Whole Roasted Cauliflower with Pine Nuts, Olives & Lemon

Posted on March 2, 2016 by admin

Whole Roasted Cauliflower with Pine Nuts, Olives & Lemon
Serves 2
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Ingredients
  1. 1 whole head cauliflower
  2. 3 tablespoons butter
  3. 1 cup chicken stock
  4. 3 tablespoons toasted pine nuts
  5. 12 Nicoise olives
  6. 1 Lemon, zested
  7. 2 cups mustard greens, chiffonade
  8. 1/2 lemon, juice
Instructions
  1. Pre-heat oven to 375 degrees.
  2. Heat a medium sized pot to medium heat, sear whole cauliflower in butter, rotating until even color all over.
  3. Place pot, uncovered, in oven for 30–45 minutes.
  4. Remove cauliflower from pot and let rest on a separate plate, discard any browned butter left in the pan.
  5. Add chicken stock, pine nuts, olives, lemon zest, mustard greens and cook until wilted.
  6. Check for seasoning and finish with 1/2 squeezed lemon juice.
  7. Serve roasted cauliflower on the bed of mustard greens, and garnish with lemon.
Notes
  1. Recipe by Gavin Kaysen, an All-Clad Chef Ambassador
  2. ®Copyright 2016, All-Clad
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/


Recipe brought to you by Chef Gavin Kaysen an All-Clad Ambassador

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Rosemary-Braised Lamb Shanks

Posted on March 2, 2016 by admin

Rosemary-Braised Lamb Shanks
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Ingredients
  1. 6 meaty lamb shanks
  2. Kosher salt and freshly ground pepper
  3. 2 tablespoons olive oil
  4. 2 onions, chopped
  5. 3 large carrots, chopped
  6. 10 cloves garlic, chopped
  7. 2 cups red wine
  8. 1 (28-ounce) can whole tomatoes with juice
  9. 2 cups chicken stock
  10. 1 cup beef stock
  11. 1 1/2 tablespoons chopped fresh rosemary
  12. 2 teaspoons chopped fresh thyme
Instructions
  1. Heat the olive oil in the 5 QT. braiser over medium-high heat. Add the shanks and cook until evenly browned, about 2 minutes per side. Transfer shanks to a platter.
  2. Return the skillet to medium heat. Add the onions, carrots and garlic. Cook until the onions are browned, 5 - 7 minutes. Increase the heat to high and stir in the wine, scraping the bottom and sides to loosen any browned bits. Bring to a boil and add the tomatoes, chicken stock, beef stock, rosemary and thyme. Return the shanks and juices that have collected to the skillet. Bring to a boil, cover and reduce the heat to low, or place the braiser in a 325°F oven (or a temperature that will just maintain a simmer).
  3. Your Le Creuset cookware gives you two options: cook on the range top or cook in the oven. Whatever method you choose, cook, covered, at a simmer until the meat is tender, about 2 1/2 hours. If you chose the oven method return the pan to the stovetop, remove the cover and increase the heat to medium-high. Cook until the liquid begins to thicken, 20 - 30 minutes. Transfer the shanks to a serving platter and cook the liquid until thick, about 15 minutes. Season to taste with salt and pepper. Pour over the shanks and serve.
Notes
  1. ® Copyright 2015, Courtesy of Le Creuset America
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/

Best made with one of Le Creuset’s Signature 5 Quart Braisers.

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Blackened Snapper with Goat Cheese and Fresh Herb Grits

Posted on February 23, 2016 by admin
Blackened Snapper with Goat Cheese and Fresh Herb Grits
Serves 8
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Prep Time
1 hr
Cook Time
1 hr
Total Time
2 hr
Prep Time
1 hr
Cook Time
1 hr
Total Time
2 hr
Ingredients for Snapper
  1. 4 tablespoons paprika
  2. 4 teaspoons cayenne pepper
  3. 3 teaspoons ground white pepper
  4. 3 teaspoons freshly ground black pepper
  5. 2 tablespoons salt
  6. 4 teaspoons onion powder
  7. 4 teaspoons garlic powder
  8. 2 teaspoons dried thyme
  9. 2 teaspoons dried oregano
  10. 3 sticks unsalted butter, melted
  11. 8 6-ounce fillets Fresh-caught Gulf red snapper
Ingredients for Leeks
  1. 1 1/2 sticks butter, cut into pieces
  2. 1 cup thinly sliced wild mushrooms (porcini, shiitake, oyster, etc.)
  3. 5 leeks, chopped, white and pale green parts only (about 4 cups)
  4. salt and freshly ground black pepper to taste
  5. 1 tablespoons finely chopped chives
Ingredients for Grits
  1. 3 cups water
  2. 1 cup heavy cream salt
  3. 1 cup stone ground grits
  4. 1 tablespoons butter 4 ounces soft goat cheese (chevre)
  5. 2 tablespoons chopped flat-leaf parsley
  6. 2 leaves fresh basil, cut in a chiffonade
  7. 1/4 teaspoon coarsely ground black pepper
Preparation Directions for Snapper
  1. Mix paprika, cayenne, white and black peppers, salt, onion and garlic powders, thyme and oregano. Heat a 12"" Pro-Logic cast iron skillet over high heat for 10 minutes.
  2. Dip fish in melted butter and sprinkle each fillet generously on both sides with seasoning mixture.
  3. Place fish fillets in hot skillet. Pour 1 tablespoon butter over each fillet. Cook until the coating on the underside of the fillets turns black, 3 to 5 minutes.
  4. Turn fish. Pour 1 more tablespoon butter over each fillet and cook until fish flakes easily with a fork, about 2 minutes.
Preparation Directions for Leeks
  1. Melt butter in skillet over medium heat. Do not brown.
  2. Add mushrooms. Season with salt and pepper. When mushrooms are tender add leeks and cook until translucent, about 8 minutes.
  3. Add chives.
Preparation Directions for Grits
  1. Bring water, cream, and salt to a boil over medium-high heat.
  2. Slowly add grits, stirring constantly until smooth. Reduce heat to medium-low, cover and cook until smooth, about 45 minutes, stirring occasionally.
  3. When grits are creamy add goat cheese, herbs and pepper.
Notes
  1. Copyright © 2016 Lodge Manufacturing Company,
  2. South Pittsburg, Tennessee. All Rights Reserved.
Presentation
  1. Spoon grits into centers of 8 plates or a large platter.
  2. Place fish atop grits.
  3. Top fish with leeks and mushrooms.
  4. Garnish with additional fresh herbs. Serve.
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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