FEATHERED
CHICKEN
Ingredients
2-4 boneless skinless chicken breasts
2-4 tbsp 13D Foods Chicken Feathers® spice
½ to 1 cup chicken stock
Olive oil
Kosher salt and freshly ground black pepper
2-4 cloves of garlic, finely chopped
1-2 onion, finely chopped
1-4 tbsp sour cream
1-2 tbsp unsalted butter
1-2 tsp balsamic vinegar
½ to 1 cup white wine
Pre-heat oven to 450 degrees F. Coat bottom of cast iron skillet with olive oil and pre-heat at medium-high. Liberally coat chicken with Chicken Feathers®, salt and pepper to taste. Quickly sear to golden brown (approx 3 mins). Turn chicken over and turn burner off. Pour chicken stock in skillet, fill 1/8” deep, add an equal amount of white wine. Add garlic and onion. Cover skillet with aluminum foil and place in pre-heated oven, center rack. Cook for 10-15 mins. Place cooked chicken on a plate and cover with foil. To make sauce topping: heat balsamic vinegar in skillet over med. heat reducing juices by about 1⁄2. Whisk in sour cream, then butter, and add any juices from chicken plate. Serve chicken breasts and spoon sauce topping over chicken.
STEAK
CAMERON©
Ingredients
1 -1 1/2 Rib Eye/Porter House Steaks
Steak Cameron© seasoning
1/2 cup beef stock or rich beef bouillon
2-3 cups garlic and onion infused olive oil
(Allow oil to marinate several days before use)
Kosher salt and freshly ground black pepper
6 med. garlic cloves, crushed or sliced
1/4 cup roughly chopped onions
1 tbsp sour cream
2 tbsp unsalted Butter
1 tsp balsamic vinegar
3 tbsp burgundy wine
Pre heat oven to 450 degrees
Liberally season steaks (room temp.) with salt, pepper and Steak Cameron©. Marinate 30 min - 1 hour. Heat skillet over medium-high and coat the bottom with infused olive oil. Sear steaks quickly on ALL sides until medium to dark brown. Place skillet in pre-heated oven and cook for 7 minutes. Steaks should be rare to medium rare. Remove steaks and place on platter. Keep warm. De-glaze the skillet over medium high heat with balsamic vinegar, wine and beef stock stirring to loosen particles off the bottom. Reduce sauce by 1/2 and remove from heat. Slowly whisk in butter and sour cream to finish sauce. Plate steaks and spoon sauce over and serve.
SWIMMIN’
SALMON©
Ingredients
1 large salmon fillet
2 tbsp Fish Scales® seasoning
1/2 cup fish or chicken stock
Olive oil
Salt and freshly ground black pepper
1-2 garlic cloves, finely chopped
1/4 cup finely chopped walla sweet or visdalia onion
2-4 tbsp sour cream
1 tbsp unsalted butter
1-2 tsp balsamic vinegar
1/4 cup white wine
Pre-heat oven to 450 degrees.
Heat olive oil coated skillet over medium high heat. Rub salmon with Fish Scales®, salt and pepper to taste. Place salmon in skillet, skin up, and quickly brown. Turn fillet over and turn burner off. Add onion, garlic and equal amounts of stock and white wine to come up to 1/2 the thickness of the fillet. Cover with foil and place on center rack of pre heated oven. Cook 6-8 minutes, until meat starts to flake. Remove skillet from oven and place on stove burner. Move fillet to warm platter and cover with foil. Pour balsamic oil into skillet, bring to a boil over medium high heat and reduce by about 1⁄2. Remove skillet from heat and whisk in sour cream and then butter. Plate the fish and spoon sauce over each serving.
MO'
RIBS
Ingredients
3-6 boneless country pork ribs
The Chef’s Table® Pig Skin® spice
13D Foods Meat Paint® BBQ Sauce
Chicken stock
Olive oil
Salt and pepper
1-2 cloves garlic finely chopped
White wine
Coat baking dish with olive oil and place rib strips inside dish. Liberally coat with olive oil, Pig Skin®, salt and pepper. Pour 1/8 cup white wine and 1/8 cup chicken stock over ribs and cover with garlic. Cover dish with foil and place in cold oven, center rack. Heat oven to 200 degrees F. Cook 4-6 hours, or until tender. With approx. 25 mins remaining, remove foil and raise oven temp. to 225. Once browned, remove ribs from oven and drain all but a small amount of liquid. Carefully paint Meat Paint® onto ribs. Quickly glaze under broiler or on BBQ.
