How To make Chicken with Anjou Pear Relish
RELISH:
1 Red Anjou Pear cored and chopped
(leave the skin on) 3 radishes :
(2 or 3)
2 tablespoons red bell pepper
1 sprig tarragon to taste
2 small basil leaves
salt :
a pinch pepper be generous 2 tablespoons slivered almonds :
as topping
SAUCE:
1/2 cup vegetable broth -- full-flavored
1/2 teaspoon balsamic vinegar
1/2 teaspoon tarragon vinegar
2 tablespoons fresh lemon juice
CHICKEN:
6 ounces skinless boneless chicken breast halves apportioned
salt and pepper 1/2 teaspoon lemon rind :
fine julienned
olive oil spray 1/2 teaspoon canola oil butter flavored
:
MENU 1/3 pound idaho potatoes :
scrubbed and cubed
2 cloves garlic minced
salt and pepper 1 teaspoon olive oil :
or less
1 teaspoon chopped fresh rosemary
8 ounces green beans -- fresh, steamed
NOTE - the chicken is seared in a grill on the stove top. The cooking is continued in a hot oven for about 5 minutes while you make the sauce.
Use a food processor to finely dice the pear, radishes and piece of red bell pepper. Add the tarragon and basil leaves, salt and pepper, and pulse a few seconds until incorporated. [Do no process the almonds.]
Next combine the sauce ingredients, adding things to the measure of broth.
Preheat a square grill pan on the stove top to high. Meanwhile, finely julienne cut a few quarter sized pieces of lemon peel and press the lemon into the chicken pieces. Sprinkle with a little salt and pepper. Grill in the hot pan, turning as infrequently as possible until the grid lines are a golden brown. Transfer to an oven proof dish and place in the oven to continue cooking for 3 to 4 minutes. Saute flipping constantly the minced pear mixture. Add the almonds and toss. Add the sauce liquids and allow to bubble and reduce by one third; the sauce retain some of his juiciness; add salt and pepper to taste. Flavor with oil or butter if you want.
Plate the chicken; top with the relish and and saucy juice. [260.5 CALS, 8.8 G FAT /MC est]
NOTES | Do not make applesauce. Avoid the temptation to press down on the relish with spoon or spatula. Makes enough relish for 3 servings; so if you serve 8-ounce chicken breasts, you do not need to increase the relish.
MENU | We served this with scrubbed Idaho (yes, Idaho! very good) potatoes; cubed, sauted briefly in garlic and olive oil; sprinkled with salt and plenty of pepper and minced fresh rosemary. They were roasted in a preheated 425degF oven, covered, for 25 minutes. Steam a fresh vegetable; we had green beans. [MENU: 360.4 CALS 11.3G FAT /MC est]
How To make Chicken with Anjou Pear Relish's Videos
How to Can Pears
If you're looking for a straightforward, easy canning recipe, then this recipe for how to can pears is the one for you! A simple syrup is poured over sliced pears, and into the water bath they go. A few minutes later, the pears are ready to go for months to come!
PRINT the recipe:
SUBSCRIBE for more great videos!
Like my page on Facebook:
Visit my website:
Check me out on Instagram:
------------------------------
Skip ahead:
00:00 Intro
00:16 Talking about pears
01:10 Preparing the syrup
02:06 Preparing the pears
05:58 Preparing the jars
09:09 Water bathing the jars
10:11 Removing the jars
INGREDIENTS
- 10 lb ripe pears
- 6 cups water
- 2/3 cup sugar
INSTRUCTIONS
- Have a water bath canner ready with hot water. Also, have sterilized jars with lids and rings at hand.
- Cut the pears into quarters, remove the core, and peel. Slice quarters in thirds if working with large pears or into half in working with small pears. Place prepared pears in water with 1 tbsp of lemon juice to keep them from turning brown.
- Prepare the syrup by combining the water and sugar in a saucepan. Whisk and bring to a simmer on the stove. Simmer until all the sugar is dissolved. Once the sugar is dissolved, reduce the heat and keep the syrup warm until the jars are ready.
- Once all the pears and the syrup are ready, pack the pears into the four quart jars. Pack the pears, leaving ½-inch headspace at the top of the jar. Cover the pears with the hot sugar syrup. Fill the jars and cover the pears with the syrup retaining the ½-inch of headspace at the top of the jars. Wipe the rims clean and fit with lids and rings. Place in a boiling water bath canner, ensuring the jars are covered with water. Bring to a boil and process for 30 minutes.
- Once the water bath time is completed, remove the jars from the water and allow them to cool at room temperature for 24 hours. Once cooled, ensure they are sealed and store them in the pantry for 12 to 18 months.
Food safety tip: This recipe may not be approved by the USDA. To prevent the risk of botulism, always check with the USDA Canning Guide.
#pears #canning #preserving #summer #recipe
TOMATO RASAM | தக்காளி ரசம் | TASTYHOMEKITCHEN
TOMATO RASAM | தக்காளி ரசம்
Tomato rasam is a traditional authentic South Indian recipe. You can have it as soup or have it with rice. Without this south Indian meal wont get completed.
THIS VIDEO IS MADE FOR 15 SERVINGS. TO MAKE IT FOR 5, TAKE JUST 7 MEDIUM SIZED TOMATOES . FOR THE RASAM POWDER TAKE EVERY INGREDIENTS JUST 1 TABLESPOON AND 1 GREEN CHILLI. ADD WATER AS PER YOUR REQUIREMENT.
#tomatorasam
#tomatocharu
#tastyhomekitchen
#thakkalirasam
Braised Pork with Pears
This Braised Pork With Pears is a comforting and tasty dish that simply can't be beat. When you're looking for easy pork recipes that the whole family will love, look no further than this dish. You'll love the combination of sweet pear with pork. To top it all off, this is one of the easiest pork recipes you'll ever prepare.
Get the full recipe here:
Get your free 15 fruit recipes eBook here:
RecipeLion is dedicated to the best recipes and cooking tips. From quick and easy dinner recipes to new and exciting dessert recipes, we find and deliver the best recipes from all over the web. Plus, we feature free product reviews and giveaways of all the latest and greatest products including cooking gadgets, cookbooks, food, and more. RecipeLion is a wonderful online resource for cooks of all skill levels.
Watch more pear videos in this playlist:
Links To Our Websites
------------------------------------------------------
• For more projects visit us at:
• Like us on Facebook:
• Follow us on Twitter:
• Find us on Pinterest:
• Be sure to subscribe!:
How to Make One-Pan Turkey Breast and Stuffing and Roasted Butternut Squash with Apple
Host Julia Collin Davison makes One-Pan Turkey Breast and Stuffing, and Toni Tipton-Martin attempts to answer the question: “what’s the difference between dressing and stuffing?”. Ingredient expert Jack Bishop shares tips for buying turkey. Finally, Lawman Johnson makes Roasted Butternut Squash with Apple, and Christie Morrison makes Pear-Cranberry Chutney from the Recipe Box.
Get the recipe for One-Pan Turkey Breast and Stuffing:
Get the recipe for Roasted Butternut Squash with Apple:
Get the recipe for Pear-Cranberry Chutney:
Buy our winning roasting pan:
Buy our winning saucepan:
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
Make amazing Oriental Food at home in 3 basic steps + KUNG PAO PANEER
???? ???? Love Oriental Food ? Let me simplify this for you. I know that buying a lot of different sauces can be confusing.
Let me know your favourite Oriental Dish & I’ll try to recreate it soon.
There are 3 basic steps to make an Oriental meal.
- Prep the veggies / paneer / Noodles
- You need a sauce
- Finally toss it all
@moisoi5501 has a wide range of sauces to choose from. Let’s make a Quick Kung Pao Paneer
You can use the sauces to make a dry, semi dry or a gravy in NO TIME. To make a gravy simply add water, season it & make a corn flour slurry (1 tbsp corn flour + 3 tbsp water ) Add this little at a time and constantly stir it.
It takes 5 to 7 mins to prep & in total less than 15 mins to cook the meal & the best thing is that it is RESTAURANT QUALITY.
You can use the code MYMOISOI & get a 25% of moisoi.in
#OrientalFood #MoiSoi #ChineseFood #KoreanFood #KungPao #KungPaoPaneer
Recipe Pear & pecan salad with maple mustard pork
Recipe - Pear & pecan salad with maple mustard pork
INGREDIENTS:
●Ingredients (serves 4)
●2 tbs maple syrup
●1 tbs Dijon mustard (see note)
●4 (about 100g each) pork leg steaks
●1 tbs olive oil
●1 tbs apple cider vinegar
●1 medium (about 200g) Beurre Bosc or Packham pear, cored, thinly sliced
●3 cups watercress sprigs
●80g baby spinach leaves
●60g (1/2 cup) pecans, coarsely chopped
●3 radishes, trimmed, thinly sliced