Entries by David Fionda
Junipers Braised Chicken Tangine
Ingredients: 4 T olive oil 4 chicken thighs (boneless, skinless) flour for dusting 1 c white wine 1 c sweet onion (diced) 1/2 c each of carrots and celery (both diced) 2 T garlic, minced 1 c chickpeas, cooked 1/2 c Ras El Hanout ( do not double if doubling recipe) 2 T each of […]
Israeli Pearl Couscous
Ingredients 1 cup Israeli couscous or pearl couscous 1 ½ cups chicken broth) ¼ teaspoon garlic powder ½ teaspoon plus ⅛ teaspoon kosher salt 1 tablespoon olive oil 1 tablespoon chopped parsley Zest of 1/2 lemon Instructions Bring the water to a boil in a large saucepan. Add the Israeli couscous, garlic powder and ½ […]
Jamaican Curried Chicken
Ingredients 3.75 lbs Chicken 3 tbsp Curry powder 3 tbsp Chicken seasoning 2 tsp Sea Salt Pinch of allspice 5 Cloves garlic Crushed 1 Large onion Chopped 5 Sprigs of fresh thyme 3 Medium carrots Chopped 2 small sweet potatoes diced 2 tsp powdered ginger 2 shakes scotch bonnet sauce 4 tbsp vegetable oil 2 tbsp fresh lemon juice 1 tbsp white vinegar Directions Wash the chicken in […]
Braised Short Ribs
Ingredients 2 tablespoons vegetable oil 5 pounds bone-in short ribs, at least 1 1/2 inches thick Kosher salt and freshly ground pepper 2 large heads garlic, halved crosswise 1 medium onion , chopped 4 ribs celery , chopped 2 medium carrots , chopped 3 tablespoons tomato paste 1 cup red wine vinegar plus 1 cup water 2 cups beef stock 4 sprigs thyme […]
Rib Roast
Ingredients ⅓ cup Dijon mustard 2 tablespoons minced garlic 1 tablespoon chopped thyme leaves 2 teaspoons coarsely ground pepper Kosher salt 3 tablespoons extra-virgin olive oil 11 pounds prime rib roast (4-rib chine bone removed) Directions Preheat the oven to 450°. In a small bowl, mix the mustard with the garlic, thyme, pepper and 2 […]
Honey Glazed Carrots
Ingredients ( serves 4) 1 pound baby carrots with greens 2 tablespoons butter 2 tablespoons honey 1 tablespoon lemon juice Freshly ground black pepper 1/4 cup chopped flat-leaf parsley Directions In a medium saucepan, bring water to a boil. Add salt and then carrots and cook until tender, 5 to 6 minutes. Drain the carrots […]
Roasted Potatoes
INGREDIENTS 4 pounds Yukon gold potatoes and/or red potatoes, scrubbed clean 2 tablespoon extra virgin olive oil 2 teaspoon chopped garlic ½ teaspoon fine salt 1 tablespoon fresh rosemary 2 teaspoons fresh parsely Freshly ground black pepper, to taste INSTRUCTIONS Preheat the oven to 425 degrees Fahrenheit with a rack in the middle of the oven. Line a […]
Sweet Potato Shepherds PIE
For The Shepherd’s Pie Filling: 1 pound ground beef or lamb 2 medium carrots, peeled and diced 1 small green pepper, diced 1 large Vidalia onion, diced 4 cloves garlic, minced 1 bag petite corn frozen 1 teaspoon chili powder 1/2 teaspoon dried rosemary or dried herb of choice 1/2 teaspoon fine salt or to taste 1/4 teaspoon black pepper 1/4 cup water For […]
Chicken With Black Beans and Brown Rice
Ingredients 3 tablespoons olive oil 1 pinch crushed red pepper flakes 1 large onion 4 -5 cloves garlic, chopped 4 boneless skinless chicken breasts, cut into strips 2 teaspoons oregano, separated 2 teaspoons ground cumin, separated 2 (16 ounce) cans black beans, undrained 1 (4 ounce) jar sliced pimientos salt & pepper 3 tablespoons balsamic […]