Tortellinis Gigi

Tortellinis Gigi
Prep: 5 min     Cooking time: 15 min     Serves: 6

Ingredients

400g of meat tortellini
15 g  butter
250 ml  of sliced ​​fresh mushrooms, cleaned
250 g  of bacon
500 ml whipping [35%]
Salt and pepper to taste
213 ml  tomato sauce
Grated Parmesan cheese, for sprinkling


Preparation
Cook the tortellini according to package .
Drain and reserve.

In a skillet, melt butter and add the sliced ​​mushrooms, set aside.
Cook bacon in same skillet until crisp; crumble, drain and set aside with mushrooms.

In a large saucepan, heat cream over high heat.
Season cream generously with pepper and boil over high heat for 3 to 4 minutes.
Stir in tomato sauce and boil for another 3 minutes.
Add the reserved sliced ​​mushrooms and crumbled bacon to the sauce.

Simmer over moderate heat for 5 minutes.
Add the reserved drained pasta to the sauce and toss to cover.
Add a little grated Parmesan cheese, cover and reheat over low heat for several minutes.
Serve immediately.


Reference: Boîte à recettes

Sesame pork

Sesame pork
Prep: 15min     Cooking time: 6-8min     Serves:

Ingredients

• 4 Tbs honey
• 4 Tbs sesame oil
• 2 Tbs mustard, old style
• 1 Tbs lime zest
• 6 Tbs sesame seeds
• 500g pork cutlet, boneless
• 2 Tbs butter
• salt and pepper, to taste

Preparation
Mix oil with honey, mustard and lime zest.
Baste cutlets on each side and cover with sesame seeds.

Warm up butter in a pan over medium heat. Cook for 3-4 minutes on each sides.

Reference: Porc du Québec

Spicy Fried chicken

Spicy Fried chicken
Prep: 10 min     Cooking time:1hr     Serves: 8

Ingredients

2 cloves garlic, crushed

1 Tbs grated fresh ginger
2 tsp ground cardamom
1 tsp ground nutmeg
1 small fresh red chili, finely chopped
2 Tbs lemon juice
1.5kg chicken drumsticks
1Tbs oil
1/2 cup roasted peanuts
1/4 cup water

Preparation
Combine garlic, ginger, cardamom, nutmeg, chili and juice in medium bowl, mix well.

Add chicken to spice mixture, mix well, cover, refrigerate for several hours or overnight.

Heat oil in large frying pan that goes in the oven, add chicken, cook over medium heat for about 5 minutes or until chicken  is lightly browned all over.

Stir in nuts, then water, cover and cook in the preheated oven at 350°F for 1 hour.

Reference: Inspired by Easy Curry

Chicken and sausages jambalaya

Chicken and sausages jambalaya
Prep: 20min     Cooking time: 48min     Serves: 8

Ingredients
1 lb cooked chicken, cut into pieces
1 lb spicy sausage, chopped
1 Tbs oil

1 cup celery, chopped
1 large onion, chopped
2 large red peppers or green onions
1 package sliced ​​mushrooms
2 clove garlic, minced
3 cups chicken broth
1 tin (28on) tomatoes undrained, chopped.
2 bay leaves
1 tsp Tabasco sauce
1/2 tsp thyme and oregano
1/4 tsp ground allspice
1.5 cups uncooked rice

PreparationHeat oil over medium high heat. Add sausage, celery, onions, peppers and garlic. Cook 5 minutes while stirring.
Always stirring add the chicken broth, tomatoes, sliced ​​mushrooms, bay leaf, Tabasco sauce, oregano, thyme, and allspice. Bring to a boil.
Reduce heat, simmer for ten minutes, uncovered, stirring occasionally.

Add rice and stir, cover and simmer fifteen minutes.

Add chicken, cover and simmer for five minutes or until rice is tender.

Let stand ten minutes and serve.
Reference: Recette du Québec

Meatloaf

Meatloaf

Prep: 15 minutes Cooking time: 50 min 

Serves: 8

Ingredients:

• 500 g ground beef
• 2 large carrots, peeled and grated
• 2 stalks celery, chopped
• 228 g mushrooms, finely chopped
• 1 onion, finely chopped
• 4 soda crackers, crumbled
• 80 g (1 / 3 cup) oatmeal
• 1 large egg
• 30 ml mustard de Meaux
• 60 ml maple syrup
• 15 ml of dried herbs de Provence
• 300 ml vegetable juice

Preparation:
Preheat oven to 350°F.

In a small bowl, combine maple syrup and vegetable juice. Reserve.

Mix all other ingredients and put this mixture into a baking dish (9x11).
Smooth top with a fork.
Pour the liquid on top.

Bake for about 50 min.

Sources: Ma Cabeza

Ginger & lemongrass beef

Ginger and Lemongrass Beef
Prep: 5 + 30 min      Cooking time: 5 min     Serves: 6

Ingredients

• 500 g sirloin steak, sliced
• 1 onion, sliced
• 1 Tbs Worcestershire sauce
• 1 Tbs fish sauce
• 1.5 Tbs brown sugar
• 10 drops Tabasco
• ginger and lemongrass to taste
• 1/2 of each red pepper, yellow pepper and red pepper, sliced
• Sesame oil

Preparation
Heat oil in a frying pan.
When it is hot, cook meat and onions together.

In a small bowl, mix sauces, Tabasco, ginger and lemongrass.
Add to the cooking meat. Heat for 5 min. Add the peppers and toss.
Cook for about 5 min.


Reference: Ma Cabeza 

Pork loin stuffed with goat cheese and walnuts

Pork tenderloin stuffed 
with goat cheese and walnuts

Prep: 15 minutes Cooking time: 30 + 5 minutes Serves: 4

Ingredients

• 2 tbsp (30 ml) olive oil
• 2 French shallots, Finely chopped
• 1 pork tenderloin, fat removed (about 1 lb/500 g)
• 1/3 cup (80 mL) crumbled goat cheese
• 1 /4 cup (60 ml) chopped       nuts (pecans, hazelnuts or Walnuts)
• 3 tsp (15 ml) fresh thyme, chopped
• salt and freshly ground black pepper

Preparation
In a skillet, heat 1 tbsp of oil over medium heat. Add shallots and cook, stirring, for 3 to 4 minutes or Until Lightly browned. Transfer to a plate.

Cut the pork tenderloin lengthwise (butterfly). Open the fillet like a book and place it between two layers of plastic wrap. Using a mallet or a cast iron skillet, flatten the fillet evenly to about 1/2 inch (1 cm) thick. Remove the plastic wrap. Arrange reserved shallots, goat cheese, walnuts and thyme in the center of the fillet over the entire length. Starting with long side, roll the pork tenderloin and tie with string to roast. Add salt and pepper. Tie.

In skillet, heat remaining oil over medium-high heat. Cook the pork tenderloin into 6 to 8 minutes browning on all sides. Put the pork in a baking dish and bake in preheated 350 ° F (180 C) for about 20 minutes or until still slightly pink inside. Place the pork tenderloin on a cutting board and cover with foil loosely. Let stand for 5 minutes, and then cut the fillet into slices.

Reference: Coup de Pouce

Red curry prawns

Red Curry Prawns with Fragrant Rice
Prep: 25-30 min     Cooking time: 35 min      Serves: 4

Ingredients:

• 
  
• 725 ml coconut milk
• 25 ml lime juice
• 2 spring onion, finely chopped
• 45 ml lemon grass (tube)
• 30 ml red curry paste
• 1/2 lime, zest
• 1 kg large raw prawns, peeled and deveined
• 15 ml fish sauce
• 15g fresh small basil leaves
• 2.5 ml red cayenne pepper
• 15 ml honey

Preparation:
Heat the coconut milk in a large pan. Add the spring onion, lemon grass, curry paste and lime zest. Cook, stirring, for 4-5 min, until fragrant.

Bring to a boil and add prawns. reduce the heat and simmer 10 min, or until prawns are cooked.

Season to taste with fish sauce and honey. Stir through the basil leaves. Serve the prawns spooned over fragrant rice (jasmine), garnish.

Source: Inspired by Curry and Chili Cookbook

Pork roast with orange and chili

Pork roast with orange sauce and chili
Prep: 15min     Cooking time: 4-8hrs     Serves: 8

Ingredients
70g bacon, cooked and crumbled
1,3kg pork roast, boneless and remove fat
2 large onions, sliced
3 garlic cloves, chopped
25 ml chili powder
5 ml salt
5 ml black pepper, cracked
35 g flour
25 ml orange zest, grated
375 ml orange juice
2 bananas, mashed
2 jalapeño peppers, finely chopped

Preparation
In a frying pan, brown meat of each side. Put in the slow cooker.

Add onion and cook for 3 minutes. Add garlic, chili powder, salt and pepper. Cook for about 1 min. Sprinkle flour and cook for another minute. Add the orange zest and stir. Add the bacon.

Pour the mixture in the slow cooker and cook 8 hrs at low, or 4 hrs at high. Add the bananas and jalapeños. Cover and cook for another 15 min.

Reference: Plats mijotés

Cuban Picadillo

Cuban picadillo
Prep: 15 min     Cooking time: 4hrs     Serves: 10

Ingredients

• 2 Tbsp vegetable oil
• 2 lbs ground beef
• 4 garlic cloves
• 2 tps oregano, dried
• 1 tsp salt
• 1/2 tsp black pepper, cracked
• 1/4 tsp cinnamon, ground
• 1/2 tsp clove, powder
• 1 bay leaf
• 1 tomato paste (5 1/2 oz)
• 2 Tbs red wine vinegar
• 1 jalapeño, chopped
• 12 pimento olives, sliced

Preparation
In a pan, heat 1 Tbsp oil at medium-high heat for 30 sec. Add beef et cook for about 10min, stirring and breaking the lumps, until the meet is no longer pink. Drain liquid from skillet and put meat in the crockpot.

Reduce heat to medium. Add the remaining of oil. Add garlic, salt, pepper, cinnamon, clove and bay leaf. Cook for 1 min while stirring. Add tomato paste and vinegar and bring to boil.

Pour the mixture over the meat and mix well. Cover and cook for 8hrs at low temperature, or 4hrs at high temperature.

Add the jalapeño and olives. Cover and cook for another  20 min at high temperature.

Reference: Plats Mijotés p.104

Chicken Cakes à la Tériyaki

Teriaki chicken cakes

Prep: 30 min     Cooking time: 15 min     Serves: 4

Ingredients
for chicken cakes:
400g chicken, chopped
1 egg, large
60 ml of onion salad, chopped
7.5 ml of sugar
7.5 ml soy sauce
cornmeal, for coating
15 ml oil
green onions, thinly sliced​​, for garnish

for the teriyaki sauce:
30 ml white wine or sake
30 ml sugar
30 ml mirin
30 ml soy sauce

Preparation
Mix ground chicken with egg, onion, sugar and soy sauce until all ingredients are well mixed. The mixture will be slightly sticky. Shape mixture into 12 small round patties and sprinkle with cornmeal.

Soak onions in cold water for 5 minutes and drain well.

Heat oil in large skillet. Put the cake in the pan (single layer), and cook over medium heat for 3 minutes. Turn the cakes and cook another 3 minutes on the other side.

Mix the ingredients for the teriyaki sauce and pour into the skillet. Turn occasionally until the cakes are caramelized on both sides. Stir occasionally so they do nonstick to the bottom.

Place the cake in a serving dishes and garnish with green onions. Serve immediately.

Source: Around the World in 450 Recipes, p.82

Burmese Chicken Curry

Burmese Chicken Curry

Prep: 20 min     Cooking time: 60 min     Serves: 6-8

Ingredients

• 1 tablespoon powdered medium spiced Indian curry
• 1 teaspoon garam masala
• 1/2 teaspoon cayenne pepper
• 2 tablespoons teaspoon paprika
• 12 chicken thighs, skinless
• 2 onions, chopped
• 3 cloves garlic
• 2 tablespoons grated ginger
• 2 tomatoes, cut into 4
• 2 teaspoon tomato paste
• 1 tsp lemongrass (in a tube)
• 1 tsp sesame oil
• 500 ml chicken broth
• 1/2 teaspoon sugar
• 1 tsp fish sauce

Preparation

Preheat oven to 475F.

Mix curry powder, garam masala, cayenne pepper, paprika, oil, onion, garlic, ginger, tomato paste, tomatoes and lemongrass in a food processor until to obtain a smooth paste.

Place chicken in a baking dish and brush the dough. Bake 15 minutes uncovered. Add chicken broth, sugar and fish sauce. Return to oven to 375F. Bake for one hour. Voilà !

Source: Inspired by Comfort Food p.8