Unsalted Beef Stock – KIMBERLY BOUTIN https://kimberlyboutin.com Life is the market, let's be prepared together. Sat, 18 Sep 2021 12:58:57 +0000 en-US hourly 1 https://wordpress.org/?v=6.9.4 https://kimberlyboutin.com/wp-content/uploads/2015/10/Logo.png Unsalted Beef Stock – KIMBERLY BOUTIN https://kimberlyboutin.com 32 32 BBQ Pulled Pork Sliders with Blue Cheese Ranch Slaw https://kimberlyboutin.com/recipe/bbq-pulled-pork-sliders-with-blue-cheese-ranch-slaw/?utm_source=rss&utm_medium=rss&utm_campaign=bbq-pulled-pork-sliders-with-blue-cheese-ranch-slaw Sat, 06 Feb 2016 23:40:55 +0000 https://kimberlyboutin.com/?post_type=recipe&p=988 I believe there is some “big game” on tomorrow that ends in a Bowl?  😉 Fortunately I have never been subjected to actually having to watch it as my husband attends the viewing elsewhere every year.  😀 However, the night before I always like to take part in the making of some delicious game day food. The kitchen is my playing field where I will always rush for 10 yards and score a touchdown!  😆

Playing Field
Playing Field-Score
  1. Place your pork ribs in a good sized pot and pour the beef stock over them. You should have enough stock to cover the ribs, add more if necessary. Sprinkle a generous amount of pepper over them and stir to combine. Bring the ribs and stock to a boil for about 5 minutes. I do this to really get the cooking process started. Think of it as a “sear” if you will on a nice piece of meat that just locks that juicy goodness in. Turn the heat to low and simmer the ribs for 3 hours, watching and stirring every 20 minutes or so.
    I'm Stock!
    I’m Stock!
    I've been peppered!
    I’ve been peppered!
    Boiling
    Boiling

    image
    Simmering
  2. When the ribs are fall off the bone tender (and believe me they will be after 3 hours) it is now time to pull the pork. Remove the pork carefully to a plate or surface to start the shredding process.  Take two forks and gently pull the pork apart. Take the pork and put it into an oven safe dish. Cover with the barbecue sauce and toss all together coating each morsel of yum. At this point I like to add a dash or two of Low Sodium Worcestershire sauce to just amp up the beef flavor, but this is entirely up to you.
    Fall off the bone tender
    Fall off the bone tender
    Get to shredding
    Get to shredding

    I've been shredded!
    I’ve been shredded!
  3. Turn your oven to broil on high. Place your pan underneath centered on the second oven shelf down. Watch your meat closely as the bbq sauce can burn fast (unless you like the charredness, which I personally do). Toss a few times to get all of the pieces under the broiler and remove and set aside until assembly time.

    My fires are burning for you!
    My fires are burning for you!
  4. In a bowl add your cleaned coleslaw mix, blue cheese crumbles and about a cup of the ranch dressing to start and combine them all together. Add a pinch of kosher salt and a pinch of pepper to taste. If your slaw is too dry, as always add a little bit more dressing until it reaches your desired texture. Remember: you can always add but it is far more difficult to take away.
    The Ranch Dressing
    The Ranch Dressing

    Ranch Blue Cheese Slaw
    Ranch Blue Cheese Slaw
  5. Turn your oven to 400 degrees, cut your buns in half and paint them with a little melted butter. Place them in the oven for about 5 minutes to crisp them. Now the part we have all been waiting for! Take some of that gorgeous pulled pork and pile it onto the toasted bun follow that up by placing some of that creamy slaw on top. My mouth is watering as I type. Serve with some homemade chips and the beverage of your choice. Happy Game Day Eve! Enjoy!
    Hot Buttered Buns
    Hot Buttered Buns
    Dig In!!
    Dig In!!

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BBQ Pulled Pork Sliders with Blue Cheese Ranch Slaw
Ingredients
Instructions
  1. Place your pork ribs in a good sized pot and pour the beef stock over them. You should have enough stock to cover the ribs, add more if necessary. Sprinkle a generous amount of pepper over them and stir to combine. Bring the ribs and stock to a boil for about 5 minutes. I do this to really get the cooking process started. Think of it as a "sear" if you will on a nice piece of meat that just locks that juicy goodness in. Turn the heat to low and simmer the ribs for 3 hours, watching and stirring every 20 minutes or so.
  2. When the ribs are fall off the bone tender (and believe me they will be after 3 hours) it is now time to pull the pork. Remove the pork carefully to a plate or surface to start the shredding process. Take two forks and gently pull the pork apart. Take the pork and put it into an oven safe dish. Cover with the barbecue sauce and toss all together coating each morsel of yum. At this point I like to add a dash or two of Low Sodium Worcestershire sauce to just amp up the beef flavor, but this is entirely up to you.
  3. Turn your oven to broil on high. Place your pan underneath centered on the second oven shelf down. Watch your meat closely as the bbq sauce can burn fast (unless you like the charredness, which I personally do). Toss a few times to get all of the pieces under the broiler and remove and set aside until assembly time.
  4. In a bowl add your cleaned coleslaw mix, blue cheese crumbles and about a cup of the ranch dressing to start and combine them all together. Add a pinch of kosher salt and a pinch of pepper to taste. If your slaw is too dry, as always add a little bit more dressing until it reaches your desired texture. Remember: you can always add but it is far more difficult to take away.
  5. Turn your oven to 400 degrees, cut your buns in half and paint them with a little melted butter. Place them in the oven for about 5 minutes to crisp them. Now the part we have all been waiting for! Take some of that gorgeous pulled pork and pile it onto the toasted bun follow that up by placing some of that creamy slaw on top. My mouth is watering as I type. Serve with some homemade chips and the beverage of your choice. Happy Game Day Eve! Enjoy!
]]> 988 “Stuffed” Chicken Breast with Mushroom Demi-Glace-WMR https://kimberlyboutin.com/recipe/stuffed-chicken-breast-with-mushroom-demi-glace-wmr/?utm_source=rss&utm_medium=rss&utm_campaign=stuffed-chicken-breast-with-mushroom-demi-glace-wmr Sun, 17 Jan 2016 21:18:42 +0000 https://kimberlyboutin.com/?post_type=recipe&p=885 The night before my Son leaves to go back to college after semester break is always a traumatic one for me. He has a great meal plan at school but I always try to create a meal for him this night to make him miss Mom’s home cooking and maybe Mom too (blah, blah, blah cut the strings, I have heard it all before and ignored it all too).  🙂 With that introduction to this dish, don’t despair on my behalf, it can be used for any occasion as one of my favorite quotes relays “There are exactly as many special occasions in life as we choose to celebrate.” Celebrate!

Roll Call-All Here!
Roll Call-All Here!
  1. To make the “stuffing” sauté your chopped onion in olive oil on medium heat until they are translucent about 5 minutes. Add your chopped green olive and sauté for another 2 minutes to meld the flavors. Take your pan off the heat and add the breadcrumbs and mozzarella cheese. Combine and let the mozzarella slightly melt to bind the “stuffing” together and set aside. As always add pepper and salt to taste but be very careful with the salt because the green olives are very salty, that is why so few are used in this recipe. But the taste is incredible!!!
    It's the Onions
    It’s the Onions
    Salty Green Olive Deliciousness!
    Salty Green Olive Deliciousness!

    All Set and Waiting on Deck!
    All Set and Waiting on Deck!
  2. Butterfly your chicken breasts, or in other words slice them in half, being careful not to slice all the way through. Season them liberally with some pepper (remember what I said about the salt in step 1). Now stuff those babies with the stuffing. Bring the two edges together and insert 3 toothpicks into each breast to keep them together during the baking process. Lastly wrap those gorgeous breasts with the 2 slices of bacon to keep that outer chicken nice and juicy, the stuffing, believe me, will take care of the inside in just the same way! Bake in a preheated 400 degree oven for 20 minutes.
    I have been Butterflied!
    I have been Butterflied!
    Oh, I am stuffed!
    Oh, I am stuffed!
    How Rude!
    How Rude!

    Everything is Better with Bacon!
    Everything is Better with Bacon!
  3. Time to get that glace ready! My demi-glace though not made with two different stocks as customary, is super easy and just as tasty in my humble opinion. In a pan, add 1/2 cup of the beef broth to start (add more if you like a wetter sauce) and turn the heat to medium. Add your mushrooms to cook for about 5 minutes and then turn the heat up just a bit to boil the broth and reduce it a little. When the sauce is reduced to your liking and the mushrooms to your desired consistency add the beautiful whipped butter and allow it to melt into the glace. This will create that ultra creamy, dreamy sauce to compliment that delicious moist chicken. Season with pepper to taste and a pinch of kosher salt (I did add salt to the glace) to elevate the flavor.
    Going off the high dive
    Going off the high dive
    Just hanging out!
    Just hanging out!

    Everything is better with Butter!
    Everything is better with Butter!
  4. To crisp the bacon turn your broiler to high and broil on each side about 3-4 minutes or until desired bacon crispness. This step will not, I repeat will not dry out the chicken.

    I'm Sizzling!
    I’m Sizzling!
  5. Finally plate those babies up! Remove the toothpicks from the chicken and discard. Pour some of that creamy mushroom glace over the top and add your desired vege on the side. So, So, So Tasty! Enjoy!  😀
    Stuffed Chicken Perfection
    Stuffed Chicken Perfection

    P.S. I also made chocolate chip cookies with a surprise filling. I used this Land O’ Lakes Chocolate Chip Cookie recipe, with a few tweaks. I used whipped Land O’ Lakes butter instead of regular and I also up the brown sugar portion to 1 cup and lower the regular sugar to 1/2 cup. It was a tip I tried one time and loved it so much I do it all the time. I also left out the nuts, that is your choice. I then took a portion of the dough flattened it out and added the Oreo cookie surprise, took another portion of dough and sandwiched it on top. I baked them about 14 minutes give or take and there is only one left!  😛

    Cookie in a Cookie-Nirvana!
    Cookie in a Cookie-Nirvana!

"Stuffed" Chicken Breast with Mushroom Demi-Glace-WMR
Ingredients
Instructions
  1. To make the "stuffing" sauté your chopped onion in olive oil on medium heat until they are translucent about 5 minutes. Add your chopped green olive and sauté for another 2 minutes to meld the flavors. Take your pan off the heat and add the breadcrumbs and mozzarella cheese. Combine and let the mozzarella slightly melt to bind the "stuffing" together and set aside. As always add pepper and salt to taste but be very careful with the salt because the green olives are very salty, that is why so few are used in this recipe. But the taste is incredible!!!
  2. Butterfly your chicken breasts, or in other words slice them in half, being careful not to slice all the way through. Season them liberally with some pepper (remember what I said about the salt in step 1). Now stuff those babies with the stuffing. Bring the two edges together and insert 3 toothpicks into each breast to keep them together during the baking process. Lastly wrap those gorgeous breasts with the 2 slices of bacon to keep that outer chicken nice and juicy, the stuffing, believe me, will take care of the inside in just the same way! Bake in a preheated 400 degree oven for 20 minutes.
  3. Time to get that glace ready! My demi-glace though not made with two different stocks as customary, is super easy and just as tasty in my humble opinion. In a pan, add 1/2 cup of the beef broth to start (add more if you like a wetter sauce) and turn the heat to medium. Add your mushrooms to cook for about 5 minutes and then turn the heat up just a bit to boil the broth and reduce it a little. When the sauce is reduced to your liking and the mushrooms to your desired consistency add the beautiful whipped butter and allow it to melt into the glace. This will create that ultra creamy, dreamy sauce to compliment that delicious moist chicken. Season with pepper to taste and a pinch of kosher salt (I did add salt to the glace) to elevate the flavor.
  4. To crisp the bacon turn your broiler to high and broil on each side about 3-4 minutes or until desired bacon crispness. This step will not, I repeat will not dry out the chicken.
  5. Finally plate those babies up! Remove the toothpicks from the chicken and discard. Pour some of that creamy mushroom glace over the top and add your desired vege on the side. So, So, So Tasty! Enjoy! 😀
Recipe Notes

These portions were big. If you are trying to eat on the lighter side, cut the chicken breasts in half, layer the stuffing on top of each breast and place one piece of bacon on top of each of the halved breasts. You will now have 6 servings instead of 3 and that gorgeous bacon drippings can only enhance the flavor of that mouth watering stuffing! Win-Win!  🙂

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