| Huevos con Almejas (Poached Eggs with Clam Sauce) | Christopher Ranch | Huevos con Almejas (Poached Eggs with Clam Sauce) are made by in a large pot with a lid, heat 2 tablespoons of the butter. Add the onion and cook over medium heat until it sweats. ;Add the garlic, and cook an additional minute. ;Add the wine and clams, tu...view more Huevos con Almejas (Poached Eggs with Clam Sauce) are made by in a large pot with a lid, heat 2 tablespoons of the butter. Add the onion and cook over medium heat until it sweats. ;Add the garlic, and cook an additional minute. ;Add the wine and clams, turn up the heat and cook covered until clams open. Remove the clams. Add stock and pepper flakes and bring to a boil. Whisk in the remaining 2 tablespoons of butter and flour. Add the parsley and season with salt and pepper. To poach the eggs: Fill a large skillet full of water and a few drops of vinegar and bring to a boil. Break the eggs into individual cups and add one at a time to the water. Using a slotted spoon, wrap the whites around the yolks. Cook until done, about 4 minutes. Spoon some sauce into four shallow bowls, then rim each with the clams. Place a poached egg in the center of each. Serve with chunks of grilled bread. view less | |
| Hummus | Christopher Ranch | Hummus is made by pressing out roasted garlic. Place both fresh and roasted garlic into a food processor and process until finely chopped. Add chickpeas, lemon juice, tahini, habanero powders, cumin, salt and pepper to taste, and a bit of cilantro if desi...view more Hummus is made by pressing out roasted garlic. Place both fresh and roasted garlic into a food processor and process until finely chopped. Add chickpeas, lemon juice, tahini, habanero powders, cumin, salt and pepper to taste, and a bit of cilantro if desired. Process until chickpeas reach a smooth texture. With processor running, add olive oil in a thin stream until hummus reaches the desired consistency. Taste and add salt to taste. To serve, remove to a serving bowl and surround with triangles of pita bread. Drizzle with a bit of olive oil and garnish with chopped cilantro. Add a shake of habanero powder for color, if desired. You may choose to hold the habanero powders out of the processing and divide the hummus into 2 bowls. Then add half of both of the habanero powders to 1 bowl and serve the other bowl mild. view less | |
| Italian Fried Peppers | Christopher Ranch | Italian Fried Peppers are made by removing stems, seeds, and pith from pepper. Cut lengthwise into strips about 1 ½ in wide. ;Heat olive oil and butter in a large frying pan. Add peppers and garlic. Cook over medium heat until slightly browned, stirring o...view more Italian Fried Peppers are made by removing stems, seeds, and pith from pepper. Cut lengthwise into strips about 1 ½ in wide. ;Heat olive oil and butter in a large frying pan. Add peppers and garlic. Cook over medium heat until slightly browned, stirring occasionally. ;Sprinkle with pepper and oregano. ;Cover and cook over low heat for 15 minutes or until limp and tender. ;Salt to taste. Serve hot or warm. view less | |
| Italian Meatball Soup | Christopher Ranch | Italian Meatball Soup is made by grating the stale bread on a box grater, or pulse into crumbs in a food processor. Put the bread crumbs in large bowl with 1/3 cup cold water to re-hydrate. Add the ground turkey, 1/4 cup Pecorino, parsley, egg, garlic, an...view more Italian Meatball Soup is made by grating the stale bread on a box grater, or pulse into crumbs in a food processor. Put the bread crumbs in large bowl with 1/3 cup cold water to re-hydrate. Add the ground turkey, 1/4 cup Pecorino, parsley, egg, garlic, and salt, and mix until evenly combined. Season with pepper. Using your hands, gently form the meat mixture into 3/4 to 1-inch meatballs. (Packing the meat mixture too tightly together will result in tough meatballs). Put on a baking sheet, cover, and refrigerate for at least 1 hour or up to 24. Heat the olive oil in a large soup pot over medium heat. Add the meat balls and brown, turning occasionally. Transfer to a platter. Add the onion, celery, carrot to the pot, and cook, stirring occasionally, until soft and golden, about 10 minutes. Add the garlic, thyme, and red pepper and cook another 3 minutes. Stir in the escarole and cook until just wilted, about 2 minutes. Add the chicken broth and tomatoes and bring to a gentle simmer. Return the meatballs to the pot, cover and cook for 10 minutes, stirring once or twice. Season with salt and pepper, to taste. Ladle the soup into warm bowls. Drizzle some olive oil and Pecorino over each serving. view less | |
| Italian Sausage and Peppers | Christopher Ranch | Italian Sausage and Peppers are made by cooking turkey sausage in heavy skillet over medium heat until browned, turning occasionally. Layer half of the onions on bottom of 3-4 quart crockpot, then add half of the peppers. Add all of the browned turkey sau...view more Italian Sausage and Peppers are made by cooking turkey sausage in heavy skillet over medium heat until browned, turning occasionally. Layer half of the onions on bottom of 3-4 quart crockpot, then add half of the peppers. Add all of the browned turkey sausage, then the rest of the onions and peppers. Add bay leaves and garlic. Combine diced undrained tomatoes, tomato paste, and red wine in small bowl and mix well to blend. Pour over mixture in crockpot. Cover slow cooker and cook on low for 6 hours. One hour before mixture is done, mix together parsley, basil, oregano, and salt and pepper. Add to crockpot and stir well. Cover and cook one more hour until sausage is thoroughly cooked and vegetables are tender. view less | |
| Jerk Chicken Kabobs | Christopher Ranch | Jerk Chicken Kabobs are made by in a food processor, combine all ingredients except chicken; puree until smooth. Add all but 1/4 cup of the mixture in a 1 gallon plastic seal able bag. Add the chicken to the bag and let marinate in the refrigerator for 1 ...view more Jerk Chicken Kabobs are made by in a food processor, combine all ingredients except chicken; puree until smooth. Add all but 1/4 cup of the mixture in a 1 gallon plastic seal able bag. Add the chicken to the bag and let marinate in the refrigerator for 1 to 2 hours. Heat grill to medium-high. Skewer chicken pieces and grill on 1 side for about 5 minutes. Flip and grill the other side until cooked through and grill marks appear. Top with the Mango Salsa and serve with 1/4 cup reserved (unused) marinade as a dipping sauce. view less | |
| Kaeng Massaman Kai | Christopher Ranch | Kaeng Massaman Kai is made by cutting chicken thighs into bite size pieces and boil in coconut milk until just done. Take off the stove and keep. In another pot heat vegetable oil and fry the curry paste until fragrant. Be careful not to burn the paste. A...view more Kaeng Massaman Kai is made by cutting chicken thighs into bite size pieces and boil in coconut milk until just done. Take off the stove and keep. In another pot heat vegetable oil and fry the curry paste until fragrant. Be careful not to burn the paste. Add a little of the coconut milk that was used to cook the chicken pieces to the curry paste to form a thick sauce. Spoon the chicken pieces into the curry and add just enough coconut milk to cover the chicken. Add peanuts and bring the curry to boil. Once boiled, season the curry with sugar, tamarind paste, lime juice and fish sauce. The main flavors of this curry are a sweetness followed by a sourness from tamarind and lime and a saltiness from fish sauce. Bring the curry back to boil again and simmer until the chicken pieces are tender. Add potato, cooked pearl onions, bay leaf, cardamon and cinnamon stick, Simmer for 5 minutes longer, turn off heat. The curry is ready. view less | |
| Kicked Up Anchovy-Stuffed Olives | Christopher Ranch | Kicked Up Anchovy-Stuffed Olives is made by folding the anchovy strips in half lengthwise and carefully stuff into the pitted olives. In a glass bowl combine all the ingredients and stir well to mix. Marinate the olive mixture, at room temperature, stirri...view more Kicked Up Anchovy-Stuffed Olives is made by folding the anchovy strips in half lengthwise and carefully stuff into the pitted olives. In a glass bowl combine all the ingredients and stir well to mix. Marinate the olive mixture, at room temperature, stirring occasionally, for up to 1 day, before serving. To store for up to 1 week, transfer the olives to a 1-pint glass jar with tight-fitting lid and keep chilled. Bring to room temperature before serving. Yield: About 1 1/2 cups *If olives are canned or from a jar, rinse and drain well before proceeding with recipe. view less | |
| Kicked Up Pepper-Stuffed Olives | Christopher Ranch | Kicked Up Pepper-Stuffed Olives are made by folding the bell pepper strips in half lengthwise and carefully stuff into the pitted olives. In a glass bowl combine all the ingredients and stir well to mix. Marinate the olive mixture, at room temperature, st...view more Kicked Up Pepper-Stuffed Olives are made by folding the bell pepper strips in half lengthwise and carefully stuff into the pitted olives. In a glass bowl combine all the ingredients and stir well to mix. Marinate the olive mixture, at room temperature, stirring occasionally, for up to 1 day, before serving. To store for up to 1 week, transfer the olives to a 1-pint glass jar with tight-fitting lid and keep chilled. Bring to room temperature before serving. *If olives are canned or from a jar, rinse and drain well before proceeding with recipe. view less | |
| Lamb Burgers with Feta Spread | Christopher Ranch | Lamb Burgers with Feta Spread are made by in a mixing bowl, combining the lamb, shallots, mint, garlic, salt, cumin, allspice, 1/4 teaspoon of the cayenne, and the cinnamon and mix gently but thoroughly to combine. Using your hands, shape the mixture into...view more Lamb Burgers with Feta Spread are made by in a mixing bowl, combining the lamb, shallots, mint, garlic, salt, cumin, allspice, 1/4 teaspoon of the cayenne, and the cinnamon and mix gently but thoroughly to combine. Using your hands, shape the mixture into 6 wide patties about 1/2-inch thick and transfer to a large plate or a platter. Cover with plastic wrap and refrigerate for at least 2 hours and up to overnight. Make the feta dip: Combine the remaining 1/8 teaspoon cayenne pepper, feta cheese, cream cheese, mayonnaise, green onions, 1 teaspoon of the olive oil, and lemon zest in a mixing bowl and stir to blend well. Cover with plastic wrap and refrigerate for at least 1 hour and up to overnight to allow flavors to blend. When ready to cook the burgers, preheat a grill to medium-high. Brush the burgers on both sides with the remaining tablespoon of olive oil. When the grill is hot, add the burgers and cook for about 4 minutes on each side for medium. Transfer the burgers to a platter and cover loosely with foil. Place the buns, cut sides down, and in batches if necessary, in the hot skillets and cook until warmed through and slightly toasted, about 2 minutes. Serve the buns with the cooked burgers and spoon some of the feta spread over each burger. Garnish with lettuce, tomatoes, and sliced roasted peppers if desired, and serve immediately. In a mixing bowl, combine the lamb, shallots, mint, garlic, salt, cumin, allspice, 1/4 teaspoon of the cayenne, and the cinnamon. view less | |
| Lamb Chops Marinade | Christopher Ranch | Lamb Chops Marinade is prepared by marinading chops for 8 hrs and grill with Pecan wood using direct heat. | |
| Lamb Chops Masala | Christopher Ranch | Lamb Chops Masala are made by putting the ginger and garlic into the container of an electric blender with 2-3 tablespoons of water and blend to a paste. Put the chops, tomatoes, onions, cayenne pepper, yogurt, salt and ginger-garlic paste into a large wo...view more Lamb Chops Masala are made by putting the ginger and garlic into the container of an electric blender with 2-3 tablespoons of water and blend to a paste. Put the chops, tomatoes, onions, cayenne pepper, yogurt, salt and ginger-garlic paste into a large wok or heavy-bottomed saucepan. Stir and bring to the boil. Turn the heat to low, cover and simmer for 50 minutes or until the chops are almost cooked. Add the cumin seeds and simmer for 10 to 15 minutes or until the meat is tender and the sauce thick. Add the garam masala and lemon juice and stir. Sprinkle fresh coriander over the top and serve. view less | |
| Lamb Stew with Cippolline Onions and Potatoes | Christopher Ranch | Lamb Stew with Cippolline Onions and Potatoes are made by heating the oil in a heavy large pot over medium-high heat. Sprinkle the lamb with salt and pepper. Toss the lamb with the flour in a large bowl to coat. Working in 2 batches, add the lamb to the p...view more Lamb Stew with Cippolline Onions and Potatoes are made by heating the oil in a heavy large pot over medium-high heat. Sprinkle the lamb with salt and pepper. Toss the lamb with the flour in a large bowl to coat. Working in 2 batches, add the lamb to the pot and cook until brown, about 10 minutes. Using a slotted spoon, transfer the lamb to a bowl. Pour off the excess oil. Add the garlic to the same pot and saute over medium heat until tender and fragrant, about 1 minute. Add the wine and simmer over medium-high heat until reduced by half, stirring to scrape up any browned bits on the bottom of the pot, about 5 minutes. Return the lamb to the pot. Stir in the broth, tomatoes with their juices, and tomato paste. Cover partially and simmer over medium-low until the lamb is just tender, stirring occasionally, about 1 hour. Meanwhile, cook the onions in a medium saucepan of boiling water for 2 minutes. Drain and cool. Peel the onions and cut off the root ends. Add the onions, potatoes, and carrots to the stew. Simmer until the lamb and vegetables are tender, about 25 minutes longer. Season the stew, to taste, with salt and pepper. view less | |
| Lamb Stew with Cippolline Onions and Potatoes | Christopher Ranch | Lamb Stew with Cippolline Onions and Potatoes is prepared by heating oil in a heavy large pot over medium-high heat. Sprinkle the lamb with salt and pepper. Toss the lamb with the flour in a large bowl to coat. Working in 2 batches, add the lamb to the po...view more Lamb Stew with Cippolline Onions and Potatoes is prepared by heating oil in a heavy large pot over medium-high heat. Sprinkle the lamb with salt and pepper. Toss the lamb with the flour in a large bowl to coat. Working in 2 batches, add the lamb to the pot and cook until brown, about 10 minutes. Using a slotted spoon, transfer the lamb to a bowl. Pour off the excess oil. Add the garlic to the same pot and saute over medium heat until tender and fragrant, about 1 minute. Add the wine and simmer over medium-high heat until reduced by half, stirring to scrape up any browned bits on the bottom of the pot, about 5 minutes. Return the lamb to the pot. Stir in the broth, tomatoes with their juices, and tomato paste. Cover partially and simmer over medium-low until the lamb is just tender, stirring occasionally, about 1 hour. Meanwhile, cook the onions in a medium saucepan of boiling water for 2 minutes. Drain and cool. Peel the onions and cut off the root ends. Add the onions, potatoes, and carrots to the stew. Simmer until the lamb and vegetables are tender, about 25 minutes longer. Season the stew, to taste, with salt and pepper. view less | |
| Lamb with Cippoline Onions | Christopher Ranch | Lamb with Cippoline Onions are made by combining all the ingredients in a pot, add boiling water to cover, and simmer until almost all of the water has evaporated and the meat and the onions are very tender. | |
| Lamb with Spinach | Christopher Ranch | Lamb with Spinach is made by preheating the oven to 350 degrees. In a blender, puree the garlic and the gingerroot with 1/3 cup water. In a heavy kettle heat 3 tablespoons of the oil over moderately high heat until it is hot but not smoking and in it brow...view more Lamb with Spinach is made by preheating the oven to 350 degrees. In a blender, puree the garlic and the gingerroot with 1/3 cup water. In a heavy kettle heat 3 tablespoons of the oil over moderately high heat until it is hot but not smoking and in it brown the lamb, patted dry, in batches, transferring it as it is browned with tongs to a bowl. To the skillet add the remaining 3 tablespoons oil, heat it until it is hot but not smoking, and in it fry the cinnamon stick, the cloves, and the bay leaf, stirring, for 30 seconds, or until the cloves are puffed slightly. Add the onions and cook the mixture over moderate heat, stirring occasionally, until the onions are golden. Add the garlic puree and cook the mixture, stirring, for 2 minutes, or until the liquid is evaporated. Add the cumin, the coriander, and the cayenne and cook the mixture, stirring, for 1 minute. ;Add the tomatoes and the yogurt, simmer the mixture, stirring, for 1 minute, and add the lamb, the salt, and enough water to come half-way up the meat. Bring the mixture to a boil and braise it, covered, until the lamb is tender, about 1 to 1 1/4 hours. Remove cinnamon stick, cloves, and bay leaf. The lamb mixture may be prepared up to this point 2 days in advance. Let the lamb cool, uncovered, and then chill it, covered. Reheat the lamb mixture. In a large saucepan bring 1-inch water to a boil, add the spinach, and steam it, covered, for 2 minutes, or until it is wilted. Drain the spinach in a colander. view less | |
| Layered Quesadilla | Christopher Ranch | Layered Quesadillas are made by preheating a grill or grill pan. Season the pork loin with salt and pepper. In a small bowl combine the brown sugar, chili powder, garlic, oregano, onion powder, lime juice and canola oil and mix to form a paste. Rub the pa...view more Layered Quesadillas are made by preheating a grill or grill pan. Season the pork loin with salt and pepper. In a small bowl combine the brown sugar, chili powder, garlic, oregano, onion powder, lime juice and canola oil and mix to form a paste. Rub the paste all over the pork. Cover and refrigerate for 2 hours. Place the onion and the corn on the grill and grill until tender and slightly charred. Remove and set aside. With a knife, remove the kernels from the corn. Remove the pork from the refrigerator and place on the grill. Grill to medium, about 4 minutes per side. Remove from the grill and slice into thin slices. Wrap the tortillas in a damp paper towel or clean cloth and place in the microwave for 20 seconds to soften. Place 4 corn tortillas on a flat surface. Place 1/8th of the cheese on each tortilla and top with 1/8th of the pork, onions, corn, and jalapenos. Top with another tortilla and another 1/8th of the cheese, pork, onions, corn, and jalapenos. Top with another tortillas and press down firmly with your hands on each stack. Brush the tops of each stack with some of the canola oil and place on a baking sheet. Place in the oven and cook for 10 minutes, or until the cheese melts and the tortillas are golden brown. Remove from the oven and garnish with sour cream, salsa, guacamole, and cilantro. view less | |
| Leftover Turkey Soup | Christopher Ranch | Leftover Turkey Soup is made by putting chicken broth, turkey, onion halves, carrot halves, 1 celery stalk, and 1 bay leaf in a large stock pot. Bring to a boil, then simmer about 1 1/2 hours. Finely dice the remaining onion, carrot and celery and reserve...view more Leftover Turkey Soup is made by putting chicken broth, turkey, onion halves, carrot halves, 1 celery stalk, and 1 bay leaf in a large stock pot. Bring to a boil, then simmer about 1 1/2 hours. Finely dice the remaining onion, carrot and celery and reserve. Dice the turkey meat. Make sure meat pieces are no larger than the size of a soup spoon. (If preparing soup the next day, be sure to store leftover turkey meat in an airtight container before placing it in the refrigerator, top with 1 or 2 ladles full of broth to keep meat moist.) Before straining broth, remove large bones and carcass with tongs. Strain the broth through a sieve, covered with wet cheese cloth. Discard the solids. Transfer broth to a bowl set in a bath of ice water, which will cool the broth quickly and help keep it fresher longer. This can be done the night before and stored in the refrigerator until the next day. Please refer to the attached pdf for entire recipe. view less | |
| Lemon Spaghetti | Christopher Ranch | Lemon Spaghetti is made by bringing a large pot of water to a boil. Salt the water and drop the spaghetti into the pot. Heat a large deep skillet over low heat. Add extra-virgin olive oil and garlic and crushed red pepper flakes. When the pasta has been c...view more Lemon Spaghetti is made by bringing a large pot of water to a boil. Salt the water and drop the spaghetti into the pot. Heat a large deep skillet over low heat. Add extra-virgin olive oil and garlic and crushed red pepper flakes. When the pasta has been cooking about 5 minutes, add lemon juice, a ladle of the cooking water from the pasta and the cream to the garlic and oil. Raise heat a bit to bring sauce to a bubble. Drain pasta when it still has a good bite to it, al dente. Add lemon zest and half of the cheese to the cream sauce. Season the sauce with salt, to taste. Add pasta to pan and turn off heat. Toss the pasta with sauce a minute or 2, allowing it time to soak up the sauce. Top the plates of pasta or platter with remaining cheese, parsley and basil. view less | |
| Lemon-Wine Marinade | Christopher Ranch | Lemon-Wine Marinade is prepared by combining all ingredients and mixing well. Use right away or place in airtight container and store in refrigerator for up to two weeks. | |
| Light Sesame Chicken | Christopher Ranch | Light Sesame Chicken is made by In a small bowl, combine honey, sesame seeds, soy sauce and garlic. Set aside. In a large bowl, whisk together egg whites and cornstarch. Add chicken and season with salt and pepper. Toss to coat. In a large frypan, heat 1 ...view more Light Sesame Chicken is made by In a small bowl, combine honey, sesame seeds, soy sauce and garlic. Set aside. In a large bowl, whisk together egg whites and cornstarch. Add chicken and season with salt and pepper. Toss to coat. In a large frypan, heat 1 tablespoon (15 mL) oil over medium-high heat. Add half the chicken. Cook, turning occasionally, until golden and cooked through, for 6 to 8 minutes. Transfer chicken to a plate; repeat with remaining oil and chicken. Return all chicken to frypan. Add honey sauce and shallots and toss to coat. Add cooked broccoli and gently toss. Use dried wild mushrooms — porcini — as the flavour base in this dish, and bump it up with fresh white or brown mushrooms. Serve with a dry, crisp white wine. view less | |
| Linguine with Garlic Shrimp | Christopher Ranch | Linguine with Garlic Shrimp is prepared by cooking pasta according to package directions. Combine chicken broth cornstarch and snipped or dried basil in a small mixing bowl set aside. Cook mushrooms, sweet pepper and garlic in hot oil about 3 minutes. Add...view more Linguine with Garlic Shrimp is prepared by cooking pasta according to package directions. Combine chicken broth cornstarch and snipped or dried basil in a small mixing bowl set aside. Cook mushrooms, sweet pepper and garlic in hot oil about 3 minutes. Add broth mixture and tomatoes and cook until until bubbly. Add shrimp cover and simmer about 2 minutes or until sauce is heated through. To serve, spoon shrimp mixture over pasta. If desired top with cheese and garnish with fresh basil leaves. view less | |
| Linguine with Green Garlic Clam Sauce | Christopher Ranch | Linguine with Green Garlic Clam Sauce is prepared bringing a large pot of water to a boil. Heat ¼ cup of the olive oil in a wide saucepan large enough to hold the clams. Add the garlic, chili flakes and a large pinch of salt and cook over medium heat unti...view more Linguine with Green Garlic Clam Sauce is prepared bringing a large pot of water to a boil. Heat ¼ cup of the olive oil in a wide saucepan large enough to hold the clams. Add the garlic, chili flakes and a large pinch of salt and cook over medium heat until aromatic, 1 to 2 minutes. Add the clams, white wine, 1 cup of water and a pinch of salt and pepper, and cook over high heat, covered, until the clams open. As they open, transfer them to a plate. When cool enough to handle, remove the clams from their shells and mince. Discard the shells. Strain the clam juice through a fine-mesh sieve. Add enough salt to the boiling water so it tastes salty. Boil the pasta until al dente. Meanwhile, wipe the saucepan clean. Return the clam meat and juice to the saucepan along with the parsley, lemon juice and zest and the remaining ¼ cup olive oil. Reheat and season to taste. Add the pasta and toss. view less | |
| Linguini with Chickpeas, Kale and Almonds in a Red Wine-Tomato Sauce | Christopher Ranch | Linguini with Chickpeas, Kale and Almonds in a Red Wine-Tomato Sauce are made by first cooking the pasta. Heat olive oil in medium saute pan. Add shallots and garlic, saute until soft Add kale and cook until slightly wilted. Stir in canned tomatoes and re...view more Linguini with Chickpeas, Kale and Almonds in a Red Wine-Tomato Sauce are made by first cooking the pasta. Heat olive oil in medium saute pan. Add shallots and garlic, saute until soft Add kale and cook until slightly wilted. Stir in canned tomatoes and red pepper flakes and cook until kale is limp. Add chickpeas, almonds, wine, salt and pepper then cook until your baby stops crying or if you don’t have a baby cook until sauce reduces and gets nice and thick. Thin out a bit with pasta cooking water if desired. view less | |
| Lobster Paellla | Christopher Ranch | Lobster Paellla is made by preheating the oven to 425 degrees. Heat the oil in a large ovenproof Dutch oven. Add the onions and cook over medium-low heat for 5 minutes, stirring occasionally. Add the bell peppers and cook over medium heat for 5 more minut...view more Lobster Paellla is made by preheating the oven to 425 degrees. Heat the oil in a large ovenproof Dutch oven. Add the onions and cook over medium-low heat for 5 minutes, stirring occasionally. Add the bell peppers and cook over medium heat for 5 more minutes. Lower the heat, add the garlic, and cook for 1 minute longer. Stir in the rice, chicken stock, saffron, red pepper flakes, salt, and pepper and bring to a boil. Cover the pot and place it in the oven. After 15 minutes, stir the rice gently with a wooden spoon, and return it to the over to bake uncovered for 10 to 15 more minutes, until the rice is fully cooked. Transfer the paella back to the stove top and add the licorice-flavored liqueur. Cook the paella over medium heat for 1 minute, until the liqueur is absorbed by the rice. Turn off the heat and add the lobster, kielbasa, and peas and stir gently. Cover the paella, and allow it to steam for 10 minutes. Sprinkle with the parsley, garnish with lemon wedges, and serve hot. view less | |
| Lobster Scallion Bites | Christopher Ranch | Lobster Scallion Bites are made by in a medium saute pan, saute in sesame oil the garlic, shallots , lemongrass, and ginger until slightly browned. Remove from heat and transfer to mixing bowl. Fold in the lobster meat, soy sauce, sambal, scallions, mint,...view more Lobster Scallion Bites are made by in a medium saute pan, saute in sesame oil the garlic, shallots , lemongrass, and ginger until slightly browned. Remove from heat and transfer to mixing bowl. Fold in the lobster meat, soy sauce, sambal, scallions, mint, and basil. Lay out dumpling wrappers evenly on a flat surface and brush a thin layer of egg on each wrapper. Place a small amount of the mixture in the center of the wrapper. Fold the edges of the wrappers up around the mixture and squeeze the edges to seal the dumpling. And for the Red Curry Coconut Cream in a small saucepan, add sesame oil and lightly saute the garlic, shallots, ginger, and lemongrass until translucent; do not brown. Add in kaffir lime leaves, cover with rice vinegar and mirin, and continue cooking, until liquid is reduced by half. Stir in red curry paste and coconut milk and bring to a boil. Thicken to sauce consistency with cornstarch mixture. Steep in cilantro and add lime juice. Strain through a fine seive. view less | |
| Low Carb Alfredo Sauce | Christopher Ranch | Low Carb Alfredo Sauce is prepared by melting butter in a saucepan and sauteing onion or shallot over medium heat until translucent, reduce heat and add garlic saute after one minute. Add remaining ingredients, cover and simmer over low heat for 20 to 30 ...view more Low Carb Alfredo Sauce is prepared by melting butter in a saucepan and sauteing onion or shallot over medium heat until translucent, reduce heat and add garlic saute after one minute. Add remaining ingredients, cover and simmer over low heat for 20 to 30 minutes. view less | |
| Low-Fat Roasted Onion-Garlic Soup | Christopher Ranch | Low-Fat Roasted Onion-Garlic Soup is made by setting oven rack at lowest level, and preheat to 450 degrees. Combine onions, shallots, garlic and oil in large shallow roasting pan. Roast for 20 to 30 minutes, stirring every 5 minutes, or until onions are g...view more Low-Fat Roasted Onion-Garlic Soup is made by setting oven rack at lowest level, and preheat to 450 degrees. Combine onions, shallots, garlic and oil in large shallow roasting pan. Roast for 20 to 30 minutes, stirring every 5 minutes, or until onions are golden brown. Remove from oven and pour in 1 cup of chicken broth. ;Stir liquid in pan, scraping the bottom to loosen and dissolve caramelized bits.Transfer the onion mixture to a soup pot and add brandy, thyme and remaining broth. Bring to a boil, reduce heat to low and simmer, covered, for 30 minutes. Season to taste with salt and pepper. Serve topped with Parmesan and perhaps some toasted French bread. view less | |
| Macaroni and Cheese | Christopher Ranch | Macaroni and Cheese is made by cooking pasta according to package directions, drain. Preheat oven to 350F. Lightly grease a 13 x 9-inch or 8-cup casserole dish. Combine egg, garlic and milk and mix well. Place pasta in a large casserole dish. Add milk mix...view more Macaroni and Cheese is made by cooking pasta according to package directions, drain. Preheat oven to 350F. Lightly grease a 13 x 9-inch or 8-cup casserole dish. Combine egg, garlic and milk and mix well. Place pasta in a large casserole dish. Add milk mixture and remaining ingredients, except butter and crackers. Mix well with a spoon. Combine butter and crackers. Sprinkle over pasta. Bake 30 minutes or until browned and bubbly. view less | |
| Mango Chutney | Christopher Ranch | Mango Chutney is made by in a large pot (Dutch oven preferred), combine all the ingredients and bring to a boil over moderate heat, stirring occasionally. Lower the heat and simmer the mixture, uncovered, for 45 minutes or until the chutney is thick and b...view more Mango Chutney is made by in a large pot (Dutch oven preferred), combine all the ingredients and bring to a boil over moderate heat, stirring occasionally. Lower the heat and simmer the mixture, uncovered, for 45 minutes or until the chutney is thick and brown. Let the chutney cool completely before serving. Bottle, if you like, in hot sterilized jars. It gets better with age. view less | |
| Marinated Portabello Mushrooms with Roasted Pepper Vinagerette | Christopher Ranch | Marinated Portabello Mushrooms with Roasted Pepper Vinagerette is made by in a small bowl, whisking together marinade ingredients. Arrange mushroom caps in a single layer in a non- reactive shallow pan. Pour marinade over mushrooms, cover and Using a ble...view more Marinated Portabello Mushrooms with Roasted Pepper Vinagerette is made by in a small bowl, whisking together marinade ingredients. Arrange mushroom caps in a single layer in a non- reactive shallow pan. Pour marinade over mushrooms, cover and Using a blender, blend vinaigrette ingredients until smooth. Taste for seasoning.marinate for 1 hour, turning mushrooms several times. Heat a clean griddle or skillet and wipe down with an oiled cloth. Remove mushrooms from marinade, place in skillet and use a weight to press down on them. Sear them about 1 minute on each side, or until tender. Transfer mushrooms to a cutting board, slice thin and drizzle with red pepper vinaigrette. view less | |
| Marinated Pot Roast | Christopher Ranch | Marinated Pot Roast is made by placing meat in plastic bag. Mix tomato juice and next 8 ingredients together to make marinade. Pour over meat in bag. Marinate overnight in refrigerator. Place onions, carrots, meat and marinade in crock-pot. Cover and cook...view more Marinated Pot Roast is made by placing meat in plastic bag. Mix tomato juice and next 8 ingredients together to make marinade. Pour over meat in bag. Marinate overnight in refrigerator. Place onions, carrots, meat and marinade in crock-pot. Cover and cook on low 8 to 10 hours.; **Thicken gravy with flour and water mixture. (Or use cornstarch and water mixture.) Goes well with green beans. You can also prepare this the night before and then cook in the oven for an hour. *NOTE: If you’ll be pressed for time on the evening you plan to serve this, you can actually go ahead and cook it the night before (instead of allowing it to marinate overnight). Then just let it cool and return to refrigerator. All you’ll need to do at suppertime is put it all in a pot and warm it on the stove! view less | |
| Mediterranean Marinade | Christopher Ranch | Mediterranean Marinade is prepared by mixing all ingredients except oil together. Blend until smooth in food processor. Slowly add oil while blending. Cover and refrigerate until ready to use. | |
| Memorial Day Flank Steak with Spicy Chipotle Mayo | Christopher Ranch | Memorial Day Flank Steak with Spicy Chipotle Mayo is made by combining soy sauce, olive oil, honey, garlic, rosemary, pepper, and salt in a resealable plastic bag. Add the steak, and turn to coat with the marinade; press out excess air, and seal the bag. ...view more Memorial Day Flank Steak with Spicy Chipotle Mayo is made by combining soy sauce, olive oil, honey, garlic, rosemary, pepper, and salt in a resealable plastic bag. Add the steak, and turn to coat with the marinade; press out excess air, and seal the bag. Marinate in the refrigerator for 30 minutes, or overnight for better flavor. Preheat an outdoor grill for medium-high heat. Discard marinade. Lightly oil the grate. Grill the flank steak for 7 minutes per side, or to desired doneness. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Let stand for 10 minutes before slicing very thinly against the grain. Drain the chipotle peppers reserving 1 teaspoon of the adobo sauce. Finely chop the chipotle peppers. Stir together the mayonnaise, chipotle peppers, and reserved adobo sauce in a medium bowl. Serve the sauce with the steak. view less | |
| Memorial Day Greek Pasta Salad | Christopher Ranch | Memorial Day Greek Pasta Salad (Refer to Formulation). | |
| Memorial Day Sliders | Christopher Ranch | Memorial Day Sliders are prepared by melting butter in a skillet over medium heat. Add the onions, and cook until soft and golden, about 10 minutes. Raise the heat to medium-high and continue cooking, stirring, until uniformly brown, 5 to 10 more minutes....view more Memorial Day Sliders are prepared by melting butter in a skillet over medium heat. Add the onions, and cook until soft and golden, about 10 minutes. Raise the heat to medium-high and continue cooking, stirring, until uniformly brown, 5 to 10 more minutes. Season with salt and pepper and set aside. Mix ground beef, garlic and parsley in a bowl. Season the mixture with salt and pepper and form into small patties. Heat a grill pan over medium heat; grill the patties until medium-rare, about 4 minutes per side. Place a cheese slice on the bottom half of each roll; top with a burger, some caramelized onions and the roll top. view less | |
| Mesquite Nutmeg Beef Marinade | Christopher Ranch | Mesquite Nutmeg Beef Marinade is prepared by mixing all ingredients together. Makes enough for a 1 pound steak. | |
| Mexican Flank Steak | Christopher Ranch | Mexican Flank Steak is made by trimming flank steak to remove any visible fat. Remove husk and stem from tomatillos, if necessary, and chop. Place drained corn on the cob, onion, and garlic in the bottom of 3 quart slow cooker. Top with steak and tomatill...view more Mexican Flank Steak is made by trimming flank steak to remove any visible fat. Remove husk and stem from tomatillos, if necessary, and chop. Place drained corn on the cob, onion, and garlic in the bottom of 3 quart slow cooker. Top with steak and tomatillos.;Sprinkle all with salt, pepper, oregano, and cilantro. Pour diced tomatoes over. Cover crockpot and cook on low for 6-7 hours or until steak is tender. Remove steak and slice crosswise across grain into strips. Serve vegetables and sauce with steak. view less | |
| Mexican Shrimp Garlic Cocktail | Christopher Ranch | Mexican Shrimp Garlic Cocktail is made by combining all ingredients except the avocado. Allow the shrimp to marinade in the sauce for 3 or 5 hours in the refrigerator. Add the chopped avocado just before serving. | |
| Mini-Polenta Pancakes | Christopher Ranch | Mini-Polenta Pancakes are made by in large saucepan, combine water, basil, stock and sea salt. Bring to a full boil. Slowly pour polenta into liquid. Using wire whisk or spoon, stir constantly while pouring to keep polenta smooth. Reduce heat to low, and ...view more Mini-Polenta Pancakes are made by in large saucepan, combine water, basil, stock and sea salt. Bring to a full boil. Slowly pour polenta into liquid. Using wire whisk or spoon, stir constantly while pouring to keep polenta smooth. Reduce heat to low, and cook, stirring occasionally, about 20 minutes. Add more water to thin, if needed. Heat nonstick skillet over medium-high heat, and lightly coat bottom with olive oil. Add 1 teaspoon garlic to skillet, and immediately place 1 heaping tablespoon cooked polenta into pan. Flatten with back of spoon or spatula. Repeat until polenta gone. Cook until sides of polenta loosen from skillet, 1 to 2 minutes. Place a dinner plate carefully place over skillet, and turn polenta pancake onto plate. You can make several, then keep covered on platter. Garnish with freshly grated cheese, and serve. view less | |
| Moroccan Lentil Stew | Christopher Ranch | Moroccan Lentil Stew is made by combining all ingredients except green beans in a 3-4 quart slow cooker. Cover and cook on low for 8-10 hours until lentils, squash, and potatoes are tender when tested with knife. Increase heat to high setting.;Stir in tha...view more Moroccan Lentil Stew is made by combining all ingredients except green beans in a 3-4 quart slow cooker. Cover and cook on low for 8-10 hours until lentils, squash, and potatoes are tender when tested with knife. Increase heat to high setting.;Stir in thawed green beans, cover and cook for 10-15 minutes until mixture is thoroughly heated and beans are tender. view less | |
| Mushroom and Artichoke Stuffed Trout | Christopher Ranch | Mushroom and Artichoke Stuffed Trout is made by preheating the oven to 350 degrees. Heat the butter in a large skillet until foamy. Add the mushrooms and saute, stirring occasionally, until soft and they have released their liquid, about 4 minutes. Add th...view more Mushroom and Artichoke Stuffed Trout is made by preheating the oven to 350 degrees. Heat the butter in a large skillet until foamy. Add the mushrooms and saute, stirring occasionally, until soft and they have released their liquid, about 4 minutes. Add the shallots, garlic, thyme, salt and pepper and cook, stirring frequently, until most of the liquid has evaporated and shallots are soft, 2 to 3 minutes. Add the lemon juice and fish stock and cook until almost evaporated, 2 minutes. Add the heavy cream and artichoke hearts and cook until heated through and the cream has evaporated a bit, 2 to 3 minutes. Remove from the heat and add the parsley, chives, and enough bread crumbs to tighten mixture. Season the inside cavity of the trout well with salt and freshly ground black pepper. Stuff the cavity of the trout with the stuffing and place on a foil-lined baking sheet. Arrange half of the lemon slices on top of the stuffing mixture, in the cavity. Drizzle the outside of the trout with the extra-virgin olive oil and season the fish on the outside with salt and pepper,to taste. Arrange the remaining lemon slices on top of the fish. Bake for about 30 minutes or until the fish flakes easily and the stuffing is cooked through. view less | |
| Mushroom Garlic Pasta Sauce | Christopher Ranch | Mushroom Garlic Pasta Sauce is prepared by melting butter over medium heat. Add garlic and saute 1 minute. Add mushroom and stir to coat. Raise heat as mushrooms exude water. Saute, stirring 20 to 25 minutes. Stir in cream and parsley. Stir until thickene...view more Mushroom Garlic Pasta Sauce is prepared by melting butter over medium heat. Add garlic and saute 1 minute. Add mushroom and stir to coat. Raise heat as mushrooms exude water. Saute, stirring 20 to 25 minutes. Stir in cream and parsley. Stir until thickened 3 to 5 minutes. Season with salt and pepper. Pour over pasta. Sprinkle with Parmesan cheese. view less | |
| Mushrooms Ala Garlique | Christopher Ranch | Mushrooms Ala Garlique is prepared by preheating oven to 350 degrees. Clean stems from mushroom caps and finely chop them. Place butter, garlic, tomato flesh, sweet onions, and chopped mushroom stems in a 10 in skillet and saute. Slowly add breadcrumbs, P...view more Mushrooms Ala Garlique is prepared by preheating oven to 350 degrees. Clean stems from mushroom caps and finely chop them. Place butter, garlic, tomato flesh, sweet onions, and chopped mushroom stems in a 10 in skillet and saute. Slowly add breadcrumbs, Parmesan cheese and salt. Stuff caps with mixture and place in a shallow baking dish. Pour white wine in bottom of pan and bake at 350 degrees for 8-10 minutes. Remove from onion and sprinkle the Romano cheese on top and place back into the onion until the cheese melts. view less | |
| Mussels Marinara | Christopher Ranch | Mussels Marinara are made by heating oil in a large stockpot. Gently saute onions and garlic until golden brown, being careful not to burn them. Add mussels to pot along with beer, marinara sauce, salt, pepper, and pasta seasoning, and top off with fresh ...view more Mussels Marinara are made by heating oil in a large stockpot. Gently saute onions and garlic until golden brown, being careful not to burn them. Add mussels to pot along with beer, marinara sauce, salt, pepper, and pasta seasoning, and top off with fresh chopped tomatoes and fresh basil. Cover pot and simmer until mussels open. Remove mussels to serving platter, discarding any that do not open. Spoon sauce around mussels and put extra sauce in a serving bowl to be used for dipping crusty bread or serving over a side of pasta. view less | |
| Mustard and Horseradish Marinade | Christopher Ranch | Mustard and Horseradish Marinade is prepared by crushing, peeling and mashing garlic. Mix garlic, mustard, horseradish and tomato sauces together in a bowl or plastic bag. Add the meat to be marinated and turn to coat. Cover or seal and marinate for 2 hou...view more Mustard and Horseradish Marinade is prepared by crushing, peeling and mashing garlic. Mix garlic, mustard, horseradish and tomato sauces together in a bowl or plastic bag. Add the meat to be marinated and turn to coat. Cover or seal and marinate for 2 hours or overnight in the refrigerator. Remove from marinade and cook with Direct Heat with mesquite wood on your grill pork or lamb use pecan wood. Makes enough marinade for 1 pound of beef, lamb, pork or chicken. view less | |
| Mustard Garlic Beef | Christopher Ranch | Mustard Garlic Beef is prepared by marinating beef for 24 hours in teriyaki sauce. Turn and rebaste meat several times. Remove meat from marinade and place on roasting rack. Coat meat turning carefully to cover. First apply garlic and then cover it with m...view more Mustard Garlic Beef is prepared by marinating beef for 24 hours in teriyaki sauce. Turn and rebaste meat several times. Remove meat from marinade and place on roasting rack. Coat meat turning carefully to cover. First apply garlic and then cover it with mustard. Seal all around meat. Roast 30-40 minutes at 375 to 400 degrees to set crust. Then turn back to 325 degrees. Roast about 25 to 30 minutes per pound for well done roast. view less | |
| Oil Poached Garlic Puree & Roasted Garlic Oil | Christopher Ranch | Oil Poached Garlic Puree & Roasted Garlic Oil is made by bringing water to a boil in a medium saucepan. Remove from the heat, add garlic, stir to submerge and let sit until the garlic skins are softened and cool enough to handle, about 50 minutes. Strain ...view more Oil Poached Garlic Puree & Roasted Garlic Oil is made by bringing water to a boil in a medium saucepan. Remove from the heat, add garlic, stir to submerge and let sit until the garlic skins are softened and cool enough to handle, about 50 minutes. Strain the garlic, remove the skins and cut off the hard nub where the clove was attached to the head. Place the garlic, canola oil and extra-virgin olive oil in a medium saucepan; bring to a gentle simmer over medium-low heat. Reduce the heat to low and maintain a very gentle simmer (it may be necessary to slide the pan to the edge of the burner). Simmer until the cloves are golden and very soft when pressed with a fork, 40 to 50 minutes. Let cool for 30 minutes. Transfer the cooled garlic to a sieve to drain, reserving the oil. Transfer the garlic to a food processor and puree until smooth, scraping down the sides occasionally. Store the puree and the oil separately in the refrigerator. view less | |
| Onion Soup with Oven-Crisped Cippolline and Swiss Toasts | Christopher Ranch | Onion Soup with Oven-Crisped Cippolline and Swiss Toasts is made by a series of steps. To make the soup, heat the butter and oil in a large, heavy-bottomed pot over medium heat. Add the onions and shallots and saute gently for 20-25 minutes, or until soft...view more Onion Soup with Oven-Crisped Cippolline and Swiss Toasts is made by a series of steps. To make the soup, heat the butter and oil in a large, heavy-bottomed pot over medium heat. Add the onions and shallots and saute gently for 20-25 minutes, or until soft and caramelized. Sprinkle the flour over the onions and shallots, stir and cook for a few minutes longer. Pour in the broth and wine. Add the bay leaves, thyme, cracked pepper, carrot and orange peel. Bring to a boil, reduce the heat to low. Add the beef and bone if using. Transfer to a slow cooker and simmer on low for 6 hours or on high for 3 hours and 30 minutes, or until slightly thickened and caramel in color. Remove the bay leaves, orange peel, and thyme sprigs and discard. Remove the carrot and mash until smooth; set aside. Correct the seasoning of the soup as needed. Important: crockpot must be monitored. Preheat oven 400F. Arrange two racks: positions A and C. To make the onion garnish, peel the cipollini onions and slice into thin onion rings. Add pinches of the other ingredients. Stir in just enough mashed carrot (about 1 tablespoon) to coat the onion and make the other ingredients stick. Spread the onion mixture on a sprayed nonstick cookie sheet and bake at 400F on the lower rack for 10 to 12 minutes, taking care not to burn or over-dry. Stir or flip the onions once or twice. Meanwhile, to make the toasts, arrange the bread slices on a baking sheet and top with cheese. view less | |
| Open Faced Calzone with Spinach and Artichokes | Christopher Ranch | Open Faced Calzone with Spinach and Artichokes is made byby preheating the oven to 400 degrees. Defrost spinach 6 minutes on high and wring the spinach dry in a kitchen towel. Crust bread in oven for 5 or 6 minutes. Remove and split bread in half from end...view more Open Faced Calzone with Spinach and Artichokes is made byby preheating the oven to 400 degrees. Defrost spinach 6 minutes on high and wring the spinach dry in a kitchen towel. Crust bread in oven for 5 or 6 minutes. Remove and split bread in half from end to end as if it were a large sandwich roll. Turn broiler on. If your broiler is too small to place ciabatta breads under it, you can melt the cheese in oven as well, see below, it simply browns faster under broiler. Drizzle hot bread with extra-virgin olive oil. Mix ricotta, garlic, parsley and grated cheese. Spread the mixture evenly over the bread halves then dot with the defrosted chopped spinach. Evenly distribute the sliced artichokes, season the breads with salt and pepper and top with an even layer mozzarella cheese. Melt and brown the cheese under the broiler 3 minutes, 1 rack down from the top of the oven. If you are using the oven rather than broiler, the cheese will take 6 or 7 minutes to brown. Cut into bread into wedges and serve. If desired, serve with Dipping Sauce. view less | |
| Orange and Onion Marinade | Christopher Ranch | Orange and Onion Marinade is prepared by placing all ingredients in a medium saucepan. Allow to simmer on low heat until marmalade has thinned and all ingredients are combined. Allow to cool completely before using as a marinade. | |
| Orange Balsamic Cippolline Onions | Christopher Ranch | Orange Balsamic Cippolline Onions are made by boiling water, blanch onions for 1 minute; drain and transfer to bowl of ice water to cool. Peel onions, trimming root end if necessary. In large skillet, melt butter over medium-high heat; sauté onions until ...view more Orange Balsamic Cippolline Onions are made by boiling water, blanch onions for 1 minute; drain and transfer to bowl of ice water to cool. Peel onions, trimming root end if necessary. In large skillet, melt butter over medium-high heat; sauté onions until golden, shaking pan often, 10 minutes. Add orange juice, vinegar, salt and pepper; bring to boil. Cover and simmer over medium-low heat for 5 minutes. Uncover and simmer until onions are glazed and just tender, 5 to 7 minutes. (Make-ahead: Let cool; cover and refrigerate for up to 24 hours. Reheat in covered casserole dish in 400°F/200°C oven for 20 minutes, or in microwave at high for 5 minutes.) view less | |
| Orange Garlic Shrimp | Christopher Ranch | Orange Garlic Shrimp is prepared by heating olive oil in heavy skillet over medium high heat. Saute shrimp for 2 minutes or just until opaque. Reduce heat and add garlic and salt. Saute for 1 minute until garlic is soft. Remove from heat and toss with ora...view more Orange Garlic Shrimp is prepared by heating olive oil in heavy skillet over medium high heat. Saute shrimp for 2 minutes or just until opaque. Reduce heat and add garlic and salt. Saute for 1 minute until garlic is soft. Remove from heat and toss with orange zest. Serve with crusty bread. view less | |
| Oven Braised Beef with Korean Hot Pepper Paste | Christopher Ranch | Oven Braised Beef with Korean Hot Pepper Paste is made by putting all the ingredients into a Dutch oven and putting that into a preheated 325º oven for 2 hours or so. No need to brown the meat first (although you’re welcome to). Just make sure the hot pep...view more Oven Braised Beef with Korean Hot Pepper Paste is made by putting all the ingredients into a Dutch oven and putting that into a preheated 325º oven for 2 hours or so. No need to brown the meat first (although you’re welcome to). Just make sure the hot pepper paste is dissolved by mixing it with the soy sauce and sugar before adding it to the pot. When the meat is tender, add the mustard greens and continue to cook for 10 minutes, until the greens are wilted and tender. It’s easiest to do this step on the stove over low heat. I recommend letting the soup sit off the heat for a few minutes to allow the flavors to mellow out. Like any stew-y dish, this one is even better the next day. Serve topped with the toasted sesame seeds on steamed white rice. view less | |
| Oven Braised Onions with Ham | Christopher Ranch | Oven Braised Onions with Ham are made by preheating the oven to 350 degrees. Then, drop the unpeeled onions into a large pan of boiling water, cook 30 seconds, then drain and rinse with cold water. Cut a thin slice off the root end of each onion and peel ...view more Oven Braised Onions with Ham are made by preheating the oven to 350 degrees. Then, drop the unpeeled onions into a large pan of boiling water, cook 30 seconds, then drain and rinse with cold water. Cut a thin slice off the root end of each onion and peel off the skin. Heat oil in an oven proof skillet. Add bacon, red pepper, tomato paste, broth, vinegar, bay, thyme, salt and pepper and bring to a boil. Add onions, cover and bake 30-40 minutes or until onions are tender. view less | |
| Pan Fried Pork Chops | Christopher Ranch | Pan Fried Pork Chops are made by washing the pork chops, pat dry and season with salt and pepper to taste. In a large skillet, heat the oil. Flour the pork chops and sear in the oil. Cook for about 1 minute per side to brown. Remove the pork chops from th...view more Pan Fried Pork Chops are made by washing the pork chops, pat dry and season with salt and pepper to taste. In a large skillet, heat the oil. Flour the pork chops and sear in the oil. Cook for about 1 minute per side to brown. Remove the pork chops from the skillet and place the cooked pork chops on a paper bag to absorb the excess oil. Put the chops back in the skillet and add the chopped onion and 3 to 4 cloves of chopped garlic to pot with 1/4 cup of water. Put a lid on the pot and steam the chops for approximately 20 minutes. view less | |
| Pan Roasted Balsamic Onions | Christopher Ranch | Pan Roasted Balsamic Onions are made by bringing a med sized saucepan of water to a boil. Add all onions and boil for 1 minute. Drain. Let stand till cool enough to handle, then carefully peel, leaving root and stem ends intact. Transfer to a large bowl a...view more Pan Roasted Balsamic Onions are made by bringing a med sized saucepan of water to a boil. Add all onions and boil for 1 minute. Drain. Let stand till cool enough to handle, then carefully peel, leaving root and stem ends intact. Transfer to a large bowl and add 2 T olive oil, 1 tsp salt, and 1/4 tsp pepper,toss. Clean leeks, and discard green tops, trim roots without cutting off the base. Cut them in half, lengthwise, and let soak in cold water for 10 min. Remove from water, pat dry, place in a med bowl. Add 1 T olive oil, and 1/2 tsp salt, toss to combine. Heat a large skillet, add 1 T olive oil and the leeks, saute about 5 min, remove, set aside. Add remaining 1 T oil to the skillet, and the rest of the onions, saute for 5-7 min, till lightly browned. Reduce heat to med/low, add vinegar and stock, cover, and cook 20-30 min, till onions are soft, adding leeks to the pan after 10 min. Uncover, and add butter, increase heat and saute on higher heat 3-4 min, till liquid in pan reduces to a glaze. Serve. view less | |
| Pan Seared Scallops with Garlic Shallots | Christopher Ranch | Pan Seared Scallops with Garlic Shallots is made by finely chopping the garlic and shallots. Melt 2 Tablespoons butter in a pan over medium heat. Once the butter is hot, add the garlic and shallots. Saute until translucent, remove from heat. Add the remai...view more Pan Seared Scallops with Garlic Shallots is made by finely chopping the garlic and shallots. Melt 2 Tablespoons butter in a pan over medium heat. Once the butter is hot, add the garlic and shallots. Saute until translucent, remove from heat. Add the remaining tablespoon of butter. Ground fresh pepper over the scallops and add to the hot butter. Cook on each side until they have a nice brown layer. Be careful not to overcook! While they are cooking, mix the garlic & shallot mix with the bread crumbs and a little lemon juice. Arrange the cooked scallops on two plates. Top with the garlic, shallot, & bread crumb mix. All ingredients can be adjusted to your personal taste. view less | |
| Pancetta Wrapped Pork Roast | Christopher Ranch | Pancetta Wrapped Pork Roast is made by blending the garlic, rosemary, thyme, and oil in a small food processor, scraping down the sides of the bowl occasionally, until the garlic is minced. Sprinkle the pork roast generously with salt and pepper. ;Arrange...view more Pancetta Wrapped Pork Roast is made by blending the garlic, rosemary, thyme, and oil in a small food processor, scraping down the sides of the bowl occasionally, until the garlic is minced. Sprinkle the pork roast generously with salt and pepper. ;Arrange the pancetta slices on a work surface, overlapping slightly and forming a rectangle. Spread half of the garlic mixture over 1 side of the pork and between the 2 loins that meet in the center of the tied pork roast. Place the pork, garlic mixture side down, in the center of the pancetta rectangle. Spread the remaining garlic mixture over the remaining pork. Wrap the pancetta slices around the pork. Place the pork in a roasting pan. Cover and refrigerate at least 1 hour and up to 1 day. Preheat the oven to 400 degrees F. Pour 1/2 cup of broth and 1/2 cup of wine into the roasting pan. Add more broth and wine to the pan juices every 20 minutes. Roast the pork until a meat thermometer inserted into the center registers 145 degrees F for medium-rare, about 1 hour. Transfer the pork to a cutting board. Tent with aluminum foil and let stand for 10 minutes. Pour the pan drippings into a glass measuring cup and spoon off any fat that rises to the top. view less | |
| Parmesan Crusted Salmon | Christopher Ranch | Parmesan Crusted Salmon is made by lightly seasoning the salmon with salt and pepper. Generously coat 1side of the salmon with the finely grated Parmesan. In a non-stick saute pan, add approximately 3 tablespoons vegetable oil and place over high heat. W...view more Parmesan Crusted Salmon is made by lightly seasoning the salmon with salt and pepper. Generously coat 1side of the salmon with the finely grated Parmesan. In a non-stick saute pan, add approximately 3 tablespoons vegetable oil and place over high heat. When the oil is hot, carefully place the salmon in the pan cheese side down. Turn temperature down to medium heat and allow the salmon to cook about 4 minutes before flipping over. The idea is to form a nice crispy, lightly brown crust. Turn salmon and allow to cook another 3 or 4 minutes. Remove from pan and set aside in a warm place until plating. For entire recipe please refer to the attached pdf. view less | |
| Parmesan Garlic Chicken | Christopher Ranch | Parmesan Garlic Chicken is prepared by rinsing and drying chicken breast. Preheat oven to 425 F. In a small saucepan, gently warm the oil and garlic to combine the flavors. In a bowl, add cheese, breadcrumbs and salt and mix well. Dip each piece of chicke...view more Parmesan Garlic Chicken is prepared by rinsing and drying chicken breast. Preheat oven to 425 F. In a small saucepan, gently warm the oil and garlic to combine the flavors. In a bowl, add cheese, breadcrumbs and salt and mix well. Dip each piece of chicken in oil and garlic, then coat with breadcrumb mixture. Place chicken in a shallow backing pan and bake for about 45 minutes or until chicken is done. view less | |
| Parmesan Polenta | Christopher Ranch | Parmesan Polenta is made by sauteeing about 1/4 of the mushrooms in butter over high heat until browned. Add shallots, reduce heat to keep from burning, and continue sauteing until soft. Add garlic and saute for 1 minute more. Add peas and salami, and sea...view more Parmesan Polenta is made by sauteeing about 1/4 of the mushrooms in butter over high heat until browned. Add shallots, reduce heat to keep from burning, and continue sauteing until soft. Add garlic and saute for 1 minute more. Add peas and salami, and season, to taste, with salt and pepper. Set aside in a sealed plastic container to keep warm. Reserve pot for polenta. Bring water to a boil, then slowly stir in cornmeal with a fork. Reduce heat as low as possible. Continue to cook for 5 to 10 minutes, stirring often. Turn heat off and add cheese and butter, and season, to taste, with salt and pepper. Top with ragout and serve. view less | |
| Parmesan Tomatoes | Christopher Ranch | Parmesan Tomatoes are made by peeling Tomatoes, trim out cores, and cut each in half crosswise. Gently squeeze out the juice and seeds. Blend the crumbs with 3 tbsp of the oil, garlic, anchovy paste, and cheese. Divide crumbs among the tomato halves, moun...view more Parmesan Tomatoes are made by peeling Tomatoes, trim out cores, and cut each in half crosswise. Gently squeeze out the juice and seeds. Blend the crumbs with 3 tbsp of the oil, garlic, anchovy paste, and cheese. Divide crumbs among the tomato halves, mounding firmly in place. ;Set tomato halves, with crumbs sides up, in a close-fitting baking pan, and pour the 2 tbsp olive oil into pan. Bake, uncovered, in a 375 degree oven for 15 minutes. Serve hot or at room temperature, or within 6 hours. view less | |
| Pasta Con Pesto Alla Pelliccione | Christopher Ranch | Pasta Con Pesto Alla Pelliccione is made by combining basil leaves, Romano cheese, olive oil, butter, crushed garlic cloves, and spaghetti noodles. | |
| Pasta Shells with Garlic Parmesan Cheese Sauce | Christopher Ranch | Pasta Shells with Garlic Parmesan Cheese Sauce is prepared by Saute garlic in butter adding Parmesan cheese salt and pepper. Add cream and stir constantly until blended and smooth. Add drained shells and mix to coat. | |
| Pasta with Pepper Broccoli Garlic Sauce | Christopher Ranch | Pasta with Pepper Broccoli Garlic Sauce is prepared by simmering olive oil, water, ground pepper and garlic for 15 minutes. Remove cloves of garlic. Add drained hot peppers. Add broccoli. Keep warm while cooking the pasta. Cook pasta in salted water. Drai...view more Pasta with Pepper Broccoli Garlic Sauce is prepared by simmering olive oil, water, ground pepper and garlic for 15 minutes. Remove cloves of garlic. Add drained hot peppers. Add broccoli. Keep warm while cooking the pasta. Cook pasta in salted water. Drain and place in large bowl. Sprinkle with Romano cheese while tossing. Pour sauce over the pasta and toss. Serve immediately. Put additional cheese on the table. view less | |
| Pearl Onions Parmesan | Christopher Ranch | Pearl Onions Parmesan are made by preheating oven to 300 degrees. Cook onions in boiling water covered about 1 minute. Remove onions from water and plunge into ice water; peel. Arrange onions in a lightly greased 1 qt baking dish and sprinkle with cheese....view more Pearl Onions Parmesan are made by preheating oven to 300 degrees. Cook onions in boiling water covered about 1 minute. Remove onions from water and plunge into ice water; peel. Arrange onions in a lightly greased 1 qt baking dish and sprinkle with cheese. Combine remaining ingredients except paprika in a small bowl. Pour over onions, then sprinkle with paprika. Cover and bake 15-20 minutes. Serve. view less | |
| Penne with Butternut Squash, Sage Pesto and Almonds | Christopher Ranch | Penne with Butternut Squash, Sage Pesto and Almonds is made In a 4- to 6-quart stockpot over high heat, combine the water with about 1 ½ tablespoons salt. Bring the water to a boil, add the penne and cook until al dente, according to package directions. M...view more Penne with Butternut Squash, Sage Pesto and Almonds is made In a 4- to 6-quart stockpot over high heat, combine the water with about 1 ½ tablespoons salt. Bring the water to a boil, add the penne and cook until al dente, according to package directions. Meanwhile, heat the coconut oil in a 10- to 12-inch skillet over medium-high heat. Add the squash and cook, stirring occasionally, 4 minutes. Stir in the shallots, pepper and the remaining ½ teaspoon salt and cook, stirring occasionally, 1 to 2 minutes until the squash and shallots are tender. Remove from heat and set aside. When the pasta is done, reserve ½ cup of the cooking water and then drain the pasta. Return the pasta to the pot and stir in the pesto and the squash mixture. If it seems too dry, add ¼ to ½ cup of the reserved cooking water. Garnish with almonds and serve. view less | |
| Pesto Fettucine | Christopher Ranch | Pesto Fettucine is prepared by combining the first five ingredients into a food processor and process until smooth. Cook the fettuccine according to instructions on the package. Drain the pasta, transfer to pasta bowl and toss with the pesto. | |
| Philly Cheese Steak Sandwich | Christopher Ranch | Philly Cheese Steak Sandwiches are made by preheating the oven to 200 degrees. Heat a cast-iron skillet or griddle over medium-high heat. When hot add the oil, onions and bell peppers, and cook, stirring, until caramelized, about 6 minutes. Add the garlic...view more Philly Cheese Steak Sandwiches are made by preheating the oven to 200 degrees. Heat a cast-iron skillet or griddle over medium-high heat. When hot add the oil, onions and bell peppers, and cook, stirring, until caramelized, about 6 minutes. Add the garlic, salt, and pepper, and cook, stirring, for 30 seconds. Push off to 1 side of the griddle. Add the meat to the hot pan and cook, stirring and breaking up with the back of 2 metal spatulas, until almost no longer pink, about 2 minutes. Mix in the Sauteed vegetables. Top with cheese slices and melt. Spoon the cheesy meat mixture into the warm buns and serve immediately with condiments of choice or Put the meat in the bun and dip the spatula in the cheese whiz and then wipe the spatula down the inside of the bread. view less | |
| Plantain and Pepper Stuffed Chicken | Christopher Ranch | Plantain and Pepper Stuffed Chicken is made by in a small bowl combining the juice of the lemons, garlic, dried oregano, olive oil, salt and pepper. Rub all over the chicken and allow it to set in the refrigerator 1 to 2 hours. To make the stuffing: Over ...view more Plantain and Pepper Stuffed Chicken is made by in a small bowl combining the juice of the lemons, garlic, dried oregano, olive oil, salt and pepper. Rub all over the chicken and allow it to set in the refrigerator 1 to 2 hours. To make the stuffing: Over medium high heat, saute the bacon until crisp. Remove from the pan. Place the plantains to the pan and cook until lightly browned. Add the garlic, peppers and oregano and cook 2 to 3 minutes more. Pour in the chicken stock to deglaze the pan, about 1 to 2 minutes. Add the bread, salt and pepper. Stir gently to combine. Preheat the oven to 350 degrees. Remove the chicken from the refrigerator and stuff it with the plantain pepper mixture. Tie the legs together and place on a rack in a roasting pan, breast side down. Cook for 1/2 hour, turn the chicken breast side up and roast for another 1/2 hour or until the skin is golden brown and the chicken is cooked through. view less | |
| Poached Achiote Scallops | Christopher Ranch | Poached Achiote Scallops are made by melting the butter in a medium saucepan over moderate heat. Saute the onions with the salt until caramelized, about 10 minutes. Add the garlic and achiote paste and cook 5 minutes, stirring frequently with a wooden spo...view more Poached Achiote Scallops are made by melting the butter in a medium saucepan over moderate heat. Saute the onions with the salt until caramelized, about 10 minutes. Add the garlic and achiote paste and cook 5 minutes, stirring frequently with a wooden spoon to avoid scorching. Add the tomato paste and pour in the fish stock or clam juice and boil 5 minutes longer. Stir in the pepper and vinegar and remove from the heat. Transfer the sauce to a blender and puree. Pass through a strainer. The sauce keeps up to 4 days. To finish, pour the sauce into a large skillet. Bring to a boil over high heat. Stir in the scallops or shrimp, reduce the heat to medium and cook 3 to 5 minutes. Serve over a bed of white rice and garnish with the capers. view less | |
| Polenta Panini with Mushrooms | Christopher Ranch | Polenta Panini with Mushrooms are made by mincing the shallots and the thyme leaves. Cut the polenta crosswise in half, then cut each half into quarters, then cut each of those quarters in half, making 16 equal slices total; set aside. Melt 1 tablespoon ...view more Polenta Panini with Mushrooms are made by mincing the shallots and the thyme leaves. Cut the polenta crosswise in half, then cut each half into quarters, then cut each of those quarters in half, making 16 equal slices total; set aside. Melt 1 tablespoon of the butter in a medium skillet over medium heat. Add the shallots and cook for 3 minutes, stirring, until they have softened. Add the sliced mushrooms, thyme, salt and pepper; cook for 5 minutes, stirring, or until the mushrooms are tender and have exuded liquid. Reduce the heat to the lowest possible setting; keep warm. Meanwhile, finely chop the sun-dried tomatoes and combine with the shredded fontina cheese. Heat the remaining tablespoon of butter on a large nonstick griddle over medium heat until the butter is bubbly. Arrange 8 polenta slices on the griddle and sprinkle them with the tomato-cheese mixture, using most of it. Top with the remaining 8 polenta slices to form sandwiches. Cook for 3 minutes, then carefully turn over the sandwiches and cook for 3 minutes or until the cheese has melted and the polenta has deepened in color. (For an optional panini effect, place a second pan or heavy pot on the sandwiches to press them. Turn off the heat; sprinkle the remaining tomato-cheese mixture on top of the 8 sandwiches so that it melts slightly and let sit for 1 minute; transfer to individual plates (2 sandwiches per serving) and top with the mushroom mixture. Serve Immediately. view less | |
| Polish Sausage with Youkon Gold Potatoes | Christopher Ranch | Polish Sausage with Youkon Gold Potatoes are made In a cast iron skillet, heat Paradise oil over medium heat. Once the pan is ready, add the sausage and the potatoes. Watch the sausages as they cook, they’ll need to be flipped (after about 12 minutes) so ...view more Polish Sausage with Youkon Gold Potatoes are made In a cast iron skillet, heat Paradise oil over medium heat. Once the pan is ready, add the sausage and the potatoes. Watch the sausages as they cook, they’ll need to be flipped (after about 12 minutes) so they are browned on both sides. Also, the potato chunks may cook faster than the sausage, so turn them frequently and take them out of the pan when they’re done (about 20 minutes). Test the potatoes for doneness by spearing a larger chunk with a fork; if it pierces the potato chunk easily, they’re done. Set them aside until the sausage is thoroughly cooked and browned. When the sausage and potatoes are done cooking, remove sausage from the pan. There should be some oil and fat remaining in the pan; if not, add a little more oil. Add sage, shallots, garlic, and lemon to the pan; when they have been softened, add the potatoes back into the pan to warm them and infuse them with the flavors. When the shallots have slightly browned (about 5 minutes), turn off the heat. Serve the sausages warm, with the potatoes on the side. Spoon the shallot, sage and lemon mixture over the potatoes. view less | |
| Pork Dumplings with Spicy Sauce | Christopher Ranch | Pork Dumplings with Spicy Sauce is made by in a food processor, fitted with a metal blade, combine the pork, garlic and green onions. Puree until smooth. Season the mixture with a drizzle of sesame oil and soy sauce. Add the cream and process until incorp...view more Pork Dumplings with Spicy Sauce is made by in a food processor, fitted with a metal blade, combine the pork, garlic and green onions. Puree until smooth. Season the mixture with a drizzle of sesame oil and soy sauce. Add the cream and process until incorporated. Season the mixture with salt and pepper. Remove the mixture from the processor and set aside. Using a round biscuit cutter, cut the wonton skins into 2 1/2- inch circles. Place 2 tablespoons of the mixture in the center of each circle. Moisten the edges with water, pleat half the circle, and press the edges together, forming a crescent-shaped dumpling. Using your fingers, pleat around the dumpling and press the edges together to form a beggar’s purse. Repeat the process for the other dumplings. Line a large steamer with the cabbage leaves. Place the steamer in a wok. Fill the wok with enough water to touch the bottom of the basket. Cover the steamer and steam for a couple of minutes to steam the cabbage leaves. Arrange the dumplings on the leaves and cook until the dumplings are tender, about 6 to 8 minutes, or translucent in color. Serve the warm dumpling with the soy sauce, and chili oil. view less | |
| Pork Filled Wonton | Christopher Ranch | Pork Filled Wonton are made by mixing pork with sesame oil and soy sauce. (Saute first if you wish). Add salt, pepper, egg and scallion. In a vegetable steamer, steam bean sprouts, cabbage, carrot and garlic for 5 minutes or until tender. Cool, squeeze ou...view more Pork Filled Wonton are made by mixing pork with sesame oil and soy sauce. (Saute first if you wish). Add salt, pepper, egg and scallion. In a vegetable steamer, steam bean sprouts, cabbage, carrot and garlic for 5 minutes or until tender. Cool, squeeze out moisture and chop into a mince. Add to pork mixture. Filling is ready. view less | |
| Pork Meatballs | Christopher Ranch | Pork Meatballs are made by whisking together fish sauce, oil, and sugar until the sugar is completely dissolved. Stir in shallot and garlic, and season with pepper. Add pork and pound the meat into the marinade until evenly coated. Marinate, refrigerated,...view more Pork Meatballs are made by whisking together fish sauce, oil, and sugar until the sugar is completely dissolved. Stir in shallot and garlic, and season with pepper. Add pork and pound the meat into the marinade until evenly coated. Marinate, refrigerated, for 1 hour. Place pork between the palms of your hands and squeeze out excess liquid. Put drained meat in a container and place in freezer for 1 hour. Put partially frozen pork in a food processor and pulse to loosen the meat, about 2 minutes. Add potato starch and continue pulsing until mixture has firm paste-like consistency, about 5 minutes. Form into meatballs. Slide 3 to 5 meatballs onto each skewer. Grill over a barbecue or on a well oiled grill pan over medium high heat until the meatballs are cooked through, rolling them around in the pan, about 6 minutes. view less | |
| Pork Roulades | Christopher Ranch | Pork Roulades is made by preheating the oven to 400 degrees. Place each pork loin between 2 pieces of plastic wrap. With a beef mallet, lightly pound out the pork loin, very thin 1/6 to 1/8-inch thick. Unwrap the pork loin and season both sides with salt ...view more Pork Roulades is made by preheating the oven to 400 degrees. Place each pork loin between 2 pieces of plastic wrap. With a beef mallet, lightly pound out the pork loin, very thin 1/6 to 1/8-inch thick. Unwrap the pork loin and season both sides with salt and pepper. Lay three slices of the bacon on a flat surface. Place the pork on top of the bacon along one end. Spread 1/4 cup of the duxelle over the top of each pork loin. Divide the avocado slices into fourths and lay the slices on top of the duxelle. Gently roll up each pork with the bacon. Place the roulades on a baking sheet, seam side down, lined with parchment paper, and roast until the bacon is brown and crisp and the pork meat is tender, for about 30 minutes. Remove from the oven and allow the roulades to rest for 5 minutes, before slicing. Using a very sharp knife, trim off the ends of each roulade and cut each across into 4 slices. In a sauce pan, render the chopped bacon, until crispy for about 8 minutes. Add the shallots, garlic, and Armagnac and cook for 1 minute. Stir in the demi-glace, sugar, salt and pepper. Bring the liquid to a boil and reduce to a simmer. Cook for 20 minutes. Whisk in the butter and remove from the heat and serve with the roulades. To assemble, spoon 1/4 cup of the sauce on each of 4 plates and arrange 4 roulades slices on top. view less | |
| Pork Spareribs | Christopher Ranch | Pork Spareribs are amde by preheating oven to 350 degrees F. Heat oil in saucepan and add onion, garlic, and green pepper. Cook for 2 minutes. ;Stir in brown sugar; when dissolved, add lemon zest and juice, ketchup, vinegar, Worcestershire sauce, cayenne,...view more Pork Spareribs are amde by preheating oven to 350 degrees F. Heat oil in saucepan and add onion, garlic, and green pepper. Cook for 2 minutes. ;Stir in brown sugar; when dissolved, add lemon zest and juice, ketchup, vinegar, Worcestershire sauce, cayenne, and tarragon. Reduce heat and simmer 5 minutes. Place rack in roasting pan and brush with oil. Place ribs on rack and season with salt and pepper. Brush with a little sauce. Cook for 1 1/2 hours, basting every 15 minutes with sauce. Remove and section ribs. Serve sticking out of mashed potatoes, to resemble a hedgehog. view less | |
| Pork with Sweet Garlic and Fennel | Christopher Ranch | Pork with Sweet Garlic and Fenbel is made by preheating the oven to 300 degrees. In a 10 to 12-inch skillet, heat the oil until almost smoking. Add the fennel slices and cook over high heat until tender and browned, about 5 minutes. Season the pork chops ...view more Pork with Sweet Garlic and Fenbel is made by preheating the oven to 300 degrees. In a 10 to 12-inch skillet, heat the oil until almost smoking. Add the fennel slices and cook over high heat until tender and browned, about 5 minutes. Season the pork chops with salt and pepper and dredge them in the flour. Add the pork chops to the pan and cook 1-minute on each side, until evenly browned. Remove the skillet from heat and sprinkle 1-teaspoon fennel seed on 1 side of the chops. Turn and sprinkle the remaining teaspoon on the other side. Add the wine and sweet garlic and place the skillet in the oven to cook for 15 minutes, until just cooked through. Garnish with the fennel fronds and serve immediately. Combine oil and garlic in a 12 to 14-inch saute pan and cook over high heat until cloves are browned. Add Cinzano and reduce liquid until syrupy. view less | |
| Port-Marinated Smoked Chicken | Christopher Ranch | Port-Marinated Smoked Chicken is prepared by rinsing chicken breasts under cold water and pat dry. Place in a sealable plastic bag. In a large glass or ceramic bowl, combine all of the marinade ingredients. Mix together and pour into the bag overtop of t...view more Port-Marinated Smoked Chicken is prepared by rinsing chicken breasts under cold water and pat dry. Place in a sealable plastic bag. In a large glass or ceramic bowl, combine all of the marinade ingredients. Mix together and pour into the bag overtop of the chicken. Seal the bag and place it in the fridge to marinate for 1 hour. Place 1 handful of wood chips or a gas grill or all the wood chips if using a charcoal grill) into water to soak for 30 minutes. Prepare the barbecue for indirect grilling. Preheat the grill to high heat – approximately 500°F(250ºC) on one side. Build smoke pouch. If using a gas grill, squeeze the excess water from the wood chips and place in the center of a large piece of foil. Add the dry chips and mix. Close the foil around the chips sealing the package. Using a fork, poke holes in both sides of the package. Place directly over high heat source of the grill, close the lid and wait for smoke. If using charcoal, squeeze the excess water from the chips and sprinkle the chips directly into the fire bed of ash charcoal. Drain the chicken from the marinade and scrape off the excess liquid. Rub the chicken with the remaining 1 tablespoon of olive oil and season with salt and pepper. When smoke starts to billow out, reduce the heat to 200 ºF (100ºC). Quickly lift the lid, oil the grill and place chicken on the cool side of the barbecue. Close the lid and leave to smoke for 1 hour. view less | |
| Portuguese Fish Stew | Christopher Ranch | Portuguese Fish Stew is made by heating the oil in a heavy 4 to 6-quart pot over medium flame. Add the onions, garlic, and sausage; cook, stirring with wooden spoon, until the sausage renders out some of its fat and the onions are soft. Toss in the herbs ...view more Portuguese Fish Stew is made by heating the oil in a heavy 4 to 6-quart pot over medium flame. Add the onions, garlic, and sausage; cook, stirring with wooden spoon, until the sausage renders out some of its fat and the onions are soft. Toss in the herbs and then the potatoes, stir that around for a minute to coat in the oil. Pour in the chicken broth and bring up to a simmer. Add the kale, season with salt and pepper. Cover and simmer for 10 minutes until the potatoes are nearly tender. Uncover the pot and add the clams; simmer, covered, for 15 minutes until the clams open. Add the fish and continue to cook for another 3 to 5 minutes until the fish is cooked. Garnish with chopped parsley and drizzle with olive oil. Ladle the stew into shallow bowls and serve with Rustic Garlic Bread for dunking. view less | |
| Pot au Feu | Christopher Ranch | Pot au Feu is made by seasoning beef with salt and pepper, sprinkle a little flour over to lightly coat the meat. Brown in a pot, turning over to brown the other side as well. Place meat into an oven proofed casserole or even better into a slow cooker. Se...view more Pot au Feu is made by seasoning beef with salt and pepper, sprinkle a little flour over to lightly coat the meat. Brown in a pot, turning over to brown the other side as well. Place meat into an oven proofed casserole or even better into a slow cooker. Set Aside. In a pan, saute bacon, onions, garlic, carrots, then add tomatoes, leek; when the vegetables are quite tender, pour in the beef stock. Bring to a boil and add to the meat in the casserole or slow cooker. Cook at low temperature (150 Celsius) for about 5 hours or until the meat falls of the bone. Serve with roasted or boiled potatoes, this dish is traditionally served with mustard and coarse salt. If you want a more Mediterranean approach, use less meat and more vegetables and herbs. Pair it with a glass of red wine. view less | |
| Prime Rib with Roasted Garlic and Horseradish Crust | Christopher Ranch | Prime Rib with Roasted Garlic and Horseradish Crust is prepared by preheating oven to 350 degrees F. Toss garlic cloves and olive oil in small baking dish; cover. Bake until garlic begins to brown, about 35 minutes. Drain olive oil into food processor. Co...view more Prime Rib with Roasted Garlic and Horseradish Crust is prepared by preheating oven to 350 degrees F. Toss garlic cloves and olive oil in small baking dish; cover. Bake until garlic begins to brown, about 35 minutes. Drain olive oil into food processor. Cool 15 minutes. Peel garlic and place in food processor. Add prepared horseradish and coarse salt. Puree until almost smooth. Place rack on large rimmed baking sheet. Sprinkle prime rib with salt and pepper. Spread thin layer of garlic mixture on underside of beef. Place beef, garlic mixture side down, onto rack. Spread beef with remaining garlic mixture. Cover and refrigerate at least 3 hours or up to 1 day. Position rack in bottom third of oven; preheat to 350 degrees F. Uncover beef. Roast until thermometer inserted into top center registers 125 degrees F for rare, about 1 hour 45 minutes. Transfer beef to platter; let stand 30 minutes. Scrape pan juices into small saucepan. Slice prime rib crosswise. Rewarm juices; drizzle over beef. Serve with Beet, Red Onion and Horseradish Relish. view less | |
| Pumpkin Garlic Soup | Christopher Ranch | Pumpkin Garlic Soup is made by melting butter and garlic in a small pot. Then pour in the pumpkin and chicken stock until its smooth. Cook that for approximately 20 minutes and stir in white wine. Next you stir in heavy cream and cook only 1 to 2 minutes ...view more Pumpkin Garlic Soup is made by melting butter and garlic in a small pot. Then pour in the pumpkin and chicken stock until its smooth. Cook that for approximately 20 minutes and stir in white wine. Next you stir in heavy cream and cook only 1 to 2 minutes until it is cooked through. Finally serve as desired. view less | |
| Pumpkin Risotto with Roasted Mushrooms | Christopher Ranch | Pumpkin Risotto with Roasted Mushrooms is made by sauteing pumpkin in butter until soft. Puree in food processor until smooth. Return to pan, simmer until liquid is dissolved and puree is dry. Bring half the stock to a boil and season with salt. Boil rice...view more Pumpkin Risotto with Roasted Mushrooms is made by sauteing pumpkin in butter until soft. Puree in food processor until smooth. Return to pan, simmer until liquid is dissolved and puree is dry. Bring half the stock to a boil and season with salt. Boil rice for 6 minutes, strain and place on a baking sheet to cool. Saute garlic and shallots in olive oil. Add wine and reduce until dry. Add rice and stock in small amounts unti cooked. FInish with puree, mascarpone, mushrooms. Season with salt and pepper and garnish with parmesan. view less | |
| Puttanesca Piccata Pasta | Christopher Ranch | Puttanesca Piccata Pasta is made by heating the oil in the pan to saute the seitan. When it’s kinda done, add the tablespoons of the vinegar and the wine. When absorbed/evaporated, remove the seitan.. add a little more oil to the pan if you need it. Start...view more Puttanesca Piccata Pasta is made by heating the oil in the pan to saute the seitan. When it’s kinda done, add the tablespoons of the vinegar and the wine. When absorbed/evaporated, remove the seitan.. add a little more oil to the pan if you need it. Start cooking the veggies in this order, adding some when the earlier one is done: shallots and onions, then red peppers, then shrooms and garlic… artichoke hearts, capers, sundried toms, olives. Add the spices to taste ( you may need a little more). Cook a minute, then deglaze with the 1/2 cup wine, add the lemon juice and spinach. Let the wine reduce and the spinach cook, check for salt and pepper, then toss it all with pasta. view less | |
| Quail in Rose Petal Sauce | Christopher Ranch | Quail in Rose Petal Sauce is made by making an X over the flat ends of the chestnuts with a small sharp knife. Toast in oven at 350 degrees F 10 to 12 minutes. Bring 1 quart water to a boil and drop in the chestnuts. Boil, uncovered, for 20 minutes and dr...view more Quail in Rose Petal Sauce is made by making an X over the flat ends of the chestnuts with a small sharp knife. Toast in oven at 350 degrees F 10 to 12 minutes. Bring 1 quart water to a boil and drop in the chestnuts. Boil, uncovered, for 20 minutes and drain. Set aside to cool. When the chestnuts are cool enough to handle, peel the shells and remove the skins. Place them in the blender. Melt the butter in a large skillet and saute the garlic and anise seed until lightly browned. Add the rose petals, and the cactus or plums and saute 1 to 2 minutes. Add to the blender with honey, salt and pepper and puree while slowly adding 1 cup stock or water. Strain the puree into a skillet and bring to a boil. Lower heat and simmer for 10 minutes, stirring. Add red food coloring if desired and set aside, covered. Season quail with salt and pepper and stuff each with an onion slice and garlic clove. Tie legs together with string. Saute the quail in butter to brown, then pan roast for 8 to 10 minutes at 400 degrees F. Reheat the sauce if necessary. Add the quail to the sauce and stir, covering the birds completely, for 3 minutes. Serve 2 quail per person with plain white rice to absorb all the lovely, perfumed sauce. view less | |
| Quesillo en Salsa Verde | Christopher Ranch | Quesillo en Salsa Verdeis made by in a heavy saucepan, bringing the water to a boil. Add the tomatillos, 3/4 of the sliced onion, 6 of the chiles, and 6 of the garlic cloves. Simmer the mixture covered for about 30 minutes, or until the tomatillos are ten...view more Quesillo en Salsa Verdeis made by in a heavy saucepan, bringing the water to a boil. Add the tomatillos, 3/4 of the sliced onion, 6 of the chiles, and 6 of the garlic cloves. Simmer the mixture covered for about 30 minutes, or until the tomatillos are tender. Cool slightly and transfer to a blender or food processor. Add the remaining onion, chiles, and garlic, cilantro, and salt. Puree the mixture. Preheat the oven to its lowest heat and heat a wellseasoned flat griddle pan or castiron skillet over medium heat. Brush each slice of cheese with a little oil, then grill the slices for about 20 seconds on each side. You will need a heavy metal spatula to turn them, scraping all the golden crust from the pan and flipping it over. You will have to grill the cheese in batches, transferring the cooked cheeses to a platter in the oven while you finish cooking, but do not let the cheese melt. Place 2 slices of cheese on each of 6 warmed appetizer plates, pour the hot tomatillo sauce over the top and serve immediately, garnished with sprigs of cilantro and charred scallions. Accompany with wedges of toasted country bread. view less | |
| Red Chard, Potato and White Bean Ragout | Christopher Ranch | Red Chard, Potato and White Bean Ragout are made by draining the beans and combine with 1 quart of fresh water in a casserole or Dutch oven. Bring to a simmer. Skim off any foam, then add the bouquet garni. Reduce the heat, cover and simmer 1 hour. Add 1 ...view more Red Chard, Potato and White Bean Ragout are made by draining the beans and combine with 1 quart of fresh water in a casserole or Dutch oven. Bring to a simmer. Skim off any foam, then add the bouquet garni. Reduce the heat, cover and simmer 1 hour. Add 1 teaspoon salt. Meanwhile, stem and clean the red chard leaves in 2 changes of water. Rinse the stems and dice. Set aside. Cut the leaves in ribbons, or coarsely chop, and set aside. Heat the olive oil in a heavy nonstick skillet over medium heat and add the onion and chard stems. Cook, stirring often, until tender, about 5 minutes. Add the garlic and continue to cook, stirring, until the garlic is fragrant, about 1 minute. Add the potatoes and stir together, then transfer to the pot with the beans. Bring back to a simmer, cover and simmer 30 minutes, or until the potatoes and beans are tender. Salt to taste. Add the chard and thyme leaves to the pot, cover and simmer for 15 minutes. The chard should be very tender. Stir in freshly ground pepper to taste and the parsley. Taste, adjust seasonings and serve, passing the Parmesan to sprinkle on the top. view less | |
| Red Roast Pork with Cabbage | Christopher Ranch | Red Roast Pork with Cabbage is made by putting all liquid ingredients and sugar in a tall stockpot and bring to a boil. Add pork and reduce heat. When boiling again, turn down to a simmer and skim off the ‘scum’. Add the rest of the remaining ingredients,...view more Red Roast Pork with Cabbage is made by putting all liquid ingredients and sugar in a tall stockpot and bring to a boil. Add pork and reduce heat. When boiling again, turn down to a simmer and skim off the ‘scum’. Add the rest of the remaining ingredients, except cabbage. Taste for seasoning; it should be fairly sweet. If not, add more brown sugar. Remember that the taste of the braising liquid will ultimately be the taste of the pork, so make sure it tastes good! Simmer slowly for 6 to 8 hours, or until pork is very soft. Carefully remove the pork, place it on a large platter and cover with foil to keep hot. Strain the liquid and reduce until a syrupy consistency is achieved, this will take 20 to 30 minutes. In the last 5 minutes of reducing, add the cabbage to cook until soft. Place cabbage around the pork and glaze pork with reduction. Serve with side of sambal oelek. view less | |
| Red Wine Garlic Filet | Christopher Ranch | Red Wine Garlic Filet is prepared by combining red wine vinegar lemon juice garlic and salt. Poke holes into steak with a fork. Mix the meat tenderizer with a little water or red wine vinegar. Work that in to the holes in the meat. Rub meat with the black...view more Red Wine Garlic Filet is prepared by combining red wine vinegar lemon juice garlic and salt. Poke holes into steak with a fork. Mix the meat tenderizer with a little water or red wine vinegar. Work that in to the holes in the meat. Rub meat with the black pepper embedding it into the surface of the meat. Marinate for 3 to 4 hours. Place garlic on top of meat while cooking. view less | |
| Rice Pilaf | Christopher Ranch | Rice Pilaf ismade by heating olive oil in a medium saucepan and saute onion and garlic until the onion begins to turn translucent. Add rice and stir to coat with oil, onions and garlic, and let rice “toast” lightly. Stir in chicken stock and poultry seaso...view more Rice Pilaf ismade by heating olive oil in a medium saucepan and saute onion and garlic until the onion begins to turn translucent. Add rice and stir to coat with oil, onions and garlic, and let rice “toast” lightly. Stir in chicken stock and poultry seasoning and bring to a boil. Then reduce heat and simmer covered until all liquid is absorbed, about 20 minutes. Remove from heat and flake rice. view less | |
| Ricotta Dip for Vegetables | Christopher Ranch | Ricotta Dip for Vegetables is made by putting the garlic cloves in a microwave safe bowl and cover with plastic wrap. Cook the garlic on high power in the microwave, until very soft, about 1 1/2 minutes. (Alternatively steam the garlic until soft.) Let co...view more Ricotta Dip for Vegetables is made by putting the garlic cloves in a microwave safe bowl and cover with plastic wrap. Cook the garlic on high power in the microwave, until very soft, about 1 1/2 minutes. (Alternatively steam the garlic until soft.) Let cool, and gently press the cooked garlic out of the skin onto a cutting board. Sprinkle with 1 teaspoon salt, and mince together with the parsley leaves to make a paste. Using a fork, blend the garlic-parley paste with the ricotta, lemon zest, and olive oil. Season with pepper and serve with vegetable crudités such as broccoli, cauliflower, bell peppers, and button mushrooms. view less | |
| Roast Beef | Christopher Ranch | Roast Beef is made by sprinkling roast with Beau Monde seasoning and lemon pepper. In large Dutch oven or heavy skillet, brown roast on all sides in hot oil over medium heat; drain well. Place onions, celery, garlic, carrots, and potatoes in 3-4 quart slo...view more Roast Beef is made by sprinkling roast with Beau Monde seasoning and lemon pepper. In large Dutch oven or heavy skillet, brown roast on all sides in hot oil over medium heat; drain well. Place onions, celery, garlic, carrots, and potatoes in 3-4 quart slow cooker and place roast on top.;In medium bowl, mix together wine or broth, sugar, tomato sauce, and tomato paste and pour it over the roast. Cover crockpot and cook on LOW for 8-10 hours, until vegetables are tender and roast is cooked. view less | |
| Roast Duck with Port-Garlic Sauce | Christopher Ranch | Roast Duck with Port-Garlic Sauce (Refer to Formulation) | |
| Roast Goose with Brandy Cranberry Reduction | Christopher Ranch | Roast Goose with Brandy Cranberry Reduction is made by preheating the oven to 475 degrees. Then removing the neck, giblets and liver from the goose. Rinse the goose thoroughly inside and out under cold running water. Reserve the neck and giblets separatel...view more Roast Goose with Brandy Cranberry Reduction is made by preheating the oven to 475 degrees. Then removing the neck, giblets and liver from the goose. Rinse the goose thoroughly inside and out under cold running water. Reserve the neck and giblets separately. Pat the goose dry with paper towels and season with the kosher salt and black pepper. Place the onions, carrots and celery in a medium bowl and toss to combine. Remove 1/2 cup of the vegetable mixture and set aside. Stuff the cavity of the goose with the remaining vegetable mixture, 2 bay leaves, 4 sprigs of thyme and 4 cloves of garlic. Truss the goose. Please refer to pdf for entire recipe. view less | |
| Roast Pork Loin with Red Currants | Christopher Ranch | Roast Pork Loin with Red Currants are made by heating the oven to 500 degrees. Tie kitchen string tightly around the roast at intervals of about 2 inches. Rub 1 tablespoon salt over the surface of the roast. Thread the herbs under the string along the roa...view more Roast Pork Loin with Red Currants are made by heating the oven to 500 degrees. Tie kitchen string tightly around the roast at intervals of about 2 inches. Rub 1 tablespoon salt over the surface of the roast. Thread the herbs under the string along the roast, lengthwise, alternating the bay, thyme and the rosemary sprigs. Place the roast in the center of a roasting pan that will accommodate the roast and shallots in a single layer. Toss the shallots with one-fourth teaspoon salt and the olive oil and arrange them around the roast. Roast the pork until it begins to look crisp and the shallots just begin to color, 20 to 30 minutes. Baste with the pan juices, and stir in enough water to create a thin layer of liquid in the bottom of the pan, about one-fourth cup. Reduce the heat to 350 degrees and continue roasting (basting often and adding water as needed) 30 to 50 minutes longer, until the meat is nearly firm to the touch and still slightly pink at the center, or a thermometer inserted into the thickest part of the roast registers 140 degrees.Remove the meat and shallots to a platter and tent with foil. Place the pan over medium-low heat, add the currants, one-half cup water, vinegar and sugar to pan juices, and stir, scraping up any brown bits. Raise the heat to medium and cook until the sauce takes on flavor from the currants, 3 to 5 minutes. Season to taste with salt and pour sauce over the roast and shallots. Remove strings and herbs from the roast and slice to serve. view less | |
| Roast Suckling Pig | Christopher Ranch | Roast Suckling Pig is made by with a knife make several cuts on the pig’s skin so the skin doesn’t burst during cooking. Prop the pig’s mouth open with a small yam. Season the entire pig with kosher salt and cracked black pepper. Place the pig in a garbag...view more Roast Suckling Pig is made by with a knife make several cuts on the pig’s skin so the skin doesn’t burst during cooking. Prop the pig’s mouth open with a small yam. Season the entire pig with kosher salt and cracked black pepper. Place the pig in a garbage bag and tie the back tightly. Place the pig in the refrigerator and chill for 12 hours. Remove from the refrigerator and rinse thoroughly. In a mixing bowl combine the garlic, parsley, thyme, cumin, bay leaves, onions, juice of the orange, lime, lemon, olive oil and wine. Whisk the marinade until incorporated. Season with salt and pepper. Place the pig back in the bag and pour the marinade over the pig. Tie the back tightly and place back in the refrigerator. Turn the pig every three hours. Refrigerate the pig for 12 hours. Remove the pig from the refrigerator and out of the bag, reserve the marinade. Stuff the cavity with the stuffing. Using a kitchen needle and thread, tie up the cavity. Tie the front legs and then back legs. Cover the tail with aluminum foil. Place the pig on a large roasting pan and pour the reserved marinade over the pig. Place the pig in the oven. Roast the pig in a preheated 350 degree oven for 20 minutes per pound, about 5 hours, basting and turning the pig every hour. For unstuffed pig, roast at 350 degrees for 15 minutes per pound. Internal temperature should be about 155 to 160 degrees for both methods. Remove the pig from the oven and allow the pig to rest for about 30 minutes before slicing. view less | |
| Roasted Asparagus with Cherry Tomatoes, Garlic, & Olive Oil | Christopher Ranch | Roasted Asparagus with Cherry Tomatoes, Garlic, & Olive Oil are made by preheating the oven to 400 degrees F. In a large bowl, combine the asparagus, tomatoes and garlic. Drizzle with the olive oil and season with the kosher salt and pepper. Toss to coat,...view more Roasted Asparagus with Cherry Tomatoes, Garlic, & Olive Oil are made by preheating the oven to 400 degrees F. In a large bowl, combine the asparagus, tomatoes and garlic. Drizzle with the olive oil and season with the kosher salt and pepper. Toss to coat, then transfer to a large baking sheet with sides. Drizzle the lemon juice over the asparagus, add the lemon halves to the pan, and place in the oven. Roast until the asparagus are tender and the tomatoes begin to caramelize, about 20 to 25 minutes. Remove from the oven and serve hot or at room temperature. view less |
