Filed Under: Uncategorized - Sue Fuirst @ 5:21 pm
Tags: chicken, egg, lemon, rice, soup
…and delicious to eat.
4 cups chicken broth (preferably homemade)
3 eggs (1 whole and 2 yolks)
1 1/2 cups cooked white rice
scant ¼ cup lemon juice, 1 small fresh lemon
1 cup cooked chicken meat, shredded into small pieces
½ cup cooked, diced carrot
In your favorite soup pot, heat chicken broth to a simmer.
Using a blender or a small bowl and immersion blender, combine 1 cup of simmering broth in pot, ½ cup rice, lemon juice and eggs and puree. Stir the blended mixture into simmering chicken broth. Add remaining rice, cooked chicken and carrots. Lower heat and cook for a few minutes to thicken. Season with kosher salt and pepper.
Filed Under: Cassoulet seasoning,Recipe,Uncategorized - Sue Fuirst @ 3:38 pm
Tags: beef, brisket
jewish holiday brisket
1 Tbsp olive oil
5 lb brisket of beef
2 large onions diced
2 celery ribs, diced
2 carrots, diced
3 cloves garlic, diced
3 1/2 cups crushed tomatoes, 28oz can
1 cup red wine
1 cup beef broth
1 Tb Basics Fuirst Cassoulet Seasoning
Kosher salt and pepper
Heat a large covered Dutch oven over a medium flame on top of the stove. Add olive oil to pot. Season the meat with salt and pepper and place in pan. Raise heat slightly and sear meat until a light crust forms on both sides. Remove browned meat to a plate.
Pour off excess fat left in pan and return to burner. Lower flame back to medium, add onions, celery, carrots and garlic and sauté until soft, about 10 minutes.
Raise heat under pot and pour in wine and stir to deglaze the pan. Add beef broth, tomatoes and Basics Fuirst Cassoulet Seasoning, stir. Return meat to pot and lower heat to a slow simmer. Cook covered for approx. 1 ½ to 2 hours, turning the meat half way through the cooking time.
Remove meat and slice on a diagonal. Partially puree some of the vegetables in the pot. I like to use an immersion blender for this. Return sliced meat to pot, cover and cook an additional hour or more. If there is too much liquid, uncover pot. Leaner cuts of meat may require more time.
Pictures to follow. Still cooking.
Filed Under: Cassoulet seasoning,Mid-East Peace Mix,rosemary roasting blend,Tandoori spice blend,Uncategorized - Sue Fuirst @ 2:31 pm
Tags: dijon, lamb
I like lamb. Maybe that’s why so many of my spice blends are lamb-friendly.
There are generally between 6-8 chops on a rack of lamb so plan accordingly. Some eaters will be fine with two chops. If you are serving a Ken Fuirst, assume 5+ chops will be consumed. I like Mark Bittman’s idea to slice down between the bones a bit to make the sides crispy, but don’t slice into the meat. And don’t “french” the racks – this spoils the fun.
Preheat oven to 500°. Use a roasting pan large enough to hold the racks of lamb comfortably.
1 Tb olive oil
1 Tb Basics Fuirst Mid-East peace Blend or Tandoori Seasoning
1 Tb olive oil
2 Tsp Dijon mustard
1 Tb Basics Fuirst Cassoulet Seasoning or Rosemary Roasting Blend
Make a paste by mixing together one of the recipes above. Rub seasoned paste all over the lamb. This can be done up to the day before or minutes before. If done in advance, place in fridge. Allow meat to come to room temperature and proceed to next step.
Place prepared racks in roasting pan and place in oven. Immediately lower the temp to 450° and cook for 20-25 minutes. Using an oven thermometer is helpful here. 130° is a perfect medium rare. Remove the cooked meat from the oven and let the meat rest for 10-15 minutes before slicing.
Filed Under: Uncategorized - Sue Fuirst @ 4:43 pm
Tags: fish, soup
As you may or may not know, I have a shellfish allergy. Well, my food allergies don’t stop at shellfish, but that’s all I’m willing to admit to today. I’m filled with envy and ugh when guests come to the shore and want clam chowder (you know who you are Liz, Mike, Sammy and Andy). So, this recipe is for me. It’s a shellfish-free fish chowder to be made with local Barnegat Light caught fish.
Viking Village Fish Chowder
4 slices think-cut bacon or 2 Tb olive oil
2 stalks celery, diced
1 large onion, diced
2 cloves garlic, peeled and minced
2 bay leaves
Several sprigs of fresh thyme
5 cups fish stock or water
1 lb. red potatoes, cut into 3/4” cubes
1 ½ lbs. haddock, flounder or cod filets, boneless and skinless
1 cup milk
1 cup half and half or heavy cream
Kosher salt or Sea Salt
Paprika or Piment d’Espelette, to taste
Kernels from 2 ears of corns, garnish
Place a large soup or stock pot over medium heat. Add bacon slices and cook to render the fat. Remove the bacon when crisp and set aside for later, leaving the fat in the pot. (Not a treif eater. Forgo the bacon and add 2 Tb olive oil to the pot.) Add celery onion and garlic . Cook until onions turn translucent and vegetables begin to soften about 10 minutes. Add potatoes thyme and bay leaf and cook for 5 more minutes.
Pour stock into pot with the vegetables and potatoes. Cover, and simmer over medium heat until tender, about 20 minutes. Add fish filets and cover and simmer for 10 minutes. With fish still in pot, flake fish with tongs. Stir in milk and cream. Gently heat through – do not boil. Discard bay leaf and thyme stems. Season to taste with salt, pepper and paprika. Ladle into bowls and garnish with corn kernels and crumbled bacon. Serves 6.
Filed Under: Uncategorized - Sue Fuirst @ 12:53 pm
We’ve got a lot of weekend company coming this summer. I love it! And I definitely don’t want to spend the whole time in the kitchen or eating burger shack burgers. So, I plan on pre-preparing things that can be eaten on the fly as people come in and out of the house.
Chili chicken wraps can be made ahead, served hot or at room temperature, eaten wrapped in lettuce or on a brioche roll. Easy for me and my friends.
Sweet and Sour Chili Chicken Wraps
2 lbs ground chicken
1 Tb olive oil
1 tsp grated fresh ginger
1 large clove garlic, minced or grated
2 scallions, thinly sliced
3 tb rice wine vinegar
2 tb soy sauce
1/3 cup sweet chili sauce
2 Tb chopped fresh cilantro
1 head boston lettuce
4 brioche rolls
Garnish with pickled red onions, sweet pickles, cole slaw…
Heat olive oil in a large sauté pan set over a medium flame. Add garlic, ginger and scallions and stir. Add the ground chicken and cook until no longer pink, breaking up as it cooks. Season with salt and pepper. When chicken is browned, add the rice wine vinegar and stir until evaporated. Stir in soy sauce and sweet chili sauce. Cook until sauce is reduced, stirring occasionally. Can be made to this point and kept in refrigerator for up to 3 days ahead.
Toss in fresh cilantro and serve in lettuce wraps or on brioche rolls. Garnish with pickled red onions, pickle chips, cole slaw.