Sentences with phrase «then braise»

The dish that you are describing sounds like carne adovada, chucks of beef marinaded in red chile then braise for several hours.

Bring to a boil, then braise in oven until an instant - read thermometer inserted into the thickest part of breast registers 160 ° (165 ° for dark meat), 30 — 35 minutes.

And then braise just until it's done.

Before braising, defrost the balls completely, and then braise them in the oven as directed.

They're basically single serving patties of meatloaf that are seared and then braised in a savory mushroom gravy.

And for our preference, cooking «correctly» simply means a quick fry to brown the skin all over and then braising in a sauce of your choice.

The chicken thighs become super tender from being browned and then braised.

Unlike traditional Jewish cooking where brisket is often braised as a pot roast or in Irish cooking where the brisket is turned into corned beef and then braised, barbecue brisket is usually «rubbed» with a combination of herbs and spices and then slowly smoked either over an open pit or in an enclosed smoker.

Frying chicken thighs nice and crispy and then braising them in a Mexican style gravy makes these Chicken Thighs in Tomatillo Wine Sauce a divine treat.

Browning and then braising whole turkey legs adds both body and flavor to the final product — so much better than the ground stuff.

Browned for deep flavor (and good looks), then braised for succulent results, this spring chicken has it all.

Featured on the menu are burritos and soft tacos with chipotle - based fillings like chicken thighs marinated in chipotle adobo and grilled; barbacoa (shredded beef) seared and then braised in chipotle adobo with cumin, garlic, and other spices, and steak marinated in a spicy chipotle adobo and then grilled to medium - rare.

I subbed (sautéed then braised) brussel sprouts for asparagus, because thats what is in season, and used the leftover braising liquid (stock) to make the fresh polenta.

Frying chicken thighs nice and crispy and then braising them in a Mexican style gravy makes these Chicken Thighs in Tomatillo Wine Sauce a divine treat.

Chicken browned first in olive oil, then braised in white wine sauce with 40 cloves of garlic and thyme.

Not exact matches

Hi Elsie, I've never cooked with that device, but if you can fry and braise in it then it will probably work just fine.

Then for Entrée I would get the Roasted Anderson Valley Leg of Lamb Curry with Braised Beans & Mustarda.

Braise the duck for an hour and a half, then remove the lid from the pot and roast for another hour, or until the skin has crisped up.

You place everything in your heavy pot and do a slow braise, then remove the lid to cook off the liquid and crisp up the skin and the undersides of the legs.

This is my one - pot method that braises the meat until it is falling apart and then crisps up the skin and edges to give you some crunchy texture.

These Honey Braised Carrots are simmered in butter until they're tender then a honey and brown sugar sauce is added on top to bring in all the flavors.

Then for entrée I would get the Braised Short ribs with potato puree, collard greens and red wine.

I love duck legs, and my favorite way to cook duck until now has been a similar cooking method - braised and then roasted to crisp up the skin - but it's been to top a spicy Chinese noodle soup!

I added carraway seeds and then ate the freshly roasted roots with broccoli (braised, with leeks!).

Next time, i think I'll try adding a bit of acid (lime juice or vinegar) and sugar rather than pineapple in the marinade and use a pork butt... marinate for 24 hours, then slow braise or smoke and mix in the grilled pineapple at the end.

I didn't marinade at all, but rather I simply salt and peppered a couple pork steaks, grilled until browned and then slipped them into a pan with the Al Pastor marinade, covered with aluminum foil, and set on a cool side of the grill to braise for 1.5 hours.

Then yet another voice chimed in and reminded me that I'd bookmarked a recipe that Aun at Chubby Hubby made: the most amazing - looking Vietnamese Pork Ribs in Caramel Sauce from Molly Steven's book All About Braising.

I was sold on Red Wine and braised (then again, I'm always sold on red wine!).

Then, the meatballs get tossed into a roasting pan with the simplest of tomato sauces, and braise for an hour or so until they have absorbed some of the bubbling sweet - acidic sauce.

In a sauté pan, over medium - high heat, begin to brown the diced braised bacon and then add 1/2 cup of olive oil once the bacon is golden brown.

I am embarrassed by how long it took me to discover carnitas, or «little meats» that are usually braised then roasted, and are as far I quickly became concerned, the very best thing to pile on a blistered corn tortilla.

In this version, tender beef meatballs are braised with vegetables, then served over herbed couscous.

I use a similar cooking method (braise in a little wine then fry in the rendered fat) for confit duck.

Traditional Chicken Cacciatore is made with braised chicken, herbs, onions, peppers, tomato sauce, and is then simmered until it is bubbling with warm flavors and the chicken is falling on the bone.

Is it possible to do through the braising part on day 1, and then do the rest the next day?

Braised for 1.5 hours and then browned it.

For this giveaway I decided to make his family recipe for Red Cooked Pork, which I discovered has the unique (and very appealing) additional step of caramelizing the sugar first, then browning unctuous chunks of pork belly in the caramel before braising.

And if your time off was anything like mine and replete of self indulgence, (I'm talking to you, Hasselback Potato Gratin, Stuffing Waffles, Blueberry and Almond Morning Buns, Braised Short Ribs and Linzer Cookies) then you're probably craving something fresh, green, and raw to help reset your body for the new year.

More will end up braised with lots of garlic and olive oil, then warmed with chickpeas and a good hit of aleppo.

I've braised duck wings and then fried them in duck fat in the past but this time I wanted to use the instant pot to cook the duck along with some root vegetables and then roast it all in the oven to get it really crispy.

The series kicks off with a Halloween dinner party featuring chef Jonathan Waxman at Barbuto serving up some of his beloved classic dishes, then with Jamie Bissonette at Toro, where guests will enjoy his delicious dishes including the Paella Mixta, Anne Burell at Phil & Annes Good Time Lounge goes family - style in Brooklyn, Justin Smillie at Upland serves up his much sought after slow roasted duck, Marcus Glocker at Batard with a crowd pleasing delicate seafood tortellini, Mario Batali at Del Posto with a lobster salad as part of a five course menu, while Joey Campanaro at the Little Owl includes diver scallops on the menu, Marc Murphy at Landmarc is set to cook braised shortrib, with Los Angeles chef, Vartan Abgaryan from 71Above preparing a very special meal at James Beard House, Scott Conant cooks for one table of guests at the chefs private loft, while Alex Guarnaschelli at Butter with her crowd pleasing crab cakes and scattered acres roasted chicken.

Made the soup as written, then just braised some kale with tumeric, garlic powder, cinnamon and a touch of cider vinegar to top it with.

My dad actually grew up in Turkey, so my favorite family dish is this turkish meal that starts with a base of cooked phyllo dough or other bread cut into chunks, which is then topped with strips of this AMAZING braised beef, which is then smothered with a yogurt sauce and paprika butter.

Boiled in milk and then blended until they are silky smooth, I promise you that these parsnips are the best possible cushion to all of the braised beef goodness piled on - top.

Used about 12oz more liquid for larger quantity of meat during braise, then removed the extra liquid during open simmer.

Aarons insists this dish is even better the next day, so braise the meat the day before then quickly assemble the sliders before serving.

My Mom's version, saute the cabbage with onion in olive oil, then add a tsp of celery seed with chicken broth and braise 30 min and finish with a tbl of butter (or more:), salt and pepper to taste.

These brats are braised at first but then finished up on the grill to crisp up the outside and get those nice grill marks.

For his slow - braised beef short ribs with green mole sauce (see the recipe), a whole slab of beef short ribs is covered in a chile powder - and - garlic - spiked liquid and cooked low and slow, then left to sit overnight, so that the meat is extra flavorful and tender when it gets reheated in the green mole sauce.

Pork shoulder, quick - braised with orange juice and spices in the pressure cooker, and then broiled to crispy perfection, provides the base for our Pork Carnitas Tacos.