Buffalo BBQ Pulled Chicken with Blue Cheese Cornbread Topper (via Cooking Channel TV)

Total Time:

1 hr 55 min

Prep:

25 min

|

Inactive Prep:

1 hr

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Cook:

30 min

Level:

Easy

Yield:

4 to 6 servings

INGREDIENTS

• 2 tablespoons extra-virgin olive oil
• 3 to 4 small ribs celery, chopped
• 2 large carrots, peeled and chopped
• 1 onion, chopped
• 4 cloves garlic, chopped or grated
• 1 Fresno or Holland chile pepper, seeded and finely chopped
• Salt and freshly ground black pepper
• 2 tablespoons fresh thyme
• 1 (12-ounce) bottle lager beer or 1 1/2 cups chicken stock

• 2 tablespoons brown sugar
• 1 (14-ounce) can tomato sauce
• 1/4 to 1/3 cup hot sauce, depending on desired heat level (medium to spicy)
• 2 tablespoons Worcestershire sauce
• 2 tablespoons cider vinegar
• 4 pieces poached chicken breast, meat pulled or chopped
• 2 (8.5-ounce) boxes corn muffin mix, made to package directions (recommended: Jiffy)
• 1 cup crumbled blue cheese
• 4 scallions, whites and greens, finely chopped

DIRECTIONS

Preheat the oven to 425 degrees F. 

Heat a large ovenproof skillet with 2 tablespoons extra-virgin olive oil, 2 turns of the pan, over medium-high heat. Add the celery, carrots,onions, garlic, chile pepper, salt, pepper, and thyme and saute to soften the vegetables, 10 to12 minutes, then deglaze the pan with thebeer or stock. 

Stir together the brown sugar, tomato sauce, hot sauce, Worcestershire, and vinegar in a bowl and pour into the skillet and stir to combine. Mix in the chicken pieces, using tongs and cool and store for make-ahead meal. 

Reheat over medium heat just to warm up while you mix together the cornbread topper or, to serve immediately, keep warm on low while you mix the cornbread batter, then transfer to oven and bake until top is deep golden brown. 
Cook's Note: The filling may be transferred to a casserole if your skillet cannot transfer to the oven. 

For the topping: Follow package directions for cornbread batter, then stir in the blue cheese and scallions, pour over the chicken filling in an even layer and bake to golden brown and firm to the touch, about 12 to 15 minutes.

© Recipe courtesy Rachael Ray

Source: http://www.cookingchanneltv.com/recipes/buffalo-bbq-pulled-chicken-with-blue-cheese-cornbread-topper.print.html

Ahi Tuna with Napa Cabbage Salad

Try this simple, yet healthy Ahi Tuna with Napa Cabbage Salad. Perfect for lunch or dinner. Here is how you can make this great dish on your own!

What you'll need: 

2 tablespoons lime juice
1 1/2 tablespoons fish sauce
1 teaspoon sugar
1 teaspoon dark sesame oil
Coarse salt and cracked black pepper
1 medium Napa cabbage
1 bag shredded carrots
1/2 cup basil leaves, torn into quarters
1/2 cup mint leaves, torn
1/2 cup cilantro leaves, roughly chopped
4 tablespoons black and white sesame seeds
1 pound ahi tuna steaks
2 teaspoons extra-virgin olive oil

Directions:

In a large salad bowl, whisk together lime juice, fish sauce, sugar, and sesame oil. Taste and adjust seasonings with salt and pepper. Cut cabbage in 1/2 lengthwise and slice into thin ribbons. Place cabbage, carrots, basil, mint, and cilantro in the bowl with the dressing. Toss to combine. Set aside.

Pour the sesame seeds out onto a plate. Press the tuna into the seeds on both sides, pressing gently so the sesame seeds stick.

Heat the olive oil in a 12-inch non-stick pan over medium high heat. Add fish to pan and cook until rare, about 2 minutes per side. Alternatively, cook until done to your likeness. Slice thin and distribute among 4 serving plates. Serve with a generous portion of Napa cabbage slaw.

Coconut Braised Pork (via Cooking Channel TV)

Total Time:

6 hr 25 min

Prep:

10 min

|

Inactive Prep:

--

|

Cook:

6 hr 15 min

Level:

Easy

Yield:

4 to 6 serving

INGREDIENTS

• 2 tablespoons peanut or olive oil
• 3 pounds boneless pork shoulder, cut into 2-inch chunks
• 1/4 cup fish sauce

• 1 1/2 to 2 cups coconut water
• 1/2 cup fresh cilantro, coarsely chopped
• 5 to 6 scallions, coarsely chopped

DIRECTIONS

Place a large skillet over medium-high heat with the oil. Working in batches, sear off the meat, browning well on all sides, about 15 minutes total.

Transfer the meat to the crock of a slow cooker and add the fish sauce and enough coconut water to cover the meat by about two-thirds (NOTE: This dish can be prepared up to this point and then stored in the refrigerator overnight to be cooked the next day).

Turn on the slow cooker and simmer the meat until fork tender, about 6 hours on high heat or 8 hours on low heat. Serve warm with a few spoonfuls of the braising liquid and a hearty garnish of cilantro and scallion.

This dish is incredibly satisfying but very rich. Temper its heartiness and make it into a complete meal with a side serving of steamedwhite rice.

Don't cut corners on browning the meat off - if anything, let it sear a bit longer than you think you should. It's a critical cornerstone to keeping the flavor of this dish from washing out in the slow cooker.

NOTES

NOTE: If you don't own a slow cooker, you can still prepare this dish on the stovetop. Simply sear off the meat in a heavy-bottomedDutch oven, add the liquids to the pot and bring them to a boil. Reduce the heat to medium-low and simmer until the meat is fork tender, about 2 hours.

© Recipe courtesy Patrick Decker

Printed on February 19, 2013 from http://www.cookingchanneltv.com/recipes/slow-cooker-coconut-braised-pork.print.html

Source: http://www.cookingchanneltv.com/recipes/slow-cooker-coconut-braised-pork.html