MEATLESS PASTA BOLOGNESE

Ingredients:

14 ounces Beyond Meat Plant-Based Sausage Links, chopped 

1/2 fluid ounce Garlic Chopped
1 fluid ounce Onion, diced small
1 teaspoon fennel seed, crushed 1/4 teaspoon 

Heat a large pot over high heat sear the Sausage to brown, stirring regularly to break up the pieces. Add the onions and garlic and saute until the onions are tender.  Add the marinara sauce, fennel, red pepper and the oregano and bring to a simmer. Add the cream and simmer for 30 minutes. Serve Over pasta with Parmesan Cheese. 

Per Serving (excluding unknown

items): 763 Calories; 49g Fat (57.1% calories from fat); 14g Protein; 70g Carbohydrate; 15g Dietary Fiber; 122mg Cholesterol; 3127mg Sodium. Exchanges: 4 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 9 1/2 Fat.

 

MEXICAN HOT CHOCOLATE

Servings: 6
2 cups milk 

3 cups heavy cream 

12 ounces semisweet chocolate, chopped 

1/2 each vanilla bean 

4 each cinnamon stick 1 teaspoon almond extract 


Combine milk, cream, cinnamon sticks almond extract and vanilla in a 1 quart stainless steel pot and bring  mixture to a boil. 

Have prepared chocolate in a mixing bowl. Allow the Milk mixture to step off heat for 5 minutes. 

Pour over the top of the chopped chocolate. Stir the chocolate mixture until the chocolate is completely melted and smooth. 

Pour the warm mixture through a strainer 

To reheat, place chocolate mixture in a stainless steel pot on low heat and stir mixture until warm. (do not let sit, or it will burn) 

Serve and place in 4 oz. espresso cup with a dollop of slightly sweetened 


Per Serving (excluding unknown items): 755 Calories; 64g Fat (71.2% calories from fat); 8g Protein; 50g Carbohydrate; 5g Dietary Fiber; 174mg Cholesterol; 93mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Non-Fat Milk; 12 1/2 Fat; 2 1/2 Other Carbohydrates

 

GHIRARDELLI MOLE OAXACAN


Servings: 5 Heat 1/4 cup lard in a skillet and briefly fry the 

Serve white sesame seeds 

4 each chiles mulatos, seeded & deveined 

2 1/2 each chiles anchos, seeded and deveined 

1 1/2 each chiles pasillas, seeded and deveined 

3 each chile chipotle, canned 

1/2 cup lard 

3 cloves garlic 

1/2 each white onion, sliced 

1 each tomatoes, char roasted 2 1/2 each tomatillo, char roasted 1 stick Cinnamon stick, 1/2" thick 1 1/2 teaspoons coriander seed, toasted 

1/4 teaspoon anise seed, toasted 1/4 cup almond, toasted 

1/2 each plaintain, peeled, sliced 1/4" thick 

6 ounces Ghirardelli 72% Cacao Dark Chocolate Chips 

2 1/2 cups chicken stock 

1 cup bread, diced 

salt and pepper 

chiles on both sides, taking care not to burn them. 

Roast garlic and onion. 

Grind the spices and almonds together. 

In a blender, blend tomatoes, tomatillos, onion, and garlic with 1 cup chicken broth. 

Melt the 1/2 cup lard in a frying pan and fry plantains until golden brown, draining colander before adding to the blender jar. 

Blend all the ingredients, adding chiles, the spices and bread add more Chicken broth, until you get a smooth paste. 

Add the paste to the frying pan with the rest of the lard and fry scraping the bottom of the pan well, for about 5 minutes. 

Add the Ghirardelli Chocolate Chips with chicken broth and continue cooking for 5 minutes more. 

Per Serving (excluding unknown items): 390 Calories; 26g Fat (61.1% calories from fat); 6g Protein; 31g Carbohydrate; 4g Dietary Fiber; 20mg Cholesterol; 1333mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 5 Fat.

 

ROASTED TURKEY

Servings: 1  
1 each turkey, 18lb 
salt 
black pepper 
2 each thyme 
2 each rosemary 
2 each bay leaf 
1 each apple, sliced 
2 each cinnamon stick 1 each orange, sliced 
1 pound butter, softened 20 fluid ounces mirepoix 4 fluid ounces flour 

Season bird inside and out rub butter outside. 32 fluid ounces chicken stock Salt and pepper, to taste and under the skin. Place 2 each sprigs of thyme, rosemary, bay leaf, cinnamon stick, orange and apple in the cavity. Place Bird breast side up and fat and wingtips neck and any offal on the bottom of the roasting pan. Truss-sear roast 450F-for 30min to develop a golden brown skin. Lower oven to 350 baste with butter and cook 15 minutes-baste again.  Add mirepoix-roast 25-40 min more or until it has a 158F internal temp-rest the birds before cutting. On the stovetop brown mirepoix and herbs in the roasting pan scraping the bottom clean. Sprinkle the flour over the mixture and whisk in stock-cook pour into a large pot until you have collected from all the birds. Simmer for 30min strain and season. 

Per Serving (excluding unknown items): 12039 Calories; 784g Fat (59.8% calories from fat); 1065g Protein; 120g Carbohydrate; 29g Dietary Fiber; 4483mg Cholesterol; 15690mg Sodium. Exchanges: 5 Grain(Starch); 143 1/2 Lean Meat; 2 1/2 Fruit; 74 Fat.

 

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