Recipe Archives
Coconut Chicken Curry - Chef Clay Miller
Ingredients:
1 large white onion
4 celery stalks
2 carrots
1 Idaho potato
3 cloves of garlic
4 oz of canola oil
1 Tablespoon of tumeric
1 Tablespoon of ginger powder
1 teaspoon of paprika
4 Tablespoons of sherry vinegar
4 Roma tomatoes
4 oz of tomato sauce
3 cups of chicken stock
2 cans of coconut milk
4 cups of kale stemmed and chopped
1 head of cauliflower
2 cans of chicpeas/garbanzo beans, drained
For the rice:
2 cups of MEDIUM grain rice
2 cups water
1 Tablespoon of oil
1 tsp of salt
Directions:
Begin by dicing onion, celery, carrots and potatoes. Add to a large pot, season with salt and sauté with 4 ounces of canola oil. Meanwhile, peel and mince garlic. Add to other ingredients in pot and sauté 10 minutes or until onion is translucent and vegetables are tender.
Add tumeric, ginger, paprika. Stir about 30 seconds. Then add vinegar and reduce to 50%. While liquid is reducing, dice the Roma Tomatoes. Add tomatoes and sauce to the vegetables. Stir to combine. Add chicken stock and coconut milk. Simmer 5 minutes.
Meanwhile, cut the chicken thighs into 1 inch strips. Set aside. Cut cauliflower into large florets. Add both the chicken and cauliflower to the pot, along with the kale and chickpeas. Simmer all ingredients for 20 minutes.
For the rice:
Bring water, oil and salt to a boil in a medium size pot. Add rice, stir and bring to a simmer. Cover over low heat for 15-20 minutes.
Roasted Chicken with Cheesy Grits and Coca Cola Collard Greens - Chef Norman Van Aken
Ingredients:
Chicken:
4 skin on, bone in chicken thighs
1/2 cup of flour
2 tablespoons of oil
Salt and pepper to taste
Grits:
3 cups of whole milk
1 cup of water
4 ounces of butter
1 tablespoon of salt
1 teaspoon of pepper
1 cup of corn grits
1 cup of shredded cheese
Collards:
1/2 cup of bacon
2 tablespoons of oil
1 yellow onion
6 cloves of garlic
2 teaspoons of dried red pepper flakes
3/4 cup of brown sugar
6 tablespoons of balsamic vinegar
1 tablespoon of course mustard
2 lbs of collards, stems removed
1 cup of chicken broth
3 cups of Coca Cola
Directions:
For chicken- preheat oven to 400 degrees. Season chicken with salt and pepper. Dust with flour. Set aside. Heat a large skillet. When pan is hot, add oil. Place chicken skin side down. Brown. Flip and brown the underside. Put in oven to cook for 20 minutes.
For grits- Put milk, water, salt, pepper and butter in a large saucepan and bring to a boil. Whisk in grits. When the grits starts to bubble, turn heat to low. Stir often. When thick, about 15 minutes, add cheese. Whisk again for about 1 minute. Season to taste.
For collards- cook bacon in a large pot over medium heat with oil. Meanwhile, dice onion and garlic. When bacon is crispy, add onion, garlic and red pepper flakes. Cook for 3 minutes. Add brown sugar, vinegar and mustard. Cook for 2 minutes. Add collards with salt and pepper. Allow to wilt, 3-5 minutes. Add chicken broth and coca cola. Lower heat and simmer for 15 minutes. Remove collards to a separate serving bowl and reduce remaining liquid 15-30 minutes until it is saucy. Pour over greens.