Rosemary Chili-Lime Butternut Squash Rounds

Part 2 of our “2-fer Sunday” is a veggie treat that looks great, tastes great and is so easy to make, it’s embarrassing!

Enjoy…

- Chez



• 2 lbs. butternut squash, peeled and cut into ½” rounds
• 2 tbsp. melted butter
• 2 tbsp. olive oil
• 1 tsp. chili powder
• 3 tbsp. finely chopped fresh rosemary (plus sprig for garnish)
• 1 tsp. dried thyme
• ½ tsp. cayenne pepper
• 1 tsp. kosher salt
• Fresh ground pepper

1) Preheat oven to 400F.
2) Line a cookie sheet with parchment paper
3) In a large mixing bowl, mix squash, butter, oil, spices and herbs. Toss until well covered.
4) Rest squash rounds for 30 minutes to 1 hour to allow flavors to meld.
5) Place flat on the cookie sheet and place in oven on the center rack.
6) Bake for 20-30 minutes. Rounds should be fork tender.
7) Drizzle with lime juice and garnish with Rosemary sprig.

Chez’ Pork and Green Chilie Posole

Part 1 of our “2-fer Sunday” is Chez’ Posole. It was most certainly worth a repeat and will be a much appreciated addition to our menu board.


Enjoy…

- Chez

• 1-2 lbs. lean pork loin, cut into 1” cubes
• 1 onion, coarsely chopped
• 5 tomatillos, quartered
• 2-14 oz. cans, white hominy, drained
• 1 ½ cups, frozen corn
• 3 tbsp. chopped cilantro (plus more for garnish)
• 5 cups low-sodium chicken broth
• 1 – 1 ½ cup Chopped green chilies
• 3 tsp. minced garlic
• 4 tsp. dark chili powder
• 2 tsp. Cayenne pepper
• 1 tbsp. dried oregano
• 2 tbsp. Canola oil
• 1 tbsp. Crushed red pepper
• Coarse salt
• Fresh ground pepper
• 5 tbsp. crumbling Mexican cheese for garnish (Cacique® Cotija works VERY WELL!)

1) In skillet, heat oil to shimmer and add pork, onion, garlic, salt and crushed red pepper
2) Sauté meat and onion mixture until onions are translucent and the pork juices run clear.
3) Remove contents of skillet to a slow cooker. Deglaze skillet with 1 cup of broth and add this to slow cooker as well.
4) Add tomatillos, 1 can of hominy, cilantro, oregano, the remaining broth, chilies and spices to slow cooker. Turn cooker on medium, giving a stir after about 1 hour. Check for seasoning and add additional as necessary.
5) Reduce to low/warm and cover and heat for an additional 2 hours.
6) 30 minutes before service, raise temp back to high and add last can of hominy and frozen corn. Check for seasoning and add additional as necessary.
7) Ladle into bowls and garnish with fresh cilantro and Cotija cheese. Serve with warm tortillas.

Zaatar Duqqa Dip with Warm Pita (makes 2 cups)

A unique mixture of classic Egyptian spices and warm pita, with the tang of a good quality Greek yogurt come together to make ta dip that meets and exceeds all expectations. Give this a try.

 - Chez

• 1 tbs cumin seed
• 1 tbs coriander seed
• 1 tbs nigella seed
• 3 tbs sesame seed
• 1 tsp dried thyme
• 1 cup dried chickpeas
• ½ cup walnut pieces
• 2 tbs walnut oil
• 2 cups Greek yogurt
• salt
• black pepper
• Whole wheat pita bread

1. In a dish containing boiling water, immerse chickpeas and soak for 1 hour.

2. In a cast iron skillet over medium heat, place cumin, coriander, nigella and sesame seeds. Toast until they begin to brown. (Nigella seeds, with their slightly onion-like flavor are available at any good quality spice shop.)

3. In a spice grinder or coffee mill (or by hand if you are old-school) grind toasted seeds to a fine powder.

4. In a food processor, pulse drained chickpeas, thyme, walnut oil and walnuts into a smooth paste, pulsing 30-60 seconds.

5. Add yogurt and spice mixture and continue to process an additional two minutes or until the mixture is smooth. If necessary, add a slight amount of water to keep mixture semi-liquid.

6. Add salt and pepper to taste.

7. Store in refrigerator, in food processor, for at least 6-hours but overnight is better.

8. Bring to room temperature one hour before serving.

9. When ready to serve, process for and additional thirty seconds to loosen the mixture, adding water sparingly if necessary.

10. Serve with warm pita bread and grapes.

French Provençal Meal

Happy belated Bastille Day, and as such, it is time to explore our French side with a little French country dining.  Enjoy

- Chez

Chicken Breasts Provençal


• 1 14.5 ounce can, fire-roasted, dice tomatoes
• 4 (6- to 8-ounce) skinless boneless chicken breasts, tenders reserved for another use
• 2 tablespoons vegetable oil
• 1 teaspoon minced garlic
• 1 small onion, coarsely chopped
• 1/2 cup dry white wine
• 3/4 cup chicken stock or reduced-sodium chicken broth
• 1 small can, brine-cured black olives, chopped
• 2 tablespoons unsalted butter, softened
• 1 tablespoon finely shredded basil

Pat chicken dry and sprinkle with 1/2 teaspoon each of salt and pepper

Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook chicken, turning once, until golden and just cooked through, 6 to 8 minutes total. Transfer to a platter and keep warm, covered.

Add garlic and onion to skillet and cook over medium heat, stirring, about 3 minutes. Add wine and bring to a boil, scraping up brown bits. Stir in tomatoes, stock, and olives and simmer, uncovered, stirring occasionally, until mixture has thickened into a sauce, 8 to 10 minutes. Whisk in butter and any juices from chicken platter.

Add chicken and simmer until just heated through, about 4 minutes. Serve sprinkled with basil.

Herbes de Provence New Potatoes

• 1 lb new potatoes, scrubbed clean
• 1 tbsp olive oil
• 2 tbsp Herbes de Provence
• ¼ tsp coarse sea salt
• ¼ tsp flakes sea salt
• 3 tbsp fresh lemon juice
• Fresh ground pepper

Place potatoes in stockpot & cover with salted water. Bring to boil over high heat.

Cook 8-10 minutes until potatoes are just tender. Drain and set aside.

In large skillet , heat oil over medium heat. Add herbs de Provence.

Cook, stirring constantly, 10-15 seconds.

Add drained potatoes, coarse salt, and lemon juice; toss to coat.

Cook 2-3 minutes & remove from heat. Sprinkle with pepper and flaked sea salt.

The 'Roswell Incident' Meal (Serves 4)

The anniversary of the ‘Roswell Incident’ brought some killer food to Chez’s table and he would be remiss if he did not share these lovelies with mankind.
As a result, here is the full meal deal, straight from Alfa Centauri…

- Chez


Bacon-Wrapped Pig Wings (serves 4)

Spice Rub -

• 1/2 cup Sugar in the Raw
• 1/2 cup kosher salt
• 3 tablespoons chili powder
• 3 tablespoons paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon lemon pepper
• 1/2 teaspoon ground coffee
• 1/4 teaspoon cayenne pepper

Combine all the ingredients in a medium bowl and mix well. The rub may be stored in an airtight container in a cool place for up to 6 months.]

• Four 1-inch-thick boneless pork chops
• 12 slices bacon (thick sliced)
• Tooth picks
• Fresh dandelion greens


Cut each pork chop into three strips. To wrap the "wings," start by overlapping the bacon on one end of a pork strip, then wrapping it up and around in a candy-cane fashion. Secure the bacon at the top with a toothpick. If you need to use a toothpick at both ends, go ahead. Season the bacon-wrapped wings liberally with the rub.

Preheat the oven to 370F. Place the ‘wings’ directly on a wire rack, on a sheet pan and place in the center of the oven. Bake for 20 minutes. Flip over and bake for an additional 10 minutes.

Finish under the broiler to crisp the bacon, about 3-5 minutes. Place wings on top of greens.Serve with barbecue sauce for dipping.

OMG BBQ Sauce

• 1/2 cup store-bought (I like KC Masterpiece) BBQ Sauce
• 1/4 cup ketchup
• 3 tbs prepared horseradish
• 1tsp smoked paprika
• 1 tbs maple syrup
• 1 tbs lemon juice
• 1/2 coarse chopped onion
• 1 tsp cayenne pepper

Combine all of the above and simmer over low heat, uncovered, for 10 minutes, stirring as necessary to prevent burning. Serve on the side, with the ‘wings’. Serve warm.

Pasta Salad with Cherry Tomatoes and Green Olivada

• 1 garlic clove, peeled
• 1 cup coarsely chopped pitted green olives (from about 6 ounces unpitted whole olives), divided
• 3 tablespoons capers, drained
• 1 tablespoon red wine vinegar
• 1 tablespoon Dijon mustard
• 1/4 teaspoon dried crushed red pepper
• 1/2 cup plus 1 tablespoon extra-virgin olive oil
• 1 pound gemelli, pasta
• 1 pints cherry tomatoes or grape tomatoes, halved
• 1 8-ounce package small (cherry-size) fresh mozzarella balls in water
• 2 tablespoons chopped fresh oregano

With machine running, add garlic clove to processor through feed tube and process until finely chopped; turn off machine. Add 1 cup chopped olives, capers, red wine vinegar, mustard, and crushed red pepper. Using 6 on/off turns, process to chop coarsely. With machine running, gradually add 1/2 cup olive oil, forming coarse puree. Transfer to bowl; stir in remaining 1 cup olives. Season olivada to taste with salt and pepper. DO AHEAD: Olivada can be made 3 days ahead. Cover and refrigerate.

Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Transfer drained pasta to large bowl. Drizzle remaining 1 tablespoon oil over pasta; toss to coat. Cool, stirring occasionally.

Add olivada, halved tomatoes, mozzarella, and oregano to pasta; toss to coat. Season to taste with salt and pepper.

Monterey Jack Cheese Soup (serves 8)

Warm, wholesome, filling and fulfilling...

... This one is without a doubt the finest cheese-based soup you have ever had. This one is an absolute ‘must try’… I double dog dare you!

- Chez

Ingredients:

2 cups chicken broth

1 -14.5 oz can fire roasted, diced tomatoes

1 - 4 oz. can green chiles, chopped

1 c onion, coarsely chopped

3 cups shredded Monterey jack or Pepper Jack cheese (3/4lb)

6 tbsp all purpose flour

1/2 tsp salt

6 tbsp butter, melted

5 c milk, hot

1/2 tsp fresh ground plack pepper

1/2 tsp garlic, minced

1 fresh jalapeno, cut into thin disks (garnish)

12 - fresh cherry tomatos, quartered (garnish)

1 - loaf crust bread

Directions:

Mix broth, onion, tomato, chiles and garlic.

Bring to boil on high heat; cover. Reduce heat to medium and simmer 20 minutes.

Take melted butter add to flour. Return this mixture back to heat on the stove and cook 3 minutes.

Stir in 3 1/2 cups of the hot milk; add 1/2 cup at a time. Cook 7 minutes until thickened.

Remove broth from heat and stir into milk mixture 1/4 cup at a time. Return to heat; add remaining 1 1/2 cups of hot milk, salt and pepper and cheese.

Stir until cheese is melted and soup is well heated.

Garnish with jalapeño and tomato and serve with warm crusty bread.

White Chocolate Mousse (serves 4)

And another theme dinner has come and gone.

"Food as Art" was a big hit and while any of the dishes could have won, in the end it was my sweet tooth that had it's day.

So here is a recipe for a White Chocolate Mousse that even non-white chocolate people will love.

- Chez



Ingerdients and Such...

• 2 large eggs
• 1/3 cup sugar
• 3 tablespoons Frangelico (hazelnut liqueur)
• 6 ounces good-quality white chocolate (such as Baker's or Lindt), chopped
• 1 cup chilled whipping cream
• Fresh raspberries
• Confectioner’s sugar

Whisk eggs, sugar and Frangelico in large metal bowl to blend. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water); whisk constantly until mixture thickens and thermometer inserted into mixture registers 140°F. for 3 minutes, about 7 minutes total. Remove bowl from over water. Add white chocolate; whisk until smooth. Cool completely, whisking occasionally. Beat cream in medium bowl to medium-firm peaks. Fold whipped cream into white chocolate mixture in 3 additions (mixture will be soft). Spoon into individual serving glasses and chill about 3 hours.

Garnish with raspberries and dust with confectioner’s sugar.

Cumin and Garlic Meatballs in Tomato and Wine Sauce

The winner for 6/10 was the Greek/Cretan–inspired Meatballs. Heck, it's all Greek to me! Enjoy,

- Chez





Meatballs

• 2 lbs. ground sirloin
• 10-12 ounces white bread, soaked in 1 1/2 cups of white wine
• 2 cloves of garlic, grated or crushed
• 1 heaped tsp. of ground cumin
• 1 small onion, grated
• 1/2 tsp. salt
• freshly ground black pepper
• 1 medium egg
• 1 teaspoon olive oil

Preheat oven to 375F.

Squeeze the bread dry (reserve wine), place in a bowl with all the other ingredients and mix together with your hands. Leave the mixture for half an hour in the fridge then shape into 2-inch balls (an ice cream scoop works very well for this). Put into a standard mini-muffin tin (24-slot).

Bake for 45 minutes or until meatballs are cooked and a nice crust develops on top. Remove from oven and allow to cool. Place in shallow baking dish.

Tomato and Wine Sauce

• 1 tsp. of ground cumin
• 1 tsp. fennel seeds
• 1 clove garlic, crushed
• 1 tsp. dried oregano
• 1 tsp. dried basil
• the reserved wine from above
• 3/4 cup sweet vermouth
• 14.5 oz. can diced tomato

Add all ingredients into food processor and pulse until smooth. Add 1/4 cup water and mix well.

Remove from food processor and place in medium sauce pan over medium heat. Bring to boil and then reduce to simmer. Reduce by half.

Preheat oven to 400F.

Pour sauce over the meatballs and bake for 20 minutes. Serve topped with ribbons of fresh basil.

Snicker Pie

That's right... candy and pie, all rolled into one. Is it 'good for you'? Probably not.

Is it good? Oh yes, without a doubt... so remember moderation in all things and then get at it, folks!

- Chez

• 5 - 2.07 oz snickers bars, cut into 1/4 inch pieces
• 1 - 9 inch pastry pie shell or graham cracker pie shell
• 12 oz cream cheese,softened
• 1/2 c sugar
• 2 lg eggs
• 1/2 c sour cream
• 1/3 c peanut butter
• 2/3 c semi-sweet chocolate chips
• 2 Tbsp heavy cream

Directions

1. Place candy bar pieces in pie crust;set aside.
2. With an electric mixer beat cream cheese and sugar until smooth.
3. Add eggs,sour cream and peanut butter; beat just until combined. Pour into pastry shell.
4. Bake at 325 degrees for 30-40 minutes. Cool on wire rack.
5. In a small saucepan melt chocolate chips with cream over low heat until smooth. Spread over filling. Refrigerate for 2 hours or overnight.
6. Cut with a knife dipped in warm water. Enjoy!

White Russian Panna Cotta

Wow, boy am I running behind.

This was the Star for 5/27, our salute to the founding of Saint Petersburg, Russia by Peter the Great... and here I am not posting the details until 6/1!

WWPS - What would Peter Say?

Well, better late than never, right?

Enjoy

- Chez


For the Kahlua gelée:

•1 oz (30 ml; 2 tbsp) vodka
•½ tsp gelatin
•3 oz (90 ml; 6 tbsp) Kahlua

For the panna cotta:

•1 tbsp cold water
•½ tsp gelatin
•¾ cup whipping cream
•2 tbsp fine granulated sugar
•Tiny pinch of salt
•¼ cup sour cream
•½ tsp pure vanilla extract
•Freshly grated nutmeg for sprinkling
•Finely grated bittersweet chocolate for sprinkling

Make the Kahlua gelée:
Pour 1 tbsp of vodka into a small bowl or a cup and sprinkle the gelatin over. Let soften for a couple of minutes. Heat in a microwave oven for about 10 seconds on High until the gelatin is dissolved (or dissolve it by placing the cup with the gelatin into a hot water bath). Add the Kahlua, whisk to combine. Divide the mixture equally between small shot glasses (mine were 3-oz capacity; 2 tbsp of Kahlua mixture went into each glass). Place into the fridge until set before topping the gelée with the panna cotta, for at least 1 hour. If you want this tilted effect, place the shot glasses into an empty egg carton.

Make the panna cotta:
Pour 1 tbsp of water into a small bowl and sprinkle the gelatin over. Let soften for a couple of minutes.

Meanwhile, in a small saucepan, combine the whipping cream, sugar, and salt. Heat over medium heat, stirring, until the sugar is dissolved and the cream is hot. Remove from the heat and whisk in the softened gelatin; whisk until the gelatin dissolves. Set aside.

Place the sour cream in a liquid-measuring cup (a spout will make the later pouring easy). Add the vanilla extract and whisk to combine and lighten the sour cream. Gradually, whisk in the hot cream-gelatin mixture. Let the mixture cool to room temperature, whisking often, before pouring over the gelée. Pour, dividing it equally, into the shot glasses. Refrigerate until set before serving. Right before serving sprinkle a little bit of freshly grated nutmeg and some grated chocolate over the surface of the panna cotta.