The belly rules the mind. ~Spanish Proverb

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Braised Chicken Thighs with Button Mushrooms January 7, 2011

Filed under: Main Dishes — skotk13 @ 9:24 pm
Tags: , ,

Ingredients:
1 Tbs olive oil
6 chicken thighs
1 Tbs Emeril’s Essence
1/2 tsp salt
1/2 tsp black pepper
2 Tbs butter
16 oz button mushrooms, thinly sliced
1 cup sliced yellow onion
1 Tbs minced garlic
2 Tbs all-purpose flour
2 Tbs tomato paste
2 cups dark chicken stock
2 Tbs coarsely chopped fresh rosemary leaves
4 cups steamed white rice
2 Tbs chopped fresh parsley leaves

Directions:
Set a 10in straight sided saute pan over medium high head and add the oil. Season the chicken thighs with the Essence, salt and pepper. Place the chicken, skin side down in the pan and sear until golden brown, about 3 to 4 mins. Remove the chicken from the pan and add the butter and mushrooms. Saute the mushrooms stirring occasionally, until browned and most of the liquid has evaporated, about 4 to 5 min. Add the onions and garlic to the pan and saute for 3 to 4 mins. Sprinkle the flour into the pan and cook, stirring often to make a light brown roux, about 4 to 5 mins. Ad the tomato paste, stock and rosemary to the pan, bring to a boil and simmer. Return the chicken to the pan, skin side down and cook the chicken for 30 mins. Turn the chicken over and cook until is very tender, about 30 mins. Serve the chicken over the rice and garnish with the chopped parsley.
Recipe from “New New Orleans Cooking,” by Emeril Lagasse and Jessie Tirch. Published by William Morow, 1993.

 

Grilled Portobello Mushroom with Red Wine Vinaigrette March 6, 2010

Ingredients:

Medium sized Portobello mushroom caps

Olive Oil

Salt and Pepper

Baby Spinach

Manchego cheese, thinly sliced or shredded.

Red Wine Vinaigrette (ingredients to follow)

Directions:

Heat Grill to high.  Brush mushrooms with oil.  Season with Salt and Pepper.  Grill cap side down till slightly charred 4-5 minutes.  Turn and grill until cooked 4-5 minutes.  Place mushroom on plate, top with spinach, drizzle with vinaigrette, put cheese on top.

Red Wine Vinaigrette:

1 Small Shallot, finely chopped

1/4 Cup Red Wine Vinegar (Sherry Vinegar or Balsamic Vinegar)

2 tsp Dijon Mustard

1/4 tsp Fresh Ground Pepper

1/4 tsp Kosher Salt

1/2 Cup Olive Oil

Whisk shallot, vinegar, mustard, salt, and pepper in a bowl.  Slowly whisk in oil until emulsified.

(courtesy of Chef Bobby Flay)