The Saint Charles Recipes

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ST. CHARLES PUNCH



St. Charles Punch image

Provided by Eric Asimov

Categories     cocktails

Yield 1 cocktail

Number Of Ingredients 6

1/2 teaspoon superfine sugar
1 tablespoon fresh lemon juice
1 ounce V.S.O.P. Cognac
2 ounces ruby port
Orange wheel for garnish
raspberries for garnish

Steps:

  • In a cocktail shaker, dissolve sugar in lemon juice. Add ice, Cognac and port. Shake well and strain into a highball glass full of shaved ice. Garnish with orange wheel and a few raspberries.

Nutrition Facts : @context http, Calories 167, UnsaturatedFat 0 grams, Carbohydrate 11 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 6 milligrams, Sugar 7 grams

SAINT CHARLES MESA SUN-KISSED CHILI



Saint Charles Mesa Sun-Kissed Chili image

Made from the famous Pueblo, Colorado chiles grown on farms in the fertile and sun-kissed Saint Charles Mesa, this pork chili can be made from medium-hot to con fuego! These chiles are comparable to mild jalapenos or can be much hotter than cayenne peppers. Choose your peppers carefully for the heat you can handle! Our family's favorite ways to eat this include: with warmed tortillas, over rice, topped with tomatoes, sour cream and avocado, or smothered tamales (steam any type of tamales separately, unwrap, and pour chili on top).

Provided by Diana71

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Pork Chili Recipes

Time 2h46m

Yield 10

Number Of Ingredients 20

1 ½ tablespoons ground cumin
½ teaspoon ground coriander
½ teaspoon dried cilantro
½ teaspoon garlic and herb seasoning
½ teaspoon Italian seasoning
½ teaspoon ground cayenne pepper
½ teaspoon fennel seed
2 pounds pork loin
2 tablespoons olive oil, divided
5 cups chicken broth, divided
½ cup rose wine
4 large red and green Pueblo chile peppers
6 tomatillos, husked and halved
1 onion, chopped
3 cloves garlic, chopped
1 (14.5 ounce) can diced tomatoes in juice
½ teaspoon salt
½ teaspoon ground black pepper
1 tablespoon potato starch
2 teaspoons cold water

Steps:

  • Mix cumin, coriander, cilantro, garlic herb seasoning, Italian seasoning, cayenne pepper, and fennel in a bowl to make seasoning mixture. Rub 2/3 of the seasoning mixture over pork loin.
  • Heat 1 tablespoon oil in a stovetop pressure cooker over medium heat. Add pork loin; cook until browned, about 3 minutes per side. Transfer to a plate.
  • Pour 2 cups chicken broth and rose wine into the pressure cooker. Bring to a boil, scraping the bottom to loosen browned bits. Return pork loin to the cooker. Cover and bring to high pressure according to manufacturer's instructions. Reduce heat to low and cook, about 1 hour.
  • Release pressure carefully according to manufacturer's instructions. Transfer pork loin to a cutting board; let cool.
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil; place chile peppers on top.
  • Roast until peppers are blackened and blistered, 5 to 8 minutes. Place in a bowl and seal with plastic wrap. Allow peppers to cool, about 20 minutes. Stem, peel, and seed the peppers; dice.
  • Heat a dry skillet over medium-high heat. Add some tomatillos in a single layer; cook, turning occasionally, until softened and skins are blistered, 5 to 10 minutes. Repeat with remaining tomatillos. Dice tomatillos.
  • Combine 1/2 of the tomatillos and 1/2 of the roasted peppers in a food processor; puree until smooth.
  • Heat remaining 1 tablespoon oil in a small skillet. Add onion; cook and stir until softened, about 3 minutes. Add garlic; cook until fragrant, about 1 minute. Remove from heat.
  • Shred pork loin with 2 forks; add to the pressure cooker. Stir in remaining 3 cups chicken broth, diced peppers, diced tomatillos, tomatillo-pepper puree, onion mixture, and diced tomatoes. Add remaining seasoning mixture, salt, and pepper. Bring to a boil; cover.
  • Bring to high pressure according to manufacturer's instructions. Reduce heat and cook for 20 minutes. Release pressure according to manufacturer's instructions.
  • Mix potato starch and cold water in a small bowl until dissolved. Pour into the pressure cooker, stirring well to incorporate thoroughly.

Nutrition Facts : Calories 182.8 calories, Carbohydrate 7.5 g, Cholesterol 44.9 mg, Fat 8.2 g, Fiber 1.3 g, Protein 17.2 g, SaturatedFat 2.2 g, Sodium 692 mg, Sugar 3.5 g

SARAH'S INSTANT POT® CAJUN ST. CHARLES CHICKEN



Sarah's Instant Pot® Cajun St. Charles Chicken image

We have a local Cajun restaurant with a delicious dish called St.Charles chicken, and while they serve there's with mashed potatoes and vegetables, pasta can be easily substituted for the mashed potatoes.

Provided by thedailygourmet

Categories     100+ Everyday Cooking Recipes     Special Collection Recipes     New

Time 1h15m

Yield 4

Number Of Ingredients 14

1 tablespoon butter
1 tablespoon olive oil
1 tablespoon Cajun seasoning, divided
1 pound thinly sliced chicken breasts
1 andouille sausage, diced
½ cup sliced mushrooms
2 cloves garlic, minced
1 cup chicken broth
¾ cup heavy whipping cream
1 teaspoon hot sauce
1 ½ cups penne pasta
1 cup freshly grated Parmesan cheese
¼ cup fresh or frozen green or red pepper strips
1 teaspoon chopped fresh parsley

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter and oil and allow butter to melt.
  • Sprinkle 2 teaspoons Cajun seasoning on each side of the chicken breasts. Add chicken to hot Instant Pot® and cook until browned, 2 minutes on each side. Transfer chicken breasts to a plate. Add andouille sausage, mushrooms, and garlic and sauté, about 2 minutes. Cancel Saute mode.
  • Pour in chicken broth, whipping cream, and hot sauce. Stir in penne pasta. Nestle chicken breasts on top of pasta. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, for about 20 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  • Remove chicken breasts to a cutting board and cut into bite-sized pieces.
  • Stir Parmesan cheese into pasta sauce in the Instant Pot® until melted. Return chicken back to the pot and stir to combine. Add bell pepper and stir to combine. Residual heat will cook the peppers. Serve immediately garnished with parsley.

Nutrition Facts : Calories 543.6 calories, Carbohydrate 24.2 g, Cholesterol 154.4 mg, Fat 33.1 g, Fiber 1.4 g, Protein 37.1 g, SaturatedFat 17.3 g, Sodium 1108.9 mg, Sugar 1.8 g

SAINT CHARLES MESA SUN-KISSED CHILI



Saint Charles Mesa Sun-Kissed Chili image

Made from the famous Pueblo, Colorado chiles grown on farms in the fertile and sun-kissed Saint Charles Mesa, this pork chili can be made from medium-hot to con fuego! These chiles are comparable to mild jalapenos or can be much hotter than cayenne peppers. Choose your peppers carefully for the heat you can handle! Our family's favorite ways to eat this include: with warmed tortillas, over rice, topped with tomatoes, sour cream and avocado, or smothered tamales (steam any type of tamales separately, unwrap, and pour chili on top).

Provided by Diana71

Categories     Pork Chili

Time 2h46m

Yield 10

Number Of Ingredients 20

1 ½ tablespoons ground cumin
½ teaspoon ground coriander
½ teaspoon dried cilantro
½ teaspoon garlic and herb seasoning
½ teaspoon Italian seasoning
½ teaspoon ground cayenne pepper
½ teaspoon fennel seed
2 pounds pork loin
2 tablespoons olive oil, divided
5 cups chicken broth, divided
½ cup rose wine
4 large red and green Pueblo chile peppers
6 tomatillos, husked and halved
1 onion, chopped
3 cloves garlic, chopped
1 (14.5 ounce) can diced tomatoes in juice
½ teaspoon salt
½ teaspoon ground black pepper
1 tablespoon potato starch
2 teaspoons cold water

Steps:

  • Mix cumin, coriander, cilantro, garlic herb seasoning, Italian seasoning, cayenne pepper, and fennel in a bowl to make seasoning mixture. Rub 2/3 of the seasoning mixture over pork loin.
  • Heat 1 tablespoon oil in a stovetop pressure cooker over medium heat. Add pork loin; cook until browned, about 3 minutes per side. Transfer to a plate.
  • Pour 2 cups chicken broth and rose wine into the pressure cooker. Bring to a boil, scraping the bottom to loosen browned bits. Return pork loin to the cooker. Cover and bring to high pressure according to manufacturer's instructions. Reduce heat to low and cook, about 1 hour.
  • Release pressure carefully according to manufacturer's instructions. Transfer pork loin to a cutting board; let cool.
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil; place chile peppers on top.
  • Roast until peppers are blackened and blistered, 5 to 8 minutes. Place in a bowl and seal with plastic wrap. Allow peppers to cool, about 20 minutes. Stem, peel, and seed the peppers; dice.
  • Heat a dry skillet over medium-high heat. Add some tomatillos in a single layer; cook, turning occasionally, until softened and skins are blistered, 5 to 10 minutes. Repeat with remaining tomatillos. Dice tomatillos.
  • Combine 1/2 of the tomatillos and 1/2 of the roasted peppers in a food processor; puree until smooth.
  • Heat remaining 1 tablespoon oil in a small skillet. Add onion; cook and stir until softened, about 3 minutes. Add garlic; cook until fragrant, about 1 minute. Remove from heat.
  • Shred pork loin with 2 forks; add to the pressure cooker. Stir in remaining 3 cups chicken broth, diced peppers, diced tomatillos, tomatillo-pepper puree, onion mixture, and diced tomatoes. Add remaining seasoning mixture, salt, and pepper. Bring to a boil; cover.
  • Bring to high pressure according to manufacturer's instructions. Reduce heat and cook for 20 minutes. Release pressure according to manufacturer's instructions.
  • Mix potato starch and cold water in a small bowl until dissolved. Pour into the pressure cooker, stirring well to incorporate thoroughly.

Nutrition Facts : Calories 182.8 calories, Carbohydrate 7.5 g, Cholesterol 44.9 mg, Fat 8.2 g, Fiber 1.3 g, Protein 17.2 g, SaturatedFat 2.2 g, Sodium 692 mg, Sugar 3.5 g

THE SAINT CHARLES



The Saint Charles image

Named it after one of the most elegant avenues in the city of New Orleans, this calls for quality ingredients.

Provided by momaphet

Categories     Beverages

Time 5m

Yield 1 serving(s)

Number Of Ingredients 6

1 lime, freshly squeezed
1 lime peel, from the above lime, removed with a vegetable peeler
2 ounces gin (don't use cheap gin)
5 ounces tonic water (Fever Tree or your favorite quality brand)
4 dashes peychaud's bitters (healthy dashes)
lime wedge

Steps:

  • Place the lime peel in a highball glass and add the gin. Muddle the lime peel gently, to help press out some of the lime oil. If you're patient, let it sit in there for a few minutes. Then fill the glass almost to the top with cracked ice cubes. Add the lime juice. Fill with the tonic water, then add the bitters (don't be shy). Rub the lime wedge around the rim of the glass, then add it as a garnish. Swizzle, then serve the drink with the swizzle stick. Accept the compliments graciously.

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