How To Make Blackberry Cobbler

Cook time: 17 minutes

Yield: 4 Servings


Ingredients

•     1 cup plus 2 tablespoons unbleached all-purpose flour
•     1/4 cup plus 3 tablespoons sugar
•     1 1/4 teaspoons baking powder
•     3 tablespoons cold unsalted butter, cut into small cubes
•     1 egg, lightly beaten
•     1/4 cup heavy cream
•     5 cups blackberries
•     1 teaspoon orange zest
•     1/4 teaspoon nutmeg
•     2/3 cup orange juice

Directions

1. Preheat oven to 350 degrees.

2. In a medium bowl, mix 1 cup of the flour with 3 tablespoons of the sugar and the baking powder. Add the butter and using your fingertips rub the cubes into the flour until it resembles course meal. Add the egg and cream and mix to combine the ingredients evenly and form a soft dough.

3. In a 10-inch cast iron skillet, combine the blackberries, remaining 1/4 cup of sugar and 2 tablespoons flour, the orange zest and nutmeg. Stir to coat the berries. Pour in the orange juice and set over medium-low heat. Bring the fruit to a boil, reduce the heat and let simmer for 2 minutes to thicken the mixture. Remove the skillet from the heat. Drop rounded tablespoons of the biscuit dough onto the fruit leaving a little space in between. There should be 12-16 biscuits.

4. Place the skillet in the oven and bake for 15 minutes or until biscuits are golden brown on top. Remove from the oven and let stand for about 15 minutes. Serve warm.

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Buttermilk Garlic and Chive Mashed Potatoes

Cook time: 10-15 minutes

Yield: 4 Servings

Ingredients

•     Kosher salt
•     2 lbs Yukon potatoes, peeled cut into ¾ inch cubes
•     1/4 cup milk
•     1 garlic clove, minced
•     4 tablespoons (1/2 stick) unsalted butter
•     1/2 cup buttermilk
•     2 tablespoons chives, minced
•     1 teaspoon salt
•     1/4 teaspoon black pepper

Directions

1. In a large pot, bring salted to a boil. Peel the potatoes and cut them into 1 1/2 inch cubes. Add them to a pot of cold salted water. Bring the water to a boil. Lower the heat and simmer uncovered for 10 to 15 minutes, until the potatoes fall apart easily when pierced with a fork.

2. Meanwhile, heat the milk, garlic and butter in a small saucepan, making sure it doesn't boil. Set aside until the potatoes are done.

3. As soon as the potatoes are tender, drain them in a colander. Place a ricer over a heatproof bowl. Pass the potatoes through the ricer. As soon as the potatoes are mashed, stir in the hot milk mixture. Add enough buttermilk to make the potatoes creamy. Add chives, 1 teaspoon of salt and 1/4 teaspoon pepper. Serve hot.

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Cilantro Lime Rice

Cook time: 15 minutes

Yield: 4 Servings

Ingredients

•     1 1/2 cups chicken stock
•     1/4 teaspoon salt
•     1 cup long white rice
•     1/4 cup cilantro, minced
•     Zest and juice of lime

Directions

Boil chicken stock and salt. Add rice and cover. Simmer on low for about 15 minutes until rice is tender. Once rice is cooked add cilantro, lime zest and juice. Season with salt to taste.

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Shredded Chicken and Green Chile Sauce

Cook time: 35-40 minutes

Yield: 6 Servings

Ingredients

•     2 tablespoons olive oil
•     1 cup onion, small dice
•     2 garlic cloves, minced
•     2 jalapenos, small diced
•     2 tablespoons flour
•     2 cups chicken stock
•     2 cups roasted poblano, peeled, seeded, small diced
•     1 teaspoon cumin
•     2 teaspoons limejuice
•     Salt
•     Pepper
•     4 chicken breasts, boneless & skinless
•     9 6-inch corn tortillas

Directions

Heat the oil and sauté the onion a few minutes, then add the garlic and cook until softened. Stir in the flour, cook 2 minutes then slowly add the stock. Add the chile and cumin. Season the chicken breasts with salt and pepper. Add to the pan and cover. Simmer for about 20-25 minutes. Once cooked remove the chicken and shred. Meanwhile reduce the sauce to thicken about 10 minutes. Once thickened add the shredded chicken and mix. Season with salt and pepper.

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Fried Trout Cakes

Cook time: 6 minutes

Yield: 4 Servings

Ingredients

•     1 lb trout meat, skinless and boneless, cut into small chunks
•     1/2 cup red bell pepper, small dice
•     1/4 cup scallions, finely chopped
•     2 tablespoons parsley, minced
•     1 tablespoon whole grain
•     Zest of one lemon, plus juice divided
•     1 egg
•     1 cup panko
•     1 teaspoon salt
•     1/4 teaspoon pepper
•     Vegetable oil, for shallow frying

Directions

1. Heat oil in a pan to medium.

2. Add all of the ingredients into a bowl and form 4 cakes. Place them in the oil and cook 3 minutes on each side. Remove from pan when done onto paper towels. Season with salt and squeeze lemon juice on top.

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Grilled Creamed Corn

Cook time: 23-24 minutes

Yield: 6 Servings

Ingredients

•     6 ears corn, husks and silks removed
•     3 tablespoons unsalted butter
•     2 jalepenos, seeds removed, small dice
•     Salt
•     Pepper
•     1 tablespoon flour
•     3/4 cup heavy cream
•     1/3 cup whole milk
•     1/4 cup grated Parmesan
•     2 tablespoons chopped fresh flat-leaf parsley

Directions

1. Place a grill pan over medium-high heat or preheat a gas or charcoal grill.

2. Grill the corn until tender, turning every 5 to 6 minutes, about 15 minutes. When cool enough to handle, remove the kernels.

3. In a medium skillet, heat the butter over medium-high heat. Add the jalepenos and cook for 2 minutes. Add the corn and season with salt and pepper. Cook until softened, about 3 minutes. Stir in the flour and cook for 1 minute. Reduce the heat to medium and add the cream. Simmer until the mixture thickens, 2 to 3 minutes. Place half of the mixture in a food processor. Blend until smooth. Pour the pureed mixture back into the skillet and add the milk, cheese, and parsley. Cook over low heat until warmed through. Season with salt and pepper, to taste, and serve.

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Chicken and Dumplings

Cook time: 45 minutes   

Yield: 6 Servings

Ingredients

    4 Chicken breasts with skin, boneless
    Salt
    Pepper
    Flour
    2 tablespoons oil
    1 medium onion, finely diced
    1/2 cup carrot, finely diced
    1/2 cup celery, finely diced
    2 jalapenos, finely diced
    1/4 teaspoon cayenne
    1 tablespoon thyme, minced
    6 cups chicken stock
    1/2 cup heavy cream
    3 cups self-rising flour
    3 tablespoons Crisco, cold
    3/4 -1 cup cold milk

Directions

Season the chicken with salt and pepper. Dredge in flour.

Heat oil in a Dutch oven and brown the chicken. Remove the chicken from the pot and add the onions, carrots celery, jalapenos, thyme and cayenne. Stir and cook for about 3-4 minutes. Add chicken back into the pan. Add the chicken stock. Simmer for 20 minutes.

In the meantime make the dumpling dough. In a bowl add the flour, Crisco and milk. Using your hands mix until it forms a dough. Knead it a few times to ensure it comes together. Set aside.

Remove the cooked chicken from pan. Remove the skin and discard. Using 2 forks shred the chicken and place it back in the pan. Add ½ cup of heavy cream. Stir and make sure it is mixed well. Using a tablespoon scoop 16 dumplings and drop them into the pot. Cover half way with the lid and simmer for 20 minutes. Season with salt and pepper.

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