Nonesuch Poele Recipes

CHILE RUBBED RARE OSTRICH WITH BLACK BEAN-CORN SUCCOTASH GINGER-ORANGE SYRUP

Chile Rubbed Rare Ostrich with Black Bean-Corn Succotash Ginger-Orange Syrup image

Provided by Ming Tsai

Yield 4 servings

Number Of Ingredients 20

Ingredients

1 tablespoon ancho chile powder (may substitute with other chile powders)
1 tablespoon coarse ground black pepper
1 tablespoon sugar
1 ostrich tenderloin, trimmed, left whole
Salt, to taste
Canola oil, to cook
2 slices minced bacon
1 cup soaked black beans, drained (save bean water)
1 large onion, small dice
1 large carrot, small dice
1 large rib celery, small dice
1 tablespoon minced garlic
1 tablespoon washed, minced fermented black beans
Salt and black pepper, to taste
Bean water, to cover
2 cups shucked corn (or frozen)
1 tablespoon Chinese black vinegar or balsamic
2 cups fresh orange juice
2 large slices peeled ginger
2 oranges, zested

Steps:

Prepare a hot, cleaned and oiled grill. On a plate, mix together the chile powder, black pepper and sugar. Season the tenderloin with salt and roll in the spice mix. Place tenderloin on the grill and cook on all sides for a total cooking time of only 5 to 7 minutes. Let rest for 5 minutes before slicing. We want the meat rare and warm on the inside.
In a heavy saucepan, coat with oil and saute bacon until brown. Add the beans, onion, carrot, celery, garlic and fermented beans. Saute for 3 minutes. Season and cover with bean water. Check for seasoning. Cook on low heat until beans are soft but still intact, about 1 to 1 1/2 hours. Add corn and vinegar and cook 5 minutes more. Check again for seasoning.
In a non-reactive pan, bring juice and ginger to a simmer. Reduce by 80 percent until syrupy.
PLATING Family Style: on large oval, place a mound of the succotash in the middle. Surround with ostrich slices and drizzle on syrup. Garnish with orange zest.
WINE: Chilled Gamay from Beaujolais (Fleurie or Chiroubles)

NONE SUCH PRIZE COOKIES RECIPE - (3.8/5)

None Such Prize Cookies Recipe - (3.8/5) image

Provided by gardner12am

Number Of Ingredients 7

Ingredients

4 1/2 cups flour
1 tsp salt
1 1/2 tsp baking soda
1 1/2 cup butter
2 1/4 cups sugar
4 eggs
1 box None Such mincemeat or 1/2 jar

Steps:

Preheat oven to 425 degrees. Sift together flour, salt, soda. Cream butter and sugar until fluffy. Add eggs beat until smooth. Smooth. Stir in mincemeat. Gradually add flour mixture and mix well. Cook at 425 degrees for 10 minutes (or 350 for 15 min.)

EASY CHICKEN POSOLE

Easy Chicken Posole image

This easy-to-make chicken and hominy soup is one of many great Mexican Christmas traditions, or simply delicious whenever you want to eat something warm and comforting. It's garnished with thinly sliced radishes, shredded lettuce, finely chopped onion, chopped cilantro, and lime wedges, which diners add to the soup as they please.

Provided by Dorothy Denise Garcia

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes

Time 2h30m

Yield 10

Number Of Ingredients 11

Ingredients

2 ½ pounds skinless, boneless chicken breast halves
4 tablespoons vegetable oil, divided
1 onion, chopped
3 cloves garlic, minced
2 ½ quarts chicken broth
3 cups water
1 teaspoon crumbled dried oregano
2 teaspoons salt
4 tablespoons chili powder, or to taste
3 cups white hominy, rinsed and drained
10 tostada shells

Steps:

Heat 2 tablespoons canola oil in a deep skillet over medium-high heat. Add chicken breasts, and cook until no longer pink and juices run clear, about 20 minutes. Remove from skillet, drain, and cool. When completely cooled, shred chicken with a fork.
Heat remaining 2 tablespoons canola oil in the same skillet over medium-high heat. Cook and stir onion and garlic until soft and transparent, about 5 minutes. Return shredded chicken to the skillet. Stir in the chicken broth, water, oregano, salt, and chili powder. Reduce heat to low, cover, and cook about 90 minutes. Stir in the hominy and cook until tender, about 15 minutes more. Taste to adjust seasonings, adding more salt and chili powder, if desired. Serve in soup bowls with1 tostada shell per serving. Garnish as desired.

Nutrition Facts : Calories 226.2 calories, Carbohydrate 18 g, Cholesterol 58.6 mg, Fat 6.2 g, Fiber 3.1 g, Protein 24.2 g, SaturatedFat 1.4 g, Sodium 697.3 mg, Sugar 2.1 g

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