2 tsp. vegetable oil
1 medium onion, finely diced or minced
4 cups low sodium chicken broth
1 cup root beer
1 cup apple cider vinegar
1 cup dark corn syrup
1/2 cup dark molasses
1/2 cup tomato paste
1/2 cup ketchup
2 Tbsp. spicy brown mustard
1 Tbsp. Tabasco sauce
1/2 tsp. garlic powder
1/2 tsp. liquid smoke
Method:
Heat oil in a large, deep saucepan. Add onion and cook until softened, about 5 minutes. Whisk in remaining ingredients except for liquid smoke. Bring to a boil, then reduce to a simmer and continue cooking until mixture is thick and has reduced to about 4 cups – about an hour. Stir in liquid smoke.
Sauce can be refrigerated in an air-tight container for up to two weeks.
Ingredients
4 6 oz. chicken breasts, boneless, skinless
1 tsp. vegetable oil
2 1/2 cups sliced mushrooms
1 tsp. garlic, minced
1/4 cup dry white wine
1/2 cup all-purpose flour
1 Tbsp. olive oil
3/4 cup chicken stock
4 Prosciutto slices
4 Provolone slices
1 cup milk
1 Tbsp. fresh tarragon, chopped
1 Tbsp. cornstarch
1/4 cup sherry
1/4 cup Parmesan cheese
2 Tbsp. fresh chives, snipped
2 Tbsp. red bell pepper, diced
Method
Pound chicken breasts in between sheets of plastic wrap with a meat mallet until they are a uniform thickness, about ¼ inch. Cover and set aside in the refrigerator.
In a medium sauté pan, heat vegetable oil over high heat. Add the garlic and heat for a moment. Add the sliced mushrooms and sauté until the mushrooms are brown and cooked down. Add the white wine and cook for another minute. Remove the pan from the heat and set aside to cool.
Season the flour with salt and pepper. Dredge the chicken in the seasoned flour and shake off excess.
Heat the olive oil in a large skillet over medium high heat. Add the chicken and sauté quickly until the breast is golden brown. Turn the chicken, the remove the pan from the heat. While the chicken is off the heat, cover each breast with a slice of Provolone and top the cheese with a slice of Prosciutto. Add 1/3 of the chicken stock to the pan, cover and return it to the heat. When the cheese has melted, remove the pan from the heat and uncover. Remove the chicken breasts and set aside on a plate and cover to keep warm.
Place the pan back on the stove and reduce the heat to medium. Whisk the cornstarch in the milk until smooth. Add the remaining chicken stock, tarragon and the milk slurry. Cook, whisking constantly until the sauce begins to thicken. Add the mushrooms and continue to stir. Add the sherry and some salt and cook until the sauce has thickened to your preference. Remove the pan from the heat and incorporate the Parmesan into the sauce.Place the chicken breasts on plates and cover with the sauce. Garnish with chives and diced bell peppers.
2/3 cup leeks, white portions only—thinly sliced
1 small onion—sliced
2 tablespoons butter
1 1/2 cups potatoes—peeled and sliced
2 cups chicken broth
1 1/2 cups milk
1 cup heavy whipping cream
coarse salt to taste
chives—snipped, for garnish
Method
In a medium saucepan, cook leeks and onion in butter until tender but not brown. Stir in sliced potatoes, chicken broth and salt. Increase heat and bring just to a boil, then reduce heat, cover and simmer for 35 to 40 minutes or until potatoes are very tender. Remove from heat.
In a food processor, puree half the mixture until smooth. Pour into a large saucepan. Repeat with remaining mixture or puree with a stick blender. You can refrigerate the soup at this point and complete at a later time.
When ready to serve, add milk and cream to the soup mixture, blending well. If serving hot, heat gently over medium heat, stirring occasionally. Ladle into individual bowls and garnish with snipped chives.
The Kitchen Guy presents a favorite breakfast. Learn how to prepare an authentic huevos rancheros dish.
Kitchen Guy’s Huevos Rancheros
Ingredients
1 14.5 oz. can black beans, drained and rinsed
2 cups salsa
8 large eggs
1/2 cup half-and-half
1/2 tsp. salt
8 corn tortillas (6-inch)
1 cup Monterey Jack cheese, shredded
1/2 cup sour cream
fresh cilantro, chopped
Method:
Heat the beans and the salsa in separate pots over low heat. Whisk together the eggs, half-and-half, and salt. Melt the butter in a nonstick pan, and scramble the eggs over low heat until soft and creamy.
Soften the tortillas by heating them in a dry pan. Place a tortilla on each plate. Divide the black beans evenly on the tortillas. Spoon the eggs onto the beans, then top with salsa. Garnish with cheese, sour cream and cilantro and serve immediately.
An alternate way to cook this dish is to heat the beans and salsa together and break eggs on top, cover the pan and steam the eggs until they are cooked through. Then slide the whole mixture onto tortillas.
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1 cup matzoh meal (available in ethnic of Kosher food aisle)
1/4 cup canola oil
1/2 cup seltzer water (club soda can be substituted)
4 large eggs, whisked until frothy
3 quarts chicken bouillon
1 tsp. salt
Method
Mix together the matzoh meal, canola oil and seltzer. Add the frothy eggs to the matzoh meal mixture and add the salt. Mix well and refrigerate for a minimum of one hour.
Bring the chicken bouillon to a simmer. Shape the matzoh meal mixture into small balls (or using two spoons form quenelles). Place the dumplings into the simmering soup and cook for 35 minutes. The matzoh balls will expand by about 3 times.
