Seksu Tanjaoui

If it wasn't for me making this in culinary school, I would have never even known this dish existed. I remember making this, and having no expectations at all, and to be honest, I didn't even put that much love into it. That all changed once I tasted it! I love this dish, and so does everyone I know that ever tasted it. I highly recommend it.

INGREDIENTS

4 boneless chicken thighs - cut into small pieces
1 onion - sliced
2 tsp salt
1 tbl pepper
2 1/2 tsp ground ginger
a pinch of saffron threads
1/2 tsp of tumeric
1 pinch of cayenne pepper
6 oz butter
3 pt of chicken stock
10 oz Israeli couscous
2 oz raisins
4 sprigs of cilantro - chopped
4 sprigs of parsley - chopped

1. In a large pot saute chicken, onion, ginger, saffron, tumeric and cayenne in butter. Season.
2. Add stock and cook until chicken is tender
3. Add couscous and raisins and cook until tender about 10 minutes, stirring constantly.
4. Serve in a bowl and garnish with cilantro and parsley.

Texas Chili

Ok this is hands down the best chili recipe I've ever tasted, and I've tasted quite a few. If you have time, I would let this chili simmer on low heat for a long time to help the flavors develop. But it isnt necessary.

1 oz vegetable oil
2 lbs stew meat - diced small
2 onions -diced small
5 cloves - chopped
1 cup of tomato sauce
2 1/2 tbl chili powder
1/4 tsp cayenne pepper
1/4 tsp oregano
2 tsp ground cumin
8 cups of beef broth
salt and pepper to taste

1. In a large pot, heat the oil until hot. Add the stew meat and sear over high heat until it gets a dark brown color. Add the onions and garlic until softened.

2. Add stock, tomato sauce, chili powder, cayenne pepper, oregano and cumin then bring to a boil, then simmer over medium to low heat for about an hour. Feel free to add a bit more stock, if it becomes too thick.

3. Season with salt and pepper and serve with cilantro and sour cream.

Boneless Short Ribs Stew

Stews are one of my favorite things to make, and I'm quite good at it. I usually make them up as I go without a recipe, but this one I had to blog. I usually make this whole recipe hoping to save some for the next day, but we usually we go through it in one seating. ENJOY!

8 SERVINGS

3 1/2 pounds boneless beef short ribs
3 tablespoons extra-virgin olive oil
2 cups dry red wine
3 cups beef or chicken stock
6 carrots diced small
1 1/2 pounds of sweet potatoes diced small
1 large onion diced
1/2 pound mushrooms sliced
1 tablespoon thyme leaves, chopped
8 sage leaves, coarsely chopped
Kosher salt and freshly ground pepper


-In a large pot, sear the short ribs in oil over high heat until they are browned.
-Deglaze the pot by adding wine and boil until reduced by half.
-Add stock and let simmer over low heat for 2 hours at least.
-Stir in veggies. Cover and simmer over low heat until the vegetables are tender, about 35 minutes. Season with salt and pepper and ENJOY!

This recipes taste even better when is a day old, so dont be afraid to make a big batch.