Meat Recipes

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Chicken Cordon Bleu Recipe  Recipe

Chicken Cordon Bleu Recipe

12.10.10 by Jackie

Cordon bleu is a French chicken dish. I used boneless chicken thighs but you could use chicken breasts as well or even turkey. First, the meat is sliced in half, horizontally, so the chicken can be stuffed. A thin slice of cold cut smoked turkey (or traditionally, ham) and cheese are inserted into the slit. Then, the piece of chicken is transferred from an egg batter to a breading dish.

I pan-fried the chicken and finished the cooking in the oven. The chicken came out crispy on the outside and moist on the inside with cheese oozing onto the pan. The smoked turkey adds saltiness to the dish and pairs perfectly with the melting cheese and the milder chicken.


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Thanksgiving Leftovers: Shepherd's Pie Recipe Recipe

Shepherd's pie is my way of turning two Thanksgiving leftover dishes into one beautiful, delicious meal. We always have excess mashed potatoes and turkey and this is a great way to give them a second (or third in the case of the turkey) life.

To start, I make a brunoise, which is a blend of same-sized and shaped diced leeks, turnips, carrots. Tomatoes and shredded leftover turkey are also added to complete the mixture.

Layered over the turkey brunoise is a generous helping of fluffy mashed potatoes. A sprinkle of Dubliner cheese seals the dish. Finally, shepherd's pie is baked until golden. Voilà!! I actually prefer this to the original roast turkey. It’s got such an intense flavor and a wonderful contrast of textures and colors. It may be called shepherd’s pie, but it is a dish fit for a king.


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Gnocchi in Bolognese Sauce Recipe

Gnocchi in Bolognese Sauce

11.11.10 by Jackie

Bolognese gnocchi is comfort food at its best. And with the chilly temperature we've been having this week in the Bay Area, a warm bowl of potato gnocchi pasta in Bolognese sauce fits the bill.

It took some time to complete the meal but it was so worth it. I made everything from scratch. I started by simmering Bolognese sauce for over an hour. While the beef and tomatoes were cooking down in the sauce, I mashed potatoes and added flour to form the gnocchi. I also added roasted turnip to give texture to the dish.

I didn't add cheese to the dish because I've been trying to be healthy and hit the gym regularly, but I'm sure a sprinkle of Parmesan cheese wouldn't hurt the flavor. It’s up to you!


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Mini Keema Burgers in Pate a Choux Buns Recipe

What happens when you combine a classic American dish with recipes from France and India? The correct answer is mini pâte à choux keema burgers. These are definitely out of the ordinary, but they are fun and taste great.

Using choux paste, I made standard cream puff shells which I used as the hamburger buns. I filled them with Indian-style, spicy ground beef mixed with diced potatoes, called "keema". To reinforce the idea that this dish is supposed to be a burger, I added a slice of Gruyère and lettuce.

I was very pleased with the presentation; it really looked like an upscale hamburger. The flavors were fabulously sharp and spicy. These special treats will take you around the world with every single bite.


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Bo Luc Lac Recipe: Vietnamese Beef Dish Recipe

I find thịt bò lúc lắc to be a fun-sounding dish. Thịt bò means beef meat in Vietnamese, but the rest of the name of this popular Vietnamese beef dish, "lúc lắc", translates to "shaking" and "moving back and forth".

This dish calls for very tender beef. I chose to use small cubes of sirloin beef; you could also use filet mignon. The meat is first immersed in a very traditional Vietnamese marinade, then tossed back and forth in a wok. The cooking time is fairly rapid, so it's perfect when you're looking for a quick and easy dinner menu item.

I served the cubed beef on a bed of lettuce, along with caramelized onions and sliced chile peppers. All you need to add is a bowl of steamed jasmine rice and a mixture of lime juice, salt and pepper (the typical dipping sauce that goes with every Vietnamese meal). Enjoy!


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