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Dan's Top Five Favorite Foods from Maureen Clancy

Updated: 01/19/2014 10:21 AM
Created: 01/18/2014 9:19 AM WNYT.com
By: Amy Adamchick

Dan Bazile's Top Five Favorite Foods from Chef Maureen Clancy, F. Donald Myers Education Center with Culinary Arts Students John Chillrud and Cole Murphy

Beef Bourguignon

  • 1 tablespoon olive oil
  • ½ Lb. smoked bacon, diced small
  • 2 1/2 pounds lean chuck roast cut up into 1-inch cubes
  • Kosher salt  & freshly ground black pepper
  • 1 pound carrots, peel & slice 1-inch chunks
  • 2 medium yellow onions, sliced thin
  • 3 cloves smashed garlic
  • 1 bottle Red Burgundy Wine
  •  2 cups prepared beef stock
  • 1 tablespoon tomato paste
  • 1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
  •  1 pound frozen whole baby pearl onions
  • 16 oz. package mushroom caps thickly sliced

Preheat the oven to 250 degrees F.

Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.

Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.

Toss the carrots, and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Put the meat and bacon back into the pot with the juices. Add the bottle of wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork.

Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Add the frozen onions. Sauté the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Re-season to taste. I like to serve this with Buttered Egg Noodles & Crusty French Bread.

Prep Time is about ½ Hr. the Cook time is about 1½ Hours, But it’s totally worth the time.   Yields 6 servings.

Brazilian Chicken with Coconut Milk Sauce

This South American inspired recipe combines chicken with a vibrant coconut milk sauce. It's great served over pasta or rice.

Chicken Seasoning Dry Rub

In a medium bowl, mix the cumin, cayenne pepper, turmeric, and coriander. Place the chicken in the bowl, season with salt and pepper, and rub on all sides with the spice mixture.

1 teaspoon ground cumin

1 teaspoon ground cayenne pepper

1 teaspoon ground turmeric

1 teaspoon ground coriander

1 tsp. Kosher salt

1 tsp. black pepper

4 boneless skinless chicken breast half

Heat 1 tablespoon olive oil in a skillet over medium heat. Place the chicken in the skillet.

Cook 10 to 15 minutes on each side, until no longer pink and juices run clear. Remove from heat and set aside.

Heat the remaining olive oil in the skillet. Cook and stir the onion, ginger, jalapeno peppers, and garlic 5 minutes, or until tender.

2 tablespoons olive oil

1 onion chopped small

1 tablespoon fresh ginger- grated

2 jalapeno peppers (remove seeds & membrane & dice small)

2 garlic clove –smashed

Mix in 3 tomatoes chopped (squeeze out seeds) and continue cooking 5 to 8 minutes.

Stir in 14 ounces light coconut milk (unsweetened)

Garnish with the fresh parsley. 

Chef Maureen Clancy’s version of Chicken Florentine “Zuppa Tuscana Style”

 (Tuscan Style Soup w/ Spinach or Kale)

INGREDIENTS Makes: 6-8 servings

  • 1 lb. BULK mild Italian sausage (I like Parillo’s )
  • Large pinch smoked paprika chili pepper
  • 1 onion small dice
  • ¼ Lb. bacon medium diced
  • 2-3 large smashed garlic cloves
  • 2 ½ quarts College Inn Chicken Broth
  • 1 lb. sliced  peeled Russet potatoes
  • 2 cups heavy cream
  • 2 cups cooked cubed white meat chicken breast
  • At the end add ¼ bunch of fresh kale or baby spinach
  • Fresh Basil garnish
  • Fresh Grated Parmesan Cheese -garnish
  1. Sauté Italian sausage, onion, bacon & smoked red chili pepper flakes in a large pot. Cook until onions are tender.
  2.  Drain excess fat, put in a large bowl &set aside.
  3. In the same pot add the garlic, slightly brown. Add chicken broth to the pot and heat until it starts to boil.
  4. Add the sliced potatoes and cook until soft, 15-20 minutes on medium heat.
  5. Add the heavy cream slowly & heat. You don’t want soup to separate.
  6. Stir in the sausage mixture, chopped kale, and cooked chicken meat. Let all heat through and serve. Top with fresh Basil & sprinkle with fresh grated parmesan cheese. Serve with a hot, rustic style artisan bread.

JAMAICAN CURRY CHICKEN

Wash chicken with lime juice and cut into bite size pieces. Season with all dry ingredients.

Juice of 1 whole Lime or lemon

1 sm. Chicken cut up in 6 pieces remove skin cut up in pieces
Rub with

2 Tbsp. curry powder

1/2 tsp. powdered allspice
3 cloves smashed garlic

½ Tb. Salt

 ½ Tb. Black pepper

Sauté in a little oil in a hot pan

1/2 Scotch bonnet pepper (seeds removed) diced small
1 sm. green pepper diced small
1 tsp.  Hot Sauce

3 stalks scallions
1 med. onion, diced small

1 Tbsp. tomato Paste, or optional Ketchup

Add to the chicken pieces, refrigerate & marinate for 2 -3 hours.

 Cut up 2 potatoes diced into 1/2" pieces set aside.

Separate the chicken from the marinade and lightly brown chicken pieces in a frying pan with vegetable oil for 20 minutes.

 Add two cups of water to spices and add all the veggies &the marinade. Pour over browned chicken. Add sliced potatoes, Simmer low for 1 hour until chicken & potatoes are tender. Taste & adjust seasoning.

Serve with rice & peas.

Traditional Lamb Shepherd's Pie

  • 2 lbs of potatoes (Yukon Gold taste best)
  • 1 onion medium dice
  • 2 tablespoons of olive oil
  • 1 lb. of ground lamb or beef
  • 3 carrots, medium dice
  • 2-3 cups beef gravy (Canned, packaged, or homemade )
  • 2 tablespoons of Worcestershire sauce
  • Salt and pepper to taste
  • 1 cup of  frozen green peas
  • 1 cup frozen whole kernel corn
  • 1 cup frozen mixed vegetables

Prepare and Layer the Shepherd's Pie Ingredients

Preheat your oven to 375-400 degrees. Peel and chop the potatoes. Boil in salted water until fork tender. While the potatoes are cooking sauté the onion in a frying pan with the olive oil. When the onions are transparent add the lamb to the hot pan & brown it evenly. Drain off excess grease Stir the gravy mixture and add the Worcestershire sauce and salt and pepper to taste. Add remaining vegetables and stir over medium heat for 2-3 minutes. Transfer the meat mixture to a 13x9 pan.

“Now on to the Potatoes” Use a white or yellow potato for the traditional recipe but you can use any variety, sweet potatoes are a different version as well. Drain the water from the potatoes and mash. Add a pinch of the nutmeg, pepper, and salt, to taste, then add a splash of cream. Transfer the mixture to a pastry bag fitted with a large star decorative tip. Pipe out swirls of mashed potatoes on top of the meat mixture. Sprinkle w/ some melted butter & top with grated parmesan cheese and some fresh chopped herbs. Place the dish in an oven for approximately 30-35 minutes or until the potatoes start to brown. Enjoy!

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