We have been on a roll with Bon Appetit recipes recently and this is an adaptation of one. They have section where they recreate/figure out recipes from restaurants that readers request. This was an adaptation of their version of Mahi-Mahi with Tomato, Pepper, and Caper Sauce from Cabana in West Palm Beach.
Tagged bay leaves, capers, cilantro, garlic, green pepper, olive oil, onion, oregano, pan seared, red pepper, saute, swordfish, tomato, white wine, yellow pepper
You see that gravy on the plate there? I have been calling it liquid gold because it was so, so good. You will be licking your plate clean, I can almost guarantee it. We recently received a Staub and this is another recipe from Molly Steven’s All About Braising using the cocotte. This was definitely a dish of a lot of firsts for me. This was the first time I ever cooked a whole chicken before, made stuffing from scratch (cooked inside the bird), and made such a delicious pan sauce. This may have been the best thing I ever made and it really was not too difficult at all. Like the pot roast it entailed many steps and a good few hours, but nothing was too technical or intimidating to take on. Again, this was a time consuming Sunday cooking event. I tried to time it so we ate before the AFC Championship game, but it took a little longer than expected and we ate at half time. Luckily since the Steelers had taken such a big lead my nerves were calm enough that I was able to eat!
Tagged All About Braising, bacon, baked ham, bay leaves, brasied, bread stuffing, carrots, cocette, gizzards, heart, homemade, lemon zest, Molly Stevens, neck, onions, recipe, rendered chicken fat, rosemary, schmaltz, staub, thyme, whole chicken
Starving Kitten 