Anudgeacoffeenudge Recipes

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COQ AU VIN



Coq Au Vin image

Cook Ina Garten's top-rated recipe for classic French Coq Au Vin from Barefoot Contessa on Food Network with Burgundy wine, cremini mushrooms and pancetta.

Provided by Ina Garten

Categories     main-dish

Time 1h30m

Yield 3 servings

Number Of Ingredients 15

2 tablespoons good olive oil
4 ounces good bacon or pancetta, diced
1 (3 to 4-pound) chicken, cut in 8ths
Kosher salt and freshly ground black pepper
1/2 pound carrots, cut diagonally in 1-inch pieces
1 yellow onion, sliced
1 teaspoon chopped garlic
1/4 cup Cognac or good brandy
1/2 bottle (375 ml) good dry red wine such as Burgundy
1 cup good chicken stock, preferably homemade
10 fresh thyme sprigs
2 tablespoons unsalted butter, at room temperature, divided
1 1/2 tablespoons all-purpose flour
1/2 pound frozen small whole onions
1/2 pound cremini mushrooms, stems removed and thickly sliced

Steps:

  • Preheat the oven to 250 degrees F.
  • Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 8 to 10 minutes, until lightly browned. Remove the bacon to a plate with a slotted spoon.
  • Meanwhile, lay the chicken out on paper towels and pat dry. Liberally sprinkle the chicken on both sides with salt and pepper. When the bacon is removed, brown the chicken pieces in batches in a single layer for about 5 minutes, turning to brown evenly. Remove the chicken to the plate with the bacon and continue to brown until all the chicken is done. Set aside.
  • Add the carrots, onions, 2 teaspoons salt, and 1 teaspoon pepper to the pan and cook over medium heat for 10 to 12 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac and put the bacon, chicken, and any juices that collected on the plate into the pot. Add the wine, chicken stock, and thyme and bring to a simmer. Cover the pot with a tight fitting lid and place in the oven for 30 to 40 minutes, until the chicken is just not pink. Remove from the oven and place on top of the stove.
  • Mash 1 tablespoon of butter and the flour together and stir into the stew. Add the frozen onions. In a medium saute pan, add the remaining 1 tablespoon of butter and cook the mushrooms over medium-low heat for 5 to 10 minutes, until browned. Add to the stew. Bring the stew to a simmer and cook for another 10 minutes. Season to taste. Serve hot.

COFFEE NUDGE



Coffee Nudge image

So good on a blustery day! Warms you from the inside out.

Provided by MADAMMOCHA

Categories     Drinks Recipes     Coffee Drinks Recipes

Time 11m

Yield 8

Number Of Ingredients 6

8 cups hot brewed coffee
8 fluid ounces coffee flavored liqueur
8 fluid ounces brandy
4 fluid ounces creme de cacao
2 cups whipped cream, garnish
2 tablespoons chocolate sprinkles

Steps:

  • In the bottom of 8 coffee mugs, pour 1 ounce each coffee liqueur and brandy. Pour in 1/2 ounce each creme de cacao. Fill each cup with hot coffee and garnish with a dollop of whipped cream and chocolate sprinkles.

Nutrition Facts : Calories 308.4 calories, Carbohydrate 23.3 g, Cholesterol 11.4 mg, Fat 4.2 g, Fiber 0 g, Protein 0.9 g, SaturatedFat 2.1 g, Sodium 28.9 mg, Sugar 19.6 g

CRAWFISH ETOUFFEE



Crawfish Etouffee image

Provided by Emeril Lagasse

Categories     main-dish

Time 1h50m

Yield 8 servings

Number Of Ingredients 19

6 cloves garlic, minced
2 bay leaves
2 sprigs fresh thyme
2 1/2 cups fish or shrimp stock
1 cup peeled, seeded and diced tomatoes
1 1/2 teaspoons salt
1/2 teaspoon crushed red pepper
Hot pepper sauce
2 teaspoons Worcestershire sauce
2 pounds crawfish tails, with the fat
1/2 lemon, juiced
1 cup chopped green onions
1/4 cup chopped parsley
Cooked white rice, for serving
6 tablespoons butter
4 tablespoons flour
2 cups chopped onions
1/2 cup chopped celery
1/2 cup chopped bell pepper

Steps:

  • In a large, heavy saucepan, melt 4 tablespoons of the butter and whisk in flour to combine well. Continue to cook, stirring constantly, until roux is a peanut butter color.
  • Add onions, celery, bell pepper, garlic, bay leaves, and thyme and cook until vegetables are soft, about 6 to 8 minutes. Add stock, tomatoes, salt, red pepper, hot sauce, and Worcestershire sauce and bring to a boil.
  • Skim surface, reduce heat to a simmer, and cook uncovered for 30 minutes, stirring occasionally.
  • Add crawfish tails and fat, lemon juice, green onions, and parsley and cook for 15 to 20 minutes, stirring occasionally. Add remaining butter and stir to combine well. Taste and adjust seasoning if necessary. Serve over hot rice.

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