Chicken in cabernet

Ingredients

4-lb chicken, cut into eighths
2 tbsp flour
1 1/2 tsp salt
1 tsp freshly ground pepper
2 tbsp olive oil
10 slices bacon, cut into 1″ pieces
1 med onion, cut into 1″ pieces
16 sm boiling onions, cut in half
16 button mushrooms or 12 med mushrooms, cut in half
1 lg carrot, cut into 1/2″ pieces
1 stalk celery, cut into 1/2″ pieces
3 cloves garlic, minced
1/2 tsp dried thyme
1 tbsp minced fresh tarragon
1/2 bottle cabernet
1 tbsp flour
1 tbsp unsalted butter

How to prepare

Dust the chicken pieces with the 2 tbsp of flour and season with 1/2 tsp salt and 1/2 tsp pepper set aside heat a lg saut

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Moroccan charmoula for fish

Ingredients

1 tbsp paprika
1/2 tsp cayenne pepper
2 tsp ground cumin
4-6 cloves of garlic, minced fine
1/2 cup lemon juice
1/2 cup chopped parsley
1/2 cup chopped cilantro
1 cup fruity olive oil
Salt and black pepper to taste

How to prepare

Combine all of the ingredients in a bowl and whisk together lightly. The all-purpose, most-loved moroccan sauce for baked or grilled fish enough for six to eight portions of fish give or take your propensity for charmoula rub a little into the fish a few hours before cooking spoon some on the cooked fish serve with couscous if you desire (also good on chicken )

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Rum-spiced cider

Ingredients

2 qts apple cider, preferably fresh and unfiltered
1/3 cup packed light brown sugar
2 pieces (2″ each) cinnamon stick
12 whole cloves
12 allspice berries
2 cup dark rum
1/2 stick (4 tbsp ) unsalted butter, sliced into 8 pats (optional)
8 long cinnamon sticks, for garnish

How to prepare

In a nonreactive pan combine the cider, brown sugar, short cinnamon sticks, cloves, And all-spice set over medium-low heat, partially cover, and slowly bring just to a Boil, stirring occasionally and skimming any scum that forms on the surface Meanwhile, divide the rum among 8 lg mugs drop a pat of butter and a cinnamon Stick into each mug if desired strain the cider into the mugs and serve immediately Serve 8.

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Savory marinade for pork

Ingredients

1 cup dry white wine
3 lg cloves garlic, minced
2 tsp cumin
1/4 tsp ground black pepper
1/4 tsp salt

How to prepare

Combine all ingredients. Pour over 6 lean boneless pork chops, at least 3/4″ thick (stab pork chops with a sharp knife several times). Marinate at least 2 hours. Grill or broil (or bake) pork chops, brushing with marinade during cooking. Serves 6.

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Borani – cold spinach and yogurt salad

Ingredients

1 package frozen spinach
2 tbsp fresh lemon juice
1 tsp finely grated onion
1/2 tsp salt
freshly ground black pepper
1 cup plain yogurt
1 tbsp fresh mint, minced

How to prepare

1) thaw spinach, squeeze out as much moisture as possible.
2) combine remaining ingredients with spinach until well incorporated.
3) refrigerate for a half hour and serve.

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Cantonese Kitchen – Chinese cooking – Chow Fahn (fried rice)

http://www.youtube.com/v/U4768C21hPs?version=3&f=videos&app=youtube_gdata

My grandmother, a master at Chinese cooking, making fried rice with pork sausage, eggs and green onion.

See the original post:
Cantonese Kitchen – Chinese cooking – Chow Fahn (fried rice)

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Baked Artichokes

Ingredients

6 each Medium Artichokes
6 tablespoons Finely minced fr rosemary
1 each Dried red chile – minced
1 each Olive oil
1 each Lemon
6 tablespoons Finely minced fr sage
1 each Salt and pepper to taste

How to prepare

Snap the bottom outer leaves off each artichoke and discard. Put the
artichokes in water acidulated with a few drops oflemon juice to keep them
from discoloring. Using a small sharp knife, trim the stems to their
tender corres and cut the tops off the leaves. Spread the leaves and scoop
and scrape out the choke and any prickly inner leaves with a spoon. To
make the filling, mix the herbs, peperoncino (red dried pepper), salt,
pepper and a little olive oil. Divide the mixture evely and pack it in the
artichokes. Stand them in a single layer in a baking pan filled to 1″
height with equal amounts of water and olive oil. Sprinkle olive oil
liberally over the tops. Heat the oven to 350 F and bake unti tender,
about 45 min. Serve hot, at room temperature, or cold.

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