Chicken and Sausage Ragu Video

My first video! 

 It's pretty raw and I hope over time I will learn how to edit a bit more but for now here it is. 

Just click or copy and paste!  It's about 17 minutes long and here's the recipe I'm cooking.

It's on facebook at:  https://www.facebook.com/philliscareythecasualgourmet/videos/316685009407589

or on Youtube at:  https://www.youtube.com/watch?v=IrrDfkVcVyI

Chicken and Sausage Ragu

Serves 6.

4 T. olive oil, divided use

1 onion, coarsely chopped

1 lb. Italian sausage, coarsely crumbled

1 1/2 to 2 lbs. boneless chicken, breast or thigh, cut into 1 inch pieces

Salt and pepper (or just pepper if using salty sun-dried tomatoes)

1-15 1/2 oz. can diced tomatoes

1/2 to 1 cup chicken broth (more if serving over pasta)

1/2 cup sun-dried tomatoes, coarsely chopped (soft or oil-packed)

3 rosemary sprigs

6 oz. frozen artichoke hearts, thawed

3 oz. cream cheese, softened

Freshly grated Parmesan or Romano cheese

Parsley for garnish

1. Heat 2 T. olive oil in a deep saute pan or a Dutch oven over medium high heat.  Add the onion and cook until tender, 5 minute.  Add the sausage and cook, stirring often until nicely browned.  Does not have to  be cooked through at this point.  Remove mixture to a bowl.

2. Add remaining 2 T. olive oil to the pan.  Season chicken with salt and pepper and add to pan.  Cook, tossing occasionally until chicken is well browned, about 5 minutes.  Remove chicken to the bowl with sausage.

3. Add the tomatoes and chicken broth to the pan.  Bring mixture to a boil, scraping up the browned bits from the bottom of the pan.  Return the chicken and sausage to the pan and add the sun-dried tomatoes and rosemary to the mixture.  Bring to a simmer and then lower heat, cover and cook about 10 minutes or until chicken and sausage are cooked through.

4. Stir cream cheese into the ragu, a bit at a time.  Until smooth and creamy.  You may remove the chicken and sausage to do this if you are worried about overcooking the chicken.  I do this more often when using chicken breast rather than chicken thighs.  

5. Serve as is or over pasta or polenta, sprinkled with cheese and parsley. Enjoy!

 

Mustard and Dill Roasted Pork Tenderloin with Triple Mustard Brandy Sauce

Phillis Carey's Recipe of the Week                            February 17, 2016

MUSTARD AND DILL ROASTED PORK TENDERLOIN WITH TRIPLE MUSTARD BRANDY SAUCE 

 Serves 4 to 6. 

Pork: 
2 pork tenderloins (about 1 lb. each)
2 T. olive oil
1/4 cup Dijon mustard
2 T. minced fresh dill
1/2 tsp. freshly ground pepper

Sauce: 
3/4 cup dry Sherry
3/4 cup brandy
2 cloves garlic, minced
1/4 cup chopped shallots
2 cups heavy whipping cream
1 1/2 T. Dijon mustard
1 1/2 T. whole grain Dijon mustard
1 tsp. dry mustard
2 tsp. minced Italian parsley
Salt and pepper to taste

1. Preheat oven to 400 degrees. Trim all fat and silverskin from pork. Heat olive oil in a large heavy skillet over medium high heat. Brown the pork well on all sides, about 2 minutes per side. Transfer pork to a parchment-lined baking sheet and let cool 10 minutes. Stir together the mustard, dill and pepper. Smear all over the pork. Roast pork for 15 to 20 minutes or until the internal temperature reaches 150 degrees. Let pork rest 8 to 10 minutes before slicing across diagonally into 1/2 inch thick slices.

2. Meanwhile for sauce, place the sherry, brandy, garlic and shallots in a medium saucepan and bring to a boil. Boil to reduce until only 1/3 cup of the liquid is remaining. Add the cream and cook until about 1 1/2 cups of liquid is remaining and the sauce has thickened. Whisk in the Dijon, whole grain Dijon and dry mustards. Add the parsley, salt and pepper to taste. Keep sauce warm until ready to serve or reheat, stirring often, just before serving. Serve sauce spooned over pork slices.

RASPBERRY GLAZED FRESH FRUIT TOPPED CHEESECAKE TART

Serves 8-10.

Crust:
1 1/2 cups flour
2 T. sugar
1/8 tsp. salt
10 T. chilled unsalted butter, cut into
1/2 inch pieces
2 T. ice water
1 large egg yolks
1/4 cup seedless raspberry jam

Filling:
2-8 oz. pkg. cream cheese, at room temp.
2/3 cup sugar
1 large egg
¼ tsp. vanilla
½ cup sour cream

Topping:
1/4 cup seedless raspberry jam
3 cups fresh raspberries or blueberries

1. For crust, combine flour, sugar and salt in food processor. Add butter and pulse to cut into small pieces. Whisk 2 T. ice water with egg yolk and add to processor. Process until moist crumbs form, adding more water by teaspoonfuls if dough is dry. Press dough over bottom and up sides of a 10 to 11-inch diameter tart pan with removable bottom, making sure that the edges are twice as thick as the bottom. Freeze crust for 30 minutes. Preheat oven to 375 degrees. Bake crust until golden brown, about 30 minutes. Transfer to a rack and spread with 1/4 cup jam and cool. Reduce oven temperature to 350 degrees.

2. For filling, beat cream cheese and sugar until smooth and fluffy. Beat in egg, then vanilla. Add sour cream and beat just to blend. Pour filling into tart crust and bake until filing is set but center moves slightly when pan is gently shaken, 20 minutes. Cool on a rack and then refrigerate until cold, at least 4 hours and up to 24 hours.

3. Melt 1/4 cup jam and toss with raspberries or blueberries. Spoon fruit over top of tart and chill until set. Remove from pan and cut into wedges to serve.

LEMONY RISOTTO WITH ASPARAGUS AND SHRIMP

Serves 4.

5 cups hot chicken broth
2 T. olive oil
1 cup chopped onion
1 1/2 cups Arborio rice
6 T. fresh lemon juice
4 tsp. lemon zest
1/2 tsp. freshly ground black pepper
1 lb. large shrimp (16-20 per lb.), cleaned and cut in half through the back
3/4 lb. asparagus, ends snapped off and cut into 1 inch lengths diagonally
3 T. unsalted butter
1/2 cup freshly grated Parmesan
2 T. chopped Italian parsley

1. Place broth in a saucepan and bring to a simmer; keep at a simmer while cooking the risotto.

2. For risotto, heat olive oil in a Dutch oven over medium high heat. Add the onion and sauté until tender, about 4 minutes. Add rice; stir 1 minute.

3. Add 1 cup hot broth and lower heat just to keep mixture simmering. Stir often and add broth 1 cup at a time as needed. Keep stirring often and add lemon juice, zest and pepper along with the fourth cup of broth. Keep stirring and cooking until rice is just barely tender.

4. Stir in the shrimp and cook 1 minute. Stir in the asparagus and continue cooking and stirring until rice is tender and shrimp is cooked through, about 2 minutes adding more broth if necessary to maintain a creamy texture.

5. Remove rice from heat and stir in butter and cheese. Season to taste with salt and pepper. Divide rice between bowls or plates and sprinkle with parsley; serve immediately.

SALSA CHICKEN TORTILLA BAKE WITH BLACK BEANS AND ROASTED POBLANOS

Serves 6.

8 corn tortillas, quartered
3 cups cubed cooked chicken (leftover or from a rotisserie chicken)
1-16 oz. can black beans, rinsed and drained
24 oz. jarred salsa, mild or medium, chunky but with lots of liquid
1 1/2 cups Mexican Crema Agria or crème fraiche, divided use
2 poblano chilies, roasted, peeled and cut into short strips
1-8 oz. can sliced ripe black olives, drained
1 1/2 cups grated Jack cheese
1 1/2 cups grated sharp cheddar cheese
1/4 cup chopped cilantro for garnish

1. Preheat oven to 350 degrees. Arrange half the tortillas in the bottom of a greased 9 x 13 inch casserole. In a large bowl combine the chicken, black beans and salsa. Layer half on top of the tortillas. Drop 1/2 cup Crema on top and then sprinkle with half the chilies, half the olives and half the cheeses. Repeat to make a second layer.

2. Cover casserole with foil and bake for 25 minutes. Uncover and bake for 10 minutes longer or until bubbly and cheese is melted on top. Serve, drizzled with remaining 1/2 cup Crema and sprinkled with cilantro.

Make ahead: Cover casserole and refrigerate up to 24 hours. Bake covered casserole for 40 minutes before uncovering and baking another 10 to 15 minutes.

PISTACHIO CRUSTED SALMON FILLETS WITH APRICOT GLAZE

Serves 4.

Glaze:

8 dried apricots, quartered
3/4 cup canned apricot nectar
1/4 cup distilled white vinegar
1/4 cup sugar
1/2 to 1 tsp. Asian chili sauce (Sriracha)
2 tsp. minced fresh ginger

2 tsp. minced shallots

Salmon:
4 (5 to 6 oz.) salmon fillets, 1 inch thick
Sea salt and pepper to taste
3 T. grapeseed or vegetable oil, divided use
1/4 cup chopped Italian parsley
2 T. chopped chives
1/2 cup toasted chopped pistachio nuts

1. To make the sauce, place all ingredients in a medium saucepan and bring to a boil.  Reduce heat and simmer, covered, for 15 minutes or until apricots are very tender.  Transfer to a blender and blend until smooth—return to saucepan simmer to thicken, if desired, or simmer to warm through.  (Keeps 3 weeks in refrigerator.)

2. For salmon, preheat oven to 375 degrees.  Season fish well with salt and pepper.  Heat 2 tablespoons oil in a large nonstick pan.  Sear fish 1 minute per side and then transfer to a parchment-lined baking sheet.

3. Toss remaining 1 tablespoon oil with parsley, chives and pistachio nuts.  Brush fish lightly with the Apricot Glaze. Spread pistachio mixture on the fish and bake for 6 to 8 minutes or until just cooked through.  Serve salmon in a pool of the Apricot Glaze or place glaze in a squeeze bottle and drizzle over the top.

CHICKEN SCHNITZEL WITH BACON AND MUSHROOMS

Serves 6.

Gravy:
8 oz. sliced bacon, cut into 1/4-inch pieces
1 cup chopped onion
8 oz. crimini mushrooms, sliced
1/4-inch thick
2 tsp. chopped fresh thyme
2 cups low-sodium beef stock
1 T. plus 1 tsp. all-purpose flour

Chicken:
6 boneless skinless chicken breasts
Salt and freshly ground pepper
1 cup all-purpose flour
2 T. brown mustard
3 eggs
2 cups plain dried breadcrumbs
6 T. grapeseed or vegetable oil
6 T. unsalted butter
1/4 cup fresh flat-leaf parsley, roughly chopped, for garnish

1. For the gravy, cook the bacon in a large skillet over medium heat until crispy and most of the fat has been rendered, 10 to 12 minutes. Transfer bacon to a paper-towel-lined plate; set aside. Add the onions to the pan and cook until softened, 4 to 6 minutes, and then stir in the mushrooms and thyme and cook until the mushrooms are just cooked through, 4 to 6 minutes longer. Stir in the flour to combine and cook for 2 minutes. Add the stock and bring to a boil over medium-high heat, and then reduce to a simmer and cook, stirring frequently, until the sauce is thickened to the consistency of gravy, 6 to 8 minutes. Cover and set aside.

2. For the chicken, trim and pound to an even 1/4 inch thickness between 2 sheets of plastic wrap. If the chicken breasts are large, first cut in half crosswise and then pound. Lightly season with salt and pepper.

3. Coat chicken first in flour, then in eggs mixed with mustard and finally in the breadcrumbs to coat well. Transfer breaded chicken to a baking sheet lined with a cooling rack and refrigerate for 15 minutes.

4. Preheat the oven to 250 degrees. Heat 3 tablespoons of the oil over medium-high heat in a large nonstick skillet. Melt 6 tablespoons of the butter into the oil until it starts to bubble, and then add half of the breaded cutlets and cook until golden brown on both sides and cooked through, flipping once, 4 to 5 minutes per side.

5. Transfer chicken to a baking sheet lined with a cooling rack and keep warm in the oven. Cook the remaining cutlets, making sure to wipe out the pan and use new oil and butter each time. Keep adding the finished cutlets to the baking sheet in the oven as you cook them. To serve, top the Schnitzel with the Bacon and Mushroom Sauce and sprinkle with parsley.