STUFFED ACORN SQUASH

(Serves 6)

6 acorn squash

Chorizo sausage:

2 pounds ground pork

1 teaspoon white wine vinegar

2 tablespoons garlic puree

1 tablespoon salt

2½ teaspoons sweet paprika

2½ teaspoons smoked paprika

½ teaspoon ground cumin

½ teaspoon ground coriander

½ teaspoon cayenne

To make the sausage, combine these ingredients together and set aside.

2 bunches kale

4 cups red quinoa

2 tablespoons olive oil

1 8-ounce log goat cheese

Salt and black pepper

Olive oil and balsamic for drizzling

Fresh chives, chopped

Heat oven to 350 degrees.

Clean the acorn squash. To roast, cut the top off the squash, and the tip off the bottom, to create a flat surface. Scoop out all the seeds; squash should look like a bowl. Repeat for remaining squash. Place your cleaned squash bowls in a baking dish, drizzle with oil and enough water to start the steaming process, using about half an inch of water in the bottom of the pan. Sprinkle with salt and cover with foil. Bake at 350 degrees for about 45 minutes, until fully cooked and fork tender. Remove cooked squash from pan and set aside.

Make the chorizo sausage. Cook finished chorizo sausage in a deep skillet, until fully cooked. Drain half the fat, keeping the rest. Set aside.

Blanch and shock kale: In a large pot, boil water. Remove the thick stem of the kale, place kale leaves in boiling water for about 30 seconds, until the color turns a bright, deep green. Remove kale from water and immediately place hot kale into cold water, to stop the cooking. Squeeze out extra water with your hands and chop the bleached leaves. Set aside.

Cook red quinoa: Rinse uncooked quinoa in cold water for about a minute. Next, cook the quinoa in a pot covered with twice as much water as the grain. Boil for about five minutes; grain should be fully cooked. Drain and set aside.

In a skillet, place some of the reserved fat from the chorizo, as well as 2 tablespoons of olive oil, and cook the chorizo on high heat for about a minute (remember this chorizo is already fully cooked; this step is about creating the mixture for the stuffing), then add your cooked quinoa and kale. The ratio of each ingredient is dependent on personal taste; some may like more meat, while others may like more kale, for example.

Taste for salt and pepper and adjust seasoning as necessary. Fill your squash bowl with the stuffing mixture and top with pieces of goat cheese. Bake in a 350-degree oven for 5 minutes. Serve stuffed squash with a sprinkle of chopped fresh chives and a drizzle of balsamic vinegar and extra virgin olive oil.

ROAST CHICKEN BREAST WITH CORNBREAD STUFFING AND BRUSSELS SPROUTS

(serves 4)

4 chicken breasts with skin on

4 tablespoons rice oil (divided) (or use vegetable oil)

2 cups chicken stock (divided)

For the cornbread:

2 cups milk

2 tablespoons apple cider vinegar

2 cups cornmeal

2 cup flour

½ cup sugar

3 teaspoons baking powder

1 teaspoon baking soda

3 teaspoons salt

½ cup butter melted

4 eggs

Combine the milk and the vinegar; let stand.

Combine all dry ingredients in one bowl, combine all wet ingredients in another bowl, including the milk/vinegar mixture. Then add the wet into the dry and mix well but do not over work. Bake in a shallow pan at 350 degrees until done. Cool.

For the stuffing:

1 stalk celery

2 large yellow onions

1 tablespoon dry marjoram

1 tablespoon dry thyme

1 tablespoon dry savory

6 tablespoons butter

½ cup heavy cream

3 eggs

Heat oven to 350.

Make cornbread, break into chunks and set aside.

Chop celery and onion, sauté in rice oil until translucent; add dry herbs and butter. Add this mixture to the cornbread, then add the cream, eggs and 1½ cups chicken stock. Mix well. Your stuffing should be moist and flavorful. Bake stuffing at 350 for about 15 minutes, until eggs are set.

For the Brussel sprouts:

8 to 10 Brussels sprouts

Salt and pepper to taste

Boil water, cut Brussels sprouts in half and boil for about 2 minutes; remove from water and set aside.

For the chicken:

Heat oven to 500.

Heat a heavy bottom, oven safe skillet over high flame on stove top. Make sure your pan is very hot, then add rice oil to sear. Season skin of chicken with salt, pepper. Place chicken breasts skin side down in hot skillet. Let skin fry, for about a minute, then place pan in hot oven for about 4 minutes (keeping skin side down).

Turn chicken over and continue to bake for another 6 minutes.

While chicken is cooking, sear the cut side of Brussels sprouts in a hot pan, season with salt and pepper. This will only take a minute. Turn heat off and set aside.

When the chicken comes out of the oven, it will be fully cooked. Deglaze the hot pan with ½ cup of chicken stock; let the stock reduce for about a minute.

Place a mound of stuffing on a plate, place the chicken skin side up on the stuffing, and place seared Brussels sprouts around chicken. Pour pan au jus over the chicken.

STUFFED ACORN SQUASH

(Serves 6)

6 acorn squash

Chorizo sausage:

2 pounds ground pork

1 teaspoon white wine vinegar

2 tablespoons garlic puree

1 tablespoon salt

2½ teaspoons sweet paprika

2½ teaspoons smoked paprika

½ teaspoon ground cumin

½ teaspoon ground coriander

½ teaspoon cayenne

To make the sausage, combine these ingredients together and set aside.

2 bunches kale

4 cups red quinoa

2 tablespoons olive oil

1 8-ounce log goat cheese

Salt and black pepper

Olive oil and balsamic for drizzling

Fresh chives, chopped

Heat oven to 350 degrees.

Clean the acorn squash. To roast, cut the top off the squash, and the tip off the bottom, to create a flat surface. Scoop out all the seeds; squash should look like a bowl. Repeat for remaining squash. Place your cleaned squash bowls in a baking dish, drizzle with oil and enough water to start the steaming process, using about half an inch of water in the bottom of the pan. Sprinkle with salt and cover with foil. Bake at 350 degrees for about 45 minutes, until fully cooked and fork tender. Remove cooked squash from pan and set aside.

Make the chorizo sausage. Cook finished chorizo sausage in a deep skillet, until fully cooked. Drain half the fat, keeping the rest. Set aside.

Blanch and shock kale: In a large pot, boil water. Remove the thick stem of the kale, place kale leaves in boiling water for about 30 seconds, until the color turns a bright, deep green. Remove kale from water and immediately place hot kale into cold water, to stop the cooking. Squeeze out extra water with your hands and chop the bleached leaves. Set aside.

Cook red quinoa: Rinse uncooked quinoa in cold water for about a minute. Next, cook the quinoa in a pot covered with twice as much water as the grain. Boil for about five minutes; grain should be fully cooked. Drain and set aside.

In a skillet, place some of the reserved fat from the chorizo, as well as 2 tablespoons of olive oil, and cook the chorizo on high heat for about a minute (remember this chorizo is already fully cooked; this step is about creating the mixture for the stuffing), then add your cooked quinoa and kale. The ratio of each ingredient is dependent on personal taste; some may like more meat, while others may like more kale, for example.

Taste for salt and pepper and adjust seasoning as necessary. Fill your squash bowl with the stuffing mixture and top with pieces of goat cheese. Bake in a 350-degree oven for 5 minutes. Serve stuffed squash with a sprinkle of chopped fresh chives and a drizzle of balsamic vinegar and extra virgin olive oil.

0
0
0
0
0