Posts Tagged ‘recipes’

Chicken Stew

Stew season is upon us again! Yesterday, I had some chicken and half a cabbage I wanted to put in a stew, so I called up Chef Craig Fournier for advice. I gave him a list of what I had in the cupboard and he came up with this recipe. It was delicious!

Chef Craig Chicken Stew

1 whole chicken, cut up
3 lg potatoes, peeled and cut in eighths
3 parsnips, peeled and cut in 2 inch long sections
1 lg onion, chopped
½ cup flour
salt & pepper
2 Tbsp oil
2 Tbsp butter
½ cup white wine
4 cups chicken stock
½ cabbage, chopped in 1 inch pieces

Preheat the oven to 350°. Put ½ cup flour, 1 tsp salt, and 1 tsp pepper in a large Ziploc bag. Put half the chicken pieces in the bag at a time and shake the bag to coat. Heat 2 Tbsp oil in a large skillet until it just starts to smoke. Brown the chicken on all sides over medium high heat. Transfer the chicken to a Dutch oven. Sauté the onions, parsnips, and potatoes in the skillet until the onions turn clear (5-8 min). Transfer the vegetables to the Dutch oven. Add 1 Tbsp butter and 1 Tbsp flour to the skillet and cook 3-5 minutes over medium heat. Add ½ cup white wine to the skillet and deglaze. Add 2 cups of chicken stock to the skillet and bring it to a boil. Transfer the liquid to the Dutch oven. Pour in more chicken stock if necessary to just cover all the meat and vegetables. Throw in the cabbage on top. Cover and bake @ 350° 30-40 minutes. Take it out, stir it, taste it, salt & pepper to taste. If the sauce is too thin, strain out the meat & vegetables and reduce the sauce. Optional: remove the chicken meat from the bones and skin before mixing the meat & vegetables back into the sauce.

Serve with fresh bread.

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Happy Holidays

I would like to wish all my customers a happy holiday season. Here is a great video our friend Chef John did last year about how to get that holiday rib roast to come out a perfect medium rare every time. It really works!

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Here is a great video by our friend Chef John Mitzewich about cooking grass-fed ribeye steaks. What I love about this is that it works for NY strip, sirloin, and tenderloin too.

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Braised Beef Shank Recipe

One of the great things about colder weather is that it is time for braising, stewing and roasting again! Here is a great suggestion from our friend Chef John about braising that delicious, but under-appreciated cut: beef shank. Be sure to check out our recipes page for more Chef John ideas for every beef cut under the sun. Enjoy! 😉

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One Good Turn

Chef John Mitzewich just posted his first in a series of videos demonstrating how to cook grass-fed beef. Since he referred to Steve Normanton Grass-Fed Beef, I figured, better start a web site so people know what he is talking about! So here it is, our first post. And I’m giving a shout out back to Chef John–he is hands down the best video recipe guy on land or sea. You heard it here first. When Chef John is rich and famous, will he remember the little people who helped him along the way?

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