Grilled Chicken with Red Chile Veloute Sauce

Ingredients

4 chicken breasts
2 tablespoons Poultry Perfect Rub
3 tablespoons butter; unsalted
3 tablespoons flour
2 cups Chicken stock; chopped
salt; to taste
white pepper; to taste
2 Dried red chili
1 tablespoon parsley; finely diced
1 tablespoon butter cold

Perfect Poultry Rub

3/4 cup Hungarian paprika
1/4 cup black pepper freshly ground
1/4 cup celery salt
1/4 cup sugar (use Sugar In The Raw or turbinado sugar instead)
2 tablespoon onion powder (I coarse grind dried onion flakes instead)
2 tablespoon dry mustard
2 teaspoons cayenne 
2 tablespoon zest from 3 to 4 lemons dried and minced 

Directions

Season the chicken with the poultry rub and let sit at room temperature. Fire up your grill and let it preheat.

Start making your veloute sauce.

It's basically making a blond roux with the butter and flour. Gradually whisk in the stock in small increments, kind of like a risotto. It's not an exact measurement because you go by the texture of the sauce to know when you've added enough.

After it has simmered lightly for 20 minutes, I add in the chiles and parsley. I break one end of the chiles and pour out the seeds so I'm using mostly only red pepper flake.

Grill the chicken over direct heat at 400f for 5 minutes. Flip and cook another 4-5 minutes, or until the breasts hit 160f on an instant read thermometer. Remove and let rest.

Add the 1 Tbsp of very cold butter to the veloute sauce and stir until slowly melted and emulsified into the sauce.

Slice the chicken in 1/4" slices, fan it out, and spoon some of the sauce across the chicken.

Chicken Breasts in Tarragon Cream Sauce

Ingredients

Chicken:
4 – 6 skinless and boneless chicken breasts
2 – 3 tbsp fresh green seasoning
1 tbsp paprika
1 tbsp chopped tarragon
3 cloves garlic, chopped
Juice of 1 lime
1 tsp salt
½ tsp black pepper

Sauce:
2 cups sliced fresh mushrooms
2 tsp chopped tarragon
2 cloves garlic, minced
1 cup chicken stock
2 cups heavy cream
¾ tsp salt
¼ tsp black pepper
2 – 3 tbsp olive oil
2 oz butter

Directions

Season the chicken with the green seasoning, paprika, tarragon, garlic, lime juice, salt and black pepper. 

Let marinate for at least 1 hour.
Heat oil in a large sauce pan over medium high heat. 

Add the chicken breasts and let sear, just until a golden brown on both sides. This should only take 2 – 3 minutes. 

Remove and set aside. Reduce the heat to medium. Add the butter to the same pan and let melt. Add the mushrooms and let cook for 2 – 3 minutes. 

Season with a little salt and pepper. Add the garlic and let cook for 1 minute. Add the chicken stock and stir. Let the mixture cook and reduce by half.

Add the cream and the tarragon and stir. Season with a little more salt and pepper. Return the chicken breasts to the pan and let the chicken cook in the sauce approximately 15 minutes depending on the size of the breasts. The sauce should be thickened. Taste and adjust seasoning. Serve hot.

Brown Sugar and Basalmic Glazed Pork Loin

Ingredients:

1 (2 pound) boneless pork tenderloin (or regular pork loin)

1 teaspoon ground sage

1/2 teaspoon salt

1/4 teaspoon pepper

1 clove garlic, crushed

1/2 cup water

Glaze

1/2 cup brown sugar

1 tablespoon cornstarch

1/4 cup balsamic vinegar

1/2 cup water

2 tablespoons soy sauce

Directions:

Combine sage, salt, pepper and garlic. Rub over roast. Place in slow cooker with 1/2 cup water. Cook on low for 6-8 hours. About 1 hour before roast is done, combine ingredients for glaze in small sauce pan. Heat and stir until mixture thickens. Brush roast with glaze 2 or 3 times during the last hour of cooking. Serve with remaining glaze on the side.

Servings: 6-8

Worcestershire Sauce

 Makes 3/4 cup

Ingredients

1/2 cup apple cider vinegar
2 tablespoons Thai fish sauce
2 tablespoons honey
1 tablespoon molasses
juice of one lime
1/2 tsp ground clove
1/2 tsp onion powder
1/4 tsp garlic
1/4 tsp of chili powder
1/4 tsp tamarind

Directions

Mix all ingredients together in a blender, or shake thoroughly in a dressing bottle!

Soy Sauce

Makes 1 cup

Ingredients

4 teaspoons balsamic vinegar
2 teaspoons unsulphured molasses
¼ teaspoon ground ginger
1 pinch white pepper
1 pinch garlic powder
1½ cups organic beef broth or chicken broth
salt, to taste (if needed)

Directions

In a saucepan over medium heat, stir together all of the ingredients, except salt. Bring to a boil. Continue to boil gently until liquid is reduced to about 1 cup, for about 15 minutes.
Taste sauce and season as needed with sea salt, until desired saltiness is reached.
Store the sauce tightly covered, in the refrigerator for up to one week. Shake before using.

Pesto (Pecorino Parm Basil)

Ingredients

1/3 cup pecorino cheese

2/3 cup Parmigiano-Reggiano
1 large garlic clove
1 cup packed, fresh basil leaves (approx. 2 bunches)
1/4 cup pine nuts
1/2 cup extra-virgin olive oil
kosher salt (to taste)

Directions

To begin the pesto, grate each cheese and toss to combine. Using a mezzaluna knife (or a chefs knife or food processor), begin by chopping the garlic.

Add the basil in three portions, making sure to incorporate each amount before adding the next. Do the same with the pine nuts, incorporating them in two batches. Once the mixture is finely chopped, gather everything together and incorporate the cheese in two batches, finely chopping everything together. Transfer to a bowl and add the olive oil. Add enough oil until you reach the consistency you like.

Lastly, taste the pesto for seasoning. You may not have to add any salt. It will depend on how salty the cheese is.

Vinagrette Dressing

Ingredients

1/4 c. balsamic vinegar (reduction?)
3/4 c. olive oil
1 Tb chopped garlic
2 tsp brn. sugar
1/2 tsp each s& p

Directions

Emulsify slowly to blend

Best Spaghetti Sauce Ever

Ingredients

1 lb. ground beef
1 lb. Italian sausage
2 c. onion, pureed
2 tsp. garlic, minced
5, 26 oz. cans Three Cheese Spaghetti sauce

Directions

Brown meats, onion, garlic
Stir in sauce