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Red Beans & Andouille Sausage
| Yield | Holding Time / Shelf Life |
| 4 | 5 Days |
| Ingredient | Measure |
| Dry Red Beans (Soak beans over night) | 1lb |
| “Patake” brand Anduille Sausage., cooked and sliced into wheels Keep a little Fat to saute the trinity ( onion, pepper and celery) | 2lb |
| Onion Chopped diced | 1 c |
| Celery Chopped diced | ½ c |
| Green Pepper Chipped dice | ½ c |
| Fresh Garlic chopped | 4 cloves |
| Thyme | Pinch |
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Fennel seed Bay leaf |
Pinch 2-3 |
| Cayenne pepper or red pepper sauce | To taste |
| Fresh Water , Chicken stock or Veggie Stock | 2 qts |
| Salt to taste a little at the Begin adjust as you go along | |
| Corn Chips or Rice served when plating | |
Tools Cutting board, Chef’s Knife, 3-4 qt sauce pot Procedure - Soak bean over night aboat 2 qts water, Drain beans - Cook Sausage in oven at 350 or on your grill - Place stock pot on high heat add fat and onion pepper and celery. Until transparent, add sausage beans and liquid ( your choice) Add herbs and begin with a little salt couple of good pinches - Reduce heat to low, Cook for 2.5 hours stir every 10 to 20 minutes. Serve: with Corn chips or white rice allow 20 min for the rice to cook. |
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Cranberry Chicken Piccata
| Yield | Holding Time / Shelf Life |
| Serves 6-8 people | 3-4 days |
| Ingredient | Measure |
| Springer Mountain Chicken Breast | 6 ~ 6oz. Breasts |
| Seasoned Flour with salt & white pepper | To taste ~ 1 cup |
| Lemon zest & juice | 2 each |
| Olive Oil | Quarter cup |
| Unsalted Butter | 3 Tbsp |
| Chopped Garlic | 1 Tbsp |
| Chopped Onion | Half cup |
| Dried Cranberries, Fresh Parsley | 3 Tbsp |
| White Wine | 1 cup |
| Chicken Broth | 1 cup |
| Salt & White Pepper | To taste |
Tools Cutting Board, Plastic Wrap, Meat Tenderizer, Sauté Pan, Zester, Juicer, Whip, Chef Knife, Cookie Sheet Procedure - Preheat Oven at 350 degrees - Cut chicken breast on diagonal in half. Place on plastic wrap, fold top of plastic wrap over chicken like a page in a book. Pound the meat flat without cutting through meat. - Heat sauté pan on high with olive oil & batter - Dredge the chicken in the seasoned flour and sauté both sides to golden brown. Place chicken on Cookie Sheet, put in oven - Soak cranberries in lemon juice, white wine and chicken stock for 20 minutes. - Turn saute pan to medium/high, add garlic and onions, add 2 Tbsp. of flour & cook 2 minutes. Add lemon juice, cranberries, white wine and chicken stock mixture, allow cooking for 5 minutes. Season with salt and white pepper - Remove chicken from oven after 10 minutes of cooking. Top with sauce, lemon zest and fresh parsley |
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Masterpiece Vegetable Pasta
| Yield | Holding Time / Shelf Life |
| Serves 4-6 people | 3-4 days |
| Ingredient | Measure |
| Cooked Linguine Pasta | Half lb. bag |
| *Cooked Masterpiece Chicken (optional) | 1 lb. cubed |
| Lemon zest & juice | Half cup each |
| Olive Oil | Half cup |
| Chopped garlic | 1 Tbsp |
| Chopped Onion, Red Pepper, Zucchini & Yellow Squash | Quart cup each |
| Extra Virgin Olive Oil | Half cup |
| Pesto | Quart cup |
Tools Mixing Bowl Baking Dish Sauté Pan Cutting Board Chef Knife Procedure - Lets first start by building the pasta dish…Place pasta, ¼ cup of olive oil and pesto in a mixing bowl and mix. Add optional chicken and save cheese until last to top. Hold in oven at 200 degrees for 15-20 minutes - Place sauté pan on high heat with ¼ cup of olive oil. Add garlic, onions, broccoli, asparagus, zucchini and yellow squash, cook quickly for 3-5 minutes. Season with salt and white pepper. - Pull pasta from oven. Add vegetables into pasta and top with cheese.
*see Masterpiece Chicken recipe |
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