Lamb Shank Tajine

I can't get enough of this Moroccan dish. This time I get to use my presentation tajne that I found and bought quite by accident while I was in Seattle.

Chicken Adobo

1-2 lbs. Chicken thighs and breasts
1/4 cup white vinegar
1/2 cup soy sauce
4 cloves garlic crushed
1 tsp. black peppercorns
3 bay leaves
Sliced onion
Sliced bell peppers
Hot peppers ( the dried kind)
Mushrooms

Directions

Combine all ingredients in a large pot. Cover and marinate chicken for 1-3 hours.
Add a little olive oil to a saute pan or wok. Cook chicken slowly without too much color and slowly add the peppers and onions. Add marinade and cover. Let simmer for 30 minutes, stirring occasionally. Uncover , remove peppers onions and chicken and allow sauce to reduce. When the desired consistency is reached return all ingredients to the pan correct seasoning  and let rest for 30 mins.
Serve with any kind of rice. Plain boiled rice with a little garlic added  is great.
This is a great little dish and very easy to make.

Meridien Hotel Houston Texas

This was when I first arrived in the United States from Paris in 1981. We had a visit from one of the premiere bistro chefs of Paris Michel Rostang. He owns several high end bistros in Paris. The nice thing about working in this company was that you got to meet all the famous French Chefs. On my right is my restaurant chef Jose Gutierrezwho turned out not only to be a very good colleague but also a good friend with whom I have contact to this day. 

New Years Day Brekkie. Sans B&W Pudding And Sausages But Some Heinz Baked Beans.

Half Roast Chicken . Roasted Root Vegetables and Mash

Beef Fajitas , Tomato Rice And Beans

Gene Lambert's Spaghetti And Meatballs.

Linguinne And Shrimp In Garlic Sauce

Baked Penne/ Shrimp/ Hot Italian Sausage.

Beef Bourgignon With Root Vegetables

Reuben Sandwich / Sweet Potato Garlic Fries

Hungarian Goulash / Roasted Sprouts / Celery Root Mash

The Perfect Simple Winter Meal

Filet Of Alaskan Cod With Grapes / AKA ' Veronique'.

Very old classic french recipe created by Escoffier in London in honor of the Operetta ' Veronique'. This dish is rarely seen these days and is mostly forgotten or done under some other name. It was a very popular dish and on all the menus in London in the 60's / 70' s. Many an hour was spent peeling grapes by us lowly apprentices. It was terrible job because the juice and water would roll down your sleeve and make your forearms very sticky and uncomfortable. We couldn't wait for the day when we would be able to tell someone to peel a case of grapes when we got older.

As you can see the grapes are peeled and poached in white wine, they are then added to the fish of your choice and braised in white wine and fish stock or water. When the fish is braised it is removed along with the grapes and kept warm. The stock is then reduced to dry and then a little cream is added and reduced to a sauce- like consistency. It is then ladled over the fish and grapes and served.

Escalope Of Veal / Creamed Pearl Onions / Spinach.

Citrus Beef Curry

Fried Fish Platter

Chicken Breast / Corn Fritters/ Roasted Tomatoes / Bacon

Lamb And Chicken Couscous.

 

Twice Baked Potato / Shrimp Provencale/ Baked Butternut Squash