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

|

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

Drip Beef (via Cooking Channel TV)

Image & Recipe Source: http://www.cookingchanneltv.com/recipes/drip-beef.html 

Reprinted with permission from The Pioneer Woman Cooks by Ree Drummond, William Morrow Cookbooks, an imprint of Harper Collins Publishers, copyright (c) 2012

INGREDIENTSTotal Time:

-

Prep:

--

|

Inactive Prep:

--

|

Cook:

--

Level:

None

Yield:

Makes 10 to 12 servings

• One 3- to 4-pound chuck roast
• Salt and black pepper to taste
• 2 tablespoons butter
• 2 tablespoons canola oil
• 2 cups beef broth

• 2 tablespoons minced fresh rosemary
• 1 jar peperoncinis
• 10 to 12 buttered, toasted deli rolls
• 2 yellow onions, sliced and sauteed in 1 tablespoon butter until light golden brown

DIRECTIONS

Season the chuck roast with salt and pepper.

Melt the butter and canola oil in a heavy pot over high heat. Sear both sides of the chuck roast until very browned, about 5 minutes in all.

Pour in the beef broth and 1 cup water.

Add the rosemary . . .

Then pour in the peperoncinis with their juice. Now cover the pot and simmer for 4 to 5 hours, or until the meat is tender and falling apart.

Remove the roast from the pot.

Using 2 forks, shred the meat completely . . .

Then return the meat to the cooking liquid. Keep warm.

To serve, slice wedges out of the top of the deli rolls. Heap a generous portion of meat on the roll, then spoon some of the cooking liquid over the meat.

Top with a few peppers from the pot . . . And plenty of caramelized onions.

Top the sandwiches with the wedges of roll and serve to a roomful of ravenous guests. You'll win friends and influence people.

Like, totally.

Variations:
Lay thinly sliced cheese on top of the meat before adding the peppers and onions.
Serve dishes of the cooking liquid on the side for dipping. Reprinted with permission from The Pioneer Woman Cooks by Ree Drummond, William Morrow Cookbooks, an imprint of Harper Collins Publishers, copyright (c) 2012 

Printable Area

Page 2 of 2

Drip Beef (cont.)

© Reprinted with permission from The Pioneer Woman Cooks by Ree Drummond, William Morrow Cookbooks, an imprint of Harper Collins Publishers, copyright (c) 2012

Printed on February 19, 2013 from http://www.cookingchanneltv.com/recipes/drip-beef.print.html

Chile Braised Lamb Tacos (via Cooking Channel TV)

Total Time:

3 hr 30 min

Prep:

30 min

|

Inactive Prep:

15 min

|

Cook:

2 hr 45 min

Level:

Easy

Yield:

4 servings

INGREDIENTS

• BRAISED LAMB:
• 3 dried ancho chiles, halved, stems removed
• 2 dried chiles de arbol, halved, stems removed
• 2 cups boiling water
• 2 tablespoons cider vinegar
• 1 teaspoon cumin seeds

• 1 teaspoon oregano
• Kosher salt and cracked black pepper
• 2 bone-in lamb shanks (about 3 1/2 pounds)
• 4 cups chicken stock

• PICKLED PEPPERS:
• 1/3 cup lime juice
• 1/3 cup sugar
• 1/3 cup red wine vinegar

• 2 chiles, seeded and cut into rings

• TOMATILLO GUACAMOLE:
• 3/4 cup fresh cilantro leaves, coarsely chopped
• 1 teaspoon ground cumin
• 1 teaspoon kosher salt
• 4 to 6 tomatillos, husked and coarsely chopped
• 2 cloves garlic, smashed and quartered
• 1 ripe avocado, halved, pitted, peeled and diced
• 1/2 medium onion, coarsely chopped (about 1/2 cup)
• 1/2 jalapeno, coarsely chopped with seeds

• Juice of 1 lime
• 12 white corn tortillas
• 1/2 cup fresh cilantro leaves, chopped
• 4 medium radishes, thinly sliced
• 1/2 cup queso fresco, crumbled (1 1/2 ounces)
• Lime wedges, for serving

DIRECTIONS

For the braised lamb: Heat a medium skillet over medium-high heat. Toast the chiles skin-side up until fragrant and beginning to darken, 30 seconds to 1 minute. Transfer to a bowl and pour enough boiling water to cover and soak until softened, about 15 minutes. Strain, reserving the water. 

Transfer the chiles to a blender or food processor along with 1/2 cup of the reserved steeping water, the cider vinegar, cumin, oregano and garlic. Process until a smooth paste forms. Sprinkle with salt and black pepper. 

Place the lamb in a Dutch oven and slather the chile paste over the shanks. Add the chicken stock. Bring the liquid to a boil, and then reduce to a simmer, cover with the lid and braise until the lamb is tender, about 2 hours 30 minutes. 

For the pickled peppers: Meanwhile, bring the lime juice, sugar and vinegar to a simmer in a small saucepan over medium-high heat, stirring occasionally until the sugar dissolves, about 2 minutes. Put the chiles in a separate bowl and pour the vinegar mixture over. Let cool for about 20 minutes. Discard the liquid before using. 

For the guacamole: Combine the cilantro, cumin, salt, tomatillos, garlic, avocado, onions, jalapenos and lime juice in a food processor or blender and pulse until combined and still somewhat chunky. 

For assembly: When cool enough to handle, remove the lamb from the braising liquid and shred. Once the lamb is removed, bring the braising liquid back to a boil and cook until it reduces to about 2 cups of liquid, 10 to 12 minutes. Return the shredded lamb back to the braising liquid in the Dutch oven. 

Toast the tortillas, if desired, over an open flame just until slightly charred. Fill each tortilla with some of the shredded lamb, guacamole,

Source: http://www.cookingchanneltv.com/recipes/kelsey-nixon/chile-braised-lamb-tacos.html

Boeuf en Croute (via Cooking Channel TV)

2 hr 25 min

Prep:

20 min

|

Inactive Prep:

1 hr

|

Cook:

1 hr 5 min

Level:

Intermediate

Yield:

6 servings

INGREDIENTS

• 1 1/3 pounds beef tenderloin
• Kosher salt and freshly ground black pepper
• 3 tablespoons butter
• Olive oil, for drizzling
• 2 shallots, minced
• 1 pound mushrooms, very finely chopped
• 1 sprig fresh thyme, leaves picked

• 1 bay leaf
• 1/2 cup Madeira
• 2 tablespoons creme fraiche
• Handful chopped fresh parsley leaves
• 2 (1 pound) packages puff pastry or frozen puff pastry, thawed
• 1 egg
• 1 teaspoon water

DIRECTIONS

Season the beef with salt, and pepper. Melt a tablespoon of butter with a drizzle of the olive oil in a saute pan until hot, then sear the beef on all sides. Remove from the pan to a board, and let cool completely, then wrap in plastic wrap, and refrigerate. 

In the same pan as the beef, prepare the mushroom duxelles: Melt the remaining 2 tablespoons butter and fry the shallots until translucent. Add the mushrooms, thyme, and bay leaf, and cook until very tender. Pour over the Madeira, and bring to a boil, and cook until all the liquid has evaporated. Add the creme fraiche and cook down to a very thick paste. Season the mixture with salt, and pepper. Stir through the chopped parsley. 

Roll out one block of pastry to a rectangle large enough to fit the meat with a roomy border. Place on a baking sheet. Remove the filletfrom the refrigerator, and unwrap. Spoon the mushroom mixture into the center of the pastry and set the meat on top. Roll out the second sheet to fit over the whole fillet generously. In a small bowl, beat together the egg and 1 teaspoon water. Brush the margins of the bottom pastry with egg wash, then drape the second sheet over, pressing to seal well. Trim the edge to a 1-inch border. Crimp the edges with your fingers. Refrigerate until ready to bake. 

Preheat the oven to 425 degrees F. 

Brush the whole surface of the pastry with egg wash and make two slits in the top with a knife to allow steam to escape. Bake 15 minutes. Reduce the oven temperature to 400 degrees F, and continue to bake 20 minutes, depending on how well you like your meat done. Remove from the oven and let stand about 10 minutes before serving in slices.

© Recipe courtesy Laura Calder

Source: http://www.cookingchanneltv.com/recipes/laura-calder/boeuf-en-croute.print.html

Valentine's Day Dinner: Roasted Chicken (via Cooking Channel TV)

Recipe from: http://www.cookingchanneltv.com/recipes/kelsey-nixon/roasted-chicken-with-lemon-garlic-and-thyme.print.html

Source: http://www.cookingchanneltv.com/recipes/kelsey-nixon/roasted-chicken-with-lemon-garlic-and-thyme.print.html 

TOTAL TIME:
1 hr 45 min

Prep:
15 min

Inactive Prep:
15 min

Cook:
1 hr 15 min



YIELD:
6 servings

LEVEL:
Easy


ingredients
1 (6-pound) roasting chicken
4 tablespoons unsalted butter, softened
3 tablespoons minced fresh thyme, plus 1 handful for stuffing
4 cloves garlic, chopped
2 teaspoons fresh lemon zest
Salt and freshly ground black pepper
1 lemon, quartered
1 onion, coarsely chopped
3 celery stalks
3 carrots, unpeeled cut into thirds
1 onion cut into quarters
1 cup low-sodium chicken broth
2 teaspoons all-purpose flour
Roasted Chicken Variations, recipes follow

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Directions
Preheat the oven to 450 degrees F. Rinse the chicken and pat it dry.

In a small bowl, make a compound butter by combining the softened butter, minced thyme, garlic cloves, lemon zest, salt, and pepper.

Season the cavity of the chicken generously with salt, and pepper. Stuff the cavity with the lemon quarters, a handful of fresh thyme leaves, and the quartered onion. Place the carrot, celery and onion in the bottom of a roasting pan and place the chicken on top of the vegetables. Cross the legs and tie with kitchen twine.

Gently lift the skin away from the chicken and spread 2 tablespoons of the softened butter mixture underneath the skin, distributing it evenly. Spread the remaining butter over the entire surface of the chicken and season generously with salt, and pepper.

Place the chicken in the oven and roast for 20 minutes. Reduce the oven temperature to 375 degrees F and roast the chicken until a meat thermometer inserted into the thickest part of the inner thigh, not touching the bone registers 160 to 165 degrees F, about 45 minutes. Transfer the chicken and vegetables to a cutting board to rest for about 15 minutes. Tent the chicken with aluminum foil to keep warm.

Pour the pan juices into a large glass measuring cup. Spoon the fat off the top. Add the chicken broth to the roasting pan and place over high heat. Bring to boil, scraping up any browned bits. Return the pan juices to the pan. Whisk the flour into the broth mixture and bring to a boil until slightly thickened, about 2 minutes. Season the sauce to taste with salt, and pepper. Serve alongside the roast chicken.

Roasted Chicken Variations:

Honey-Glazed Chicken: Season the butter with 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 2 tablespoons honey.

Soy-Ginger Chicken: Season the butter with 1 tablespoon minced garlic, 2 teaspoons fresh ginger, and 2 teaspoons soy sauce.