Tag: cook

Garlicky Snow Peas

by Pam on February 24, 2014

I wanted a simple and healthy side dish to pair with the Asian style pork tenderloin and Coconut Cilantro Rice^[1] I was serving for dinner. I loved the simplicity of this dish. The snow peas were crisp tender with just enough garlic flavor without being overpowering. It was a terrific side dish to the rest of the meal and we all enjoyed it.

Heat the oil and butter in a large skillet over medium heat. Add the snow peas to the skillet and cook, stirring often, for 4 minutes; add the minced garlic and cook, stirring constantly for 45 seconds. Season with sea salt and freshly cracked pepper, to taste. Serve immediately. Enjoy.

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Garlicky Snow Peas

Yield: 4

Ingredients:

1 tsp canola oil
1 tsp butter
2 cups of snow peas
1 clove of garlic, minced
Sea salt and freshly cracked pepper, to taste

Directions:

Heat the oil and butter in a large skillet over medium heat. Add the snow peas to the skillet and cook, stirring often, for 4 minutes; add the minced garlic and cook, stirring constantly for 45 seconds. Season with sea salt and freshly cracked pepper, to taste. Serve immediately. Enjoy.

Recipe and photos by For the Love of Cooking.net

References

^{^} Coconut Cilantro Rice (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Cajun Chicken Ragu – An Old and Misspelled Mardi Gras Classic

Many years ago,
at a small neighborhood restaurant in San Francisco, a young cook got to do his
very first menu “special.” It featured pulled chicken, Cajun sausage, and
peppers stewed in a rich, spicy gravy; and was served over grilled French bread.

Not
sure what to call it, the inexperienced, but handsome cook described it as a,
“sort of Cajun ragout of chicken,” which made it on to the specials board as,
“Cajun Chicken Ragu.”

Yes, I was that
young cook, and the following recipe is pretty close to that historic dish.
While I did enjoy it over the grilled bread back in the day, a gravy this
awesome really deserves to be served over a big pile of rice. These are the
kind of things you learn as you mature. That, and make sure you spell out your
specials to the disinterested waiter writing the chalkboard.

Anyway, since I’m
not going to New Orleans for Mardi Gras (I’m allergic to feathers and drunk
tourists), I thought I’d dust off this old, personal favorite, which while not
totally authentic, certainly celebrates those fabulous Cajun/Creole flavors.

As I mentioned in
the video, this works with any kind of chicken, raw or cooked. As long as you
simmer the gravy to an appropriate thickness, and make sure your meats are fully
cooked, and heated through, you should be in bon shape. I hope you give this a
try soon. Enjoy!

Ingredients for 4
large portions of Cajun Chicken Ragu:

6 slices of
bacon, cut in 1/4-inch pieces

1 large onion,
diced

2 ribs celery,
diced

large pinch of
salt

1 green bell
pepper, diced

1 red bell
pepper, diced

3 cloves garlic,
minced

1 tbsp vegetable
oil

1/3 cup flour

1 tsp freshly
ground black pepper

1 tsp paprika

1/4 tsp cayenne
pepper, or to taste

1/2 tsp dried
oregano

3 cups cold
chicken broth

1 tsp
Worcestershire sauce

8 oz andouille
sausage, sliced

2 or 3 cups
pulled chicken meat

1/4 cup chopped
green onions, plus more to garnish

*check for salt
and seasoning, and adjust at the end!

Incoming search terms:

https://gordon-ramsay-recipe com/tag/cajun-chicken

Sauteed Julienned Summer Vegetables

Zucchini, yellow squash and carrots cut into spaghetti like strands and sauteed with garlic and oil. I make this side dish ALL summer long – not just because it’s low-carb, gluten-free, clean and paleo friendly, but because it’s delicious, good for you and also happens to be my husband’s favorite way to enjoy zucchini!

This goes great with anything you grill, but I especially love serving this as a side to fish. It almost feels like you’re eating noodles, maybe you can call them “zoodles”.

The trick to quickly cutting the vegetables into thin long strips is to use a mandolin with a julienne blade. You could also do this with a sharp knife if you have serious knife skills, but I say splurge on a mandolin. My mandolin is from OXO^[1], I’ve had it a few years and I get so much use out of it. I basically run the vegetables through the mandolin until I get the center where the seeds are, then I turn it. The carrots are a bit tougher to cut, so sometimes I just buy a bag of pre-shredded carrots. Once the cutting is done, it takes less than 4 minutes to cook, or vegetables that are tender crisp like al dente pasta.

Sauteed Julienned Summer Vegetables
gordon-ramsay-recipe.com
Servings: 4 • Size: 1 cup • Old Points: 1 pts • Weight Watcher Points+: 2 pt
Calories: 66 • Fat: 4 g • Carb: 8 g • Fiber: 2 g • Protein: 2 g • Sugar: 4 g
Sodium: 24 mg (without salt) • Cholest: 0 mg

Ingredients:

1 tablespoons extra virgin olive oil
1/4 cup red onion, diced
3 cloves garlic, minced
8 oz zucchini, cut into julienne strips (with a mandolin^[2])
8 oz yellow squash, cut into julienne strips (with a mandolin^[3])
4 oz (1 medium) carrot, cut into julienne strips (with a mandolin^[4])
salt and fresh cracked pepper, to taste

Directions:

Heat a large nonstick skillet over medium heat. When hot add the oil, onions and garlic and cook until fragrant, about 1 to 2 minutes.

Increase heat to medium-high and add the remaining vegetables, season with salt and pepper to taste and cook about 1 minute. Give it a stir to mix everything around and cook another 1 to 2 minutes, or until the vegetables are cooked through yet firm. Adjust salt as needed and serve hot.

Makes 4 cups.

References

^{^} OXO (www.amazon.com)
^{^} mandolin (www.amazon.com)
^{^} mandolin (www.amazon.com)
^{^} mandolin (www.amazon.com)

Incoming search terms:

https://gordon-ramsay-recipe com/preparation/sauteed-julienned-summer-vegetables html