Here’s a really delicious way to serve your chicken. This recipe should be enough for 4 persons
Ingredients for Chicken with Tarragon Sauce
2-4 Chicken pieces bone-in, thighs and breasts
2-4 tbs butter
2-4 tbs cooking oil
¾ cup chicken stock
1 large shallot diced
¾ cup white wine
1 cup sour cream
1½ tsp dried tarragon leaves
salt & pepper to taste
1 tbs lemon juice (optional)
Directions for Chicken with Tarragon Sauce
In a cast iron dutch oven with lid place the butter and oil and bring up to high heat.
Take the chicken pieces and salt and pepper all sides. Once oil is hot, brown the chicken in batches. Once all the chicken is browned remove from the pot and drain off most of the fat in the pot. Place all the browned chicken back into the pot and add the chicken stock cover and cook on medium heat for about 30 minutes.
When the chicken is cooked, remove from the pot and place on a platter in a warm oven to hold until sauce is done.
Turn the heat to high and reduce the stock in the pot until it gets thick and syrupy. At that point add the shallot and cook to soften the shallot. Just before the shallot begins to brown add the wine and reduce the stock by about ½. When reduced, turn heat to medium low and add the sour cream and tarragon and stir to combine. Adjust seasoning.
Place the chicken back into the pot and turn to high until the sauce becomes quite thick and coats the chicken. Serve with extra sauce on side.
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In a cast iron dutch oven with lid place the butter and oil and bring up to high heat.
Take the chicken pieces and salt and pepper all sides. Once oil is hot, brown the chicken in batches. Once all the chicken is browned remove from the pot and drain off most of the fat in the pot. Place all the browned chicken back into the pot and add the chicken stock cover and cook on medium heat for about 30 minutes.
When the chicken is cooked remove from the pot and place on a platter in a warm oven to hold until sauce is done.
Turn the heat to high and reduce the stock in the pot until it gets thick and syrupy. At that point add the shallot and cook to soften the shallot. Just before the shallot begins to brown add the wine and reduce the stock by about ½. When reduced, turn heat to medium low and add the sour cream and tarragon and stir to combine. Adjust seasoning.
Place the chicken back into the pot and turn to high until the sauce becomes quite thick and coats the chicken. Serve with extra sauce on side.
Rants Raves and Recipes https://www.rantsravesandrecipes.com/
Tilapia Newberg is my version of the famous Lobster Newberg. “Newberg” sauce is another mystery recipe, some say it was the Delmonico brothers chef that invented it. Others say a chef who left Delmonico’s to open a hotel in Pa, or could it be the sea captain who brought the recipe to Delmonico’s? 125 or so many years later does it really matter?
Every cook book has a different version of the sauce. Most with lobster in the starring role. Tilapia is a firm white fleshed fish with a mild taste that serves the sauce well and is so much easier on the wallet. An interesting aside is that in the early days of this country, around the late 1700’s, indentured servants rose up and demand that they be guaranteed that they wouldn’t be served lobster more than 3 times a week. My how times have changed!
Ingredients for Tilapia Newberg
Tilapia approximately 6 ounces per person
salt pepper and paprika
Can be made ahead of time. Lightly salt,pepper and sprinkle paprika on both sides of the tilapia. Cook in a frying pan with a little butter until done. Remove to a plate, if making in advance refrigerate until ready to serve.
cook the tilapia in butter
Newberg Sauce
This recipe will take care of about 1 – 1½ pounds of tilapia.
3 tbs butter
1 shallot finely diced
3 tbs flour
½ tsp paprika
2 cups ½&½
2 egg yolk scrambled in ¼ cup ½ &½
3 tbs good (drinkable) Sherry
Salt & pepper to taste
In a large sauce pan melt the butter and once melted add the shallots and sauté until they soften. Add the flour and combine completely and cook for a minute or two to cook out the flour taste. Add in the paprika. Add the 2 cups of ½&½ and whisk to dissolve the roux and begin thickening the sauce. Take a few spoonfuls of the heated sauce and add to the eggs and ¼ cup of ½&½ to temper then pour mixture back into the sauce and stir to thicken ( do not allow to come to a full boil). Add the Sherry and season to taste. Cut the tilapia up into bite size pieces and place into the sauce and bring the entire mixture up to heat.
add the tilapia and bring up to heat
Most recipes call for it to be served on toast points. I like to serve on a bed of rice, as this makes a very nice complete meal.
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Season with salt pepper and paprika and saute in butter until done set aside.
NEWBERG SAUCE
Put the butter in a large sauce pot ( under medium high heat) that will be big enough to hold all the ingredients at the end. Add the shallot and cook until they are softened. Add the flour and stir until flour is combined, then cook for aminute or two to cook out the raw flour taste. Add the paprika and combine. Add the 2 cups of 1/2 & 1/2 and whisk to combine as it begins to heat and thicken add a spoonfuls of the sauce to the yold and cream mixture to temper and then add this to the sauce. Add the sherry and taste. Adjust seasoning and whisk until thickened, (DO NOT ALLOW TO COME TO A COMPLETE BOIL). Cut the tilapia into bite size pieces and add to the sauce and bring all up to heat.
Notes
Serve on toast points or for a rich complete meal serve over rice.
Rants Raves and Recipes https://www.rantsravesandrecipes.com/
The term Prime Rib originally meant that the roast served was graded “Prime”. Today with the high cost of beef you’d be lucky to find that even in a restaurant. Only very high end restaurants that charge exorbitant prices can afford to serve “Prime”. The term is now a generic term for a cut of meat and usually does not refer to the grade.
Most of the meat today is “Choice” which is the one grade lower than “prime”. All this means to the consumer is that the meat is a combination of slightly older,and having a little less fat and marbling. The actual determination for the grade of a carcass is made at the 12th rib in a complex formula that we won’t go into here. In fact only about 2% of produced beef qualifies as “prime”, and could retail anywhere from $20 – $40 per pound.
The more common term for this cut of meat is a standing rib roast. While still not cheap even in the choice grade it is the King of beef cuts. You certainly can ask your butcher to special order a Prime cut, but if you do please be sitting down when he tells you how much
There are two ends to a rib roast, the large end and the small end. The large end comes from the ribs closest to the head of the animal and the smaller end comes farther back on the ribs. Which piece you use is a matter of choice. The large end tends to have more fat and the small end a larger eye. As a matter of choice while many say the small end is better, I prefer the large end with more fat, if cooked properly all of the cut is edible and delicious. Fat equals flavor and the more fat in the front end in my opinion equals more flavor.
First step in buying a rib roast is to have a good rapport with your butcher. Unless your fairly confident of your abilities with a knife and know your way around a piece of meat it’s best to leave the prepping of the meat to your butcher. The secret is, less is more, you want to have the bones and the fat layer trimmed as little as possible. Have your butcher trim the bones (which is called “frenching”) and remove the backbone and then tie the ribs back onto the roast. This adds flavor and acts as a natural rack in the oven. I prefer to leave them attached and remove them after the rib is cooked. They make a great lunch treat or if you want to really spoil your four legged children one bone will keep them occupied for a long time.
The less is more theory goes to the cooking of the roast also. There are basically three methods, low and slow, high and fast and a combination of both. With low heat you will get less shrinkage but won’t get the crusty outer layer. High heat you get a delicious crusty layer but the meat tends to shrink more and in my opinion is not as tender. The combination of both seems to work the best.
Finally seasoning, again less is more is the rule.
Rib Roast
My Perfect Rib Roast Recipe
Take the meat out of the refrigerator at least 3 hours before your going to cook it. It is important to know the exact weight of the roast.
The approximate cooking times are:
Rare 15-18 minutes per pound
Medium 20-25 minutes per pound
Well 27-30 minutes per pound
You want to bring the meat up to room temperature, this is critical for the best results. Do the math, a 10# roast will take about 3 hours and 20 minutes to cook to medium rare and once done it needs to rest for 30 minutes so if your going to serve dinner at say 5 it should go into the oven around 1 o’clock. In this scenario I would take the roast out at 7 at let it sit till I put it in at 1. I like to pepper it heavily when it comes out of the refrigerator and just before cooking lightly sprinkle with garlic salt.. Don’t over do the seasonings as you want to let the taste of the beef shine through.
Place the roast into a roasting pan that’s slightly larger than the piece of meat. If you intend to utilize a jus or gravy take some sliced up carrot, celery , onion and one clove of garlic and lay them around the pan, not on the meat and let them stew in the juice as it renders from the meat. Preheat the oven to 500°. Place the roasting pan in the lower third of the oven and roast for 15 minutes. Then turn heat down to 325° and continue to cook until the center temperature is at the temperatures stated below. Remember the roast will continue to cook as it rests so you want the temperature slightly below your actual final temperature. About 45 minutes before the roast should be done start checking the temperature.
Cooking times are approximate, the true test is to take the temperature of the roast. A thermometer placed into the center of the eye of the roast should read 120° – 125° for rare, 125° -130° for medium rare , 130° – 140° for medium.
Final temperatures after the roast has rested should be close to:
130° – rare
140° – medium rare
150º – medium
160º – medium well
165°+ – well
In Cooking 4 to 7 ribs I like to run the rare center up to 130º, that way you get a wider variety of doneness choices in the roast after it rests, with the outer pieces medium or slightly better and a descending array of doneness towards the rare at the center. I try and gauge how many guests want cuts more toward medium and if there are more than one or two I cut from both ends working towards the center.
Once the roast is taken out of the oven it should be placed on a warm plate and covered with foil and left to rest for about 30 minutes. During this time you can finish your other food preparations and make the Au Jus.
Place the roasting pan on a burner of the stove top turn to high and when hot add about ¼ cup of good red wine or stock and deglaze the pan. If there does not appear to be enough sauce in the pan you can add more stock after you have deglazed. Let the wine reduce by about ½ and pour everything into a measuring cup straining out the vegetables, by putting into a measuring cup it makes it easier to strain off the fat, then place the Au Jus in a serving boat. Serve on the side.
However for us, a good Horseradish Sauce is a must for the beef. It’sfairly simple to make, take sour cream and add in a good prepared horseradish until you reach the flavor and heat you want, I make it fairly strong the day before and let it sit overnight in the refrigerator.
Make your slices between ½ and 1 inch thick. Follow these simple directions and you’ll have a great meal. This has become a Christmas must for one of our grandchildren who looks forward all year to a roast beast dinner at grandpa’s. Start your own tradition. Enjoy!
Horseradish Sauce
Horseradish sauce is a simple combination of sour cream and Prepared horseradish. Simply mix together and taste when you go from Mmmmm to Whoa! it’ll be about right. Make it as hot or not as your family likes. Roughly 1/2 a container of sour cream to 3/4 of a bottle of prepared horseradish.
The grand kids aren’t the only ones who look forward to this. I could have this every day of the year! In fact I think I’ll get dad to buy a lottery ticket so that if he wins , I can have it every day! An easy 5 paws for this one!
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1. Standing rib roast, figure about 1/2 pound per person
2. garlic salt and pepper
Instructions
Take the meat out of the refrigerator at least 3 hours before your going to cook it. It is important to know the exact weight of the roast.
The approximate cooking times are
Rare 15-18 per pound
Medium 20-25 minutes per pound
Well 27-20 minutes per pound
You want to bring the meat up to room temperature, this is critical for the best results. Do the math, a 10# roast will take about 3 hours and 20 minutes to cook to medium rare and once done it needs to rest for 30 minutes so if your going to serve dinner at say 5 it should go into the oven around 1 o'clock. In this scenario I would take the roast out at 7 at let it sit till I put it in at 1. I like to pepper it heavily when it comes out of the refrigerator and just before cooking lightly sprinkle with garlic salt.. Don't over do the seasonings as you want to let the taste of the beef shine through.
Place the roast into a roasting pan that's slightly larger than the piece of meat. If you intend to utilize a jus or gravy take some sliced up carrot, celery , onion and one clove of garlic and lay them around the pan, not on the meat and let them stew in the juice as it renders from the meat. Preheat the oven to 500°. Place the roasting pan in the lower third of the oven and roast for 15 minutes. Then turn heat down to 325° and continue to cook until the center temperature is at the temperatures stated below. Remember the roast will continue to cook as it rests so you want the temperature slightly below your actual final temperature. About 45 minutes before the roast should be done start checking the temperature.
Cooking times are approximate, the true test is to take the temperature of the roast. A thermometer placed into the center of the eye of the roast should read 120° - 125° for rare, 125° -130° for medium rare , 130° - 140° for medium.
Final temperatures after the roast has rested should be close to
130° - rare
140° - medium rare
150º - medium
160º - medium well
165°+ - well
In Cooking 4 to 7 ribs I like to run the rare center up to 130º, that way you get a wider variety of doneness choices in the roast after it rests, with the outer pieces medium or slightly better and a descending array of doneness towards the rare at the center. I try and gauge how many guests want cuts more toward medium and if there are more than one or two I cut from both ends working towards the center.
Once the roast is taken out of the oven it should be placed on a warm plate and covered with foil and left to rest for about 30 minutes. During this time you can finish your other food preparations and make the Au Jus.
Place the roasting pan on a burner of the stove top turn to high and when hot add about ¼ cup of good red wine or stock and deglaze the pan. If there does not appear to be enough sauce in the pan you can add more stock after you have deglazed. Let the wine reduce by about ½ and pour everything into a measuring cup straining out the vegetables, by putting into a measuring cup it makes it easier to strain off the fat, then place the Au Jus in a serving boat. Serve on the side.
However for us, a good Horseradish Sauce is a must for the beef. It's fairly simple to make, take sour cream and add in a good prepared horseradish until you reach the flavor and heat you want, I make it fairly strong the day before and let it sit overnight in the refrigerator.
Make your slices between ½ and 1 inch thick. Follow these simple directions and you'll have a great meal.
Rants Raves and Recipes https://www.rantsravesandrecipes.com/
