions are soft. Return mushrooms to pan. Add parsley and sauté about 1 minute. Add chicken broth, heavy cream and simmer, stirring often, for about 5 minutes. Add nutmeg and pepper. Taste and adjust seasoning if desired. While constantly stirring, slowly add cornstarch and water mixture to thicken. Simmer for about 5 minutes more, stirring often. Ladle into soup bowls. Sprinkle with fresh chopped parsley or croutons if desired. view less | |
| Cream of Garlic Soup | Christopher Ranch | Cream of Garlic Soup is prepared by melting butter in a soup kettle and add onion and garlic. Cook for 5 minutes over moderate heat. Strain a quart of chicken stock into the pan and simmer for 10 minutes. Stir in the bread slices and add bay leaf and thym...view more Cream of Garlic Soup is prepared by melting butter in a soup kettle and add onion and garlic. Cook for 5 minutes over moderate heat. Strain a quart of chicken stock into the pan and simmer for 10 minutes. Stir in the bread slices and add bay leaf and thyme. Simmer for 10 minutes longer. Put the mixture into a food processor and process to a puree. Force through a sieve and add cream. Heat through and correct seasoning. view less | |
| Creamy Chicken and Veggies | Christopher Ranch | Creamy Chicken and Veggies is made by In 3-4 quart slow cooker, place potatoes, carrots and onion. Top with chicken. Pour chicken broth over all. Cover crockpot and cook on low for 8-9 hours until chicken is thoroughly cooked and vegetables are tender.;In...view more Creamy Chicken and Veggies is made by In 3-4 quart slow cooker, place potatoes, carrots and onion. Top with chicken. Pour chicken broth over all. Cover crockpot and cook on low for 8-9 hours until chicken is thoroughly cooked and vegetables are tender.;In small bowl, stir together light sour cream, flour, pepper, and thyme until well blended. Stir into mixture in crockpot and turn heat to high. Cook for 15-20 minutes, stirring occasionally, until thickened. view less | |
| Creamy Corn and Garlic Risotto | Christopher Ranch | Creamy Corn and Garlic Risotto is made by heating 1/3 C. broth in a 10″ skillet to boiling. Cook garlic in broth 1 minute stirring occasionally Stir in rice and corn. Cook 1 minute stirring occasionally. Stir in remaining broth; heat to boiling. Reduce he...view more Creamy Corn and Garlic Risotto is made by heating 1/3 C. broth in a 10″ skillet to boiling. Cook garlic in broth 1 minute stirring occasionally Stir in rice and corn. Cook 1 minute stirring occasionally. Stir in remaining broth; heat to boiling. Reduce heat to medium. Continue cooking, uncovered, for 15-20 minutes, stirring occasionally, until rice is tender and creamy. Remove from heat and stir in cheeses and parsley. view less | |
| Creamy Garlic Dressing with (or without) DIll | Christopher Ranch | Creamy Garlic Dressing with (or without) DIll is made by putting the vinegar, garlic, salt, sugar, Tabasco, and mustard into a blender. Pulse on and off a couple of times, then turn to high and blend for 30 seconds. Then add the fresh chives, parsley and ...view more Creamy Garlic Dressing with (or without) DIll is made by putting the vinegar, garlic, salt, sugar, Tabasco, and mustard into a blender. Pulse on and off a couple of times, then turn to high and blend for 30 seconds. Then add the fresh chives, parsley and dill weed. Pulse on and off to chop coarsely, then blend for 10 seconds. Turn the blender on, then slowly add the olive oil, canola oil and finally the sour cream. Blend just until the sour cream is incorporated. view less | |
| Creamy Garlic Salad Dressing Recipe | Christopher Ranch | Creamy Garlic Salad Dressing Recipe is prepared by combining garlic and 1 cup water. Bring to boil. Reduce heat and simmer 10 minutes. With a slotted spoon transfer the garlic and 2 tablespoons of the cooking liquid to a food processor. Add the ricotta an...view more Creamy Garlic Salad Dressing Recipe is prepared by combining garlic and 1 cup water. Bring to boil. Reduce heat and simmer 10 minutes. With a slotted spoon transfer the garlic and 2 tablespoons of the cooking liquid to a food processor. Add the ricotta and yogurt puree. Transfer to a bowl stir in the chives salt and pepper. Refrigerated covered. view less | |
| Creamy Garlic Spinach Soup | Christopher Ranch | Creamy Garlic Spinach Soup is made by chopping spinach coarsely. Combine with chicken broth and carrots in 2- to 3-quart pot. Cook 5 to 10 minutes until carrots are tender and spinach wilted. Remove from heat. ;Meanwhile, sauté onion and garlic very gentl...view more Creamy Garlic Spinach Soup is made by chopping spinach coarsely. Combine with chicken broth and carrots in 2- to 3-quart pot. Cook 5 to 10 minutes until carrots are tender and spinach wilted. Remove from heat. ;Meanwhile, sauté onion and garlic very gently over low to medium heat in butter, about 20 to 30 minutes. Onions should be very tender and translucent, but garlic should NOT be browned! Add flour and cook, stirring constantly 5 to 10 minutes. Combine spinach/broth and onion/garlic mixtures in food processor or blender in small batches. Puree until smooth. Clean pot and return soup to pot. Add cream, whipping cream and salt and fresh ground pepper to taste. ;Heat until hot, but not boiling. Garnish with a dollop of sour cream and garlic croutons. view less | |
| Creamy Onions with Pistachios | Christopher Ranch | Creamy Onions with Pistachios are made by In a medium saucepan, cover onions with boiling water, bring to a boil and boil 3 minutes. Drain, rinse with cold water. Cut away root ends; gently squeeze toward stem ends to slip of skins. Cut a shallow “x” on e...view more Creamy Onions with Pistachios are made by In a medium saucepan, cover onions with boiling water, bring to a boil and boil 3 minutes. Drain, rinse with cold water. Cut away root ends; gently squeeze toward stem ends to slip of skins. Cut a shallow “x” on each root end to help keep onion intact. In the clean saucepan, cover peeled onions with boiling water; bring to a boil, uncovered and boil until tender, 15 minutes. Drain. In the clean dry saucepan melt butter over low heat. Stir in flour until smooth. Off heat, gradually stir in milk, keeping smooth. Stir in onions and heat to serving temperature. Off heat, stir in cheese and salt until cheese melts. Top with pistachios. view less | |
| Creamy Orzo Risotto | Christopher Ranch | Creamy Orzo Risotto is made by In large pot of boiling lightly salted water, cook orzo for about 8 minutes or just until tender but still firm. Drain and rinse under cold water. Drain well and set aside. Meanwhile, in a large non-stick skillet, melt butte...view more Creamy Orzo Risotto is made by In large pot of boiling lightly salted water, cook orzo for about 8 minutes or just until tender but still firm. Drain and rinse under cold water. Drain well and set aside. Meanwhile, in a large non-stick skillet, melt butter over medium-low heat; cook garlic and onion for 3 to 4 minutes or until onion is softened. Add wine and bring to a simmer; reduce heat to medium-low and cook, stirring occasionally, for 3 minutes. Stir in cream and bring to a simmer; reduce heat to medium-low and cook gently, stirring occasionally, for about 5 minutes or until slightly thickened. Add orzo to cream sauce; stirring constantly, bring to a simmer. Stir in chives and cheddar and blue cheeses. Season with salt and pepper. Sprinkle with pine nuts. view less | |
| Creamy Zucchini and Garlic | Christopher Ranch | Creamy Zucchini and Garlic Melt is prepared by adding butter in a skillet. Add the minced garlic and sauté over low heat for a short time. Add the grated zucchini, garlic powder and thyme. Cook, stirring frequently until the zucchini is tender. Remove fro...view more Creamy Zucchini and Garlic Melt is prepared by adding butter in a skillet. Add the minced garlic and sauté over low heat for a short time. Add the grated zucchini, garlic powder and thyme. Cook, stirring frequently until the zucchini is tender. Remove from the heat and stir in the sour cream. Season with the fresh pepper. view less | |
| Crisp Garlic Yukon Gold Potatoes | Christopher Ranch | Crisp Garlic Yukon Gold Potatoes is prepared by preheating oven to 400 degrees. Brush a baking sheet with 1 tbsp of the oil and sprinkle with salt and pepper. Arrange the potatoes on the baking sheet, cut side down, and bake for 45 minutes, or until crisp...view more Crisp Garlic Yukon Gold Potatoes is prepared by preheating oven to 400 degrees. Brush a baking sheet with 1 tbsp of the oil and sprinkle with salt and pepper. Arrange the potatoes on the baking sheet, cut side down, and bake for 45 minutes, or until crisp and golden brown. Transfer the potatoes to a bowl. Heat the remaining 3 tbsp of oil in a large skillet. Add the garlic and cook over moderately low heat, stirring, until crisp and lightly browned. Do not let the garlic get to brown or it will be bitter. Pour the garlic and oil over the potatoes, add the parsley and toss. Season with salt and pepper and serve at once. view less | |
| Crispy Garlic Potato Skins with Spicy Roasted Tomato Ketchup | Christopher Ranch | Crispy Garlic Potato Skins with Spicy Roasted Tomato Ketchup is made by placing a rack about 4 inches from the broiler element and preheat. Arrange the tomatoes on a foil-lined baking sheet. Broil the tomatoes, turning occasionally, until blackened all ov...view more Crispy Garlic Potato Skins with Spicy Roasted Tomato Ketchup is made by placing a rack about 4 inches from the broiler element and preheat. Arrange the tomatoes on a foil-lined baking sheet. Broil the tomatoes, turning occasionally, until blackened all over. Set aside to cool slightly. Core and roughly chop the tomatoes with their skins. Heat the 2 tablespoons olive oil in a medium saucepan over medium heat. Add the onions and cook, stirring occasionally, until golden brown, about 10 minutes. Add the garlic, chipotles, cinnamon, allspice, and clove and cook, stirring, until fragrant, about 2 minutes. Add the vinegar and brown sugar and cook, stirring, until the liquid is slightly syrupy. Add the chopped tomatoes and salt and season with pepper, to taste. Reduce the heat to medium-low and cook, stirring occasionally, until thickened, about 15 minutes. Please refer to attached pdf fpr the entire recipe. view less | |
| Crock Pot Garlic Chicken | Christopher Ranch | Crock Pot Garlic Chicken is prepared by placing 1 sprig of thyme, rosemary, sage and parsley in chicken cavity. Place celery in crock pot. Put chicken on top of celery. Pour chicken stock around the chicken. Add garlic around chicken. Chop remaining herb...view more Crock Pot Garlic Chicken is prepared by placing 1 sprig of thyme, rosemary, sage and parsley in chicken cavity. Place celery in crock pot. Put chicken on top of celery. Pour chicken stock around the chicken. Add garlic around chicken. Chop remaining herbs. Sprinkle herbs, salt and pepper over chicken. Cover cook on Low 8- 10 hours or on High 4- 6 hours. To serve, place chicken, garlic and celery on serving platter. Squeeze roasted garlic out of skins onto toasted French bread slices and spread with knife. view less | |
| Crockpot Barley Casserole | Christopher Ranch | Crockpot Barley Casserole is made by combining all ingredients except pine nuts in a 3-4 quart slow cooker. Cover and cook on low for 6-8 hours until barley and vegetables are tender. Sprinkle with nuts just before serving. | |
| Cuban Style Pork | Christopher Ranch | Cuban Style Pork is made by first making the mojo. In a small bowl stir together all mojo ingredients until salt is dissolved. Chill sauce, covered, at least 1 hour and up to 24. Trim all fat from pork. In a sealable plastic bag combine pork and mojo. Sea...view more Cuban Style Pork is made by first making the mojo. In a small bowl stir together all mojo ingredients until salt is dissolved. Chill sauce, covered, at least 1 hour and up to 24. Trim all fat from pork. In a sealable plastic bag combine pork and mojo. Seal bag, pressing out excess air. Marintae pork, chilled, 3 hours. Preheat oven to 400 degrees. Drain pork, discarding marinade, and pat dry. In a small roasting pan roast pork 30 to 40 minutes, or until a meat thermometer inserted in center registers 160 degrees. Transfer pork to a cutting board and let stand 10 minutes. Cut pork into thin slices and serve with papaya mango salsa. view less | |
| Cubano Hash | Christopher Ranch | Cubano Hash is made by preheating the oven to 400 degrees. Heat a skillet over medium high heat with extra-virgin olive oil, 1 turn of the pan. Add pork and brown, 3 to 4 minutes. Add chorizo, onions, garlic and season mixture with cumin, allspice, salt ...view more Cubano Hash is made by preheating the oven to 400 degrees. Heat a skillet over medium high heat with extra-virgin olive oil, 1 turn of the pan. Add pork and brown, 3 to 4 minutes. Add chorizo, onions, garlic and season mixture with cumin, allspice, salt and pepper, to taste, and cook 7 to 8 minutes. Stir in tomato paste, cook a minute then add beer. Arrange bread on baking sheet. Toast the split bread a bit, top with 1/4 of the meat mixture and Swiss cheese, return to oven and melt 2 to 3 minutes. Mix pickles with mustard. Heat a skillet with butter over medium heat. To melted butter, add eggs and fry to desired doneness. view less | |
| Cucumber Salad | Christopher Ranch | Cucumber Salad is made by mixing In a bowl together oil and vinegar, garlic, lemon zest and oregano. Toss salad ingredients in and mix until dressed, and top with feta. | |
| Curried Fish Chowder | Christopher Ranch | Curried Fish Chowder ismade by putting In a soup pot, heat the oil on medium heat. Saute the shallots or onions, garlic, and salt for 5 minutes, stirring often. Add the celery and saute for about 5 more mins. Add the curry powder, turmeric, and pepper and...view more Curried Fish Chowder ismade by putting In a soup pot, heat the oil on medium heat. Saute the shallots or onions, garlic, and salt for 5 minutes, stirring often. Add the celery and saute for about 5 more mins. Add the curry powder, turmeric, and pepper and saute for 1 to 2 minutes, stirring constantly. Add the potatoes, squash, carrots, water or stock, and sherry or wine. Cover and bring to a boil; then reduce the heat and simmer until the vegetables are very tender, about 15 minutes. Rinse the fish fillets and cut them into bite-sized pieces. Add them to the pot, cover, and cook for 5 to 7 minutes, until the fish is no longer translucent. Remove from the heat. In a blender, combine the cream cheese, milk or half & half, and 2 cups of the hot soup and puree until smooth. Stir the puree back into the soup and reheat gently, if needed. Serve hot topped with chives or shallots and with lemon wedges on the side. Accompany with mesclun salad and a crusty baguette. view less | |
| Died & Gone to Montecelli | Christopher Ranch | Died & Gone to Montecelli is made by mixing all ingredients in a ceramic bowl and let stand for 10 minutes. Serve in a shallow bowl and scoop up with good crusty sourdough or peasant bread. | |
| Dried Cherry Chutney | Christopher Ranch | Dried Cherry Chutney is made by heating the wine for about 30 seconds in a microwave, then pour over the cherries. Don’t let it boil, just warm enough to fluff the dried fruit quickly. Let set for one hour. Mince shallots and garlic. Heat the butter in a ...view more Dried Cherry Chutney is made by heating the wine for about 30 seconds in a microwave, then pour over the cherries. Don’t let it boil, just warm enough to fluff the dried fruit quickly. Let set for one hour. Mince shallots and garlic. Heat the butter in a saucepan over medium high heat, then saute the shallots and garlic until transparent. Add the cherries and wine and spices. Reduce heat to medim and simmer for three or four minutes, then add preserves and cook until thickened, about 20 minutes. view less | |
| Dried Fruit Stuffed Pork Loin | Christopher Ranch | Dried Fruit Stuffed Pork Loins are made by in a saucepan, combine apricots, figs and raisins over medium heat. Add apple juice and chicken broth. Add sage, butter, ginger, garlic, and lemon juice. Season with salt and pepper. Cook until the fruits are rec...view more Dried Fruit Stuffed Pork Loins are made by in a saucepan, combine apricots, figs and raisins over medium heat. Add apple juice and chicken broth. Add sage, butter, ginger, garlic, and lemon juice. Season with salt and pepper. Cook until the fruits are reconstituted and the liquid is reduced by half, about 25 minutes. Transfer the fruit mixture to a blender or food processor and puree until thick and smooth. Carve a tunnel through the center of the loin with a sharpening steel or wooden dowel. Widen the tunnel using your fingers. Inject the sauce into the opening using a pastry bag fitted with a metal tip. The filling should go all the way through the loin. Rub the pork all over with oil, herbs, salt and pepper. Sear the pork on a hot grill on all sides then transfer to a large baking pan. Bake in a preheated 375 degrees F oven. Roast until a meat thermometer inserted into the center of the roast registers 160 degrees F, about 35 to 45 minutes. Transfer pork roast to a cutting board; let stand 10 minutes before carving into pinwheels. Serve with pan juices. view less | |
| Drunken Alaskan King Crab Legs | Christopher Ranch | Drunken Alaskan King Crab Legs are made by putting in a large stockpot with a steamer insert, add beer, lemons and garlic and bring to a boil. Add crab legs and cover. Steam for 5 minutes or until crab is cooked through. Serve with drawn butter. | |
| “Drunken” Spare Ribs | Christopher Ranch | “Drunken” Spare Ribs is a formulation that results in a savory spare rib meal cooked in a bbq marinade. | |
| Duck Confit | Christopher Ranch | Duck Confit is made by laying the leg portions on a platter, skin side down. Sprinkle with 1 tablespoon of the kosher salt and black pepper. Place the garlic cloves, bay leaves, and sprigs of thyme on each of 2 leg portions. Lay the remaining 2 leg porti...view more Duck Confit is made by laying the leg portions on a platter, skin side down. Sprinkle with 1 tablespoon of the kosher salt and black pepper. Place the garlic cloves, bay leaves, and sprigs of thyme on each of 2 leg portions. Lay the remaining 2 leg portions, flesh to flesh, on top. put the reserved fat from the ducks in the bottom of a glass or plastic container. Top with the sandwiched leg portions. Sprinkle with the remaining 1/8 teaspoon kosher salt. Cover and refrigerate for 12 hours. Preheat the oven to 200 degrees F. Remove the duck from the refrigerator. Remove the garlic, bay leaves, thyme, and duck fat and reserve. Rinse the duck with cool water, rubbing off some of the salt and pepper. Pat dry with paper towels. Put the reserved garlic, bay leaves, thyme, and duck fat in the bottom of an enameled cast-iron pot. Sprinkle evenly with the peppercorns and salt. Lay the duck on top, skin side down. Add the olive oil. Cover and bake for 12 to 14 hours, or until the meat pulls away from the bone. view less | |
| Dutch Chicken | Christopher Ranch | Dutch Chicken is prepared by peppering, buttering and browning chicken thighs, Drain. Add soy sauce, water & crushed garlic over the chicken. Cover, simmer 1/2 hour turning chicken occasionally. Pour chicken & sauce over cooked rice. | |
| Easy Baked Striped Bass with Tomato, Olives and Rosemary | Christopher Ranch | Easy Baked Striped Bass with Tomato, Olives and Rosemary is made by preheating the oven to 425 degrees. Season the striped bass with the salt and pepper. Place the lemon slices on the bottom of a large roasting pan and top with the onion slices. Drizzle w...view more Easy Baked Striped Bass with Tomato, Olives and Rosemary is made by preheating the oven to 425 degrees. Season the striped bass with the salt and pepper. Place the lemon slices on the bottom of a large roasting pan and top with the onion slices. Drizzle with white wine. Place 3 sprigs of rosemary on top of the sliced lemons and onion. Lay the fish on top of the onion slices, then divide the tomato slices, rosemary needles, lemon zest, garlic cloves and olives evenly over the tops of the fish. Pour 1 1/2 cups wine around the fish, and drizzle each fish with 2 tablespoons of the olive oil. Place the fish in the oven and roast, uncovered, for 20 minutes. Remove and drizzle the fish stock over the fish, as well as another 2 tablespoons of olive oil over each fish. Return to the oven and continue to cook until well caramelized, about 15 to 20 minutes. Remove the fish from the oven and drizzle with the remaining 1/4 cup of olive oil. view less | |
| Easy Chicken Wellington | Christopher Ranch | Easy Chicken Wellington (Refer to Formulation). | |
| Easy Pot Roast with Vegetables | Christopher Ranch | Easy Pot Roast with Vegetables is prepared by preheating oven to 325 degrees F. Combine onion powder, garlic powder, kosher salt, and dried oregano. Sprinkle spice mixture evenly on both sides of roast. Add fresh ground black pepper to taste. Place season...view more Easy Pot Roast with Vegetables is prepared by preheating oven to 325 degrees F. Combine onion powder, garlic powder, kosher salt, and dried oregano. Sprinkle spice mixture evenly on both sides of roast. Add fresh ground black pepper to taste. Place seasoned chuck roast in the center of a large foil-lined roasting pan. Arrange new potatoes, carrots, mushrooms, and garlic around roast. Separate sweet onion slices and arrange on top of meat and vegetables. Spray top of vegetables with vegetable oil. Sprinkle dry onion soup mix evenly on top of vegetables and meat. In a separate small bowl, combine red wine, beef broth, and tomato paste until smooth. Pour mixture down the side of the pan, tilting to distribute evenly over the bottom. Cover pan with foil, crimping around the edges to seal tight. Bake for 2-1/2 to 3 hours, until meat is tender. Slice pot roast and serve with roasted vegetables and pan gravy. view less | |
| Edamame Dip with Pita Crisps | Christopher Ranch | Edamame Dip with Pita Crisps are made by preheating the oven to 350 degrees. In a medium mixing bowl, add 1 tablespoon olive oil, garlic and salt; mix well. Add pita and toss well. Arrange pita halves in a single layer on baking sheet. Bake for 15 minutes...view more Edamame Dip with Pita Crisps are made by preheating the oven to 350 degrees. In a medium mixing bowl, add 1 tablespoon olive oil, garlic and salt; mix well. Add pita and toss well. Arrange pita halves in a single layer on baking sheet. Bake for 15 minutes or until crisp; cool completely on wire rack. Cook edamame according to package instructions, omitting salt. Place 1 tablespoon oil, salt, cumin and garlic in a food processor; pulse 2 to 3 times or until coarsely chopped. Add edamame, parsley, tahini, water and lemon juice; process 1 minute or until smooth. Spoon hummus into serving bowl. Serve with pita crisps. view less | |
| Filet Mignon with Garlic and Herb Cheese | Christopher Ranch | Filet Mignon with Garlic and Herb Cheese is prepared by placing tenderloin steaks on rack in boiling pan. Place pan in broiler closest to heat. Broil steaks 10 to 15 minutes for medium rare turning after 5 minutes. When turning steaks, add tomato slices t...view more Filet Mignon with Garlic and Herb Cheese is prepared by placing tenderloin steaks on rack in boiling pan. Place pan in broiler closest to heat. Broil steaks 10 to 15 minutes for medium rare turning after 5 minutes. When turning steaks, add tomato slices to broil pan. Meanwhile, rinse watercress with water and drain. In 5 quart Dutch oven or saucepan over high heat in hot oil, cook watercress and salt until watercress wilts about 2 minutes. Arrange Watercress on platter. Discard any liquid in Dutch oven. Just before steaks are done, remove tomatoes slices from broil pan and arrange over watercress. Spread herb cheese over steaks. Broil 1 to 2 minutes until cheese begins to brown. Arrange Steaks on platter with watercress and tomato slices. view less | |
| Fish Fillets in a Garlic Bath | Christopher Ranch | Fish Fillets in a Garlic Bath are made by preheating oven to 350 degrees. Season fish fillets with salt and pepper. Heat a large cast iron or heavy bottomed skillet over moderately high heat. When hot add 2-3 tablespoons of olive oil. Sear fish fillets ab...view more Fish Fillets in a Garlic Bath are made by preheating oven to 350 degrees. Season fish fillets with salt and pepper. Heat a large cast iron or heavy bottomed skillet over moderately high heat. When hot add 2-3 tablespoons of olive oil. Sear fish fillets about 1-2 minutes per side or until lightly golden, remove to a oven proof platter and set in oven to finish cook for 3-5 minutes or, to desired doneness. Meanwhile add the remaining olive oil, slivered garlic, salt and pepper to the pan and cook over medium low heat stirring often for about 2 minutes. Add chopped ancho chilies and continue cooking a minute or two until a toasty aroma is released. Add the fish stock or clam juice reduce by half, adding any juices that have collected on the platter holding the fish fillets. Then add lime juice and parsley, bring sauce to a boil and pour over fish on platter. Serve immediately along with plenty of white rice. view less | |
| Fish Veloute | Christopher Ranch | Fish Veloute is made by melting the butter in a frying pan add the onion shallots and leek and cook until soft but not coloured. Add the fish trimmings. Cook for 23 minutes. Add the Noilly Prat and reduce until almost all the liquid has evapourated. Add t...view more Fish Veloute is made by melting the butter in a frying pan add the onion shallots and leek and cook until soft but not coloured. Add the fish trimmings. Cook for 23 minutes. Add the Noilly Prat and reduce until almost all the liquid has evapourated. Add the cream and bring to the boil then simmer for a further 34 minutes and remove from the heat. Add the rosemary garlic salt and cayenne pepper. Cover the pan and leave to infuse for at least 20 minutes. Pass through a double layer of muslin and add a little lemon juice to taste. This is probably my single greatest sauce. Although one sees and tastes many such sauces in the great restaurants of the world I have never come across such a flavoursome and aromatic one as this. When you sprinkle chopped chives over it just before serving it takes on another dimension. view less | |
| Fish with Sage and Garlic Sauce | Christopher Ranch | Fish with Sage and Garlic Sauce is prepared by preheating oven to 400 degrees. Separate and peel the garlic and simmer in water until they are soft, approximately 20 minutes. Reserve several whole cloves and let the rest simmer for 10 minutes more. Pus...view more Fish with Sage and Garlic Sauce is prepared by preheating oven to 400 degrees. Separate and peel the garlic and simmer in water until they are soft, approximately 20 minutes. Reserve several whole cloves and let the rest simmer for 10 minutes more. Push through a fine strainer so you have about 1/4 cup of puree. Season the fish with salt and pepper and roll in flour then saute fillets in the olive oil with the whole garlic cloves until just browned on high heat. Place in oven to bake until firm. Heat the sage broth garlic puree and cream and whisk until just thickened. Pour the sauce over the fish a few minutes before it is done. view less | |
| Five Spice Beef Kabob | Christopher Ranch | Five Spice Beef Kabob is prepared by placing 2 bamboo skewers or disposable wooden chop sticks soaked in cool water for 1 hour. Mix together marinade ingredients. Set aside ¼ cup (60ml) of marinade for basting. Pour the remaining marinade over cubed beef ...view more Five Spice Beef Kabob is prepared by placing 2 bamboo skewers or disposable wooden chop sticks soaked in cool water for 1 hour. Mix together marinade ingredients. Set aside ¼ cup (60ml) of marinade for basting. Pour the remaining marinade over cubed beef and refrigerate for 5 hours. Remove beef from marinade and thread beef on skewers, 4 pieces of beef per skewer. Preheat barbeque grill to 375°F/190°C or medium-high heat. Place beef on well oiled grill. Grill beef for approximately 2 minutes per side (for medium rare) or until desired temperature. Remove from grill and lightly tent with foil. Allow meat to rest 5 minutes view less | |
| Fried Green Tomatoes | Christopher Ranch | Fried Green Tomatoes are made by placing the tomato slices between two layers of double-thick paper towels. Lightly press to remove excess moisture. Prepare a breading station: Place three shallow bowls near the stove. Blend the flour, salt and pepper in ...view more Fried Green Tomatoes are made by placing the tomato slices between two layers of double-thick paper towels. Lightly press to remove excess moisture. Prepare a breading station: Place three shallow bowls near the stove. Blend the flour, salt and pepper in the first bowl. In the second bowl, mix the eggs and water. Fill the third bowl with the panko bread crumbs. Take individual slices of green tomatoes and dredge them in the flour to coat. Shake off any excess flour. Dip in the egg mixture and coat in the panko crumbs. Lay the slices in a single layer on a rimmed baking sheet. In a deep skillet add enough vegetable oil so it is about 2 inches deep. Add the garlic. Heat the oil to 375 degrees over medium-high heat. When the garlic cloves turn golden-brown, remove them from the oil and discard. Carefully place a few tomato slices in the hot oil. Don’t overcrowd the pan. Flip or turn once and fry until golden brown on all sides. With a slotted spoon, remove the hot pieces and drain on a plate lined with paper towels. Sprinkle with kosher salt to taste. Repeat with the remaining tomato slices. Arrange on a platter and serve while hot. view less | |
| Fried Onions: Cipolle Fritte | Christopher Ranch | Fried Onions: Cipolle Fritte are made by In a large bowl, combine the egg yolks, salt, pepper and flour and whisk to combine. Gradually add the milk until the batter is smooth. Fold in the cheese and garlic and let rest 30 minutes. Bring 2 quarts of water...view more Fried Onions: Cipolle Fritte are made by In a large bowl, combine the egg yolks, salt, pepper and flour and whisk to combine. Gradually add the milk until the batter is smooth. Fold in the cheese and garlic and let rest 30 minutes. Bring 2 quarts of water to a boil and add 1-tablespoon salt. Blanch the onions in the boiling water for 2 minutes, then refresh in ice water. Drain and pat dry with paper towels. Fold the parsley into the batter. Beat the egg whites to stiff peaks and fold into the batter. In a large, relatively tall-sided pan, heat the oil over high heat. Using tongs, dip each onion into the batter, shaking off the excess, then fry in the hot oil until golden brown on all sides. Remove with a slotted spoon or spider, drain on a plate lined with paper towels and season with salt. Serve hot. view less | |
| Frittata with Shallots and Pancetta | Christopher Ranch | Frittata with Shallots and Pancetta is made by In fry pan over medium-high heat, cook pancetta until crisp, 5-7 minutes. Transfer to paper towel-lined plate. Pour off all but 1 tbsp fat from pan; return pan to medium heat. Cook shallots until tender, 5-7 ...view more Frittata with Shallots and Pancetta is made by In fry pan over medium-high heat, cook pancetta until crisp, 5-7 minutes. Transfer to paper towel-lined plate. Pour off all but 1 tbsp fat from pan; return pan to medium heat. Cook shallots until tender, 5-7 minutes. Remove from heat. In large bowl, whisk eggs, salt, pepper, cheese, and parsley. Stir in pancetta and shallots. In deep half of frittata pan over medium-low heat, warm 1 tablespoons of oil. Add eggs; cook until they begin to set, 8-10 minutes. ;Stir occasionally with rubber spatula during first 2 minutes of cooking. Place shallow pan upside down on top of deep pan; flip frittata into shallow pan. Cook, covered, unti eggs are completely set, 7-10 minutes. Shake pan to loosen frittata; slide it onto serving plate. Let stand 10 minutes. In bowl, toss salad greens with lemon juice and drizzle of olive oil. Cut frittata in slices. Serve with salad greens. view less | |
| Garden Fricaseé | Christopher Ranch | Garden Fricaseé is made by blanching pancetta in boiling water for a few minutes. Drain. Put about a teaspoon of butter or olive oil in a heavy casserole and add pancetta. Cook for about three minutes, stirring, but don’t let it get too brown. Add vegetab...view more Garden Fricaseé is made by blanching pancetta in boiling water for a few minutes. Drain. Put about a teaspoon of butter or olive oil in a heavy casserole and add pancetta. Cook for about three minutes, stirring, but don’t let it get too brown. Add vegetables with 1/4 cup water, then top with lettuce leaves. Cover casserole and cook over medium-low heat for about 20-30 minutes. To test for doneness, poke a sharp knife into the new potatoes and see if they pierce easily. When vegetables are finished, add salt to taste and 2 Tablespoons of butter. Serve immediately. view less | |
| Garlic & Sour Cream Chicken Marinade | Christopher Ranch | Garlic & Sour Cream Chicken Marinade is prepared by mixing all ingredients. Pour over Chicken in plastic bag for 4 to 24 hours refrigerated. Grill or broil. | |
| Garlic and Cheese Scones | Christopher Ranch | Garlic and Cheese Scones are made by preheating the oven at 425 degrees F (220 degrees C) and lightly grease a baking sheet. ;In a large bowl, sift flour and salt together. Lightly rub in butter with finger tips until mixture looks like coarse breadcrumbs...view more Garlic and Cheese Scones are made by preheating the oven at 425 degrees F (220 degrees C) and lightly grease a baking sheet. ;In a large bowl, sift flour and salt together. Lightly rub in butter with finger tips until mixture looks like coarse breadcrumbs. Add garlic,cheese and salt to mixture. ;Form a hole in the center of the mixture and pour in milk, setting aside 1 tsp. of milk for glazing the scones. Carefully mix until combined. ;Place onto a lightly floured board and knead lightly and briefly. Be careful to not overwork the dough. Shape dough to form a 1 inch thick round. Cut dough round into 8 wedges. ;Place on greased baking sheet and brush with remaining milk. Bake in oven for 10 to 20 minutes, or until scones are a light brown color. Serve hot or let cool on a wire rack. view less | |
| Garlic and Olive Swiss Chard | Christopher Ranch | Garlic and Olive Swiss Chard is prepared by washing the chard, cut away the stems and chop the leaves. In large skillet or Dutch oven, heat the olive oil. Add garlic and red pepper flakes- saute for one minute. Add the chard, saute, turning frequently, th...view more Garlic and Olive Swiss Chard is prepared by washing the chard, cut away the stems and chop the leaves. In large skillet or Dutch oven, heat the olive oil. Add garlic and red pepper flakes- saute for one minute. Add the chard, saute, turning frequently, the chard. Stir in lemon juice and olives, heat through. view less | |
| Garlic and Oregano Chicken Marinade | Christopher Ranch | Garlic and Oregano Chicken Marinade is prepared by combining all ingredients in a mixing bowl. Mix until thoroughly combined in a mixing bowl. Marinate chicken for 6 hours. Prepare indirect grill and cook until done. Makes enough marinade for 2 chickens ...view more Garlic and Oregano Chicken Marinade is prepared by combining all ingredients in a mixing bowl. Mix until thoroughly combined in a mixing bowl. Marinate chicken for 6 hours. Prepare indirect grill and cook until done. Makes enough marinade for 2 chickens quartered. view less | |
| Garlic and Parmesan Breadsticks | Christopher Ranch | Garlic and Parmesan Breadsticks are made by melting butter and crushed garlic together. Thaw bread in 300 degree over for 30 minutes. Stretch dough on greased baking sheet. Cut into 1 inch bread sticks, brush with butter and crushed garlic, sprinkle with ...view more Garlic and Parmesan Breadsticks are made by melting butter and crushed garlic together. Thaw bread in 300 degree over for 30 minutes. Stretch dough on greased baking sheet. Cut into 1 inch bread sticks, brush with butter and crushed garlic, sprinkle with garlic powder or salt. Bake in 375 degree oven until brown (15 min). Baste again, sprinkle with parmesan cheese, and bake another 5-10 minutes view less | |
| Garlic and Rosemary Roasted Pork | Christopher Ranch | Garlic and Rosemary Roasted Pork is prepared by blending first 7 ingredients in processor until rosemary and garlic are finely chopped placing pork in heavy plastic bag. Pour half the marinade over pork (refrigerate remaining marinade for another use.) Se...view more Garlic and Rosemary Roasted Pork is prepared by blending first 7 ingredients in processor until rosemary and garlic are finely chopped placing pork in heavy plastic bag. Pour half the marinade over pork (refrigerate remaining marinade for another use.) Seal bag and refrigerate pork overnight, turning occasionally. Preheat oven to 375 degrees F. Drain pork; discard marinade. Place pork in small roasting pan. Roast until meat thermometer inserted in center registers 150 F., about 25 minutes. Slice pork thinly. view less | |
| Garlic and Rum Roast Pork | Christopher Ranch | Garlic and Rum Roast Pork is prepared by putting garlic, onion, parsley, salt, pepper, rum, sugar, and lime juice in the bowl of a food processor fitted with the steel blade. Process until finely chopped, then drizzle in the oil, pulsing just to combine. ...view more Garlic and Rum Roast Pork is prepared by putting garlic, onion, parsley, salt, pepper, rum, sugar, and lime juice in the bowl of a food processor fitted with the steel blade. Process until finely chopped, then drizzle in the oil, pulsing just to combine. Transfer the mixture to a small bowl. Put the pork in a large bowl or on a platter big enough to hold it with the marinade. Vigorously rub the pork with the marinade, cover, and let marinate in the refrigerator for at least 4 hours or, preferably, overnight. Place a skillet over medium heat. Season the pork with salt and pepper and place into the skillet. Sear until golden, about 3 minutes, and then turn the pork over to sear the other side, turning again to completely sear all sides, about 3 minutes per side until well browned. Turn the heat down to low, add the remaining marinade to the pan and partly cover with a pot cover to finish cooking, about 5-6 minutes more. Cook until the internal temperature, using an instant-read thermometer inserted to the thickest part of the pork reads 155 degrees F. Remove the pan from the oven, transfer the pork to a cutting board, and let it rest for 10 minutes. Carve the pork into 1/2-inch-thick slices. view less | |
| Garlic Artichokes | Christopher Ranch | Garlic Artichokes (Refer to Formulation) | |
| Garlic Asparagus | Christopher Ranch | Garlic Asparagus is made by in a sauté pan over medium heat, cook garlic and parsley in oil for 3 minutes. Break tough ends off asparagus and lay on a cookie sheet close together, but not overlapping. Pour garlic oil over asparagus; sprinkle with salt and...view more Garlic Asparagus is made by in a sauté pan over medium heat, cook garlic and parsley in oil for 3 minutes. Break tough ends off asparagus and lay on a cookie sheet close together, but not overlapping. Pour garlic oil over asparagus; sprinkle with salt and pepper. Bake in a 400 degree oven for 10-15 minutes, or until asparagus is tender. view less | |
| Garlic BBQ Sauce | Christopher Ranch | Garlic BBQ Sauce is prepared by cooking garlic in butter and oil in small skillet over medium low hear until golden and caramelized, about 30 minutes. Heat remaining ingredients to boiling in a medium saucepan, reduce heat and simmer uncovered for 30 minu...view more Garlic BBQ Sauce is prepared by cooking garlic in butter and oil in small skillet over medium low hear until golden and caramelized, about 30 minutes. Heat remaining ingredients to boiling in a medium saucepan, reduce heat and simmer uncovered for 30 minutes. Stir in garlic and simmer 5 minutes. view less | |
| Garlic Beef Steak | Christopher Ranch | Garlic Beef Steak is prepared by cutting each rib fillet into three equal portions. Prepare a marinade with 1/2 tablespoon of cooking wine, 1/2 tablespoon of cornstarch, and 1 teaspoon of salt. Marinate steak for 20 minutes. Dice garlic, shred chili peppe...view more Garlic Beef Steak is prepared by cutting each rib fillet into three equal portions. Prepare a marinade with 1/2 tablespoon of cooking wine, 1/2 tablespoon of cornstarch, and 1 teaspoon of salt. Marinate steak for 20 minutes. Dice garlic, shred chili pepper and scallion finely. Stir fry beef ribs until half cooked then remove and set aside. Continue to stir fry by adding chili pepper, scallion, and garlic. Return ribs, add 1 tablespoon of rice, wine, 1 teaspoon of soy sauce, 1 teaspoon of sugar, and 1/2 cornstarch with 2 tablespoons of water. Saute over high heat until ribs are done. view less | |
| Garlic Brandy | Christopher Ranch | Garlic Brandy is made by in 1-pint jar, combine garlic, sugar, and brandy. Cover tightly and let stand for 1 week. Strain into clean bottle and seal tightly. Use for sipping or in recipes such as meat sauces calling for brandy. | |
| Garlic Bread | Christopher Ranch | Garlic Bread is made by preheating the oven to 350 degrees. Place the garlic in the bowl of a food processor and process until minced. Add the parsley, oregano, salt and pepper and pulse twice. Heat the olive oil in a medium saute pan and add the garlic m...view more Garlic Bread is made by preheating the oven to 350 degrees. Place the garlic in the bowl of a food processor and process until minced. Add the parsley, oregano, salt and pepper and pulse twice. Heat the olive oil in a medium saute pan and add the garlic mixture. Remove the pan from the heat. Slice the ciabatta bread in half horizontally, and spread the butter on 1 half. Spread the garlic mixture on the other half of the bread, and put the halves together. Wrap the bread in aluminum foil. Place the bread in the oven and bake for 5 minutes. Open the foil, and continue baking for an additional 5 minutes. view less | |
| Garlic Breaded Chicken | Christopher Ranch | Garlic Breaded Chicken is made by preheating the oven to 425 degrees. Infuse the garlic in warm olive oil. In a separate dish, Mix the parmesan cheese and breadcrumbs. Dip the chicken breasts in the garlic and olive oil mixture, then into the bread crumb ...view more Garlic Breaded Chicken is made by preheating the oven to 425 degrees. Infuse the garlic in warm olive oil. In a separate dish, Mix the parmesan cheese and breadcrumbs. Dip the chicken breasts in the garlic and olive oil mixture, then into the bread crumb mixture. Place in a shallow baking pan. Bake in the preheated oven for 30 to 35 minutes, until tender and cooked through. view less | |
| Garlic Butter for Steak | Christopher Ranch | Garlic Butter for Steak is prepared by chopping garlic finely. Sprinkle on salt and continue to chop. Chop until almost a paste. Place all ingredients together in a small bowl and fold the softened butter over and onto garlic and thyme. Use a sheet of pla...view more Garlic Butter for Steak is prepared by chopping garlic finely. Sprinkle on salt and continue to chop. Chop until almost a paste. Place all ingredients together in a small bowl and fold the softened butter over and onto garlic and thyme. Use a sheet of plastic wrap to mold into a “log”. Refrigerate until ready to use. view less | |
| Garlic Butter Sauce/Fontina Cheese Sauce | Christopher Ranch | Garlic Butter Sauce is prepared by melting butter in a skillet over medium heat. Add the garlic, pepper and oregano, cook stirring until the garlic is lightly browned. Fontina Cheese Sauce is prepared by melting butter in a skillet over medium heat. Remov...view more Garlic Butter Sauce is prepared by melting butter in a skillet over medium heat. Add the garlic, pepper and oregano, cook stirring until the garlic is lightly browned. Fontina Cheese Sauce is prepared by melting butter in a skillet over medium heat. Remove the gnocchi with a slotted spoon and place in a skillet, then add the diced fontina and parsley; mix gently over low heat for a few seconds until the cheese begins to melt and gnocchi are well coated. Stir in a few tablespoons of gnocchi cooking water if the sauce seems to dry. Serve immediately. view less | |
| Garlic Butter Wine Fish | Christopher Ranch | Garlic Butter Wine Fish is prepared by melting butter in skillet with oil. Add garlic cook maybe 2 minutes on medium heat. Add the fillets, but don’t crowd them. Sprinkle seasonings on one side and add herbs to the butter. Add wine and lemon juice now. ...view more Garlic Butter Wine Fish is prepared by melting butter in skillet with oil. Add garlic cook maybe 2 minutes on medium heat. Add the fillets, but don’t crowd them. Sprinkle seasonings on one side and add herbs to the butter. Add wine and lemon juice now. Cook 5 minutes. Sprinkle seasonings on one side and add herbs to the butter. Add wine and lemon juice now. Cook 5 minutes. Now flip over and sprinkle other side with seasonings. Cook 5 more minutes or till flakes with a fork easily. view less | |
| Garlic Cauliflower | Christopher Ranch | Garlic Cauliflower is prepared by heating oil in a heavy nonstick skillet over medium high heat. Saute next 4 ingredients 2-3 minutes, stirring frequently. Add stock, cover skillet and cook another 3-4 minutes or until cauliflower is tender. | |
| Garlic Cheese | Christopher Ranch | Garlic Cheese is prepared by grating cheese, garlic and nuts alternately, mix in cream cheese. Make 2 long rolls. Sprinkle with chili powder. Roll up in wax paper. Refrigerate for 2 hours. | |
| Garlic Cheese Bread | Christopher Ranch | Garlic Cheese Bread is made by preheating the broiler. Slice loaf of bread lengthwise and separate. In a mini-chop food processor combine garlic and herbs and process for 10 seconds until coarsely chopped. Add butter and process until smooth and well comb...view more Garlic Cheese Bread is made by preheating the broiler. Slice loaf of bread lengthwise and separate. In a mini-chop food processor combine garlic and herbs and process for 10 seconds until coarsely chopped. Add butter and process until smooth and well combined. Spread butter mixture over halves of bread, place on a baking sheet and sprinkle grated cheese over bread. Broil in oven for 1-2 minutes or until golden and bubbly. Cut into 1-inch slices and serve warm. view less | |
| Garlic Cheese Soup | Christopher Ranch | Garlic Cheese Soup is prepared by melting the butter or oil in a medium-large pot, add the onion and garlic, and saute slowly until soft. Add the flour and cook another 3 minutes, stirring constantly. Slowly add the stock and milk and bring to a boil, sti...view more Garlic Cheese Soup is prepared by melting the butter or oil in a medium-large pot, add the onion and garlic, and saute slowly until soft. Add the flour and cook another 3 minutes, stirring constantly. Slowly add the stock and milk and bring to a boil, stirring frequently. Stir in the cheese and whisk until melted. Serve garnished with paprika and chives. view less | |
| Garlic Cheese Sourdough Round | Christopher Ranch | Garlic Cheese Sourdough Round is prepared by cutting 1 inch slices of sourdough stopping just before cutting all the way through, then turn a quarter turn, and slice again. In a bowl, combine 2 cups of grated cheese with 2 cloves of minced garlic. Put the...view more Garlic Cheese Sourdough Round is prepared by cutting 1 inch slices of sourdough stopping just before cutting all the way through, then turn a quarter turn, and slice again. In a bowl, combine 2 cups of grated cheese with 2 cloves of minced garlic. Put the bread on a foil lined or nonstick cookie sheet. Pull the bread apart slightly, while you stuff the cheese in between the bread cubes. Bake at 350 degrees for about 25 minutes, until the cheese is melted. Sprinkle with chopped parsley or chives, for a finishing touch. view less | |
| Garlic Chicken Casserole | Christopher Ranch | Garlic Chicken Casserole is made by draining and buttering the cooked egg noodles, while still warm. Sprinkle in salad herbs and parmesan cheese. Blend in well and cover, put aside. In a saucepan, heat olive oil and sauté onion and garlic. Add chopped tom...view more Garlic Chicken Casserole is made by draining and buttering the cooked egg noodles, while still warm. Sprinkle in salad herbs and parmesan cheese. Blend in well and cover, put aside. In a saucepan, heat olive oil and sauté onion and garlic. Add chopped tomato, green Chile’s and mushrooms. Mix in salt, pepper thyme and paprika. Add chicken broth, and chicken strips. Simmer for 10 to 15 minutes, stirring occasionally, cover. After simmering, combine chicken and noodles, add 1 1/2 cups cheese and pimientos, mix in well. Preheat oven to 350 F. Butter a 1 1/2 quart casserole dish. Put mixture in dish and top with remaining 1/2 cup of cheese. Bake for 10 to 15 minutes, until cheese melts completely. view less | |
| Garlic Chicken on the Grill | Christopher Ranch | Garlic Chicken on the Grill is prepared by placing each flattened chicken breast between sheets or plastic wrap and pound gently with flat side of meat mallet until about 1/4-inch thick. Cut each flattened chicken breast into strips about 1-inch in width....view more Garlic Chicken on the Grill is prepared by placing each flattened chicken breast between sheets or plastic wrap and pound gently with flat side of meat mallet until about 1/4-inch thick. Cut each flattened chicken breast into strips about 1-inch in width. Place chicken strips in a glass baking dish or nonreactive shallow container. Combine remaining ingredients, pour over chicken. Cover and chill chicken in marinade for 1 to 2 hours. Thread chicken onto metal skewers or well-soaked wooden skewers. Grill over hot coals for 6 to 8 minutes, turning a few times and basting with remaining marinade. view less | |
| Garlic Coleslaw | Christopher Ranch | Garlic Coleslaw is prepared by whisking together all wet ingredients. You can use a cider vinegar if desired and the sugar can be lessened if you desire not such a ‘sweet’ taste. Pour over 8 cups chopped cabbage (or 1 lb prechopped bag of coleslaw mix). P...view more Garlic Coleslaw is prepared by whisking together all wet ingredients. You can use a cider vinegar if desired and the sugar can be lessened if you desire not such a ‘sweet’ taste. Pour over 8 cups chopped cabbage (or 1 lb prechopped bag of coleslaw mix). Place in refrigerator and chill overnight. If too ‘wet’ drain slightly before you serve. view less | |
| Garlic Crab | Christopher Ranch | Garlic Crab is prepared by placing garlic, onions, butter, salt, red and black pepper into a roasting pan and put into a 450 degree oven. Be sure to watch carefully and cook until onions and garlic turn golden brown. Remove from oven, add crab and blend t...view more Garlic Crab is prepared by placing garlic, onions, butter, salt, red and black pepper into a roasting pan and put into a 450 degree oven. Be sure to watch carefully and cook until onions and garlic turn golden brown. Remove from oven, add crab and blend thoroughly. Make sure the crab (shells and all) is coated. Place pan back into oven on 475 degree for 15-20 minutes, turning crab about every 5 minutes. After the crab has been heated throughout remove from oven. Garlic sauce should be braised onto the shell of the crab. Serve as soon as possible, sprinkled with parsley and garnished with lemon. view less | |
| Garlic Crab Cakes | Christopher Ranch | Garlic Crab Cakes are made by taking 3 sheets of phyllo at a time, butter and roll up, jelly-roll style. Cut into fourths. Press, cut side down, into muffin pan cups. Press with fingers to flatten and work slightly up the sides of cup. Brush cups with mel...view more Garlic Crab Cakes are made by taking 3 sheets of phyllo at a time, butter and roll up, jelly-roll style. Cut into fourths. Press, cut side down, into muffin pan cups. Press with fingers to flatten and work slightly up the sides of cup. Brush cups with melted butter. Repeat with remaining phyllo sheets, for a total of 24 cups. To prepare filling, place garlic, with tough bottoms cut off, in a plastic bag. Pound with the side of a meat cleaver. Remove skins and place crushed garlic in a deep microwave safe bowl. Add lemon juice and water. Cover and microwave for 2 minutes. Add cream cheese to garlic and cream together. Add beaten eggs, feta, crab, and 1 cup of the bread crumbs and mix well. Add cayenne pepper and mix again. Spoon mixture into each phyllo cup, distributing evenly, about 1 tablespoon of mixture per phyllo cup. Sprinkle remaining bread crumbs over the crab mixture (about 1 teaspoon per phyllo cup) and lightly dust the top of each with paprika. Bake for 25 minutes. Carefully remove each phyllo cup/crab “cake” onto a cooling rack. Serve warm or at room temperature. view less | |
| Garlic Dal | Christopher Ranch | Garlic Dal is made by mixing all the dals and pressure cook them in 6 cups of water. Once they are cooked thoroughly, blend well in a grinder, spinning until all lentils are broken down and a puree is formed Take the chopped cilantro and grind it with 1 ...view more Garlic Dal is made by mixing all the dals and pressure cook them in 6 cups of water. Once they are cooked thoroughly, blend well in a grinder, spinning until all lentils are broken down and a puree is formed Take the chopped cilantro and grind it with 1 tsp salt and 2 tbsp water to form a smooth paste.Take a pan, add the ghee, cumin seeds, green chilis, garlic, and sautee for a few minutes. Add the finely chopped onions and saute again until they turn brownish and glossy.Add the masala powder, turmeric powder, black pepper, and cilantro paste. Now add lentils and fill with sufficient water to achieve desired consistency. Mix everything, then add salt and lemon juice to taste, and let it cook 10 minutes or so. Stir frequently to make sure it doesn’t stick to the base of the pan. When it thickens and starts boiling, remove from heat.Transfer to a serving bowl. Garnish with fresh coriander and some black pepper. Serve hot with rice. view less | |
| Garlic Duck | Christopher Ranch | Garlic Duck is made by removing ducks’ legs and breasts, saving remaining bones and wings for brown duck stock. Leaving bones and skin attached, chop breasts into halves. With a cleaver, remove tips of drumsticks to use in stock. Sprinkle all over with sa...view more Garlic Duck is made by removing ducks’ legs and breasts, saving remaining bones and wings for brown duck stock. Leaving bones and skin attached, chop breasts into halves. With a cleaver, remove tips of drumsticks to use in stock. Sprinkle all over with salt and pepper, and set aside at room temperature 45 minutes. Then place duck pieces in a Dutch oven with rendered fat, garlic and thyme. Cook over low heat, uncovered, 1 1/2 to 2 hours. To test for doneness, pierce with a sharp fork. It should just fall off fork when shaken. Transfer duck pieces to a medium baking dish and add the fat. Let cool to room temperature, cover with plastic wrap, and refrigerate at least 24 hours or as long as 4 weeks. Before serving, lift duck pieces out of fat. Remove and discard skin and any excess fat by warming slightly on a rack in the oven. Serve duck hot or cold. view less |
