Thai Shrimp Curry Rice Bowl

Thai Shrimp Curry Rice Bowl
2 to 3 tsp sesame oil

1 lb. Shrimp (peeled, deveined and tail off)

1 tbs stir-fry oil or vegetable oil

3 garlic cloves, minced

1 tbs freshly grated ginger

2 cups chopped pineapple

3 to 4 cups cold, cooked rice (I am using Mahatma Jasmine rice)

5 green onions, finely chopped

3 tbs soy sauce or tamari

1 to 2 tsp chili-garlic paste or sriracha

1 tsp sesame seeds

Heat wok over high heat unit a few drops of water evaporate immediately. Swirl sesame oil in pan to coat. (If you are using a nonstick skillet, heat oil over medium-high heat). Add Shrimp and stir-fry 3 minutes or until done. Transfer to a large bowl; cover and keep warm.

Heat Stir-fry oil in wok over high heat (medium-high if a nonstick skillet is being used). Add garlic and ginger; cook for 30 seconds or until fragrant. Stir in pineapple and rice and stir-fry for 1-3 minutes or until heated through. Stir in green onions and cooked shrimp.

Combine soy sauce, and chili-garlic paste in a small bowl; stir into rice mixture. Sprinkle with sesame seeds and serve immediately.

Braised Chicken Sausages

Braised Chicken Sausages

2 pounds fresh chicken sausage (Aidells or Martins)
1 pint chicken stock
1/4 cup balsamic vinegar
2 tablespoons extra-virgin olive oil
1 medium red onion, sliced

Put all ingredients in a large high sided sauté pan. Bring to a boil, reduce heat to medium-high and cook until stock has evaporated and a glaze has formed over all. With tongs toss sausages with onions and serve.

Tips: Never pierce the casing.
All natural chicken sausages are lean, made with skinless chicken meat. Piercing the casing will let out any natural juices and in turn, dry out the sausage.

Save the slicing for last!
When grilling, sautéing, or even baking, brown whole links of sausage, let cool, then slice according to recipe. This will avoid a dry sausage and keep natural juices in.

Slow Cooker Pork Chops

Slow Cooker Pork Chops

1/4 cup olive oil
1 cup chicken broth
2 cloves garlic, minced
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon poultry seasoning
1 teaspoon dried oregano
1 teaspoon dried basil
4 thick cut boneless pork chops

 

In a large bowl, whisk together the olive oil, chicken broth, garlic, paprika, garlic powder, poultry seasoning, oregano, and basil. Pour into the slow cooker. Cut small slits in each pork chop with the tip of a knife, and season lightly with salt and pepper. Place pork chops into the slow cooker, cover, and cook on High for 4 hours. Baste periodically with the sauce.

Beer-Brined Grilled Chicken Breasts

Beer-Brined Grilled Chicken Breasts

4 chicken breasts
1 12-ounce bottle of beer
1/4 cup kosher salt
1/4 cup brown sugar
1 teaspoon spice mix of your choice (I used something similar to herbs de Provence)
Vegetable oil or ghee (clarified butter), to coat the grill.

Fit a resealable gallon-size ziplock bag inside a bowl (to prevent leaking). Combine all ingredients. Make sure chicken breasts are fully submerged in the brining liquid before sealing the bag and refrigerating for 2 hours and up to overnight.

After 2 hours, head out to the grill. Make sure it’s scraped clean before lightly coating the grill with vegetable oil or ghee. This will help prevent sticking. Preheat grill to medium-high (375°F-450°F).
Pat the chicken dry with paper towels. Discard the brine. Use tongs to place chicken breasts onto the grill, spacing them out a few inches apart. Cook 6-8 minutes on each side, or until a thermometer inserted in the middle of the chicken breasts reads 160°F.

Remove from grill and let rest for about 5 minutes before serving.