Chicken Cacciatore

2 pounds boneless skinless chicken thighs

                           OR

3 pounds lbs chicken leg quarters, skinned and debone

1 large or 2 small onions

2 cups frozen bell pepper mix (green, red, and yellow), thawed

1 cup arrabbiata sauce

1 cup crushed tomato

1 teaspoon garlic powder

1 teaspoon black pepper.

Cooking spray

Step 1: 

Heat a grill pan over high heat; the goal of this step is to get char marks on the chicken and vegetables. Grill the chicken for 2 min each side. Reserve the chicken to a slow cooker.  Grill the onion and the peppers for about 30 seconds to achieve char.  Add the onions and peppers to the slow cooker.

Step 2:

In a medium bowl mix the arrabbiata sauce, crushed tomato, garlic, and pepper.  Pour the sauce over the chicken and vegetables.  Set the slow cooker on high for 30 minutes and then reduce it to low and cook for 6 hours.

Gin Martini

1 6oz martini glass
Ice
Water
2 oz gin
1/2 oz dry vermouth

Garnishes:
3 queen green cocktail olive, or a lemon twist  (or if making a Gibson - a cocktail onion)


Step One:

Pour ice and the water into the martini glass to chill the glass. Alternatively, glasses can be kept in the refrigerator an hour ahead of time.











Step Two:

Add ice to a mixing glass.  Add the gin and vermouth to the glass. Employing a jigger (pictured) makes short work of measuring.  Jiggers are two sided measuring tools. Typically one side of the jigger is smaller (holds less volume) than the other.  The larger side is 1 1/2 ounces and the smaller side is 1 ounce.









Step Three:

Pour the ice water out of the martini glass.  Using a cocktail spoon, stir the gin, vermouth,  and ice for no more than 20 seconds and then strain the mixture into the martini glass.










Step Four:

Garnish the martini, and imbibe.

Grilled Salmon

1 1/2 pounds of salmon filet, skinned and pin bones removed
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon Everglades All-Purpose Seasoning
Cooking Spray or cooking oil

OR

1 1/2 pounds of salmon filet, skinned and pin bones removed
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon garlic powder
Cooking Spray or cooking oil


Step One:

Heat a grill pan over medium-high heat. Spray or brush oil on the grill.  While the grill is coming up to temperature, section the salmon widthwise into one inch pieces. Season the salmon on both sides.  Place the pieces on to the hot grill pan skin side ( or what was the skin side) up. Grill the salmon for about 1-3 minutes.





Step Two:

Turn the pieces over.  Using a fish turner is helpful here.  The presentation side will have beautiful grill marks. That's why that side is grilled first. Grill for about 1-3 minutes pending on your desired level of doneness. Like with tuna or steak. Salmon should not be over cooked. Once you've achieved your desired level of doneness remove the salmon from the grill to a plate or tray.  Allow the salmon to rest for about 3-5 minutes, and then serve.

Quick Phở Gà (Chicken Pho)

4 quarts chicken broth or stock
1 teaspoon ground cardamon
2 star anise
1 medium onion sliced thin
1 pound boneless skinless chicken breasts  (2-3)
1 bunch scallions, green ends 1/4 inch slice
7 oz  of Pánh Phở (Phở rice noodles)
1 sliced Jalapeño or Serrano chili
1 cup bean sprouts

Serves 4-6
.


Step One:

Pour the chicken stock into a  6 quart pan, then mix in the cardamon. Add the star anise, and bring the stock to a boil. Add in onions, and reduce to a simmer. Lid the pot cook for 10 minutes until the onions are translucent.









Step Two:

Thinly shred the chicken breasts. Employing a food processors slicing blade makes easy work of this task.   Add the chicken to the stock and bring the stock to a boil.







Step Three:

Reduce to a simmer and after 5 minutes you may notice fat from the chicken rising to the top of the broth and clouding the soup. Employ a large spoon to remove the layer of fat. If you don't need to serve this immediately, then you can also refrigerate the soup and use a spoon and remove the fat solids that will rise to the top.  After the soup is clarified, add the green parts of the scallions.  Simmer for 20 minutes more and stir occasionally.


Step Four:

While the soup is simmering prepare the rice noodles in accordance with the instructions on the pack.  Once prepared place the noodles int he bows you intend to serve the soup.






Step Five:

Place the chili, mint and bean spouts on a plate and place the picked scallion in a bowl.  On the table also have sriracha, fish sauce, and hoisin sauce as condiments.  Ladle the soup over the noodles, garnish and enjoy.