How To make Chili a La Franey
1 tb Olive oil
1 lb Beef,very lean,coarse grind
1 lb Pork,very lean,coarse grind
3 Onions,large,finely chopped
1 Bell pepper(s)
2 Celery stalks,finely chopped
1 tb Garlic,finely chopped
1 tb Oregano,dried,pref. Mexican
2 Bay leaves
2 ts Cumin,ground
3 c Tomatoes with tomato paste
1 c Beef broth
1 c Water
Salt Pepper,ground,fresh 1/2 ts Chile caribe
2 tb Red chile,ground,mild-hot
2 c Kidney beans,cooked,drained
1. If possible, have the beef and pork ground together, or else mix meats
together in a bowl.~ 2. Heat the oil in a large heavy pot over medium heat. Add the meat to the pot. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.~ 3. Add the onions, green pepper, celery, garlic, oregano, bay leaves, and cumin. Mix well.~ 4. Add the tomatoes, broth, water, salt, pepper, caribe, and ground chile. Bring to a boil, then lower heat and simmer, uncovered, for about 20 minutes. Stir often.~ 5. Add the beans and simmer for 10 minutes longer. Taste and adjust seasonings.~
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Redfish Courtboullion Recipe | Chef Justin Devillier | La Petite Grocery Restaurant | STAUB
Redfish Courtboullion
Justin Devillier
La Petite Grocery
New Orleans, LA
Prep Time: 30 minutes
Cook Time: 1 hour
Skill Level: Easy
Serves 4-6
Ingredients
1 stick unsalted butter (4 oz)
½ cup all- purpose flour (4 oz)
1 ½ cups onion, finely diced (1 medium onion, 8 oz)
2/3 cup red bell pepper, finely diced (1 medium pepper, 4 oz)
2/3 cup celery, finely diced (4 oz)
2 cloves garlic, minced
6 cups fish stock
2 oz sun-dried tomato, finely diced (just under one cup, loosely packed)
1 28oz can diced tomatoes plus juice
1 cup green onion, finely sliced (4 oz)
Salt
Black pepper
2 lbs skinless redfish fillets (or other firm white fleshed fish)
3 cups cooked long grain white rice, to serve
Instructions
Melt the butter over a medium-low heat in a large cocotte, allowing the water to evaporate. It is ready when the butter becomes translucent and oily looking.
Whisk in the flour. Next stir constantly with a wooden spoon for around 6-8 minutes to make a deep brown roux with a color slightly darker than peanut butter, being careful not to scorch the bottom of the pan.
Add the onions and cook, stirring, for around 5 minutes, until softened.
Add the bell pepper, celery and garlic and cook for a further 2 minutes.
Whisk in the fish stock thoroughly, making sure there are no lumps of roux left.
Add the sun-dried tomatoes, canned tomatoes and half the green onion. Season to taste with salt and black pepper.
Simmer for 20-30 min, stirring occasionally.
Gently place the fish in the sauce and simmer for about 10 minutes or until cooked through.
Serve immediately over rice, garnished with the rest of the green onion.
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Pierre Franey's Cuisine Rapide: 60 Minute Gourmet Desserts
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How to Cook a Perfect Prime Rib | Chef Jean-Pierre
Hello There Friends, after many requests I am finally going to show you all how to Perfectly cook a Prime Rib! Roast Beef is one of my favorite things to eat even when it's cold, serve it alongside a sauce, in a sandwich, have fun with it, and make it with whatever you want! Truly an amazing piece of meat. Let me know how you did in the comments below.
RECIPE LINK:
In a 250 F/121C degree oven:
Medium-rare: 25 to 30 minutes per pound.
Medium: 30 to 35 minutes per pound.
Medium-well: 35 to 40 minutes per pound.
NO MATTER WHAT THIS CHART TELLS YOU BE SURE TO CHECK AND DOUBLE CHECK YOUR THERMOMETER!!!
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VIDEO LINKS:
Horseradish Sauce:
Au Jus:
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PRODUCTS USED BY CHEF:
❤️ Butter Olive Oil:
❤️ Wusthof Boning Knife:
❤️ Digital In-Oven Thermometer:
❤️ Silicone Spatulas Set of 3:
❤️ Laser Thermometer:
❤️ Scrapper / Chopper:
❤️ Signed copy Chef Jean-Pierre's Cookbook:
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How to Cook Flounder Meunière
Nicole Gaffney aka Coley dishes up her latest instructional video!
Flounder Meunière is a classic French dish thats really simple to prepare with only a few ingredients. Don't be intimidated by cooking fish! It's much easier than you think.
For the full recipe, including detailed instructions, head over to
For more information on Coley, check out