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Shepard Pie

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Shepherd Pie

1 ½ pounds Potatoes, peeled

2 T olive Oil

2 lbs Ground Lamb

2 Carrots, grated

1 Onion, Grated

4 cloves Garlic, minced

1-12oz bag Frozen Peas

2 tsp Fresh Rosemary, minced

1 tsp fresh thyme, minced

2 tsp salt

½ tsp black pepper

1 ½ tsp Worcestershire Sauce

2 T Tomato Paste

½ cup Red Wine

1 cup Chicken Stock


For the Mash

¼ cup Heavy Cream

4 T Butter

1 tsp Salt

½ tsp pepper

2 egg yolks

¼ cup parmesan cheese

Put the potatoes in a pot of water, add salt and bring to a boil, simmer until soft and ready to mash

Heat a Large Pan on the stove over medium high heat, add Olive Oil and then the Ground Lamb, Stir the meat and brown it, breaking it up as you go.

Add the Carrots and Onions and cook for a few minutes; stir in the Rosemary, Thyme and Garlic and cook for 2 more minutes. Add the Worcestershire Sauce, Tomato Paste and Frozen Peas. Add red wine and stock and let reduce for 5-6 minutes.

Place Meat Mixture in a buttered casserole dish

Drain Potatoes and mash using the ingredients listed except for the parmesan cheese

Spread Mashed Potatoes on top of the meat mixture in the casserole dish and top with Parmesan Cheese

Bake in a preheated 350 degree oven for 18-20 minutes to brown the potatoes



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4 slices bacon, Diced

1/4 cup vegetable oil
1 1/2 lbs boneless skinless chicken breasts, cut into 1-inch pieces
1 1/2 lbs sausage, cut into 1/4-inch slices (Black Earth Meats Mardi Gras Andouille)
kosher salt and ground black pepper
1/2 tsp garlic powder
1/2 tsp onion powder
4 cups onion, chopped
2 cups celery, chopped
2 cups green bell pepper, chopped
1 T minced garlic
5 cups chicken stock or water flavored with chicken bouillon
4 cups long grain rice
2 T seasoning salt
2 tsp old bay seafood seasoning
1 tsp oregano
1 tsp thyme
2 cups green onions, chopped
parsley, to taste


Fry the bacon in an 8 quart Dutch oven until crisp; remove from pan and set aside. Season chicken with salt, pepper, garlic powder and onion powder; Add oil to Bacon drippings and brown Chicken in hot oil over medium-high heat. Add sausage; cook 5-to-7 minutes.

Remove chicken and sausage from pan; set aside. Add onions, celery, green peppers and minced garlic; cook, stirring 7-10 minutes or until vegetables begin to wilt. Stir in chicken stock, reserved chicken and sausage, seasoning salt, Old Bay seasoning, oregano and thyme. Bring to a boil.

Add rice and return to a boil. Cover and reduce heat to simmer. Cook 10 minutes; remove cover and quickly turn rice from top to bottom completely. Replace cover and cook 15 to 20 minutes or until liquid is absorbed and rice is tender. Stir in green onions. Sprinkle with parsley.

Chicken with Drop Biscuits

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Chicken with Drop Biscuits

2 Tablespoons Butter

2 Tablespoons Olive Oil

1/2 cup All-purpose Flour

1 whole Chicken, Cut Into Pieces (cut Up Fryer)

Salt And Pepper

2 Carrots. Finely Diced

2 Stalks Celery, Finely Diced

1 Medium Onion, Finely Diced

1/2 teaspoon Ground Thyme

7 cups Chicken Broth

1/2 cup Heavy Cream


2 cups All-purpose Flour

1 Tablespoon (heaping) Baking Powder

1 teaspoon Kosher Salt

1-1/2 cup Half-and-half

Salt as Needed

Sprinkle chicken pieces with salt and pepper, then dredge both sides in flour.

Melt butter in a pot over medium-high heat. Add Olive Oil and in two batches, brown chicken on both sides and remove and set aside.

In the same pot, add diced onion, carrots, and celery. Cook for 3 to 4 minutes over medium-low heat. Stir in ground thyme and pour in chicken broth. Stir to combine, then add browned chicken. Cover pot and simmer for 20 minutes.

While chicken is simmering, make the dough for the dumplings: sift together all dry ingredients, then add half-and-half, stirring gently to combine. Set aside.

Remove chicken from pot and set aside on a plate. Shred, then add chicken to the pot. Pour heavy cream into the pot and stir to combine.

Drop tablespoons of dumpling dough into the simmering pot. Cover pot halfway and continue to simmer for 15 minutes. Check seasonings; add salt if needed. Allow to sit for 10 minutes before serving.


Chicken Marengo

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Chicken Marengo


4 Chicken Leg Quarters
1 teaspoon salt
1/4 teaspoon black pepper
1/2 cup flour
4 tablespoons olive oil

4 garlic cloves, minced
1 medium onion, chopped
1 cup Tomatoes, diced
3/4 cup white wine
1 cup sliced mushrooms
4 slices 1/2-inch thick bread for toast
4 tablespoons butter
1 tablespoon parsley, chopped



Heat Olive Oil in a Sauté Pan over medium high heat. Mix Flour, salt and pepper together in a shallow dish, Dredge Chicken Leg Quarters in seasoned flour and brown in the olive oil for 3-4 minutes per side. Drain chicken when browned

in same skillet, sauté onions and minced garlic. Add tomatoes, wine, and stir until bubbly. Lower heat to a low simmer. Return chicken pieces to skillet.
Simmer for 1 hour.
Check chicken at 15 min intervals. If too dry, add 1/3 C Chicken Broth

Preheat oven to 400 degrees.
Add mushrooms to simmering chicken at 50 minutes.
Butter slices of bread and toast in preheated oven (3-5 minutes).
Add one piece of chicken on top of a slice of toast, spoon sauce over chicken.
Sprinkle a little parsley on each serving.


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Never has a dish caused so much discussion as meatloaf. You either love it or hate. I love it. The first Chef I was apprenticed to made the most incredible meatloaf I ever had. It was a mix of Beef, pork and Veal with veggies in it. The next Chef I worked for made his with spinach mixed in it and bacon. I combined the two into one recipe and am very happy with it.

1 lb. Ground Beef

1 lb. Ground Pork

1 lb. Ground Veal

2 T Butter

1 large Onion, diced

2 ribs of Celery, diced

1 large carrot, diced

8 ounce box of frozen spinach, thawed and squeezed dry

1 tomato, chopped

Pinch nutmeg (In the German Restaurant I worked in we always grated fresh)

2 cups unseasoned bread crumbs

¼ cup whole milk

2 eggs

1 T salt

1 tsp pepper

4 T tomato Paste

4 slices bacon


Melt butter over medium heat and add veggies, sauté until veggies are soft, add nutmeg.

Take off heat and allow to cool to room temperature


In a large bowl mix bread crumbs with milk and eggs and allow to sit for 5 minutes


Into breadcrumb mixture add ground meat, cooled veggies and salt and pepper. Mix just until combined and bread crumbs are well distributed. Over mixing will make meatloaf tough


In a loaf pan put 2 strips of bacon in the bottom and press the meatloaf mix in to it, making sure to pack it well. Smear the tomato paste over the top of the meatloaf and top it all with the last 2 strips of bacon


Bake in a preheated 300°f oven for 2 hours


Remove from the oven and allow to rest for 20 minutes before slicing


Oven BBQ Spare Ribs

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Oven BBQ Spare Ribs

Sometimes it’s just too cold to fire up the Grill and you have to have ribs

3- Racks Spare Ribs, Berkshire or Red Wattle are awesome

Black Earth Meats Memphis Rib Rub

BBQ Sauce of your choice, Heads Red is my choice



Preheat oven to 250 degrees


Place ribs on a sheet pan with sides and season liberally with the Memphis BBQ Rub


Wrap Pan tight with Aluminum Foil and put in Oven for 2 hours or until ribs are tender but not falling off of the bone


Take Ribs out of the Oven


Reposition Rack for Broiling and turn oven on to high broil


Baste Ribs with Heads Red BBQ Sauce and put under broiler for a few minutes to caramelize the sauce


Allow to rest for a few minutes and enjoy

Crispy Pan Fried Pork Chops

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Pan Fried Pork Chops

I love pork Chops. And when you make them crispy and pan fried I am in heaven. If you do not have access to the Black Earth Meats Pork Chop Dust then you can substitute Salt, Pepper, Garlic and Onion Powder to taste. Won’t be the same but it will be good


6 Pork Chops (I prefer Bone in Chops)

2 T Black Earth Meats Pork Chop Dust

1 cup All-purpose Flour

1/2 cup Olive or vegetable Oil

Salt and Pepper

Heat the oil over medium in a large skillet

Season the Chops lightly with salt and pepper

Mix the Pork Chop Dust and the Flour together on a plate

Dredge the Pork Chops in the seasoned Flour

Cook in the oil over medium heat, 3-4 pork chops at a time, for 5-7 minutes per side, until crispy and brown

Keep cooked chops in a warm place while you finish the others

Pork Chops should only be cooked to 145 degrees internal temperature. In other words there should be some pink in the middle of your pork chops when they are done


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