Check me out on Private Chefs of Beverly Hills coming to Food Network this SPRING !!!!
Chef Stuart’s Beef and Guinness Short Ribs
This is one of my favorite dishes to make anytime of the year, it is so nice to be able to buy an affordable piece of meat, cook it for a long time and get amazing flavor out of it.
Prep time: 30 minutes
Cook time 2.5 hours
Serves 4 – 6
Ingredients:
4 lbs boneless short ribs, cut into 1.5 inch pieces
3 tablespoons extra virgin olive oil
Salt and pepper
1 large yellow onion, diced
3 cloves garlic, minced
2 carrots, diced
2 celery stalks, cut into .5 inch pieces
1 can Guinness
2 cups low sodium beef stock
Directions:
1. Preheat oven to 380 oF
1. Heat olive oil in Dutch oven
2. Pan sear short ribs until nice and brown on both sides, about 5 minutes per side
3. Remove meat from pan and set aside
4. Saute onions and garlic until lightly browned, scrape any brown bits from bottom of pan using a wooden spoon.
5. Add carrots and celery and let cook for further 5 minutes
6. Add 1 cup of beef stock and scrape bottom of pan to remove any more browned bits.
7. Add back in the meat followed by the remaining stock and can of Guinness
8. Season with salt and pepper
9. Bring stew to a simmer for 20 minutes, cover and place in oven and braise for 2 hours
Serve with a fresh green salad or on top of mashed potatoes
Chef Stuart’s fast Coq au Vin
I love this classic French dish and it couldn’t be easier to make with my fast recipe !!!
Ingredients
4 tablespoons olive oil
6 slices bacon, chopped
2lbs chicken wings, halved at the joint
2 cups flour well seasoned for the chicken
2 cups button mushrooms, rinsed
1 lb baby carrots
3 cloves garlic, peeled and minced
2 cups yellow pearl onions
1 bottle red wine, cabernet preferably
2 cups chicken broth
2 bay leaves
1 small handful thyme
Directions
- Heat olive oil in Dutch oven over medium-high heat.
- Add the bacon and cook until crisp. Transfer to a separate plate.
- Place chicken pieces in the seasoned flour, shake off any excess
- Brown the chicken in the dutch oven, until lightly brown on each side. Place on another plate to the side.
- Sauté the mushrooms, carrots, garlic, and onions in the pot until they just begin to brown.
- Bring half the bottle of wine to a simmer for 10minutes with the vegetables, scrape any brown bits from bottom of pan with wooden spoon(deglaze).
- Add the chicken broth and the rest of the wine and bring back to a light simmer. Add back in the bacon and chicken and remaining ingredients.
- Simmer for 30 minutes and then transfer into a preheated oven at 375oF for 20minutes.
- Serve on top of fresh mashed potatoes or some chunks of crusty bread.
Private Chefs Of Beverly Hills
Hey guys, Check me out on the new series Private Chefs of Beverly HIlls on Foodnetwork in the spring where i will be cooking alongside a team of chefs for the high profile clients of Beverly Hills. Wish me luck!
Grilled Chicken w/ Cilantro Cream Sauce
2 skinless boneless chicken breasts
1/2 yellow onion, diced
1/2 jalepeno, seeded and thinly sliced
1 teaspoon olive oil
1 teaspoon minced garlic
1/4 cup white wine
2 cups cream
1 cup fresh cilantro, chopped
salt and pepper
1. Pat dry chicken breasts with paper towel, lightly coat with some olive oil, season well with salt and pepper.
2. Using a grill pan, begin grilling chicken breasts, about 4 minutes each side or until there is no pink in the middle.
3. In a separate saucepan, heat olive oil in pan, saute onion, garlic until lightly browned, add jalapeno, wine, cook for 1 minute and finally add cream and cilantro and let simmer until reduced by half.
4. Transfer sauce to food processor and pulse.
5. Place chicken on center or plate and pour sauce on top, garnish with a fresh sprig of cilantro
6. This dish goes well with a fresh salad or some brown rice.
Lemon Tart w/ vanilla Whipped Cream
There is nothing like a good lemon tart, I love it all year round! Instead of the usual Pecan pie or Pumpkin pie, I have decided to share with you my best Lemon tart recipe. Enjoy !
Ingredients
Crust
1 cup all purpose flour
1/2 cup confectioners sugar
pinch salt
1/2 cup unsalted butter, cut into cubes
Filling
6oz cream cheese
1/2 cup sugar
Zest from 1 lemon
juice of 2 lemons
2 large eggs
Topping
2 cups whipping cream
1 tablepsoon vanilla extract
1/2 cup confectioners sugar
Crust
1. Preheat oven to 350°F
2.Pulse crust ingredients in a food processor or kitchen aid mixer until ingredients form a dough
3. Roll out on a floured surface, place on top of 8 inch tart pan with removable bottom, pre sprayed
4. Press pastry to the edges of the pan and up along the edges, trim excess.
5. Chill for 15 minutes, pierce a few times with a fork (this will prevent pastry from rising too much)
6. Bake in oven for 15 minutes, let cool.
Filling
1. Mix all ingredients together with an electric whisk or mixer until well combined (its ok to have a few lumps from the cream cheese)
2. Pour into crust and bake for 15 minutes more
3. Remove and let cool in refrigerator for 1 hour
Topping
1. Whisk all ingredients together until you obtain stiff peaks.
2. Using a pipping bag, pipe cream in dots until you completely cover the surface or serve with a dollop of cream on top of each slice
Enjoy thanksgiving everyone !
Chef Stu
