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Personal Chef Pacesetter Lance Lemke's Recipes

Cornish Hens Braised in Apple Brandy
Origin: Lance Lemke
Yield: 4
Cooking Time: 25-35 minutes
Difficulty: Easy
Ingredients:
● 1 1/2 pound cornish hens
● 2 tbl. olive oil
● 1 1/2 cups green apple, peeled and thinly sliced
● 1/2 cups onions, peeled and thinly sliced
● 1/4 cups apple brandy
● 1/2 tsp. nutmeg
● 1/3 cups half and half
● kosher salt, to taste
● black pepper, to taste
● untitled ingredient

Directions:

Preheat oven to 350 degrees. Heat a dutch oven over medium high heat and add
2 tbl. olive oil to the pan, heat for a moment more, then brown the birds on all sides
until nicely browned. Add apple and onion slices around birds, then pour in apple
brandy, ignite, using a long match. Shake pan till flames subside. Lightly sprinkle
the topps of the birds with nutmeg. Cover the dutch oven and bake in a the
preheated oven until internal temperature of the thigh registers 165-170 degrees.
Remove hens, apple and onions to a platter; cover with foil to keep warm, and let
rest.

Over medium high heat, bring the pan juices to a simmer, then stir in half and
half. Reduce heat to a simmer and let cook 3 minutes, stirring often; season as
needed with salt and pepper. Put hen, apple and onion slices on serving platter,
pour sauce around birds and serve.

Light Stuffed Green Pepper Soup 1
Ingredients
1 ½ lbs Turkey, Ground
26 ounces Tomato Sauce -- I like Newman's Tomato Basil
1 cup Rice, Brown, short-Grain -- cooked
1 cup Onions -- chopped
⅔ cup Green bell pepper -- chopped
⅔ cup Red bell pepper -- chopped
⅔ cup Yellow bell pepper -- chopped
⅔ cup Celery -- chopped
½ cup Carrot -- chopped
4 cloves Garlic -- minced
1 tbl Oregano
1 ½ tbl Chili Powder -- adjust to taste
⅛ cup Soy Sauce
¼ cup Dark brown sugar -- adjust as needed for taste
2 quarts Beef stock
16 oz Italian style tomatoes canned -- chopped
Kosher salt -- as needed
Black pepper -- as needed
1 tbl Olive oil

Instructions

1. Cook rice according to directions and set aside
2. Heat oil in large in large saucepan till very hot. Add ground beef and brown the beef well, stirring occasionally.
3. Drain beef, saving 1 tbl of the fat, add chopped vegetables and garlic and saute till vegetables are starting to soften.
4. Add the beef back to the pot with the vegetables. Add the oregano and chili powder. Cook stirring for 2, to 3 minutes.
5. Add tomatoes, tomato sauce, beef broth and brown sugar. Bring heat back to high and bring
to a boil, then reduce heat to let the soup simmer. Simmer for 1 hour, then adjust seasonings according to taste. Adjusting, herbs, salt, pepper and brown sugar as needed.
6. When ready to serve stir in the reserved cooked rice, Serve in warmed bowls.
7. If desired, you may add chopped green onions and cheese to the top before serving.

Recipe Notes

This recipe created by Chef Lance W. Lemke
Lemke's Custom Home Meals