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Online Recipe File for Joshua & Deb Boyd

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Garlic Chicken Thighs

Ingredients

  • 1 tbsp vegetable oil
    – 2.5 pounds chicken thighs
    – 4 garlic cloves, finely chopped
    – 3/4 cup rice vinegar
    – 1/2 cup soy sauce
    – 1/2 tsp pepper flakes
    – 1/4 cup sugar

Directions

  1. In a large sauce pan, heat oil, medium high. Add chicken, skin side down and cook until skin is golden and crisp. Flip and cook 2 minutes. Move to plate.
  2. Toss all but 1 tbsp fat. Add garlic and cook until fragrant. Stir in vinegar, soy sauce, pepper flakes, and sugar. Return chicken to pan, skin side up, cover, reduce heat to low, cook 15 minutes. Uncover, raise heat to medium and reduce sauce (about 10 minutes).

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Microwave Steamed Cod w/ Ginger

– 4 scallions, white and green parts separated and sliced.
– 2 tbsp ginger, pealed and grated with micro-plane grater
– 2 tbsp rice vinegar
– 2 tbsp vegetable oil
– 1/4 tsp red-pepper flakes
– 1 tsp sugar
– 4 skinless cod fillets (about 6oz each)

In a shallow 2 qt microwave safe dish with a lid, stir together scallion whites, ginger, vinegar, oil, red-pepper flakes, and sugar. Season with salt. Marinate cod in dish 20 minutes, turning once.

Cover and microwave on power level 8, 4 minutes. Let stand, covered, until fish is opaque throughout, 5 minutes. Top with scallion greens. Serve with rice.

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Coriander & Oregano Brined Pork Loin

– 2/3 cup coarse salt
– 2 tbsp sugar
– 1 tbsp peppercorns
– 1 tbsp coriander seeds
– 2 sprigs oregano
– 1 bay leaf
– 1.5 pounds boneless pork loin

In a large bowl, combine 4 cups water, salt, sugar, peppercorns, coriander, oregano, and bay leaf and stir until sugar and salt dissolve. Add pork and refrigerate for 1 to 8 hours.

Grill on medium high.

Place dried pork directly over heat until browned all over. Move to cool side of the grill, cover and cook until cooked through (thickest part 140-160), about 25 minutes.

Rest for 10 minutes before slicing thinly.

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Zinfandel Braised Short Ribs

From http://www.poubelle.com/butterpig/archives/000149.html

The main courses were all nice and hearty dishes. The main meat was a slow braised short ribs over risotto.

– trim fat off the top, but leave on the bone, salt and pepper
– bone side down in a roasting pan 400 degree oven for about an hour, or until nicely browned
– remove pan from oven, ribs from pan, pour of all of the grease
– return ribs to pan. Zinfandel wine (2 bottles) + stock (I used oxtail, but chicken also works) + some large carrot pieces. Liquid about 1/2-3/4 up the ribs. Heat pans until liquid is to a boil.
– cover pans (we used foil because the pans were huge, and we were actually using two pans) return to oven at 325-350.
– braise for 2-3 hours or until the ribs are tender (these were 2.5, I think). You can start checking the ribs at 2 hours
– remove foil (careful!) and let ribs cool for a bit in the liquid
– remove ribs into a small pan and cover well with foil (at this point it was 4 o’clock or so, so we just left this covered pan out). They will most likely fall off the bone and this point, and that’s fine.
– strain liquid, cool, skim fat (I didn’t, because I was too
disorganized. It tasted fine, but probably would have been better if
– I had.

To re-heat/serve (Start at least an hour in advance, the reducing will
take a long time).
– reduce liquid well until it starts to become a bit thick (I think we
had maybe two cups remaining after reducing from a starting point of two
bottles of wine)

– return ribs (still in their small pan, still covered) to a 350 degree oven to warm up
– toss ribs in sauce, or spoon over, or what have you.
– we made a basic saffron risotto with chicken stock and cheese, which I think is an excellent foil for the sauce.

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Soy Maple Salmon

* 2 boneless salmon fillet, serving size (could be a good bit more)
* 2 tablespoons maple syrup
* 1 tablespoons soy sauce
* 1 tablespoons melted butter
* 1 tablespoons fresh lime juice
* 1/2 teaspoon lime zest
* chopped fresh chives
* lemon wedges

DIRECTIONS
Preheat the grill for medium-high heat and lightly oil grate (I used the
upper, but if you don’t have an upper shelf, then lower the tempurature).

Whisk together the maple syrup, soy sauce, butter, lime juice, and lime zest.

Season the salmon fillet with salt and pepper, and put a spoon full of
sauce over it to marinate for a few minutes.

place skin-side down on either the upper shelf, or reduce the grill temperature.
Close the lid on the grill for 5 minutes. Baste the salmon and close
again. While waiting on the salmon, reduce the glaze lightly, until it
coats the back of a spoon. Continue cooking until the salmon flakes
easily with a fork and is 140 deg. Just before removing, add a bit
more glaze.

Serve the salmon, lightly drizzled with thickened glaze. Garnished with
chopped fresh chives and lemon wedges.

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Crockpot Pulled Pork

This is your shortcut solution to Carolina Pulled Pork Barbecue. While
it lacks the authentic flavor of slow smoked barbecue, if its all you
have to work with, then go for it.
INGREDIENTS:

* 3-4 pounds pork roast, boston butt or pork shoulder
* 3/4 cup apple cider vinegar
* black pepper and salt to taste
* 1 to 1 1/2 cups of barbecue sauce

PREPARATION:
Trim pork roast of excess fat. Lightly season with salt and
pepper. Place in a slow cooker or Crock-Pot. Pour vinegar over roast
and turn to make sure the vinegar reaches all sides. Cook on low for
10 to 12 hours or until roast is tender enough to pull apart with your
fingers.

Then remove roast and discard liquid. Shred pork roast into small
pieces and return it to the slow cooker. Add barbecue sauce and stir
to mix. There should be enough barbecue sauce to coat the meat but not
so much as to make it runny.

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Chicken Marsala

3 chicken breast halves
salt
pepper
flour
thyme
rosemary
4oz button mushrooms, cut to desired size.
butter
1 cup marsala

Scallop the halves into a total of six pieces.

brine chicken for half hour in 4 cups water + 4tbs salt.

Cook mushrooms in butter until soft almost all the way through. Remove
mushrooms and set aside.

Dry the chicken. Dredge in a mixture of flour, rosemary, tyme, salt,
and pepper.

Cook chicken in same buttered pan until cooked on all sides (but not
quite all the way through). Remove and set aside.

add marsala wine to pan and reduce it. Add 2 tbsp of butter to
thicken. Add chicken breasts back, making sure they are coated, as
well as the mushrooms. Reduce heat and simmer 5 minutes.

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Cauliflower & Carrot w/ Couscous

Cumin over carrots and cauliflaur (bite sized pieces). Roast in over
until soft.

Serve over couscous, drizzle with olive oil and lemon juice.

Possibly serve with cumin chicken.

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Tequila Lime Chicken w/ Pasta

1 pound fettucine, cooked

2 tablespoons butter
1/3 cup fresh cilantro chopped
2 tablespoons garlic, minced
2 tablespoons jalapeno, minced
1/2 cup chicken stock
2 tablespoons tequila (maybe more?)
2 tablespoons lime juice (maybe more?)
3 tablespoons soy sauce
1.25 points chicken breast, sliced 1/2″ wide
1/2 red onion sliced finely
1 large bell pepper diced finely
1.5 cups cream

In medium sauce pan, melt two tablespoons butter. Add cilantro, garlic, and
jalapeno. Cook, stirring occasionally for 5 minutes. Add chicken stock,
tequila, and lime juice. Bring to boil and reduce to paste like consistancy.
Set aside.

Pour soy sauce over sliced chicken breast. Set aside for 5 minutes. In a
medium frying pan, melt butter. Over medium-high heat, cook onion and pepper
until tender. Add chicken and soy sauce. When chicken is cooked, add tequila
paste and cream. Bring to boil gently until the sauce is slightly thickened.
Toss with pasta, garnish wil cilantro.

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