Lemon Caper Buerre Blanc Recipe

Lemon Caper Buerre Blanc

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Ingredients
  

  • 1 tbsp Capers
  • 1 tsp Butter
  • 2 whole juiced lemons
  • 1 smidge lemon zest
  • 1/3 cup white wine
  • 4 tbs cold butter
  • fresh chives optional

Instructions
 

  • Crush capers with the back of a spoon.
  • Melt 1tsp butter in a skillet over medium heat until butter foams lightly.
  • Sauté capers for 30 seconds in butter.
  • add lemon juice and white wine, bring to a simmer and cook, stirring frequently until liquid is reduced by 1/3-1/2. Usually around 3 minutes.
  • Remove from heat.
  • Salt and pepper to taste.
  • Stir in cold butter and chives (optional) stirring constantly until butter is completely melted and sauce is shiny and thick.

Oxford Tuna Niçoise

Oxford Tuna Niçoise

Traditional French Tuna Niçoise with a Dijon Sherry Vinaigrette over Brown Rice – Oxford family recipe!
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Ingredients
  

  • 1.5 pounds fresh ahi tuna steak
  • 1 cup brown rice
  • 2 cups chicken stock
  • 3 tbsp evoo
  • 1 cup grape tomatoes
  • 2 cups green beans washed and trimmed
  • 5 oz feta cheese in brine
  • 5 whole hard boiled eggs
  • 1 whole red onion
  • 1 jar capers
  • salt and pepper

Dressing

  • 1/2 cup extra virgin olive oil
  • 1/4 cup sherry vinegar
  • 1-2 tbsp feta brine depending on salt preference
  • 3 heaping tbsp good dijon mustard
  • 1 tsp fresh or dried thyme

Instructions
 

  • Bring the chicken stock to a boil.  Add in rice.  As rice is added, the boiling will stop; bring back to a simmer and reduce the heat to keep at simmer.  Cover and cook 18 minutes.  Check on rice at 18 minute mark; if dry, add a half cup of water (or stock) and continue cooking covered for 5 more minutes.  Continue adding a half cup for 5 minutes until rice is cooked through.

  • Steam green beans 3 minutes (until slightly tender) and plunge into ice water bath to stop cooking.

  • Dice feta cheese in 1/8 to ¼ inch cubes

  • Dice red onion in ¼ inch cubes.

  • Halve grape tomatoes lengthwise.

  • Chop eggs quarters lengthwise and in half widthwise.

  • Drain capers.

  • Cut tuna steak into 4 long logs.  Season each tuna log with 1 tbsp olive oil, salt and pepper to taste (use more than you think you will need), and set aside.  Heat a cast iron skillet (or other high heat metal) on the stove to medium high heat, add 2 tbsp olive oil and move pan to spread around.  Add tuna steak logs and sear each side 30 seconds, turning each so that all 4 sides cook.  Remove from pan immediately when done searing so that they do not continue cooking.  Allow tuna logs to rest 3-4 minutes and slice each log into ¼ to ½ inch slices, against the grain.

  • Assemble the dressing; adjust flavors to your specific taste using those ingredients (EVOO, Sherry vinegar, feta brine, Dijon mustard, thyme).

  • Assemble each bowl: rice, green beans, tomatoes, red onion, feta, egg, capers.  And lay even portions of the tuna slices on each bowl. Enjoy!

Carrie’s Potato Chip Crusted Fried Chicken

Carrie’s Potato Chip Crusted Fried Chicken

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Servings 4

Ingredients
  

  • 2 pounds chicken breast tenders
  • 1/2 cup buttermilk
  • 1 bag potato chips (crushed) we used kettle cooked salt and pepper chips

Instructions
 

  • Take 2 pounds of chicken breast tenders.
    The night before cooking soak them in a ziplock of buttermilk with some six chili powder blend. To taste. Remember this is a marinade so the spice won’t be strong, I used 1.5 tsp.

  • The next day remove the chicken 1 strip at a time. Dredge it in flour (gluten free if you prefer) dredge it in whipped eggs (3eggs), then dredge it in crushed salt and pepper kettle chips. I crushed them in a large ziplock and shook my tenders in it one at a time like shake and bake.

  • Heat a pan of peanut oil (cast iron skillets are best) heat oil to 350 degrees (try to keep the oil at a consistent temp.  Cook strips 4-6 at a time until dark golden brown, then flip until other side is dark golden. Cooking times vary, the best way to check doneness is to use a meat thermometer or to break open the first piece and check to make sure it is fully cooked. 

  • Remove from oil and let drain on paper towels for a few minutes.
    Sprinkle with salt and serve.

Carrie’s French Onion Recipe

Carrie’s French Onion Recipe

Here is my French Onion Soup Recipe – It started as Martha Stewart’s recipe, but I changed quite a few things.
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Ingredients
  

  • 4 tbsp unsalted butter, cut into tablespoon-sized pats
  • 1 tbsp extra-virgin olive oil
  • 1 large yellow onion
  • 1 large white onion
  • 1 large red onion
  • 2 large shallots
  • 1 handful cipollini onions or pearl onions
  • 1 tbsp all purpose flour or corn starch if you are gluten free
  • 1/2 cup dry sherry
  • 3 1/2 cups beef stock
  • 3 sprigs fresh thyme
  • 1 small french baguette sliced into 3/4 inch thick pieces
  • 12 ounces medium hard cheese i use gruyere with a little swiss, all large grated
  • salt and pepper

Instructions
 

  • Cut large onions in half lengthwise and slice 1/4 in thick. Cut shallot in half and slice medium thin, cut cipollini or pearl onions in half or quarter depending on the size
  • Melt butter and olive oil in a large Dutch oven or heavy pot over medium heat. Add onions. Spread them out in as thin a layer as possible. Cook, stirring as needed to keep onions from sticking, until they are melting and soft, golden brown, and beginning to caramelize, about 1 hour. If you are having trouble with sticking, add a bit of water as needed.
  • Sprinkle flour or corn starch over onions if using, and stir. Add sherry, stock, and thyme, and bring to a simmer. Cook, partially covered, for about 30 minutes, to allow the flavors to combine. Season with salt and pepper to taste.
  • Toast bread slices.
  • Preheat broiler. Place 1 cup hot soup into four 13-ounce ramekins or ovenproof bowls. Arrange the bowls on a rimmed baked sheet. Place 2 slices of toasted bread over each bowl of soup to cover the surface of the soup completely. Sprinkle 3 ounces grated cheese over bread in each bowl, and place under broiler until cheese is melted and crusty brown around the edges. Watch carefully that bread doesn’t burn. Serve immediately.