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Posted on » by Ashley » Theme:

Couscous with Orange and Almonds

Ingredients

  • 2 cups instant couscous
  • 2 cups boiling water
  • 1 teaspoon salt, plus more for seasoning
  • 1 teaspoon finely grated orange zest
  • 2 tablespoons fresh orange juice
  • 2 tablespoons red wine vinegar
  • 1/4 cup extra-virgin olive oil
  • 1/2 medium onion, thinly sliced
  • 1 orange, peeled, segmented and diced
  • 3 tablespoons finely chopped fresh mint leaves
  • 3 tablespoons finely chopped fresh flat-leaf parsley
  • 1 head radicchio, shredded
  • Freshly ground black pepper
  • Toasted slivered almonds

Directions

  1. Put the couscous in a large bowl, add the 2 cups boiling water, 1 teaspoon salt and orange zest, then cover and let steam for 5 minutes.
    Remove the cover and fluff with a fork.
  2. Whisk together the orange juice, vinegar and olive oil in a small bowl.
    Add half of the dressing to the couscous along with the onion, orange, mint and parsley and gently combine with a fork.
  3. Put the radicchio in a bowl, add the remaining dressing and season with salt and pepper, to taste.
    Transfer the couscous to a large platter, top with the radicchio and garnish with slivered almonds.
Posted on » by Ashley » Theme:

Roasted Brussels Sprouts with Pancetta


Total Time: 40 min
Prep: 10 min
Cook: 30 min
Yield: 4 servings

Ingredients

  • 3 tablespoons olive oil
  • 1/2 pound sliced pancetta, diced
  • 4 shallots, thinly sliced
  • 1 pound Brussels sprouts, trimmed and halved
  • 8 baby Yukon gold potatoes, quartered
  • Salt and freshly ground pepper
  • 2 tablespoons unsalted butter
  • 1 lemon, juiced

Directions

  1. Preheat oven to 425 degrees F.
  2. Heat oil over medium heat in a roasting pan or large skillet. Add the pancetta and cook until golden brown and crisp.
  3. Remove the pancetta to a plate lined with paper towels.
  4. Add the shallots to the pan and cook until soft.
  5. Add the Brussels sprouts and potatoes and toss to combine.
  6. Season with salt and pepper and roast in the oven until the vegetables are cooked through and golden brown.
  7. Remove the vegetables from the oven and stir in the butter and lemon juice.
  8. Transfer to a platter and top with the reserved pancetta.
Posted on » by Michael » Theme:

Pan Roasted Chicken with Blackberry-Ancho Sauce

Pan Roasted Chicken with Blackberry-Ancho Sauce

http://bobbyflay.com/recipe.php?id=184
Serves: 4

Ancho Puree
  • 3 ancho chiles, stems removed
  • 3 cups boiling water
  • 1 clove garlic, smashed
  • 2 tablespoon chopped fresh cilantro
  1. Place the chiles in a large bowl, pour boiling water over and let sit for 30 minutes. Drain well, reserving the soaking liquid.
  2. Remove the seeds from the chiles, place in a food processor with the garlic, cilantro and 1/2 cup of the soaking liquid. Process until smooth, adding more liquid if the mixture is too thick.
Blackberry Ancho Sauce (makes a ton extra)
  • 1 cup port wine
  • 1 cup red wine
  • 1 cup cranberry juice
  • ½ cup ancho puree (recipe above)
  • ½ cup dark brown sugar
  • 6 cups chicken stock
  • 1 tablespoon black peppercorns
  • 1 cup fresh blackberries
  • 2 tablespoons cold unsalted butter

2. Increase the heat to high, add the port and red wine and cook until completely reduced. Add the cranberry juice, ancho puree, sugar and stock, peppercorns and cook, stirring occasionally, until reduced by half.

3. Strain the mixture into a clean saucepan, return to the heat and cook until reduced by half again. Fold in the blackberries and cook until softened, about 2-3 minutes. Stir in the butter and season with salt and pepper. Keep warm. Chicken: 1 cup all-purpose flour 2 tablespoons cascabel chile powder Salt and pepper 4 French-cut chicken breasts (I used 5 large bone-in regular breasts) 1/4 cup olive oil

1. Preheat oven to 400.

2. In a mixing bowl, combine flour, chile powder and season with salt and pepper. Season the chicken breasts with salt and pepper, dredge in the flour and tap off any excess.

3. Heat the oil in a large ovenproof saute pan over high heat until almost smoking. Place the chicken in the pan, skin-side down and cook until golden brown. Turn over and cook until golden brown. Carefully drain off the excess oil and place in the oven. Roast for 8-10 minutes or until just cooked through. Remove from the oven and let rest 5 minutes before serving.