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Creamy Chicken Soup with Whipped Marscapone & Mustard Cracker
Creamy Chicken Soup with Whipped Marscapone & Mustard Cracker
Mustard Cracker: Place butter| cheese and eggs in food processor; process| using pulsing action| until smooth and well blended. Add remainiing ingredients; pulse until mixture pulls away from side of work bowl to form dough. Transfer dough to floured surface; knead briefly until smooth| adding more flour if necessary. Place in bowl; cover. Refrigerate 30 min.,Place dough on floured surface; roll out to 1/8-inch thickness. Cut dough into 48 (7x1/2-inch) strips (or into eight strips for trial recipe). Place in parchment-lined sheet pans. Bake in 350ºF-convection oven 12 to 15 min. or until lightly browned. Remove to wire racks; cool completely. Store in tightly covered container at room temperature. (Note: Any leftover dough can be wrapped tightly and frozen for later use.),Dijon Whipped Marscapone: Place all ingredients in large bowl of electric mixer fitted with paddle attachment. Beat on medium speed 20 sec.| then beat on high speed 10 sec. Cover and refrigerate until ready to use.,Soup Base: Melt butter in heavy saucepan on medium heat. Add onions; saute 3 min. or until translucent. Add flour; beat with wire whisk until mixture forms smooth paste. Cook an additional 3 to 4 min. or until slightly thickened| stirring frequently.,Add chicken broth gradually| beating constantly with whisk until smooth and well blended. Bring to boil. Reduce heat to medium-low. Add cream; simmer 10 min.| stirring constantly. Add cheese; cook until melted| stirring frequently. Stir in salt| white pepper and lemon juice.,For each serving: Cook 2 oz. pancetta in 1/4 tsp. oil in nonstick saute pan until crisp. Remove pancetta to paper towel| reserving drippings in pan. Add 2-1/2 oz. chicken; cook 1 to 2 min. or until heated through. Spoon into center of shallow soup bowl; top with pancetta. Pour 1 cup of the hot soup around chicken; top chicken with 1 Tbsp. of the Dijon Whipped Marscapone. Place Mustard Cracker across rim of bowl. Sprinkle with about 1 tsp. parsley.
BBQ-Dijon Glazed Pork Tenderloin with Hominy Squares and Collard Greens
BBQ-Dijon Glazed Pork Tenderloin with Hominy Squares and Collard Greens
BBQ-Dijon Glaze: Saute garlic in hot oil on medium heat 1 to 2 min. or until golden brown. Stir in onions and crushed red pepper. Saute 3 to 5 min. or until onions are tender. Add vinegar; cook 10 min. or until mixture is reduced by half| stirring occasionally. Stir in remaining ingredients. Bring to boil. Reduce heat to medium-low; simmer 15 min.| stirring occasionally. Keep warm until ready to use.,Hominy Squares: Cook bacon in large skillet on medium heat until crisp. Stir in garlic; cook 1 to 2 min. or until golden brown. Add onions; cook 3 to 4 min. or until tender| stirring occasionally. Add orange zest; mix well. Remove from heat. Let stand 2 min. Return to heat. Stir in chicken broth.,Bring to boil. Gradually add grits| stirring constantly; cook 3 to 4 min. or until grits are soft and mixture is thickened| stirring frequently. Add cheese| chipotle puree| salt and pepper; cook until cheese is melted| stirring constantly. Spread evenly into six half-hotel pans (or into one half-hotel pan for trial recipe) sprayed with cooking spray.,Refrigerate| uncovered| 1 hour or until completely cooled. Cover. Refrigerate an additional 2 hours or until well chilled. Cut hominy in each pan into eight pieces.,Orange-Braised Collard Greens: Blanche collard greens in salted boiling water 2 to 3 min. or until bright green. Drain well.,Meanwhile| saute garlic in hot oil 1 to 2 min. or until golden brown. Stir in greens| orange zest and juice; cook 4 to 5 min. or until mixture is slighty reduced. Add honey and seasonings; stir. Cook an additional 2 min.| stirring occasionally.,Pork Tenderloins: Season all sides of meat with Cajun seasoning| salt and pepper. Grill on medium-high heat 4 to 6 min. or until bottoms are marked with grill marks; turn. Brush evenly with 1/3 cup of the BBQ-Dijon Glaze. Grill an additional 5 min.; turn again. Brush with additional glaze. Transfer meat to sheet pans. Bake in 350ºF-convection oven 5 to 8 min. until meat is cooked through (160ºF)| or to desired doneness. Remove from oven. Let meat stand 5 min. Cut off ends; reserve for another use. Cut each tenderloin diagonally into 12 slices| each about 3/4 inch thick. Brush slices evenly with 1/3 cup of the remaining glaze.,For each serving: Cook 1 Hominy Square on preheated oiled 350ºF-flat top grill 2 to 3 min. on each side or until golden brown on both sides. Place in center of plate; top with 1/3 cup Orange-Braised Collard Greens and 3 Pork Tenderloin slices| cut-sides out. Spoon about 1-1/2 Tbsp. of the remaining BBQ-Dijon Glaze over each meat slice.
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