Poulet en Sauce aux Poivrons Rouge

Poulet en Sauce aux  Poivrons 

Stewed Chicken in Red Bell Pepper Sauce.

I love simple comfort food.  I cut up a chicken browned the pieces and set aside. 

 I then got a pint of Coulis au Poivron Rouge (see my last blog posting) added a sautéed onion and red bell peppers.  A couple of cloves of garlic and Creole Spices. A 1/4 pounds of Lardons And put it in my Dutch Oven 

Heat and add the browned chicken.  Cook for 30 min

Maque Choux

Maque Choux

This is a favorite with my family.  In California, we get an early white corn. So good you could eat it raw.  This corn makes the best Maque Choux!

4 ears of Corn

1 Onion finely diced

1 Bell Pepper finely diced

1 Garlic Clove diced 

Olive Oil

1/2 stick of butter. 

Salt & Pepper

Cut the corn kernels from the ears. Then, with the back of your butcher knife scrape  the ears collecting the "milk"

In a heavy pan sauté the Onion

Add the Bell Pepper and Garlic 

Add the butter and melt

Add the Corn and "Milk" 

Serve when the corn is tender. 

Coulis au Poivron Rouge

Coulis au Poivron Rouge

Red Pepper Coulis

Here is a very easy sauce that may be used on Fish, Chicken, Pork or Vegitables.   Even as a pasta sauce 

This is a master recipe.  Season as you will. 

6 Red Bell Peppers chopped

1 Onion chopped 

3 garlic Cloves chopped 

Olive oil

1/2 cup good Chicken Stock

Salt 

Creole Spice Mix

Sauté the onions in a heavy pot until translucent.  

Add the Garlic

Add the stock until simmer. 

Add the Red Bell Peppers and lower temperature. Add desired spice. 

Steam for 30 minuets. 

With an immersion blender or blender carefully blend to smooth.

Enjoy!

Paupiettes de Boeuf au Foie Gras

Paupiettes de Boeuf au Foie Gras 

Beef hammered very thin.  Stuffed with Foie Gras.   Served over a bed of grilled onion with a Pan Sauce. 

Cooking for Dr. John

I had the honor to cook for Dr. John and 200 guest for a fund raiser in the Bekeley Hills. I prepared Chicken, Andouille Gumbo, Shrimp Étouffée and Red Beans and Rice.   

Slab Bacon Braised in Hard Cider

Tonight Pam braised a slab of smoked bacon in a very nice bottle of Tilted Shed Hard Cider!

This was so simple, a slab of bacon braised in hard cider for two hours at 320 

She then cut the bacon into large Lardons and seared them in butter and Apple Cider Syrup!  

Serve right away!  

Crème Fraîche and Cultured Butter.

Crème Fraîche has so many uses.  It is so expensive, so making it at home makes a lot of sense.  You will also have a superior product!

This is any. Easy product to make!

Whipping Cream

Cider Vingar 

    For every cup of whipping stir in a Tablespoon of Apple Cider Vinegar. 

   Place on top of your stove overnight 

   Your mixture will have thickened and will taste like great sour cream. 

Cultured Butter 

Are you ready to try the best butter that you have ever tasted?  Here you go. 

Put your Crème Fraîche in a bowl and use your mixr on slow

   Your bowl will be filled with whipping cream.

   Keep on mixing until you see the whey separate from the solids. 

  Keep going for a while. The liquid is butter milk. 

   Pour out the butter milk. 

   Now "Wash" the butter with ice water. While you mash the butter with a fork. 

   Pour the ice water out and repeat three times 

You now have Cultured Butter.

The photo below is David our butter maker.