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Boyd Recipes

Online Recipe File for Joshua & Deb Boyd

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Pork Rib Ragu

– 1 large leek
– 1 tbsp olive oil
– 4 pounds pork spare ribs, cut into 4 sections
– 2 large carrots, coarsely chopped
– 2 celery ribs, minced
– 1 cup dry white wine
– 2 tbsp unsalted butter
– 1 medium onion, halved and thinly sliced.
– 2 tbsp all purpose flour.

Preheat over to 350.

Halve leek and rinse thoroughly. Dry well and coursely chop.

In a large dutch over, heat oil over medium high.

Season ribs with salt and pepper. In batches brown ribs. Move roves to a plate.

Add leek, carrots, and celery to pot. Cook, stirring frequently, until softened. Add wine, bring to simmer, and reduce by half.

Return ribs to pot and cover with water by 2 inches. Bring to boil, cover, then move to over.

Cook until meat is falling off bones, about 3.5 hours. Move ribs to baking sheet and strain liquid into a heat proof container. When ribs are sufficiently cool, shred meat, discard fat and bones.

In a medium sauce pan, melt butter over medium. Add onion and cook until soft. Stir in flour to coat. Cook flour for a minute or two, but don’t brown. Slowly whisk in cooking liquid and simmer until thickened.

Add pork to sauce.

Serve with rice or polenta.

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Red wine braised brisket

– 2 tbsp + 2 tsp olive oil
– 3.5 pounds beef brisket, cut into 3″ pieces
– 8 shallots, halved
– 6 cloves garlic
– 3 cups dry red wine

Preheat over to 350.

In a dutch over, heat 2 tbsp oil over medium high. Season brisket with salt and pepper. In batches, cook, turning occasionally, until dark brown on all side. Transfer brisket to play and discard fat.

Return pot to heat and add 2 tsp oil and shallots. Cook until shallots are browned. Add garlic and cook, stirring, until fragrant.

Add wide and simmer rapidly until reduced by 3/4s, about 15 minutes. Return beef to pot and add enough water to cover meat. Bring to boil, cover, then place pot in over. Cook until beef is tender 3.5-4 hours.

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Mussel and Chicken Paella

– 4.5 cups low sodium chicken broth
– 1/2 tsp crushed saffron
– 1 tsp smoked or sweet paprika
– 1 tbsp, olive oil
– 1 pound (about) skin-on chicken thighs
– 6 oz dried chorizo (sliced 1/4″)
– 1/2 medium onion
– 3 garlic cloves
– 2 large tomatoes, diced
– 1.5 cups arborio rice
– 12 mussels
– half pound anduille sausage

Preheat oven to 350.

In a saucepan, combine broth, saffron and paprika. Bring to simmer, then keep warm.

Use either a large oven safe skillet or a dutch oven, either at least 12″.

Heat oil over medium. Season chicken with salt and pepper. Cook chicken, skin side down, until skin is golden. Flip, spoon off all but 1 tsp fat, push chicken to side.

Add chorizo to skillet and cook until browned. Add onion and garlic and cook until softened. Add tomatoes and cook, until thickened

Add rice. Stir to coat thoroughly with mixture. Stir in the hot broth and salt. Arrange chicken evenly on top, making sure rice is submerged. Bring to a boil and cook rice for 8 minutes (stirring occasionally). Nestle mussels in liquid and cook 2 minutes more. Arrange andoulle on top.

Place skillet in oven, and bake until liquid is absorbed, about 10-12 minutes. Let stand 10 minutes before serving.

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Spinach Stuffed, Rolled Flank Steak

From “Everyday Food: Fresh Flavor Fast”

Ingredients

  • 1 pound flank steak
  • 2 bunches fresh spinach, steamed, drained and squeezed
  • 1/4 cup packed fresh flat- leaf parsley leaves, coarsely chopped
  • 1/4 cup grated Asiago (or Parm) cheese (2 ounces)
  • 2 tablespoons capers, drained and rinsed
  • 2 tablespoons balsamic vinegar
  • 1/4 teaspoon crushed red- pepper flakes
  • 2 teaspoons olive oil
  • 1 garlic clove, minced
  • Coarse salt and freshly ground pepper

Preparation

Heat broiler, with rack set 4 inches from heat source. Line a rimmed baking sheet with aluminum foil. Squeeze spinach in a clean kitchen towel (or a double layer of paper towels) to remove as much liquid as possible. Combine spinach, parsley, cheese, capers, vinegar, garlic, and red-pepper flakes in a bowl. Season with salt and pepper; toss to combine.

To butterfly steak, lay it on a cutting board with a short side facing you. Using a long knife, slice steak horizontally, leaving one side intact; open up like a book.

Cut several 12-inch pieces of kitchen twine; space evenly underneath steak. Spread spinach mixture down center of meat. Roll steak over mixture, pressing firmly to compact filling; tie twine to secure roll. Cut roll in half crosswise. Place halves, seam side down, on prepared baking sheet; rub with oil, dividing evenly, and season with salt and pepper.

Broil steak until browned on all sides, turning as needed with tongs, 8 to 10 minutes formedium-rare; let rest, covered loosely with aluminum foil, 10 minutes. Remove string; slice steak 1/2 inch thick.

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Bacon Wrapped Chicken Tenders

Wrap raw bacon around raw chicken tenders with sage leaf. Cook in pan on stove.

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Spice Rubbed Fish with Lemony Rice

from http://www.muddy-creek-creations.com/2011/01/spice-rubbed-fish-with-lemony-rice.html
and Everyday Food, Jan/Feb 2011

Serves 4

1 tablespoon unsalted butter
1 small onion minced
1 garlic clove minced
1 cup basmati (or white) rice
1 tablespoon lemon juice
Zest from 1 lemon
2 cups chicken broth
1 pounds of a firm white fish (cod) cut into 4 pieces
2 teaspoons of spice rub

In a medium skillet (yes, skillet, fish will later be added) heat butter over medium heat, add in onion and garlic cook and stir until softened. Stir in rice and cook for another minute, then add in lemon juice, lemon zest, and water, bring to a boil then cover and simmer for about 13 minutes.

While rice is cooking prepare spice rub for fish
2 tsp coriander
1/2 tsp ginger
1/2 tsp paprika
1/4 tsp ground cumin
dash ground pepper

rub onto one side of fish, set aside until ready to cook

After 13 minutes lay fish close together on top of rice put the lid back on and cook for another 7 minutes until rice is tender and fish is opaque.

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General Tso’s

Ingredients:

* 2 pound chicken thighs, boneless
* 2 tablespoon light soy sauce
* 2 egg, lightly beaten
* freshly ground black or white pepper, to taste
* Cornstarch, as needed
* Sauce:
* 4 tablespoons dark soy sauce
* 2 tablespoon rice vinegar
* 4 teaspoons Chinese rice wine or dry sherry
* 2 tablespoon granulated sugar
* 6 tablespoons chicken broth or water
* 2 tablespoon minced ginger
* 4 teaspoons minced garlic
* 4 teaspoons cornstarch for thickening sauce, optional
* Other:
* 6 green onions (spring onions, scallions)
* 10 to 20 small dried red chilli peppers, according to taste

Preparation:
1. Cut the chicken into 1-inch cubes. Combine the chicken cubes with the egg, soy sauce, and pepper. Add enough cornstarch to nicely coat the chicken, using cooking chopsticks or your fingers to mix it in.
2. Combine the sauce ingredients in a bowl, stirring to dissolve the sugar. Set aside. Thinly slice the green onions.
3. Heat the oil in a wok to between 350 and 360 degrees Fahrenheit (175 – 180 degrees Celsius). Drop the chicken cubes into the hot oil, a few pieces at a time, and deep-fry until crispy (3 to 4 minutes). Remove the chicken cubes and drain on paper towels.
4. Drain and clean out the wok. Heat 2 tablespoons oil. When the oil is hot, add the sliced green onions and the dried chili peppers. Stir-fry until aromatic (about 30 seconds).
5. Add the deep-fried chicken cubes back into the wok. Stir-fry until the chicken cubes are browned (about 1 minute).
6. Push the chicken up to the sides of the wok. Give the sauce a quick restir and add into the middle of the wok. If you added cornstarch to the sauce, stir it continually for 1 – 2 minutes to thicken.
7. Mix the sauce with the chicken. Cook and stir for another 2 minutes, stirring, until the chicken is nicely coated with the sauce. Serve immediately.

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