BRINED CHICKEN BREASTS WITH ALABAMA WHITE BBQ SAUCE

It's August--high BBQ season. Here's one of my favorite summer recipes recipes from classes this year. I enjoyed learning about Alabama White BBQ Sauce--served only in North Alabama! It's a mayonnaise based thin sauce used to dunk grilled chicken or pork into before serving with more sauce on the side. Slightly sweet, this sauce enhances just about anything and is not thick and red nor too sweet.

I've paired the sauce with Brined Chicken Breasts. Generally the brining technique is used for meats that lack enough moisture to keep them juicy. This time we're doing it just for texture--silky and smooth. The chicken is good on it's own as well as dunked in the White BBQ Sauce. Enjoy!

BRINED CHICKEN BREASTS WITH ALABAMA WHITE BBQ SAUCE
Serves 6 to 8.

• 1 cup apple juice
• 1 cup water
• 1 1/2 T. salt
• 1/2 tsp. garlic powder
• 1 T. honey
• 1 1/2 tsp. brown sugar
• 1 1/2 tsp. soy sauce
• 1 1 /2 tsp. fresh lemon juice
• 6 to 8 boneless skinless chicken breasts
• 2 T. grapeseed or vegetable oil

1. In a medium bowl, combine the brine ingredients and mix well. Trim the chicken and lightly pound to even out—do not tear. Add the chicken to the brine, cover and refrigerate for 1 hour.

2. Preheat grill or broiler. Remove chicken from brine and wipe off excess. Brush chicken with oil and grill or broil about 5 minutes per side or until cooked through. Submerge the cooked chicken in the White Sauce, remove and serve with more sauce if desired.

WHITE BBQ SAUCE
Makes 2 cups.

• 1 1/2 cups mayonnaise
• 1/4 cup apple juice or water
• 1/4 cup apple cider vinegar
• 2 tsp. freshly ground pepper
• 1 T. Creole mustard or Country Style Dijon mustard
• 2 tsp. prepared horseradish
• 2 garlic cloves, minced
• 1 tsp. salt
• 1 tsp. sugar

Whisk together all ingredients in a medium bowl until blended. Store in the refrigerator up to 1 week.

FRENCH ONION SOUP WITH BALSAMIC ONIONS AND THYME

French Onion Soup with Balsamic Onions and Thyme
Perfect for those rainy day April showers.

FRENCH ONION SOUP WITH BALSAMIC ONIONS AND THYME
Serves 4.

Soup:

• 1/4 cup unsalted butter
• 6 onions (about 3 pounds), sliced lengthwise
• 2 shallots, sliced
• 6 garlic cloves, sliced
• 2 T. aged balsamic vinegar
• 1 T. Dijon mustard
• 1/2 cup dry red wine (Pinot Noir or Merlot)
• 6 cups low-sodium beef broth
• 1 tsp. Worcestershire sauce
• 1 tsp. chopped fresh thyme leaves
• Salt and pepper to taste

Toasts:

• 8 diagonal slices baguette, toasted and buttered
• 1 cup finely grated Emmentaler or Gruyere cheese
• 2 T. finely grated Parmesan cheese

1. Melt butter in heavy large saucepan over medium heat. Add onions and shallots and garlic and sauté until very tender and brown, about 30 minutes. Stir in the garlic and balsamic vinegar; cook another minute to absorb.

2. Add the wine; simmer until reduced to glaze, about 3 minutes. Stir in mustard then beef broth, Worcestershire and thyme; simmer 20 minutes. Season to taste with salt and pepper.

3. For toasts, preheat oven to 400 degrees. Top baguette toasts with Emmentaler or Gruyere and then Parmesan cheese and bake for 8 to 10 minutes. Float 2 toasts in each bowl of hot soup to serve.

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.

Recipe of the Week, February 7, 2016

Happy February! For some reason this is the busiest month I've had in awhile. Besides all my regular classes I have 6 private classes. And to top it off I have to be available the beginning of next month for Jury Duty downtown San Diego at the Federal Court. I've allowed enough time off unless I get on some long case--keep your fingers crossed! After that, March is a bit quieter. It's the perfect time to book your private party. I have Fri, 3/18 and 3/25 and Sat. 3/12 and 3/26 free at this point so check your calendar. If you have been thinking about doing this, now is the time!

Last week I met my favorite travel agent and dear friend, Merlene, for lunch at Cork and Craft in Rancho Bernardo. If you remember a while back we lunched at Brother's Provisions, also in RB. Same brother's own both. The fun part about Cork and Craft is that it is also Abnormal Beer Company and Abnormal Winery. They make craft beer and some wines right on the premises. I tasted the Abnormal Merlot but it was way too sweet and jammy to have with food so I opted for a delicious Italian sparkling Brut Rose. It was perfect with my Mussels and Fries.

Their take on Mussels is not French at all. The steamed mussels were in a thicker tomato sauce with Spanish Chorizo. Totally delicious--I almost licked the bowl. The fries weren't that great but I did manage to finish them off. Many of their sandwiches are the same as Brother's Provisions and looked just as good here too--the Cuban is amazing. And they have cookies available for dessert. Just simple perfect and warm cookies. We shared achocolatechip and an oatmeal, cranberry, white chocolate, coconut. Both were very good and satisfied my recent craving for homemade cookies--I've been hesitant to make a batch for fear I would consume that all! This was perfect.

Cork and Craft is known for their monthly beer dinners. I'd like to try one of these and maybe even return for dinner sometime--it's a different menu at night!

Hope you all enjoyed the Superbowl today. I actually took advantage of the peace and quiet out in the world and went shopping for my classes at Costco and Trader Joe's. I'm often stuck with shopping on Sundays for my Monday and Tuesday classes and it is usually a madhouse everywhere. Today was a treat! Only a couple of lines open today at Costco and hardly anyone anywhere and no traffic!! Loved it. I'll review the commercials online--they're my favorite part of the game anyway!

Recipes this week are simple and yet so perfect for many occasions. I resurrected by Brie Saute with Green Onions from my Entertaining Menus Cookbook to serve with my Valentine Dinner classes this week. It's super easy to make but do beware, it says it serves 4 people but it's really enough just for 2 unless you plan to have a meal afterwards! Perfect to share with your Valentine next weekend.

The second recipe this week - yes, you get two this week - is a side dish that I've made a bunch recently. While I'm roasting some new potatoes, I saute mushrooms with fresh rosemary. When the potatoes are tender toss them with themushroomsand voila -- Roasted Potatoes with Mushrooms and Rosemary, the perfectaccompanimentfor any beef dish or even a roasted chicken (even a purchased one).

Sadly I learned this week that another cooking shop has closed. Westlake Culinary Institute closed it's doors this week. I've been driving up north of LA once a month for last several years (starting when it was Let's Get Cookin') even though it made for a long day because I loved the people there and the students are all the best! Some had even followed me from the Gleson's cooking school in Calabasas after they closed. It's sad to see another small business close! I wish everyone there the best for the future!

Eat well and enjoy. Until next week, Phillis

BRIE SAUTÉ WITH GREEN ONIONS
Serves 4.

• 1 (8 ounce) round Brie
• 1 egg, lightly beaten
• 1 cup plain dry breadcrumbs
• 4 tablespoons unsalted butter, divided use
• 1/2 cup chopped green onion tops
• 1 small bread baguette, sliced

1. Dip the cheese in egg and then coat with breadcrumbs. Repeat on second side. Melt 2 tablespoons butter over medium high heat in a small skillet. Add the green onion and toss briefly.

2. Add remaining butter to skillet. When foamy, add the breaded cheese. Brown well on both sides, 2 to 3 minutes or until cheese is warm.

3. Place cheese on a serving platter. Pour butter and green onions over top of cheese and serve immediately with bread slices.

ROASTED TINY POTATOES AND MUSHROOMS WITH ROSEMARY
Serves 4.

• 1 1/2 lbs. small potatoes (all red or a variety), unpeeled, quartered
• 1 T. olive oil
• Salt and pepper to taste
• 2 T. unsalted butter
• 1-10 oz. bags sliced crimini mushrooms
• 1 1/2 tsp. minced fresh rosemary
• 1 T. chopped fresh chives or Italian parsley

1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper. Combine potatoes and olive oil in large bowl; toss to coat. Transfer potatoes to prepared sheet and sprinkle with salt and pepper. Roast until tender and brown, stirring occasionally, about 25 minutes.

2. Meanwhile, melt butter in heavy large skillet over medium-high heat. Add crimini mushrooms and rosemary; sprinkle lightly with salt and sauté until brown and tender and most liquid has evaporated, about 12 minutes.

3. Add hot potatoes to skillet with mushrooms. Sauté over medium-high heat until mixture is heated through, about 5 minutes. Season to taste with salt and pepper. Serve sprinkled with parsley.

Recipes of the Week for January 2, 2016

With the cool weather here to stay for a bit in the usual "sunny San Diego" here are 3 soups that will keep you warm and keep your spirits up. Happy New Year!

MINESTRONE WITH SAUSAGE, CANNELLINI BEANS, ZUCCHINI AND TOMATOES TOPPED WITH PESTO AND PARMESAN
Serves 8.

• 1 cup tubetti pasta (also called salad macaroni)
• 2 T. olive oil, divided
• 6 cups chicken broth
• 1/2 lb. mild pork or turkey Italian sausage, casings removed
• 2 cups chopped onion
• 6 cloves garlic, minced
• 1 cup finely diced celery
• 1 cup finely diced peeled carrots
• 1 T. chopped fresh rosemary
• 1-14 oz. can cannellini beans, rinsed
• 1-14 oz. can diced tomatoes with juices
• 4 cups finely diced zucchini
• 2 cups finely diced russet potatoes
• Salt and pepper to taste
• 3/4 cup prepared pesto sauce
• 1 cup freshly grated Parmesan cheese

1. Cook pasta in a large pot of boiling salted water until just tender. Drain and toss with 1 T. olive oil and set aside. Cooking the pasta separately allows you to add it to the soup later, after it is reheated so that the pasta doesn’t absorb all the liquid in the soup.

2. Heat chicken broth to a simmer and keep warm. Heat 1 T. olive in a large pot. Add sausage and crumble and cook until browned, 4 to 5 minutes. Drain off all but 2 T. fat from the pan. Add the onions, garlic, celery and carrots. Cook until vegetables are soft, 8 to 10 minutes, stirring occasionally. Add the rosemary and then the beans, tomatoes, zucchini and potatoes.

3. Stir in the hot chicken broth; simmer until potatoes are tender, 12 to 15 minutes. Season generously with pepper and add salt to taste. Just a few minutes before serving add the cooked pasta and warm through, about 2 minutes. Serve topped with a dollop of pesto and a sprinkling of Parmesan.

SAN MARZANO TOMATO SOUP WITH BASIL BUTTER CRUSTED FONTINA GRILLED CHEESE CROUTONS
Serves 4 to 6.

Soup:

• 1/2 cup unsalted butter
• 1 large onion, sliced
• 1 tsp. salt
• 2-28 oz. cans San Marzano Tomatoes, undrained and broken up a bit
• 1 tsp. sugar
• 1/2 cup heavy whipping cream
• 2 T. chopped fresh basil

Croutons:

• 4 slices dense white bread, crusts trimmed
• 4 to 6 thick slices Fontina cheese
• 1/4 cup unsalted butter
• 2 T. freshly grated Parmesan cheese
• 1 T. chopped fresh basil

1. For soup, melt butter in a 4-quart soup pot over medium low heat. Add onions and salt and cook, covered, for about 30 minutes or until very soft but not browned.

2. Add the tomatoes, their juices and the sugar; bring to a simmer. Cover and cook for another 30 minutes over low heat. Puree soup in batches in the blender and return to the pot and bring to a simmer. Whisk in the cream and bring to a simmer. Stir in the basil and season to taste with salt and pepper.

3. For the croutons, top 2 slices bread with the fontina cheese and then remaining bread slices. Mash together the butter, Parmesan cheese and basil. Spread 1/4 of the butter on each side of the sandwiches. Cook in a nonstick skillet until well browned and crisp and cheese melts. Cut sandwiches into small squares and serve floating in the soup.

CHICKEN CHILI VERDE
Serves 12.

• 3 lbs. skinless boneless chicken thighs (or breasts), cut into 1/2-inch pieces
• 5 T. flour
• 7 T. grapeseed or vegetable oil, divided use
• 3 cups chopped onions
• 3 T. chopped garlic
• 1 1/2 cups chopped Anaheim chilies
• 2 green or yellow bell peppers, diced in 1/2-inch cubes
• 5 cups frozen corn, thawed
• 6 cups chicken broth
• 12 tomatillos, husked, coarsely chopped
• 2 T. chili powder
• 1 T. ground cumin
• 1 T. dried oregano
• 1 tsp. paprika
• 2 cinnamon sticks
• 1 cup chopped fresh cilantro
• Tortilla chips and Sour Cream for garnish

1. Sprinkle chicken with salt and pepper. Coat with flour. Heat 1 T. oil in heavy large skillet over medium high heat. Add half chicken to skillet and sauté until golden brown, about 10 minutes. Transfer chicken to a large pot. Repeat with 1 T. oil and remaining chicken.

2. Heat 2 T. oil in same skillet over medium high heat. Add onions and garlic; sauté until tender, about 5 minutes. Transfer to pot with chicken.

3. Heat 1 T. oil in same skillet and sauté Anaheim chilies and green bell peppers until tender, about 2 minutes. Transfer to pot. Repeat with 1 T. oil and corn.

4. Add chicken broth, tomatillos, chili powder, cumin, oregano, paprika and cinnamon sticks to pot. Bring to a boil, reduce heat and simmer until mixture thickens and flavors blended, stirring occasionally, 1 to 1 1/2 hours. Just before serving, mix in cilantro. Serve topped with tortilla chips and a dollop of sour cream.

Happy Thanksgiving!

HAPPY ALMOST THANKSGIVING!

Just wanted to say hi before all the craziness starts!  The smells, the tastes, the excitement are so great.  I love this holiday but I must admit that the days of cooking that precede it are always long with lots of time spent on my feet!  But it's worth it!

This year one of my Thanksgiving classes involved a Spatchcocked Turkey and that's what I'm cooking on the Day as well.  This involves cutting out the turkey's backbone and flattening it for quick moist roasting.  While relatively easy to do on a chicken or game hens it is a bit gruesome with a turkey.  My kitchen shears and chef's knife usually devolve into the use of my cleaver and a bit of hacking if truth be told but the resulting succulent turkey with a cooking time of about 1 1/2 hours makes it all worth while.

My last newsletter included a few basic sides dishes from this years collection so if you didn't have a chance to check these out, here's the link to these recipes. The Make-Ahead Mashed Potatoes are made the day before and popped into the oven 40 minutes before dinner time, right next to the Bacon and Leek Dressing. Then there's a side of Cranberry-Orange Sauce, Maple Sweet Potato Mash and Roasted Brussels Sprouts with Bacon--oh my!

If you have looked through my site yet you may have noticed that I now have a tab for Recipe Collections.  My first one--Holiday Appetizers 2015--is available now.  I have included 20 of my all time favorites--click the tab for a list of these recipes.  The collection is only $4.99!  After you pay online I will receive notice and email you the booklet.  Don't panic, it's not set up as an automatic download as of yet.  I'm quick to get these to you but do give me 24 hours in case I'm off shopping, teaching or just enjoying life!

I wish you all an amazing Thanksgiving this year and onto a magical holiday season.  Keep cooking and enjoying, Phillis

Welcome to Phillis Carey -- The Casual Gourmet

Welcome to my new website--Phillis Carey--The Casual Gourmet. I've had a wonderful web designer creating this for 3 months now and it's now ready for you to view. I am still working on a few things and will eventually change it's location to philliscarey.com but for now you can find me here when you want to see what classes I'm currently offering and/or send me an email to register for classes or ask a question. Or just check in to see what I'm up to. Links to my Facebook page and Instagram are also all right here as well. Under the Classes heading, choose a particular location to take you there or just click and scroll through all my current classes. If you find one you want to register for, click and send me an email. I'll get right back to you with your confirmation. Everything is all right here now. I'll still continue with my "Recipe of the Week Newsletters" so keep watching for those each week (or if you are not receiving these, click Join my Mailing List). Most of the weekly recipes from these newsletter will now be found on this site so can easily look them up without having to search through your old emails. Again, everything will be right here!

The Diva/Queen Event is quickly approaching--December 6 is just around the corner! Diane Phillips and I are gearing up with shopping lists and meetings to create a truly special event for you all who have signed up. We promise to post lots of pictures and some live on Facebook and Instagram that day during the event for those who could not attend. We're really looking forward to seeing so many of you who we haven't seen since the closing of Great News.

I only have a few of my printed Fast and Fabulous Chicken cookbook and my Fast and Fabulous Entertaining Menus cookbook has been out of print for awhile now but here you can now download copies to keep handy on your computer. Even if you have the printed copy you might want a copy stored on your computer. This makes it easy to print a particular recipe, take it to the kitchen for cooking without worrying about spilling on it. Then simply toss it or save it in a file to make another time. Or call it up on your tablet or your phone and take that into the kitchen--this way it can even travel with you. I can't tell you how many emails I get from people on vacation requesting a recipe they left at home in my books or printed class recipes. I'm always happy to help but this puts you in charge. The downloadable copies are half the price of the printed version--only $9.99. I'll also be adding Recipe Collections periodically, especially for those of you who can't make it to classes. These are small downloadable booklets filled with my favorite recipes for that season. I've started with Holiday Appetizers--20 of my favorites, some old, some new but all delicious and tried and true pulled together to get you through the holiday season. This collection is only $4.99. I'm happy to be back online and look forward to communicating with you all through my fun new site, Phillis