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Duck Fat Fries, Herbs de Provence Chicken Tenders with a Duck Fat Country Gravy

December 18, 2009 by ericriveracooks

Duck fat is in…..Yup. Ingredients: DUCK FAT!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! Russet potatoes, shoestring cut……buy a mandoline Standard breading procedure………..flour with herbs de provence, sel de mer (salt), and pepper……whisked eggs……and panko bread crumbs with herbs de provence, sel de mer, and pepper Chicken breasts cut into 1 inch by 4 inch long pieces AP flour Heavy cream Milk Butter Parsley, minced Procedure: Have a heart attack! Cut potatoes with mandoline then blanch them in duck fat then freeze Standard bread the chicken then […]

Categories: Chicken, Potatoes, Sauce • Tags: Appetizer, Chicken, Cooking Blog, Dinner, Duck Fat, Food Blog, Fried, Fries, Gravy, recipe

Once, Twice, Chicken Soup with Rice

November 18, 2009 by ericriveracooks

Mindy is still not feeling well so after a few meetings I ran home, melted a gallon of chicken stock I made on Saturday, cooked up some smoked paprika chicken, added some rice, celery, thyme, carrots, parsley, salt, pepper, and voila! Chicken Soup with Rice! Ingredients: I listed them already! Procedure: Mix it all together….it’s soup! Enjoy, Eric

Categories: Chicken, Soup • Tags: Chicken, Chicken Soup with Rice, Cooking Blog, Food Blog, Parsley, Pepper, recipe, Rice, Salt, Soup

Tex-Mex Cuisine

November 16, 2009 by ericriveracooks

I will be making these in class tonight and tomorrow. Come back for pictures and amendments to the recipes. Tortilla Soup Ingredients: 1 cup onion, quartered 2 cups plum tomatoes, quartered 1/4 cup vegetable oil 1 corn tortilla, cut into short strips 2 garlic cloves, minced 1/2 ancho chile, stemmed, seeded, toasted, finely chopped 1/2 bay leaf 1 tsp. ground cumin 3 cups chicken stock 1/4 cup tomato sauce Salt and black pepper, tt 2 cups chicken meat, cooked, julienned […]

Categories: American Regional Cuisine • Tags: Burrito, Chicken, Cooking Blog, Dinner, Fajita, Food Blog, Quesadilla, recipe, Steak, Taco, Tex-Mex Cuisine, Tres Leches Cake

Random Fajita Night

November 13, 2009 by ericriveracooks

In class, on Tuesday, we are allowed to invite two people to a Tex-Mex style buffet that we will be creating for 50-60 people. I’m ready…..yup. Ingredients: Chicken breast Rub for chicken……..chipotle pepper, oregano, salt, garlic powder Black olives, sliced 1/8 inch thick Sour cream with a little rub mix Carrots, celery, jalapeno peppers Tequila Red bell pepper Yellow bell pepper Yellow onion Beecher’s Flagship Cheddar Cheese, grated Romaine lettuce, cut fancy Flour tortillas Clarified butter Soft butter Procedure: Chicken […]

Categories: Chicken, Sauce • Tags: Bell Pepper, Chicken, Cooking Blog, Dinner, Fajita, Food Blog, recipe, Spices, Tequila, tex-mex

Tropical Cuisine: Back to business

October 27, 2009 by ericriveracooks

(Rough Draft…….no pictures yet) Black Bean Soup Ingredients: 2 cups black beans 1/4 cup bacon 1 1/2 cups onions, medium dice 2 garlic cloves, minced 1 tsp, cumin 1 tsp, oregano 2 quarts chicken stock 1 ham hock 2 tbsp. sherry wine Garnish with: 1 cup onion, medium dice 1 tbsp. olive oil 2 tbsp. sherry vinegar 2 cups boiled boiled rice 1 tbsp. sour cream 2 tbsp. green onions, sliced Procedure: Soak beans overnight Render bacon Add beans, cumin, […]

Categories: American Regional Cuisine • Tags: Black Bean Soup, chayote, Chicken, Key Lime Pie, Roasted Pork Loin

Southern Cuisine

October 26, 2009 by ericriveracooks

Rough Draft (I wasn’t in class for this last week so I’ll be making some of these recipes at a later time) Shrimp Perloo Ingredients: 1/4 cup bacon, 1/2 inch pieces 1 1/2 cups onions, 1/2 inch 2 cups tomatoes, peeled, seeded, chopped 1/2 tsp. red pepper flake 3/4 cup long-grain rice 2 cups clam juice 16 ounces shrimp, peeled, deveined 1/4 cup parsley, chopped 1 1/2 tbsp. lemon juice Salt and pepper, tt Procedure: Render the bacon Drain all […]

Categories: American Regional Cuisine • Tags: Catfish, Chicken, Cooking Blog, Culinary School, Dinner, Food Blog, Fried, recipe, Southern Cuisine

First Quarter Review

October 15, 2009 by ericriveracooks

Here is a collection of recipes from my first quarter that made it into the notebook I had to turn in at the end of the quarter. The two copies I have will probably be the only ones I make but I want you to have access to them in the order they are in the notebook with the exception of the course syllabus, lesson plan, notes, and quizzes. I hate paper…….I hate paperwork……….and I hate doing mass print jobs; […]

Categories: Becoming A Chef: Blogging about Culinary School, Random Rants • Tags: Beef, Chicken, Cooking Blog, Culinary School, Food Blog, Fry, Roast, Sauce, Saute, Soup

Buffalo Chicken Wings (the original recipe)

October 14, 2009 by ericriveracooks

Equipment: Deep fryer Mixing bowl Tongs Ingredients: 12-14 chicken wings 6 cups vegetable oil, for frying 1/4 cup unsalted butter 3 tbsp. hot sauce, Use Frank’s 2 tbsp. cider vinegar Salt, to taste 2 cups celery sticks Blue cheese dressing- 1/2 cup mayonnaise (click) 1/4 cup yogurt 1/2 cup blue cheese, crumbled Procedure: Cut off chicken wing tips, reserving for another use, and halve chicken wings at joint. Heat oil to 375F, pat wings dry, and fry until cooked through, […]

Categories: American Regional Cuisine, Appetizer, Becoming A Chef: Blogging about Culinary School, Chicken • Tags: Appetizer, Buffalo Chicken Wings, Chicken, Chicken Wings, Cooking Blog, Food Blog, recipe

Ghost Chili Jerk Chicken with Red Beans and Rice

September 30, 2009 by ericriveracooks

Feelin’ hot hot hot. I’ve been waiting a long time to use my ghost chili paste. I finally had the chance to use it with this recipe and it definitely set this chicken on fire in more ways than one. If you use the ghost chili properly you can get the right amount of fire and at the same time get a nice fragrant taste/smell to your cooking. Finding the right balance is the difficult part so I won’t bore […]

Categories: Chicken, Rice • Tags: Chicken, Cooking Blog, Food, Food Blog, Ghost Chili, Jerk Chicken, recipe, Red Beans and Rice

Ghost Chili Jerk Chicken

September 23, 2009 by ericriveracooks

Come back Friday for the hottest Jerk Chicken recipe in the world! Click here for recipe

Categories: Chicken • Tags: Bhut Jolokia, Chicken, Ghost Chili, Jerk Chicken

In Chicken I Truss:

September 23, 2009 by ericriveracooks

Go for the butcher’s knot and stop trying to be fancy!!! My goal is 13 seconds.

Categories: Becoming A Chef: Blogging about Culinary School • Tags: Chicken, Truss a chicken

Chicken Coq Au Vin

September 11, 2009 by ericriveracooks

Made this in class. I’ll be making this one over and over. Equipment: Rondeau, Large high sided pot Tongs Ziplock bag Sauce pot Ingredients: Chicken Red Wine Mirepoix (50% onions, 25% carrots, 25% celery) Mushrooms Thyme Parsley, minced Bay Leaf Crushed Black Pepper and Salt, to taste Leeks Flour Clarified butter Chicken stock Veal Stock Procedure: Place wine, mirepoix, parsley, and chicken in bag overnight Remove chicken from bag, season with salt and pepper and lightly dust with flour, reserve […]

Categories: Becoming A Chef: Blogging about Culinary School, Chicken • Tags: Blog, Chicken, Chicken cooked in wine, Chicken Coq Au Vin, Cooking Blog, French Cooking, recipe, Vin, wine

Redemption Chicken

September 7, 2009 by ericriveracooks

I got a job at The Herbfarm as a server………..I lasted two days I haven’t served tables in over 8 years and I’m not in the mindset of worrying about the 10,000 things I can’t do and the 2 things that I can. I’m just not server material, that’s it, plain and simple. I was excited to work there but the thing that kept on distracting me was the kitchen. I couldn’t stop staring at it and I wanted more […]

Categories: Becoming A Chef: Blogging about Culinary School, Chicken • Tags: Brine, Chicken, Cooking Blog, Dinner, Food Blog, Herbs De Provence, Pepper, recipe, Roasted Chicken, Salt, Truss

Saute/Pan Fry/Pan Sauce Week Recap!

September 4, 2009 by ericriveracooks

The individual pieces are starting to turn into meals! Pan Fried Trout with a Lemon Fines Herbs Sauce (Click for recipe) Trout Saute with a broken Duxelle Provencal Sauce (Click for Recipe) Spicy Fried Chicken (Click for Recipe) Saute Airline Chicken Breast with Fines Herbs Sauce (Click for Recipe) Steak Robert (Click for Recipe)

Categories: Becoming A Chef: Blogging about Culinary School, Beef, Chicken, Seafood • Tags: Chicken, Cooking Blog, Culinary School, Fish, Food Blog, recipe, Steak

Saute Airline Chicken Breast with Fines Herbs Sauce