So, so good. Crisp and refreshing. We had it with a Santa Maria flavored Tri tip and some yellow rice. I did add some diced onion and seasoned salt. Saved recipe to make again.
Wow! Hubby just started hunting so I turned here for how to make duck breast. Loved the rating, so gave it a try, and wasn’t disappointed! Had to improvise a bit - no skin on, so seasoned the wild breasts (and added rosemary) first, then wrapped in bacon which I skewered with toothpicks underneath. Popped them in my food sealer to vacuum out air, which worked great for the water bath later. [Hubby told me that’s good for drawing all the blood out of the meat, or even to put in a saltwater bath without the plastic...for those wondering.] Kept the bacon on for cooking in the cast iron pan, then removed toothpicks after. Attaching a photo or two...just delicious!!! Served with stuffing, steamed carrots, and a cranberry-orange relish I had on hand. Hubby already asked me for this recipe to share. It’s a keeper!
This was super delicious. Whole family loved the flavor. The only substitution I made (which is really rare!) was some hush puppy mix (House-Autry, from NC) for the flour because it had onion flavor and little bits in it, and it still thickened up on the stove. I halved the recipe for just three of us, and they’ve been asking me to make more ever since. Winner!
I was waffling between this and another recipe to use a huge beef chuck roast I found on sale. Made very few adjustments to this that were ideas I picked up from the other recipe. Coated the roast in kosher salt, pepper, then flour before browning in olive oil. Then cut up into pretty large chunks and put in crock pot. Topped with onion and garlic as directed, but added extra artichokes and kalamata olives. Sauce, tomatoes, and spices all same, except skipped the beef broth and added just a can (about 1-1/2 cups) of Cabernet. Meant to cook on low for five hours but accidentally left it on high! Still turned out fine. Just fished out the meat to the surface and shredded with two forks. This is NOT too much liquid once meat is shredded and all mixed up with extra helpings of artichokes and olives. Served over pipe rigate pasta (short curved tubes are good for holding the sauce). Amazing flavor with wine and olives. Making this again and again!
I’m a little Sicilian and I love green olives, so was excited to make this Dish...with a few subs based on what I had. Swapped sliced zucchini for spinach, kalamatas for capers, and chicken leg quarters for the cutlets. Skinned and trimmed the chicken and cut into individual pieces. Combined all the other ingredients plus a second can of tomatoes (due to so much chicken), some Greek seasoning, and several smashed, sliced garlic cloves. Sautéed chicken in oil on both sides, then added tomato mixture, covered, and turned down to med-low to simmer about 30 more min. Added a photo; food was already half gone though. Hungry boys and I loooved it! Super filling. Served with some tri-color rotini.
Delicious! I crushed four garlic cloves vs. two. Then I had two extra cups of broth so I put that in and added three chopped parsnips. Oh, and I love cumin, so took the cook's suggestion and added it. Not any big changes really. Just wish I had some crusty bread too! Definitely making this again and again.
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