Family favorites
This hard boiled egg recipe is also from the Jacques Pepin event in Boston. These eggs were delicious and unlike any other hard boiled egg recipe I have ever tasted. The fry in the pan adds a little crisp texture that I really liked and nothing that I have seen done before!
INGREDIENTS
6 Jumbo eggs
1 teaspoon chopped garlic
2 Tablespoons fresh parsley
2-3 Tablespoons whole milk
1/4 teaspoon salt
1/4 teaspoon fresh cracked black pepper
2 Tablespoons peanut oil
FOR THE DRESSING
2-3 Tablespoons left over egg stuffing from above
4 Tablespoons virgin olive oil
1 Tablespoon Dijon mustard
2-3 Tablespoons water
Dash of salt
Dash of pepper
DIRECTIONS
FOR THE HARD BOILED EGGS
Put the eggs in a small saucepan and cover with water. Bring to a gentle boil and let boil for 9-10 minutes. Drain off the water and shake the eggs in the sauce pan to crack the shells. Fill the sauce pan with cold water and ice and let the eggs cool for 15 minutes.
Shell the eggs under cold running water and split them lengthwise. Carefully remove the yolks. Put the yolks in a bowl and add the garlic, parsley, milk, salt and pepper. Crush with a fork to create a coarse paste. Spoon the mixture back into the hallows of the egg whites reserving 2-3 Tablespoons of the filling to use in the dressing.
Heat the peanut oil in a non stick skillet and place the eggs stuffed side down in the skillet.
Cook over medium heat for 2-3 minutes, until the eggs are beautifully browned on the stuffed side. Remove and arrange stuffed side up onto a platter.
FOR THE DRESSING
Mix all of the dressing ingredients in a small bowl with a whisk or a spoon until well combined.
Coat the eggs with the dressing and serve Luke warm.
Enjoy!
Anne
This is the Chicken Salad recipe that we had at the Boston Metropolitan College I was telling you about. It’s hands down the most moist chicken salad I have had. It was served over salad greens at the event but you can certainly make a great sandwich with it.
FOR THE CHICKEN
4 cups of water
1 1/2 cups sliced leeks
3/4 cup diced carrots
1 teaspoon salt
1 sprig of fresh sage
2 springs of fresh thyme
2 boneless skinless chicken breast. About 1 1/4 pounds total
FOR THE DRESSING
3 Tablespoons mayonnaise
2 teaspoons mustard
1 Tablespoon red wine vinegar
1/4 cup olive oil
1 teaspoon sriracha
1/2 teaspoon salt
2 Tablespoons chopped chives
DIRECTIONS
For the chicken combine all of the ingredients except the chicken in a large pot, bring pot to a boil and boil gently covered for about 5 minutes. Add the chicken, bring back to a boil and boil gently, covered for 1 1/2 minutes. Set aside off the heat for 20-30 minutes to continue cooking the chicken in the broth.
Meanwhile for the dressing combine all of the ingredients in a small bowl and mix well.
Remove the chicken from the broth and let cool. (Reserve the broth to make soup, if you like)
When the meat is cooled, shred it into pieces and combine with the dressing into a bowl.
Serve over fresh greens or add to a sandwich with greens and a tomato.
Enjoy!
Anne
These roasted Asian spicy beans were such a great compliment to the Chinese Car Siu recipe, I roasted them in my cast iron pan right on the grill. I have baking instructions for you as well! This dinner came together so easy, I put Jim in charge of the grill and I made the fried rice on the stove top but I could have easily done the rice on the grill as well!
This picture is when we first put it on the grill as it cooks the beans will get lightly charred.
INGREDIENTS
1 pound fresh green beans, trimmed
1 Tablespoon sesame oil
Pinch of salt
Pinch of pepper
3 garlic cloves minced
1/4-1/2 teaspoon of red pepper flakes. We like it spicy so I used 1/2 teaspoon.
1 Tablespoon Tamari
2 teaspoons brown sugar
1/4 teaspoon ginger
Directions
In a medium bowl toss together all of the ingredients and mix well.
IF BAKING- pre heat oven to 425 degrees . Line a baking sheet with foil, spray with non stick spray. Layer the green beans in a single layer on your baking sheet and bake for 8-12 minutes or until the beans are tender.
FOR GRILLING-Add the green beans to a cast iron skillet and grill u see the beans are tender, mine took about 15 -20 minutes. This will depend on how hot your fire is.
When tender remove from oven or grill and serve warm.
Enjoy!
We love to grill no matter where we are, on the road or at home and this recipe became a HUGE family favorite the first time I made it. Robby loved it so much he asked me to make it each week for three weeks in a row!
Although we have eaten Chinese pork char Siu at our local Chinese restaurants I had never made any kind of char Siu recipe at home. When our Daughter Amanda was little she always called them the little red things, I think she still calls it that to this day! I’m looking forward to making this chicken version for her when we see her and her family in the spring!
We made this with spicy roasted green beans (and easy fried rice that is already on the blog) that you will see in tomorrows post!
Note- this recipe uses beet powder that I ordered from Amazon. The beet powder gives the dish that bright red color that it’s known for. It does not change the flavor. I prefer this much more than adding the food coloring.
NOTE- this recipe marinated for 24 hours! Can marinate a shorter time if needed but the longer the better.
INGREDIENTS
1/4 cup brown sugar
1/4 cup honey
1/4 cup ketchup
1/4 cup Tamari sauce
3 Tablespoons beet powder
2 Tablespoons rice vinegar
1 Tablespoon gluten free hoisin sauce
1/2 teaspoon Chinese five spice powder
Pinch of salt
Pinch of pepper
2 1/2 pounds boneless skinless chicken thighs, cut into bite size pieces
Cooking spray
DIRECTIONS
In a large bowl mix together brown sugar, honey, ketchup, Tamari sauce, beet powder, rice vinegar, hoisin sauce, five spice powder, salt and pepper. Add your bite sized chicken pieces and mix well coating all of the chicken in that red sauce! Cover and refrigerate for 24 hours.
Soak your wooden skewers in water.
When ready to grill, heat your grill and spray with non stick spray.
Skewer the chicken pieces on your wooden or steel skewers. Place your skewers on your hot grill and Cook chicken until completely cooked through depending on how hot your grill is it will take 10-15 minutes turning occasionally.
Serve warm!
Enjoy!
This Cranberry Brie pull apart bread is simply amazing! The first time I made this we were camping with friends, Since then I have made it a couple more times as it’s always a huge hit with everyone that tries it. The first time I made this I made it on the grill, most recently when we had some friends and neighbors over for Halloween I baked it in the oven.
This pull apart bread is perfect for the upcoming Holidays, your friends and family will love this cheesy, tart bite!
INGREDIENTS
1 Large round sourdough bread
1 stick of butter
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 (16 ounce) wheel of Brie, cubed
1 1/2 cups whole berry cranberry sauce
Pinch of salt
DIRECTIONS
Pre heat oven to 350 degrees.
Slice bread horizontally and vertically without cutting all the way through. You are creating one inch cubes.
Melt the butter and herbs. Place the bread on a tin foil lined baking sheet and butter the inside of the bread squares.
Put a piece of Brie cheese inside each space you created in the bread. Add the cranberry sauce into the squares as well.
Cover the bread with foil and bake for 20 minutes or until the cheese is melted.
Serve warm.
Enjoy!
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