Chicken, Pecan, and Red Pepper Stir-Fry [RECIPE]

Chicken, Pecan, and Red Pepper Stir-Fry - Photo by Jathan Fink, Jadeworks Entertainment

Craving healthy, Asian-flavored goodness? Try our Chicken, Pecan, and Red Pepper Stir-Fry. (Photo by Jathan Fink, Jadeworks Entertainment)

You don’t have to order takeout dinner to enjoy a delicious Asian-inspired meal at home. Our Chicken, Pecan, and Red Pepper Stir-Fry is healthy, light, and packed with flavor. Best of all, you can get it on the table in about 30 minutes.  Read more of this post

Advertisements

Fou Maque Choux [RECIPE]

Moroccan Pork Loin with Blackberry Glaze and Fou Maque Choux

Fou Maque Choux is our spin on a Cajun classic. Blending some of our favorite flavors, it is a quick and filling side that pairs nicely with dishes like our Moroccan Pork Loin with Blackberry Glaze. (Photo by Jathan Fink, Jadeworks Entertainment)

Having traveled about the United States as much as we have, we tend to pick up culinary traditions all around the country. Maque Choux is a traditional side dish served throughout Louisiana. We first learned about it when we took a class at the New Orleans School of Cooking a few years back, although that recipe called for tomatoes. I’ve cut them out here, however, which is why I’m calling this version Fou Maque Choux (fou is Cajun for “crazy”). In its place I’ve  added a touch of Tex-Mex flavor by adding the black beans and Mexican oregano. The ingredients blend together beautifully and make for one yummy new riff on a Cajun classic. Enjoy! Read more of this post

Butternut Squash and Roasted-Garlic Bisque

Butternut Squash and Roasted-Garlic Bisque

Our Butternut Squash and Roasted-Garlic Bisque is a rich, hearty soup perfect for lunch or as the starter at your next gathering.

After Heather and I were married in 2000, we both wanted to find a way to celebrate the special people in our lives, to raise the bar beyond our usual dinner parties and bring in distinctive elements of color, candlelight, soft jazz and extra doses of deliciousness. Thus, our Fall Feast was born. Each November, we invite our most intimate friends to adorn themselves in beautiful attire, gather together, enjoy a libation or two and let us spoil them the best way we can, with our favorite culinary treasures. As we plan each year’s menu, we revisit recipes we made at previous feasts, such as this one for our Butternut Squash and Roasted-Garlic Bisque. A unique blend of aromatics, hearty vegetables, and rich cream, this thick soup has always been a beloved starter in our home. The first time we served it, guests asked if there was extra that they could take home, which is always a good sign and a compliment to the chefs. We know you’ll love this wonderful recipe too, and so will your guests if you decide to serve it at your next gathering.

PREP: 15 minutes
COOK: 1 hour and 20 minutes

INGREDIENTS

  • 2 heads of garlic, halved crosswise
  • 1 teaspoon olive oil
  • 1/4 cup (1/2 stick) butter
  • 3 cups chopped onions
  • 3/4 cup chopped carrots
  • 1/2 cup chopped celery
  • 4 pounds butternut squash, peeled, seeded, cut into 1-inch pieces
  • 6 cups homemade chicken broth
  • 3 tablespoons chopped fresh sage
  • 1/2 cup plus 1 tablespoon whipping cream
  • Kosher salt and pepper

DIRECTIONS

  1. Preheat oven to 350°F. Rub cut surfaces of garlic with oil. Put halves back together to reassemble heads. Wrap each tightly in foil; bake until tender; about 40 minutes. Cool garlic in foil.
  2. Melt butter in heavy large pot over medium heat. Add onions, carrots and celery; sauté until onions are beginning to soften, about 5 minutes. Add squash, broth and 2 tablespoons sage. Bring to boil. Reduce heat; simmer uncovered until squash is tender, about 25 minutes.
  3. Meanwhile, unwrap garlic. Squeeze from skin into small bowl. Discard skin. Mash garlic with fork until smooth.
  4. Stir garlic into soup. Working in batches, puree soup in blender until smooth. Return to pot. (Can be made 1 day ahead. Refrigerate uncovered until cold. Cover and keep refrigerated. Bring to simmer before continuing.) Stir in 1/2 cup cream. Season to taste with salt and pepper. Transfer soup to tureen. Drizzle with remaining 1 tablespoon cream. Sprinkle with remaining 1 tablespoon sage.

YIELDS: 12 servings

© 2011 Jadeworks Entertainment. All rights reserved.

Corn, Tomato, and Black Bean Salsa

Corn, Tomato, and Black Bean Salsa

Great as a side dish or served with blue corn chips for a quick snack, our Corn, Tomato, and Black Bean Salsa is refreshing and delicious with a touch of sweetness.

Nothing transports our taste buds to the American Southwest like salsa. Found on nearly every table in the area, salsas have become more popular than ketchup. Whether sweet, smoky, mild or flaming hot, there are literally hundreds of variations on this staple condiment. Our Corn, Tomato, and Black Bean Salsa is cool and delicious with the added ingredients of cilantro, garlic and onion. A touch of our Red Chile Honey lends a smoky sweetness to this flavorful blend of fresh ingredients.

PREP: 10 minutes + 1 hour chill time
COOK: 2 minutes

INGREDIENTS

  • 1/2 cup fine chopped white onion
  • 1 teaspoon minced garlic
  • 2 tablespoons olive oil
  • 3 tablespoons coarsely chopped fresh cilantro
  • 1/4 teaspoon lightly toasted, freshly ground cumin
  • 1 jalapeno chile, minced
  • 2 tablespoons cider vinegar
  • 1 tablespoon Red Chile Honey
  • 1 teaspoon kosher salt
  • 3/4 cup fresh corn kernels
  • 3 large ripe Roma tomatoes, diced
  • 1 cup cooked black beans

DIRECTIONS

  1. Lightly sauté onion and garlic in olive oil until soft, about 2 minutes, over medium heat; set aside.
  2. Combine chopped cilantro, cumin, jalapeno, vinegar, honey, and salt in a large bowl.
  3. Add corn, tomato, black beans and sautéed vegetables. Stir to combine thoroughly. Cover and refrigerate for an hour so flavors can combine.

TIPS: Serve with blue corn chips for a quick snack or aside favorites like Chiles Rellenos or Carne Adovada for a complete meal.

YIELDS: 2 1/2 cups

© 2011 Jadeworks Entertainment. All rights reserved.

Red Chile Honey

Red Chile Honey

Great as a glaze or as an addition to your favorite salsa, our Red Chile Honey makes everything a little extra special.

Ever since we were wed, we’ve had a love affair with the American Southwest. We’ve taken more trips to New Mexico than we care to count, and whether we’re in the little town of Jemez Springs at a rustic bath house and its neighboring cowboy bar, stepping into the past at a Mexican saloon in Albuquerque’s Old Town square, or exploring the wonders of magical Sante Fe and dining at one of the city’s culinary treasures like Pasqual’s, Geronimo or The Shed, we’re always discovering new flavors we want to introduce to our kitchen at home. This recipe for Red Chile Honey is one of the many flavors we’ve brought back with us. We love how simple it is to prepare. Add it to homemade salsas or use it as a glaze for pork, poultry or even roasted vegetables like squash to give your favorite meal something extra special and a kiss of sweet, smoky flavor.

PREP: 2 minutes
COOK: 1 minute

INGREDIENTS

  • 1 cup honey
  • 1 tablespoon red chile powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground garlic salt

DIRECTIONS

  1. Combine all ingredients in a small saucepan on low heat and cook for 1 minute, stirring constantly.

TIPS: If using as a glaze, baste meat or vegetables during the last few minutes of cooking.

YIELDS: 1 cup

© 2011 Jadeworks Entertainment. All rights reserved.