logo--dines.gifchicken1.jpgduck-1.jpgpig-1.jpgprideofny.gif

 Weekly Receipes ...

      Dines Farms Gourmet Meats Available In Your Community 

       Buy Direct From The Farmer!  >>>   orderhere.jpg

   hfoodstore.gifClick Here For Food Stores & Coops 

     ALL NATURAL & PASTURE RAISED MEATS

   Check Out Our Weekly Recipes chef_recipes.gif

    Available by order for pick-up at one of our farmer’s market

    or retail store locations. click here  >>>                 

chickensausage-1.jpglamb1.jpglambchops3.jpgporkchops-1.jpgroastduck-1.jpg

CHEF EMERIL LAGASSE

ROAST CHICKEN

(Emeril Special EMSP17e)

 

Yield:  4 servings                            Preheat oven to 425 degrees F

Ingredients needed:

 

·        1 (3 1/2- 4 pound) chicken

·        1 small yellow onion, quartered

·        1 lemon, thinly sliced

·        ½ cup celery leaves

·        salt and black pepper

·        butter

·        a small onion, chopped

·        1 carrot, chopped

·        ½ tsp dried thyme

·        2 cups chicken broth

 

Wash the chicken in hot water and dry thoroughly.  Season the cavity with salt and black pepper and stuff with the onion, lemon and celery leaves.  Rub the chicken lightly with softened butter and season all over with salt and pepper.  Tie the drumsticks ends together and set the chicken, breast side up, in an oiled v-shaped rack or on an oiled roasting pan in the oven.

 

Roast for 15 minutes at 425 degrees F., then reduce the heat to 350 degrees F., baste the chicken, and roast for 15 minutes.  Add the chopped onion and carrot to the pan, basting them with the chicken.  Continue roasting the chicken until the juices run clear, for a total of 45 minutes plus an additional 7 minutes for each pound.  ( In other words a 3 ½ pound chicken would take a basic 45 minutes plus an additional 25 minutes , for a total 70 minutes or 1 hour and 10 minutes of cooking time.)

 

Remove the chicken and spoon the fat out of the roasting pan.  Into the pan, stir in the herbs and blend in the broth and, stirring constantly, boil for several minutes on the stovetop to concentrate the flavor.  Correct the seasoning and strain the sauce into a warm sauceboat.  Carve the chicken and serve with the warm sauce.

DELUXE CHICKEN OR TURKEY SALAD

(recipe from The Way to Cook, Julia Child, Alfred A. Knopf)

 

Yield: Serving 6 to 8

 

·        6 cups skinless and boneless chicken or turkey that has been cut into good-size bits as rectangles about 1 by 1 ½ inches and ¼ inch thick.

·        Salt and freshly ground pepper

·        1 to 2 tbs excellent light olive oil

·        2 to 3 tbs freshly squeezed lemon juice

·        ½ cup chopped fresh parsley

·        1 tsp finely cut tarragon leaves, or ¼ tsp fragrant dried tarragon

·        1 cup diced tender celery stalks

·        ½ cup minced scallions or mild onion

·        1 cup chopped walnuts, optional

·        ¾ cup or more of mayonnaise, preferably homemade

·        1 medium head of romaine, washed and dried

 

Decorative suggestions: 2 hard boiled eggs, a large handful of fresh parsley, several strips of red pimento

 

Preliminary seasoning:  Toss the chicken or turkey in a big mixing bowl with the salt, pepper and oil to enrobe the meat very lightly.  Then toss with the lemon juice and finally with the herbs celery, onions and optional walnuts.  Taste analytically, correct seasoning. Let steep 10 minutes, tossing several times.

 

·        Ahead of time note:  May be completed a day in advance to this point: cover and refrigerate.

Final seasoning:  Drain any accumulated liquid out of the salad, correct seasoning again, and fold in enough mayonnaise to enrobe the ingredients.

CHEF EMERIL LAGASSE

 

PORK CUTLETS WITH ONION APPLESAUCE AND

COUSCOUS JAMBALAYA

(Emeril’s New Orleans Cooking)

 

Yield:   4 main-course servings

 

Ingredients needed:

 

·         1 2/3 cups Onion Applesauce

·         5 cups Couscous Jambalaya

·         8 boneless pork cutlets (about ½ inch thick)

·         2 tablespoons plus 2 teaspoons Emeril’s Creole Seasoning

 

Prepare the Onion Applesauce and set aside.  Prepare the Couscous Jambalaya and keep warm.

 

Sprinkle each of the cutlets with Creole Seasoning, using ½ teaspoon per side.

 

Warm a large heavy dry skillet over high heat until very hot.  Sear the cutlets for 3 minutes on each side.  Remove from the heat.

To serve, spread 1 ¼ cups of the Couscous Jambalaya on each of 4 plates.  Arrange 2 pork cutlets on each bed of couscous and spoon a generous 1/3 cup of the Onion Applesauce over the pork.

RABBIT STEW

Serves 4

Ingredients:  

·        1 rabbit (3 pounds)

·        6 small onions-chopped

·        1 bay leaf

·        ½ cup chopped celery

·        2 teaspoons salt

·        2 cups diced carrots

·        3 raw potatoes, cut up

·        3 tablespoons flour

·        1 tablespoon chopped parsley  

Clean rabbit and soak in salted water.  Drain, Cut up into pieces and place in a large kettle with onions, bay leaf, celery and salt.  Cover with cold water and cook slowly until tender, about 2 hours.  Add chopped carrots and potatoes and continue cooking until these vegetables are done.  Smooth flour with a little cold water and add slowly.  When thickened, add chopped parsley and serve.

COOKOUT RABBIT [on the BBQ]

Serves  4

Ingredients:

 

·        1 rabbit, cut up

·        1 ½ teaspoon salt

·        ¼ teaspoon pepper

·        ½ cup vegetable oil

·        ½ cup sherry

·        1 ½ teaspoon seasoned salt

Rub the rabbit with salt and pepper and place over a medium hot bed of coals.  Make sauce by mixing the oil, wine and seasoned salt together.  Keep rabbit well basted with sauce and turn often while cooking.  Cook 1 hour or until the rabbit pieces are tender.

PEKING DUCK

(Mastercook II)

Serves 6

Ingredients:

·        1 large whole duck-giblets removed

·        1 teaspoon freshly ground white pepper

·        1 ½ tablespoons ground cinnamon

·        1 ½ tablespoons ground ginger

·        ¾ cup brown sugar

·        ¾ cup red wine vinegar

·        1 teaspoon sesame oil

·        2 teaspoons peanut oil

·        ½ teaspoon ground star anise

 

Bring a pot of water, large enough to hold a duck to a boil and plunge the duck in the water for 5 minutes.  Remove from the pot.

 

Combine the rest of the ingredients in a small saucepan and bring to a boil.  Remove from heat, allow mixture to cool to room temperature and coat the duck with the mixture and let it sit at room temperature for several hours so that the coating dries out.

 

To cook: Place the duck on a rack, breast side up in a preheated oven (325 degrees F.)  for 2 to 2 ½ hours.  Roast until skin is crisp and brown.  Check and regulate the temperature so that the coating does not burn. 

To serve:  Let duck cool to room temperature.  Carefully carve from the bone being sure to include the crisp skin.  Roll up in Chinese Pancake with a dab of hoisin sauce.  Pancake recipe follows:

CHINESE PANCAKES

Ingredients:

·        2 cups all purpose flour

·        1 cup boiling water

·        2 tablespoons minced green onion

·        2 tablespoons sesame oil

 

In a bowl combine the flour and water stirring constantly until water is absorbed.  Add more water if the mixture seems dry.  Divide and hold together in large pieces. 

 

Add green onions and gather and kneed dough  or use a mixer on low until smooth , about 5 minutes.  Wrap in plastic wrap at room temperature for 30 minutes.

 

Unwrap, kneed again for 5 minutes.  Form into a log about 1 inch in diameter.  Cut roll into 20 pieces and roll each  into ball.  Dip one side of ball in the sesame oil and place oiled side next to another ball.  Roll out the 2 into a circle about 6 inches in diameter.  (Rolling the 2 together , helps keep them moist inside)

 

Heat an ungreased sauté pan over low heat.  Cook until dry on one side.  Flip and dry out other side.  Then peel them apart and set aside.  Cover with plastic.

At serving time, steam briefly or wrap in plastic and cook at full power in microwave for 30 to 40 seconds.

CHEF EMERIL LAGASSE

 

LAMB STEW WITH HERBES DE PROVENCE

(Emeril Live EM1E53e)

Yield:  4 servings

Ingredients needed:

 

·        2 pounds lamb fillet, shoulder or leg, trimmed of fat and cut into 1 inch cubes

·        1 tablespoon Essence

·        2 tablespoons olive oil

·        ½ cup chopped yellow onions

·        ½ cup diced peeled sweet potatoes

·        ½ cup chopped carrots

·        1 tablespoon minced garlic

·        ½ peeled, seeded and chopped Italian plum tomatoes (1 or 2 tomatoes)

·        1 tablespoon Herbes de Provence

·        ½ teaspoon salt

·        ¼ teaspoon freshly ground black pepper

·        1 cup dry red wine

·        3 cups lamb stock or beef stock or canned low sodium beef broth

·        French or Italian bread, accompaniment

 

Season the meat with the Essence and use your hands to coat the meat thoroughly.

 

In a large dutch oven or sauté pan, heat the oil over medium high heat.  Add the seasoned lamb and cook, stirring until browned, about 5 minutes.  Remove with a slotted spoon to a plate and set aside.

 

To the fat in the pan, add the onions, potatoes and carrots and cook, stirring for 3 minutes.  Add the garlic and cook for 1 minute.  Add the tomatoes, herbs, salt, pepper and red wine and bring to a boil.  Cook until reduced by half, about 3 minutes, stirring to deglaze the pan.  Add the lamb and stock to the pan and return to a boil.  Reduce the heat to medium-low and simmer until the lamb is tender, about 30 to 35 minutes.

Remove from the heat and adjust the seasoning to taste.  Ladle into the soup bowls and serve with hot, crusty French or Italian bread.