Chicken Liver BACON Pâté

fullsizeoutput_7571Chicken Liver Bacon Pâté

WHAT YOU’LL NEED:

  • Good blender or food processor needed
  • Medium to large frying pan or my favorite, cast iron
  • 6 thick slices of Black Forest Bacon (chopped)
  • 1 onion (white or yellow) coarsely chopped
  • 1 lb Chicken Liver
  • About 1 tbs white vinegar or white wine or lemon juice
  • Herbs can be added/changed to suits taste: I like to use fresh Tarragon, Thyme, Sage, and Rosemary (chopped or blended as fine as possible)
  • Melted butter (roughly 1/4 cup) add more or less to reach desired consistency

 

HOW IT’S DONE:

  1. Fry the bacon, you want the fat to render but try to avoid burning. Remove from pan set aside DO NOT clean the pan.
  2. Add the onion to the bacon grease in the pan.  Cook until they begin to soften (2-3 min depending on thickness)
  3. Add in the Liver, mix in with the onions (4-5 min mixing occasionally to ensure even cooking of the liver) Light pink center is ok for the Liver.
  4. Add the bacon back in for the last minute
  5. Remove from heat and let cool down a bit before adding to blender or food processor
  6. While the Liver/onion/bacon cools prepare the Herbs and melt the butter.
  7. Remove stems from the herbs and chop them fine, I use my blender.  (Herbs are where you can create your own flavor.  Just be mindful that Rosemary and Sage can sometimes overwhelm the flavors so just adjust measurements and start slow in the adding process)
  8. Add liver mixture, vinegar and herbs to the blender and pulse until it begins to smooth out.  Adding melted butter slowly to help with the mixing process.  I like mine VERY smooth so this take some time and work with the blender.  I also add the butter a few tablespoons at a time so I can control the consistency of the mixture.  I also taste along the way making sure the herbs and acid (vinegar) are creating the flavor I want.
  9. Best if allowed to cool to room temp and then served.  But I usually put it in little jars and pop them the the fridge to be eaten later. Pairs well with a soft baguette and brie.
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One Pan Salmon with Lemon Cream, Dill and Capers

WHAT YOU’LL NEED:

  • 1 Tablespoon Olive Oil (more if using cast-iron)
  • Salt and pepper
  • 4 (6 oz) salmon fillets
  • 6-8 cloves garlic
  • 1 cup heavy cream
  • ½ cup chicken broth
  • Juice of one lemon (at least 1/4 cup)
  • 1 teaspoon cornstarch
  • 1 Tablespoon water
  • 1-2 Tablespoon fresh dill, chopped
  • Optional: Capers

HOW IT’S DONE:

  1. In a medium sized skillet heat the olive oil over medium low heat. Generously salt & pepper the salmon and add to the skillet skin sized down. Heat for about 5 minutes and flip the salmon to the other side and cook for another 5 minutes until the salmon is brown and center is slightly pink. Remove salmon and set aside on a plate.
  2. Add the garlic to the pan and cook until tender. Add the heavy cream, chicken broth, and lemon juice. In a small bowl whisk together cornstarch and water. Add to the sauce. Let simmer for 3-4 minutes or until sauce has thickened.
  3. Add the salmon back to the skillet and heat through. Add fresh dill to the sauce, top with lemon, capers and serve.fullsizeoutput_743f.jpeg

Thai Shrimp Coconut Soup & Fried Rice

This Soup is a Huge hit in my house!  I found in through StupidEasyPaleo.com.  I have made a few changes, but for the most part, it’s close to the original.

-FOR THE SOUP-

What You Will Need:

  • 14 ounces (420 ml) can full-fat coconut milk
  • 3 cups (475 ml) chicken stock
  • 1.5 pounds (454 grams) shrimp
  • 2 inch piece of ginger, peeled and chopped fine
  • 2 cup sliced mushrooms
  • 2-3 tbsp lime juice
  • 2 tsp sriracha (omit for Whole30)
  • Chopped cilantro for garnish
  • Green Onions sliced  thin (optional)
  • Salt/Pepper/Garlic powder

How it’s Done:

  1. Prepare the shrimp by peeling and deveining if not already done prior to purchase. (I like to get my shrimp started a little in the oven, I place them on a cookie sheet, season with salt, pepper, and garlic powder.  Cook at 350 for about 5-8 minutes or until shrimp begin to turn white)  Set aside for now.
  2. In a pot over medium heat, combine the coconut milk, chicken stock and ginger.
  3. Bring the liquid to a boil then reduce heat to a simmer.
  4. Add the shrimp, mushrooms, lime juice, and sriracha. Simmer until the shrimp (less than 5 min) is cooked through.
  5. Top with fresh chopped cilantro & onions for garnish.

-For the Fried Rice-

What You Will Need:

  • 4 cups cooked Basmati or Jasmine rice, preferably at least 1 day old
  • 4 Tbsp Walnut oil for stir-frying
  • 2 shallots, thinly sliced
  • 5-6 cloves garlic, minced
  • 1 red or green chili (adjust seeds for heat preferences)
  • 1 cup roasted unsalted cashews
  • 1 egg, beaten
  • 1 cup fresh pineapple tidbits (optional)
  • 3 Tbsp. chicken stock
  • 3 Tbsp. Tamari
  • 2 tsp. curry powder
  •  tsp. coconut sugar
  • 3 spring onions, finely sliced

How it’s Done:

  1. Rice prep, use a fork to break apart grains.  You don’t want it stuck together.
  2. Add oil to a large frying pan use medium-heat, then add the shallots, garlic, and chili, frying for one minute, or until fragrant.
  3. Add the beaten egg, scramble together with shallots, garlic, and chili.
  4. In a small bowl, mix together the chicken stock, tamari, curry powder, and sugar. Stir well, then add to pan.
  5. Add the cashews, fry for 30 seconds
  6. Add the prepared rice, mix well and break up the rice as much as possible.

Cinnamon Mascarpone Pancakes

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Always fun when you are surprised while cooking.  This morning I was trying to find a use for some leftover Mascarpone Cheese I had from a dinner party Saturday.  Came across this recipe from Bobby Flay, and got to work…OH MY GOODNESS…so, so good!  I will never be able to eat “normal” pancakes again! 😉

I modified the recipe a bit, only because it was 5am and I didn’t have all of the ingredients…but I am so happy with the results I just had to share.

Original Recipe: Cinnamon Mascarpone Pancakes with Warm Morello Cherries and Hazelnuts – Bobby Flay (Brunch at Bobby’s)

What You Will Need:

  • 2 tablespoons raw Honey
  • 1/2 cup + 1/3 cup of Mascarpone Cheese
  • 2 cups All-purpose Flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1 pinch of salt
  • 1/3 cup sugar
  • 2 large eggs
  • 2 cups heavy cream
  • 1 teaspoon Vanilla extract
  • 1 teaspoon finely grated Lemon zest
  • 2 tablespoons of butter melted + more for the griddle

How it’s Done:

  1. Mix together, in small bowl, the 1/2 c of Mascarpone with the honey.  Set aside for serving.
  2. In large bowl, mix together flour, baking powder, cinnamon, baking soda & salt.  Set aside.
  3. In a large bowl, whisk together sugar and eggs.  Then add heavy cream, 1/3c mascarpone, vanilla & lemon zest.  Mix until combined.
  4. Add wet ingredients to the dry ingredients.  Add butter and mix until just combined.  Like ALL pancake mix, DO NOT OVER MIX.  Let the batter sit at room temperature for 20 min.
  5. Heat griddle (or cast-iron skillet in my case) to medium heat, brush with some melted butter.  I like to make smaller pancakes (about 2 inches in diameter) I use about 2 tablespoons of batter per pancake…flip when bottom is lightly golden and bubbles appear on the surface of the pancake.  Flip and cook until that side is golden.  Mine worked out to be about 1 min per side.
  6. Toppings: This really can be whatever you want it to be.  (Bobby Flay created a Cherry Brandy Hazelnut sauce in his recipe.)  I opted for a more basic route:  A few dollops for the Honeyed Mascarpone, toasted pine nuts & real Vermont Maple Syrup.

Walnut Roasted Radishes and Chive Vinaigrette

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I noticed these beautiful things in the grocery store and just had to use them!  I know and love radishes in their raw state, but they aren’t exactly a crowd pleaser in my house.  Until now…

What you will need:

  • About 1 lb of radishes (cleaned, roughly trimmed, and halved)
  • Walnut Oil
  • 2 tablespoons white wine vinegar
  • 2 tablespoons of fresh chives
  • 1/2 teaspoon dijon mustard
  • Black pepper & Salt

How it’s Done:

  1. Heat oven to 425, and toss radishes in walnut oil
  2. Place on parchment lined baking sheet and roast for 30 minutes.  I turned on the broiler at the end to get more color on them.
  3. Mix oil, chives, dijon, salt and pepper.  Pour over radishes, serve immediately

Recipe Inspiration from: http://www.bhg.com

Roasted Corn & Jalapeño Créme Fraîche Crostini

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What you will Need:

  • Sliced French Bread or Baguette for Toasting
  • Olive Oil
  • 1 cup Crème Fraîche
  • 1 cup Roasted Corn (cut from cob)
  • 2 Limes for juice & zest
  • Salt
  • 1/2 cup Cilantro (remove stems)
  • 2 Jalapeño (seeds are the majority of the “heat”, add to suit taste)
  • Pico de Gallo seasoning (optional)

How it’s done:

  1. In a small bowl, mix Crème Fraîche, juice of 1 lime and about a tablespoon of lime zest.  Add salt and 1 jalapeño to taste.  Mix well and set aside.
  2. Toast the bread slices.  I like drizzling olive oil on the slices and broiling them until I get the desired color.
  3. Spread Crème Fraîche mixture on to toast.  Then add cilantro leaves and about a tablespoon of corn.  Top with thinly sliced jalapeño.  I added a dash of pico de gallo for a little pop of color & flavor.
  4. Serve & Enjoy

White Nectarine & Burrata Salad

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So easy, and so delicious …found myself making this almost every-other-day this summer.

What you will need:

  • White nectarines
  • Burrata
  • Small cherry tomatoes or heirloom (any variety will work)
  • Fresh Basil
  • Balsamic reduction
  • Small pinch of salt

How it’s Done:

Chop ingredients.

Drizzle with Balsamic & salt

… Enjoy!