Red wine sauce with soy milk panna cotta
* Yield: 4 medium size ramekins
* Prep Time: 5 minutes
* Total Time: 2.5 hours
Ingredients:
1 frying chicken (2 1/2-3 lbs.), cut up
1/2 lb. bacon
4 med. potatoes, pared
1 lg. onion, thinly sliced
1 tsp. poultry seasoning
Ingredients
1 lb. cooked shrimp
1 (15 oz.) can black beans, rinsed & drained
1 green pepper, cut into strips
1/2 c. sliced celery
1 med. onion, cut into rings
In a medium sauce pot, place the chicken meat and cover with water. Bring to a simmer and poach the chicken until cooked, approximately 3-5 minutes. Reserve and chill.
Generously salt and pepper the pork butt on all sides. Heat a 5-quart Dutch oven over medium high heat until hot. Add the oil, and then put the roast in the pot. Leave undisturbed for a few minutes or until the meat is uniformly browned on that side
for crust
1 1/2 cups all purpose flour
1/2 cup rolled oats
1/2 cup of powdered sugar
1/2 teaspoon salt
seeds from 1 vanilla bean
12 tablespoons of frozen unsalted butter, cut into 1/4″ cubes (1 1/2 sticks)
Place yogurt in small bowl. Gradually stir in some hot soup. Return to saucepan. Gently heat just to serving temperature. DO NOT BOIL. Stir in lemon juice. Ladle into bowls. Sprinkle with chopped peanuts and parsley
Saute bacon in large saucepan over medium heat until crisp. Stir in onion, garlic, cumin and pepper flakes. Saute five minutes or until onions are soft. Remove from heat and stir in flour
Pastrami – Smoked marinated beef dish is very popular in New York. It is processed in the manner of the ancient. The name originated from the cuisine of Romania Pastrama, even, some even say it has more ancient origins from Turkey
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