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How To make Grillel Chicken Breasts w/Wild Mushroom,.... and Bourbon Sa
1/2 c Chopped fresh Rosemary
1/2 c Lemon juice
2 tb Dijon Mustard
Salt & Pepper to taste 1 1/2 c Olive oil
20 Chicken breast halves,
-skinned and boned 10 Shallots, chopped
6 cl Garlic, chopped
1 1/2 lb Shittake Mushrooms, sliced
2 1/2 oz Dried mixed wild mushrooms,
-soaked in hot water 30 min -drained and chopped 1/2 lb Sun dried tomatoes, soaked
-in hot woater for 30 min -the drained and choppped 5 tb Flour
6 c Rich beef stock of broth
1/2 c Whipping ream
1/2 c Bourbon (or more to taste)
1. Make a marinade by whisking 2 T rosemary, lemon juice, mustard, salt and
pepper together, then slowly adding 1 Cup of olive oil. Pour over chicken breast halves and marinate from 1 to 8 hours. 2. Make the sauce in a large heavy-bottomed pan. Saute the shallots and
garlic in 1/4 cup olive oil until light gold. Add remaing olive oil and rosemary, shittakes, wild musrooms and tomatoes. Stir well then sprinkle on flour. Cook an stir for 1 or 2 minutes, then slowly add the stock, stirring until a sauce forms. Add cream, bourbon salt and pepper. Bring to a boil, reduce heat and simmer 8 minutes. Remove from heat, taste, adjust seasoning to taste, and add more bourbon as desired. 3. Remove chicken from marinade and grill or broil until cooked but still
moist (about 10 min.). Meanwhlie, reheat sauce. (Recipe may be done ahead. Reheat sauce and chicken separately.) 4. Arrange chicken on a serving platter and top with sauce.
How To make Grillel Chicken Breasts w/Wild Mushroom,.... and Bourbon Sa's Videos
Honey Chili Oil Chicken Wings Recipe | Over The Fire Cooking by Derek Wolf
Honey Chili Oil Chicken Wings blew my mind ????????????????
I recently made some homemade chili oil that was out of this world. Since I don’t commonly have chili oil, I thought that I should make as many recipes with it as possible. We are starting with these Honey Chili Oil Chicken Wings! Smoked wings seasoned with a fun Korean/Asian flair that are then fried and tossed with a chili oil and honey glaze. I’m not joking when I say that they really were some of the best wings I’ve had in a long time. So freakin delicious! Find this whole recipe on my blog or by clicking the link in my bio! ???? ????
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Filet Mignon with Blue Cheese Butter
Is there anything more delicious than a perfect cooked steak? This filet mignon’s got all the goods and is served up with some roasted mushrooms and a crazy good blue cheese butter.
Ingredients for this recipe:
FOR THE BLUE CHEESE BUTTER:
• 2 sticks softened unsalted butter
• ½ cup good crumbled blue cheese
• juice of ½ lemon
• sea salt and fresh cracked pepper to taste
FOR THE STEAK:
• 3 8-ounce filet mignons
• 3 tablespoons olive oil
• 5-6 garlic cloves
• 8-10 sprigs of fresh thyme
• 3 tablespoons unsalted butter
• sea salt and fresh cracked pepper to taste
FOR THE MUSHROOMS
• 2 cups each prepared and sliced oyster, shiitake and cremini mushrooms
• 1 peeled small diced shallot
• 2 finely minced cloves of garlic
• 1 teaspoon unsalted butter
• 1/3 cup cabernet sauvignon
• ½ cup beef stock
• sea salt and fresh cracked pepper to taste
Serves 6
Procedures:
1. Blue Cheese Butter: Simply combine all ingredients together in a bowl and mix until combined and smooth with small blue cheese chunks. Chill in the refrigerator until it is ready to use.
2. Steak: Season the filet mignons on both sides with salt and pepper.
3. Add the oil to a large frying pan or cast-iron skillet over medium high heat until it begins to lightly smoke.
4. Add the steak, turn the head down to medium and then add in the garlic cloves, thyme and butter as well.
5. After 3 to 3 1/2 minutes flip the steak over and begin to baste them with the hot butter and oil from the pan. Cook for a further 3 to 3 ½ minutes to achieve a rare to medium rare internal temperature.
6. Take the steaks out of the pan and let them rest on a plate for 5 minutes.
7. Mushrooms: Discard the thyme leaves and garlic cloves from the saute pan and turn the heat to high. Add in the mushrooms and saute for 3 to 4 minutes.
8. Once they begin to turn brown scoot them to the top of the pan and place the shallots, garlic and butter on the other side of the pan where no mushrooms are at and quickly saute them until lightly browned, about 1 minutes.
9. Combine all of the ingredients and then deglaze with red wine and cook for 1 minute before adding in the beef stock.
10. Finish with salt and pepper.
11. Serve the filets with the mushrooms and blue cheese butter
CHEF NOTES:
• HOW TO REHEAT: Add your desired portion to a small sauté or roasting pan and pour in about a ½ cup of beef stock, cover the pan in foil and cook it in the oven at 400° for 5 to 7 minutes. Reheating your steak will 100% cause it to increase in internal temperature most likely past medium and into medium-well.
• STORING AND FREEZING: Store this in a plastic container or covered in plastic and refrigerate for up to 4 days. It can also be frozen for up to 45 days covered in plastic. See note above for reheating.
The Perfect Meatloaf Recipe - 3 Secrets to the Best Meatloaf Ever
The Perfect Meatloaf Recipe - 3 Secrets to the Best Meatloaf Ever
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Honey Garlic Pork Chops
Juicy Honey Garlic Pork Chops with caramelised edges ready and on your table in less than 15 minutes! Smothered in the best 4-ingredient sauce! FULL RECIPE:
Pan Seared Mahi Mahi Recipe (Step-by-Step) | HowToCook.Recipes
Mahi Mahi (sometimes called Dorado) is a delicious lean white fish that is tender, flaky, and full of flavor. This Mahi Mahi recipe coats the fish in an AMAZING lemon garlic butter sauce that adds the perfect balance of flavor to the fish.
View FULL Step-by-Step recipe here:
Ingredients:
4 4oz Mahi Mahi filets
3 tbsp extra virgin olive oil
salt (to taste)
black pepper (to taste)
Lemon Garlic Sauce
3 tbsp salted butter (softened)
2 tbsp garlic (minced)
1 tbsp lemon juice
1 1/2 tbsp lemon peel (grated)
1 tbsp fresh parsley (chopped)
1 tbsp fresh chives (chopped)
kosher salt (pinch)
black pepper (pinch)
Instructions:
1. Preheat the oven to 375F. Pat dry any excess moisture off the fish fillet with paper towels until they are as dry as possible then sprinkle both sides with salt and pepper and set aside.
2. Then, prepare the lemon garlic mixture. In a small saucepan on low heat, combine all of the lemon garlic mixture ingredients and set aside.
3. In a large skillet on high heat, add the olive oil. Once the oil is hot, add the fish fillets to the pan and sear for about 3 minutes on one side then flip. Place the fish in a baking dish and roast for about 4-5 minutes. Pour the lemon garlic mixture over the cooked fish. Serve with extra lemon slices and fresh parsley.
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