Chef Boy I Be Illinois Braised Cabbage And Leeks Recipes

SAUTEED LEEKS AND CABBAGE

Steps:

• Melt 2 tablespoons butter in a pot. Add 1 teaspoon crushed coriander seeds, 1/4 teaspoon dried dill and 2 sliced leeks; season with salt and pepper. Cover and cook over medium heat, stirring, until softened, 8 to 10 minutes. Add 1/2 head chopped cabbage. Cover and cook, stirring once, 10 minutes. Add 1/4 cup apple juice and 2 tablespoons cider vinegar. Simmer until reduced, 3 minutes.

CHEF-BOY-I-BE ILLINOIS' SALMON TACOS

Steps:

• Rub salmon with salt and 2 teaspoons of ancho chili powder. Cook (grill, oven, George Foreman, pan) salmon until it easily flakes. Allow to cool until can handle then flake.
• Meanwhile, combine sour cream, lime juice, 1 tablespoon ancho chili powder, ground cumin, cilantro, salt and pepper in serving bowl.
• Add the flaked salmon, cabbage, and onion. Combine well and refrigerate for 30-45 minutes to allow cabbage to macerate. This does not keep well (unfortunately the cabbage continue to wilt, and it's better if still a little crispy), so don't allow it to sit too long.
• Serve with your choice of tacos or tortillas, and sides of condiments to include salsa, sour cream, avocado, green onion, etc.

CHEF-BOY-I-BE-ILLINOIS' BAKED COD CASSEROLE

Steps:

• Preheat oven to 400F.
• Combine cod, tomatoes, wine, garlic, oregano, salt and pepper in medium sauce pan. Simmer until fish flakes easily, about 10 minutes.
• Meanwhile, slice potatoes and onion.
• Place half of the potatoes and onion in bottom of greased 10 inch square baking dish, lightly sprinkling with salt and pepper.
• Place flaked cod evenly over the top, and lightly salt and pepper.
• Pour one half of tomato sauce over this.
• Place remaining potatoes and onion on top, sprinkling lightly with salt and pepper, and then the remaining sauce.
• Cover with foil and bake approximately 45 minutes until potatoes are tender.
• Combine breadcrumbs and cheese and sprinkle over top of casserole and bake uncovered 15 minutes more. Can broil for a couple minutes to brown the top if desired.
• Let stand five minutes before serving.

CHEF-BOY-I-BE-ILLINOIS' BRAISED CABBAGE AND LEEKS

Steps:

• Cut leeks in half lengthwise and again into quarter; rinse thoroughly under water. Cut crosswise into thin slices, place in a colander and rinse again.
• Heat a 12-inch skillet over low heat, add pancetta and cook, stirring, until almost crisp.
• Add the leeks to the pan. Season with salt and pepper and 1/4 cup white wine; braise, covered, until tender, about 5 minutes.
• Add cabbage and mushrooms and the remaining 1/4 cup wine; season with the remaining 1/2 teaspoon each salt and pepper. Cover and braise until tender, about 15 minutes. (Check the cabbage after 5 minutes; if necessary, add more broth or water, a tablespoon at a time, to prevent scorching.).