Side Dish | Chef Emil's

Archive for the ‘Side Dish’ Category

Seattle Salmon Chowder

Posted: March 29, 2013 in Cookwell & Company, Entree, Recipes, Side Dish
Tags: Boerne, Carrot, Central Market, Chef Emil, Chowder, Cooking Connection, Cookwell & Company, Cookwell and Company, creme fraiche, cup onion, Dill, Dinner, Dutch oven, Easy, food, heb, inch cubes, Onion, Organic, Potatoes, pound salmon, recipe, recipes, salmon, Seattle, tomato soup, vegetarian

1 pound Salmon
1 jar Cookwell & Company Red Pepper & Tomato Soup
1 can Creamed Corn
2 cups small Red Potatoes, halved
1 cup Onion, diced
2 cups Carrot, chopped into 1/4 inch cubes
1 carton Central Market Organics Vegetable Broth
4 tablespoons Butter

Poach Salmon in water or bake in oven until done and flakey

Saute Onion in butter until translucent, add Potatoes and Carrot and mix to incorporate. Add Roasted Red Pepper & Tomato Soup, creamed Corn and Vegetable Broth, bring to boil, reduce heat and simmer for 20 minutes or until vegetables are soft.

Place in serving bowls and garnish with creme fraiche and a sprinkle of dill.

Onion Blossom Mashed Potatoes

Posted: March 28, 2013 in Recipes, Robert's Reserve, Side Dish
Tags: blossom, Boerne, Butter, Chef Emil, Cooking Connection, cube potatoes, Dinner, Easy, food, mash, Mashed Potatoes, Onion, Onion Blossom, Onion Blossom and Horseradish, recipe, recipes, Robert's Reserve, unsalted butter

These Potatoes are wonderful with Beef or Pork, especially Ham

5 pounds Potatoes
1 jar Robert’s Reserve Onion Blossom & Horseradish Dip
1 stick unsalted Butter

Peel and cube Potatoes, boil in salted water until tender

Drain and mash Poatoes with Butter, mix in Onion Blossom & Horseradish Dip

Red Pepper & Couscous Soup

Posted: March 26, 2013 in Cookwell & Company, Entree, Recipes, Side Dish
Tags: Boerne, Chef Emil, Cooking Connection, Cookwell & Company, Cookwell and Company, Dinner, Dutch oven, Easy, food, hearty soup, high heat, inch slices, Italian, Italian Sausage, mild italian sausage, olive oil, Ottavio, pepper slices, Portobello Mushroom, recipe, recipes, Red Pepper, saute, Squash, Tomato, tomato soup, vegetarian

This recipe makes a wonderful, hearty soup that becomes so creamy with the couscous. Should you want to make it vegetarian, just leave out the Italian Sausage.

1 jar Cookwell & Company Red Pepper & Tomato Soup
1 package Mild Italian Sausage
1 cup Israeli Couscous
2 cups Central Market Organics Chicken Broth
2 cups Portobello Mushroom, coarsely chopped
2 cups Squash, coarsely chopped

Using scissors, cut sausage links into 3/4 inch slices and brown in a small amount of Olive Oil. Add Red Pepper & Tomato Soup, Couscous, Chicken Broth and Vegetables.

Bring to a boil over medium high heat, then reduce heat and simmer for 15 minutes.

Remove from heat and cover, let sit for 10 minutes.

More Chicken Broth may be added if you desire a thinner soup.

Garnish with Red Pepper Slices and serve with crusty bread.

Bacon Cheddar Biscuits

Posted: March 6, 2013 in Cookwell & Company, Entree, Recipes, Side Dish, Super Bowl Foods
Tags: Bacon Jam, Bake, Better Than Good, Boerne, breakfast, cheddar cheese, cheese nuggets, Chef Emil, Cooking Connection, Cookwell & Company, Cookwell and Company, Dinner, Easy, food, heb, Milk, Nuggets, ounce container, recipe, recipes, Sharp Cheddar, sharp cheddar cheese, Super Bowl, texas, whole wheat, Whole Wheat All Purpose Baking Mix

1- 8 ounce container Sharp Cheddar Cheese Nuggets
1 jar Better Than Good Bacon Jam
2 1/3 cups Whole Wheat All Purpose Baking Mix
1 cup Milk

Mix all ingredients together to incorporate well.

Either place the dough on a surface floured with the Baking Mix and pat out to about 3/4 to one inch thick and then cut out biscuits using Bacon Jam jar

Drop tablespoons of dough onto to a baking sheet that has been lined with non-stick foil

Bake in 400 degree oven for 20 minutes or until done

Caprese Bites

Posted: February 12, 2013 in Adam's Reserve, Appetizer, Canyon Foods, Recipes, Salad, Side Dish
Tags: Adam's Reserve, Basil, Bites, Boerne, Caprese, cheese, Chef Emil, cherry tomatoes, Cooking Connection, Dinner, Easy, flavors, food, Italian, Mozzarella, Pesto with Pine Nuts, pine nuts, recipe, recipes, red pepper flakes, serving platter, tomato soup, vegetarian

I just love Fresh Tomatoes, Basil and Mozzarella Cheese together.

It is just difficult to serve this salad when one is having a Finger Food Party

This recipe solves that problem by turning the Tomato into the package to deliver these wonderful flavors!

Zeema and/or Cherry Tomatoes
Canyon Foods Pesto with Pine Nuts
Mozzarella Cheese
Adam’s Reserve Red Pepper Flakes, optional

Scoop out center of Tomatoes until only outside shell remains. (Save the innards to make great Tomato Soup)

Place a small amount of Pesto in the Tomatoes and then push in a small wedge of Mozzarella Cheese.

Place on Serving Platter and sprinkle with Red Pepper Flakes

Portuguese Style Hot Wings

Posted: January 28, 2013 in Appetizer, Entree, Gluten Free, Green Valley Ranch, Recipes, Side Dish, Super Bowl Foods
Tags: Agave, baking sheet, bird pepper, Blue Cheese Dressing, Boerne, Celery Sticks, Chef Emil, Chicken, chicken wing, chicken wings, Cooking Connection, Dinner, Drummets, Easy, food, Foot Ball, Green Valley Ranch, heat oven, Hot Wings, Piri Piri Chicken, Piri Piri Sauce, recipe, recipes, serving dish, Super Bowl

These Hot Wings are Terrific. The Piri Piri Sauce is a traditional Portuguese Sauce made from the Bird Pepper, which has a very unique flavor and is wonderfully spicy

These are so very easy to make and fun to eat!

3 pounds Drummets or any Chicken Wing
1 jar Green Valley Ranch Piri Piri Sauce

Heat oven to 400 degrees. Coat Wings on all sides with Piri Piri Sauce.

Place on foil lined baking sheet and bake for 1 hour or longer until done and tender.

Remove to serving dish and spoon any remaining Piri Piri over wings.

Serve with Blue Cheese Dressing and Celery Sticks

Duck Soup with Cherry and Frizzled Leeks

Posted: December 21, 2012 in Appetizer, Entree, Recipes, Side Dish, Wine Notes
Tags: Boerne, Central Market, Chef Emil, Cherry, cherry sauce, Chicken Broth, Cooking Connection, Dinner, Dried Cherry Steak Sauce, duck breast, duck breasts, Duck Fat, Easy, food, Frizzled, Graisse de Canard, jar star, julienne, ladle, Leek, Luc, Organic, pan fry, Pinot Noir, recipe, recipes, saute, serving dishes, Star Chef

2 Duck Breasts, skin removed
1 cup Graisse de Canard (Duck Fat)
1 carton Central Market Organics Chicken Broth
1 jar Star Chef Dried Cherry Steak Sauce
2 Leeks
1 cup Pinot Noir

Trim Leeks and split lengthwise, rinse well and Julienne, pat dry.

Heat Duck Fat until very hot, add leeks and saute until browned and crisp, about 3 minutes, drain on paper towel and sprinkle with Sea Salt.

Cut Duck Breasts into thin strips

Brown in Dutch oven or large pot with one tablespoon Duck Fat, when browned, add Pinot Noir and bring to a boil, Add Cherry Sauce and Chicken Broth, bring to a boil, reduce heat and simmer for 20 minutes.

Ladle into serving dishes and top with generous portion of Frizzled Leeks

Brussel Sprouts with Bacon, Roasted Pepper and Onion

Posted: December 20, 2012 in Adam's Reserve, Cookwell & Company, Recipes, Side Dish
Tags: Adam's Reserve, bacon, Bacon Jam, Better Than Good, Boerne, Brussel Sprouts, Chef Emil, consistency, Cooking Connection, Cookwell & Company, Cookwell and Company, cup water, Dinner, Easy, food, high heat, House Rub, recipe, recipes, red onion, Red Pepper, Roasted Red Pepper and Onion, Robert's Reserve, Simmer, vegetarian

1 bag Brussel Sprouts
1 jar Robert’s Reserve Roasted Red Pepper & Onion
2 tablespoons Adam’s Reserve House Rub
1/2 jar Better Than Good Bacon Jam

Place Brussel Sprouts in pot over medium high heat with 3/4 cup water and House Rub, cover and simmer for 10 minutes.

Add Roasted Red Pepper and Onion, stir to incorporate, re-cover and simmer 10 minutes more

Add Bacon Jam, stir to incorporate and simmer uncovered for 5 minutes, If too liquid, leave lid off and simmer until desired consistency is attained

Kris Kringle Corn Bake

Posted: December 19, 2012 in Adam's Reserve, Recipes, Robert's Reserve, Side Dish
Tags: 2 eggs, Adam's Reserve, Bake, baking dish, Boerne, breakfast, Chef Emil, Cooking Connection, corn muffin mix, Dinner, Easy, egg, eggs, food, golden brown, House Rub, jiffy corn muffin, Jiffy Corn Muffin Mix, Mexican Blend Cheese, recipe, recipes, Relish That Corn, Roasted Red Pepper & Onion, Robert's Reserve, vegetarian

2 Jiffy Corn Muffin Mix
1 jar Robert’s Reserve Roasted Red Pepper & Onion
1 jar Relish That Corn
1 cup Shredded Mexican Blend Cheese
2 tablespoons Adams Reserve House Rub
2 Eggs

Mix all ingredients together until well incorporated, about 3 minutes by hand

Place in 13 X 9 inch baking dish and bake for 25 to 30 minutes in 350 degree oven or until lightly browned

Makes a marvelous side dish for any meal!

Savannah Holiday Salad

Posted: December 18, 2012 in Cookwell & Company, Recipes, Salad, Side Dish
Tags: Baby Kale, baby spinach, Boerne, Central Market, Champagne Tomatoes, Chef Emil, colors of the season, Cooking Connection, Cookwell & Company, Cookwell and Company, Dinner, Easy, Feta Cheese, food, garnish, Glazed Pecans, Holiday, Organic, recipe, recipes, Salad, Savannah, sweet tomatoes, toss, vegetarian, Watermelon Vinaigrette, zeema, Zeema Tomatoes

This Holiday Salad with all the colors of the Season and the wonderful tastes of the South

will make you think you are sitting in Forsyth Park in Savannah!

1 container Central Market Organics Baby Spinach and Baby Kale
1 container Feta Cheese
1 container Zeema Tomatoes, halved
1 container Champagne Sweet Tomatoes, halved
Cookwell & Company Watermelon Vinaigrette
1/2 cup or more Glazed Pecans

Mix Greens with Feta and Tomatoes. Pour over Watermelon Vinaigrette and toss well to incorporate.

Top with Glazed Pecans

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