Chef Stuart’s fast Coq au Vin

1
by: Stuart O'Keeffe

I love this classic French dish and it couldn’t be easier to make with my fast recipe !!!

coq_au_vin

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

  1. Heat olive oil in Dutch oven over medium-high heat.
  2. Add the bacon and cook until crisp. Transfer to a separate plate.
  3. Place chicken pieces in the seasoned flour, shake off any excess
  4. Brown the chicken in the dutch oven,  until lightly brown on each  side. Place on another plate to the side.
  5. Sauté the mushrooms, carrots, garlic, and onions in the pot until they just begin to brown.
  6. 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).
  7. 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.
  8. Simmer for 30 minutes and then transfer into a preheated oven at 375oF for 20minutes.
  9. Serve on top of fresh mashed potatoes or some chunks of crusty bread.
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Categories: Recipes
Posted on: February 6, 2010

Private Chefs Of Beverly Hills

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by: Stuart O'Keeffe

 

fn2

 

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!

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Categories: Press
Posted on: January 28, 2010

Grilled Chicken w/ Cilantro Cream Sauce

3
by: Stuart O'Keeffe

Cilantro

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.

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Categories: Recipes
Posted on: January 5, 2010

Lemon Tart w/ vanilla Whipped Cream

2
by: Stuart O'Keeffe

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 !

lemon tart

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

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Categories: Recipes
Posted on: November 26, 2009

Colcannon Mashed Potatoes

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by: Stuart O'Keeffe

This is a very traditional dish in Ireland and i think it is perfect for something different for having at the table on thanksgiving……you all need to try this one out as we do know our spuds back at home !!! We are the Idaho of Europe .

colcannon

1lb Cabbage, roughly chopped

1lb mashed potatoes

1 cup milk

salt and pepper to taste

1/2 cup unsalted butter

1. Boil potatoes in hot boiling water with 1 tablespoon salt

2. In a large bowl, mash potatoes, cabbage, butter and milk together until creamy

3. Add salt and pepper to reach desired taste

4. Sprinkle with parsley

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Categories: Recipes
Posted on: November 25, 2009

Glazed Carrots

0
by: Stuart O'Keeffe

I just love these carrots at christmas time in Ireland and they are perfect as a side for thanksgiving too !!!!

glazed-carrots

2-3 fresh bunches carrots, greens chopped off, washed and peeled
1/2 cup butter
1 tablespoon brown sugar
1 tablespoon honey
1/4 teaspoon nutmeg
fresh minced parsley

1. In a heavy skillet, place butter, sugar, honey and nutmeg until well combined or until sugar dissolves

2. place carrots in pan and gentle turn them in glaze. let simmer for 15 minutes or until softened

3. Serve on a white platter and sprinkle with chopped parsley

Enjoy !!!

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Categories: Recipes
Posted on: November 25, 2009
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