pan fry | Chef Emil's

Posts Tagged ‘pan fry’

Garden Pasta with Sausage

Posted: February 20, 2013 in Canyon Foods, Entree, Recipes
Tags: Boerne, calabria, cheese, Chef Emil, cook pasta, Cooking Connection, Dinner, Dutch oven, Easy, food, Garden Pasta, garnish, Giadiniera, high heat, Italian, Italian Sausage, olive oil, Orti di Calabria, Ottavio, package directions, pan fry, Parmigiano Reggiano, Pasta, pasta al dente, pasta sauce, recipe, recipes, shredded, Tri-Colored Penne Pasta

1 jar Canyon Foods Giadiniera Sauce
1 jar Orti di Calabria Pasta Sauce
1 – 12 ounce box Tri-Colored Penne Pasta
1 pound Italian Sausage Links
Parmigiano Reggiano Cheese, shredded

Cook Pasta al dente according to package directions, drain and rinse.

Fry Italian Sausage in Olive Oil to until brown

Add water to almost cover and continue to cook until done, remove from heat and thinly slice.

Heat Pasta Sauce and Giadiniera Sauce together until bubbling, add Sausage Slices and Pasta, mix to incorporate.

Place on Serving Plate and garnish with Parmigiano Reggiano

Crispy Snapper in Chile Lime Sauce with Jasmine Rice

Posted: February 16, 2013 in Adam's Reserve, Canyon Foods, Entree, Recipes
Tags: Adam's Reserve, Boerne, Chef Emil, Chile Lime Sauce, Cooking Connection, Crispy, Dinner, Easy, extra virgin olive oil, fish flakes, food, jasmine rice, lime sauce, olive oil, Ottavio, pan fry, place rice, recipe, recipes, red snapper, snapper, Sweet & Spicy Seafood Rub, Sweet Chile Lime Sauce, vegetarian, virgin olive oil

Snapper Filets
Canyon Foods Chile Lime Sauce
Adam’s Reserve Sweet & Spicy Seafood Rub
Ottavio Extra Virgin Olive Oil
Jasmine Rice

Cook Jasmine Rice according to package directions.

Pour enough Olive Oil in heavy skillet to about 1/4 inch deep, heat over medium high heat until shimmering, meanwhile rub all sides of Snapper with Olive Oil and then heavily coat with Seafood Rub. Fry, turning once in Olive Oil until fish flakes. It will be crispy and blackened on the outside. Remove Fish and discard Olive Oil. Pour Chile Lime Sauce into pan and add Snapper bring to a boil, spooning Sauce over Fish, let simmer for 3 minutes.

Place Rice on Serving Platter and place Snapper on top, pour remaining sauce over all.

Tuscan Pasta Bake

Posted: February 13, 2013 in Entree, Recipes
Tags: Bake, Boerne, Chef Emil, cook pasta, Dinner, Easy, food, grated, high heat, Italian, Italian Sausage, olive oil, Ottavio, pan fry, Parmesan Cheese, Pasta, pasta al dente, pasta sauce, recipe, recipes, sauce mixture, saute, texas, tuscan

2 jars Orti di Calabria Pasta Sauce
1 – 16 ounce package Pasta
1 package Italian Sausage
Ottavio Extra Virgin Olive Oil
Grated Parmesan Cheese

Cook Pasta al dente according to package directions, drain and rinse under cool water, then coat with Olive Oil.

Fry Italian Sausage until done and drain off excess grease, add Pasta Sauce to pan and heat till bubbling.

Place Pasta in a well oiled 13 X 9 inch baking dish and pour Sausage – Pasta Sauce mixture over, use wooden spoon to incorporate Sauce into Pasta.

Top with Grated Parmesan Cheese and place in 350 degree oven and bake until bubbly and cheese is browned.

Steak Valentino

Posted: February 6, 2013 in Adam's Reserve, Cookwell & Company, Entree, Recipes
Tags: Adam's Reserve, Baby Bella Mushrooms, Bacon Jam, Better Than Good, Billhook Cabernet Sauvignon, Boerne, cabernet sauvignon, Chef Emil, Cooking Connection, Cookwell & Company, Cookwell and Company, Dinner, Easy, food, grill, high heat, olive oil, Ottavio, pan fry, perfect combination, recipe, recipes, red wine mushroom sauce, Rib, rib roast, Ribeye Steak, ribeye steaks, richness, Roast & Steak Rub, texas

The Red Wine & Mushroom Sauce with the Richness of the Bacon Jam added makes the perfect combination

4 Ribeye Steaks
4 tablespoons Ottavio Olive Oil
Adam’s Reserve Rib, Roast and Steak Rub
2 cups Dry Red Wine, such as Billhook Cabernet Sauvignon
1 jar Better Than Good Bacon Jam
2 bags (10 ounces each) Baby Bella Mushrooms, sliced

Rub Steaks with Olive Oil to moisten, then rub with Steak Rub, set aside for 5 to 10 minutes. Grill or Pan Fry steaks until desired degree of doneness is attained. Remove to warm holding area.

Place Mushrooms in same pan over high heat, add Bacon Jam and stir to coat well, when hot add Wine and continue to cook on high heat until wine reduces, about 15 to 20 minutes.

Serve Red Wine Mushroom Sauce over Steaks.

Perfect with Potatoes Antoinette

Crispy Fried Snapper – Jamaican Style – Gluten Free

Posted: January 17, 2013 in Entree, Gluten Free, Green Valley Ranch, Recipes
Tags: Agave, Boerne, Chef Emil, Cooking Connection, Crispy, Dinner, Easy, extra virgin olive oil, fish garnish, food, Green Valley Ranch, high heat, Jamaican Jerk, jamaican jerk sauce, lime wedges, olive oil, Ottavio, pan fry, recipe, recipes, red snapper, serving platter, vegetarian, virgin olive oil

Red Snapper Filets
Green Valley Ranch Jamaican Jerk Sauce
Ottavio Extra Virgin Olive Oil

Heat Olive Oil in heavy skillet over high heat until almost smoking

Cut Slits on both sides of Snapper

Fry in Olive Oil until crisp on both sides

Remove to holding plate, discard Olive Oil, add Jamaican Jerk Sauce to pan and heat until bubbling

Return Snapper to pan and turn to evenly coat Filets

Place on Serving Platter and pour any remaining Sauce over Fish Garnish with Lime Wedges

Savory Luck Chicken

Posted: December 26, 2012 in Adam's Reserve, Entree, Green Valley Ranch, Recipes
Tags: Adam's Reserve, Agave, Black Eyed Peas, Boerne, Chef Emil, Chicken, chopped onion, chopped onions, Cooking Connection, Dinner, Easy, food, Green Valley Ranch, jalapeno, jalapeno sauce, Marionberry, Marionberry & Jalapeno Sauce, olive oil, Onion, Ottavio, ounce container, pan fry, recipe, recipes, Roasted Red Pepper and Onion, smoked paprika, Sweet Smoked Paprika

1 1/2 – 2 pounds Chicken pieces, your choice
1 jar Green Valley Ranch Marionberry & Jalapeno Sauce
1/2 cup Ottavio Olive Oil
1 – 8 ounce container chopped Onions or large Onion, chopped
Adam’s Reserve Sweet Smoked Paprika
2 cans Black Eyed Peas

Season Chicken all over with Paprika, using at least 1/2 jar

Heat Olive Oil in Dutch oven or large pot with lid, over medium high heat.

Brown Chicken on all sides and transfer to plate

Add Onion to oil and saute for 5 minutes

Add Marionberry Sauce and bring to a boil, mixing to incorporate

Add Chicken and cover, reduce heat and simmer for 20 minutes

Heat Black Eyed Peas in Separate Pot

Place Black Eyed Peas on Serving Platter, top with Chicken and pour sauce over all

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

Blackened Pangasius with Spicy Slaw Fish Tacos

Posted: December 14, 2012 in Adam's Reserve, Entree, Recipes, Robert's Reserve, Super Bowl Foods
Tags: Adam's Reserve, Boerne, Chef Emil, coleslaw, Cooking Connection, corn tortilla, Dinner, Easy, Fish Tacos, food, Foot Ball, high heat, horseradish sauce, olive oil, Onion Blossom & Horseradish, Ottavio, pan fry, Pangasius, Peppercorn, Peppercorn & Garlic Sear-n-Crust, place pieces, recipe, recipes, Robert's Reserve, Tacos, vegetarian

Pangasius Fillets
Ottavio Olive Oil
Adam’s Reserve Peppercorn & Garlic Sear-n-Crust
Robert’s Reserve Onion Blossom & Horseradish Sauce
Coleslaw

Heat Olive Oil in heavy Skillet over medium high heat. Coat Fillets with Olive Oil and season heavily with Peppercorn & Garlic Sear-n-Crust

Fry Fillets in Olive Oil until Golden Brown

Mix Slaw with Onion Blossom & Horseradish Sauce

Place pieces of Fish in Corn Tortilla and top with Slaw

Italian Sausage Stew with Roasted Red Pepper and Onion

Posted: December 13, 2012 in Cookwell & Company, Entree, Recipes
Tags: artisan bread, Boerne, Chef Emil, Cooking Connection, Cookwell & Company, Cookwell and Company, Dinner, food, Italian, Italian Sausage, Italian Style Diced Tomatoes, Onion, package directions, pan fry, recipe, recipes, Red Pepper, Roasted Red Pepper and Onion Bisque, saute, Simply Potatoes, stew, Zesty Garlic

1 package Italian Sausage Links, mild, cut into chunks
1 large Onion, large dice
1 jar Cookwell & Company Roasted Red Pepper & Onion Bisque
1 can Italian Style Diced Tomatoes
1 – 16 ounce bag Simply Potatoes, Zesty Garlic

Cut Sausage into chunks and dice Onion

Place Dutch oven or large pot over medium high heat and saute Sausage and Onion until Sausage is not longer pink

Add Tomatoes and Bisque, stir to incorporate

Bring to a Boil, Meanwhile cook Potatoes in microwave, according to package directions

Add potatoes to Stew and simmer for 10 minutes or longer

Serve with Crusty Artisan Bread

Jamaican Style Tilapia with Caribbean Sauce

Posted: December 10, 2012 in Adam's Reserve, Entree, Recipes, Robert's Reserve
Tags: Adam's Reserve, Boerne, Chef Emil, Coconut, Cooking Connection, Dinner, Easy, food, fresh Tilapia fillets, high heat, Jamaican, jamaican jerk seasoning, Jerk, Mango, olive oil, Ottavio, pan fry, Pineapple, Pineapple Coconut Mango Tequila Sauce, recipe, recipes, Robert's Reserve, Sauce, skillet, Tequila, Tilapia, tilapia filets, vegetarian

2 pounds Fresh Tilapia Filets
Ottavio Olive Oil
Adam’s Reserve Jamaican Jerk Seasoning
Robert’s Reserve Pineapple Coconut Mango Tequila Sauce

Heat Olive Oil in heavy skillet, in the meantime, coat Tilapia Fillets with Olive Oil and Season heavily with Jamaican Jerk Seasoning

Fry Tilapia over medium high heat until done

Serve with Pineapple Coconut Mango Tequila Sauce

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