POTTED CHICKEN RILLETES
Provided by Octavio Becerra
Categories Chicken Appetizer Braise Sauté High Fiber Lunch Thyme Shallot Simmer Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes about 6 cups; 8 to 10 servings
Number Of Ingredients 21
Steps:
- For braised chicken:
- Combine 2 tablespoons oil, 2 tablespoons chopped thyme, and 2 chopped bay leaves in small bowl. Rub herb mixture all over chicken; sprinkle with salt and pepper. Cover and chill overnight.
- Preheat oven to 350°F. Heat remaining 2 tablespoons oil in heavy large ovenproof pot over medium-high heat. Add chicken to pot and cook until browned on all sides, turning occasionally, about 10 minutes. Add carrot, celery, onion, and garlic; sauté until golden brown, about 7 minutes. Stir in 4 thyme sprigs and 2 whole bay leaves. Add wine and boil until almost evaporated, about 3 minutes. Add enough broth to come halfway up sides of chicken; bring to boil. Cover pot; place in oven and braise until chicken is tender, turning chicken once, about 1 hour.
- Remove pot from oven; transfer chicken to bowl and cool slightly. Strain braising liquid into large saucepan. Boil until liquid is reduced to 2 1/2 cups, about 20 minutes. Remove skin and bones from chicken; shred chicken meat into bite-size pieces and reserve for chicken rillettes. DO AHEAD: Can be made 1 day ahead. Cover and chill chicken and braising liquid separately.
- For chicken rillettes:
- Melt 1/4 cup butter in heavy large skillet over medium heat. Add shallots and sauté until tender, about 4 minutes. Add remaining 3/4 cup butter to skillet and allow to melt. Stir in tarragon and thyme, then shredded chicken and reserved 2 1/2 cups braising liquid. Simmer until chicken is very moist and tender and liquid is slightly reduced but some liquid still remains, about 5 minutes. Season mixture to taste with salt and pepper. Cool slightly. Mix in parsley and chives.
- Pack chicken rillettes into large glass jar or divide among smaller jars. Chill uncovered until cold, then seal jar and keep chilled. DO AHEAD: Can be made 5 days ahead. Keep chilled. Bring to room temperature before serving.
- Serve rillettes with crusty bread and pickles.
RILLETTES
"Rillettes gets right to the heart of what's good: pork, pork fat, salt, and pepper," says chef Anthony Bourdain. "Easy and cheap to make, it's one of the great casual starters of all time." This recipe is exclusively from Bourdain.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 7
Steps:
- Place the pork belly and shoulder in the heavy-bottomed pot. Add water and bouquet garni and cook over low heat, stirring occasionally. After 6 hours, stir in salt and pepper and remove from heat. Discard bouquet garni.
- Once meat is cool enough to handle, transfer it to the mixing bowl; using a fork, shred the meat, taking care to preserve the natural filament -- meaning you want shreds, not mush. Feel free to shovel a little still-warm pork into your face. C'mon, you know you want to.
- Next, divide the mixture among several small containers. Top each portion with a slice or two of pork fat to completely cover it, fold the mixture together a bit, then wrap each container in plastic wrap. Place in the refrigerator and allow to sit for 3 days before serving. This is the hardest part -- just know that it only gets better as those flavors marry up in the fridge.
- To serve: Scoop some out, form it into a vaguely artful shape (with a metal ring for instance), and garnish with toasted baguette rounds and cornichons. Left covered, rillettes will keep in the refrigerator for up to a month.
PORK RILLETTES
There's nothing like a dip to please a crowd, as Mark Bittman wrote in 2011. There are the classics, of course: your French onion dips and potted shrimp. And then there's rillettes. "Rillettes are incredible: smooth, fatty and intensely flavored," he wrote. It's not a fast recipe, with the pork shoulder cooking down for almost 3 hours, but with some patience, you'll have something Mr. Bittman described as a "showstopper."
Provided by Mark Bittman
Categories dips and spreads, project, side dish
Time 3h
Yield 8 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 275º. Put the peppercorns, allspice, cloves and coriander in a spice grinder or clean coffee grinder and process until finely ground. Put the pork in a large, deep skillet or Dutch oven and sprinkle with salt and the spice mixture. Add the garlic, bay leaf, rosemary and stock and put the pot over medium heat. Bring to a simmer, cover and put the pot in the oven. Cook, checking every now and then, until the pork is falling apart and beginning to caramelize and the stock has almost entirely evaporated (remove the cover if necessary to get the liquid to evaporate; the bottom of the pot should be just about all melted fat when you're done), 2 1/2 to 3 hours.
- Strain the mixture; reserve the fat and discard the garlic, bay leaf, rosemary and any gristle. Transfer the pork to a bowl and mash it into small shreds with the back of a fork. Add 1/4 cup of the reserved fat and stir to combine. Taste and season with salt and pepper if you like (keep in mind that the colder you serve the rillettes, the less salty they will taste). Pack the rillettes into a mason jar or another container and refrigerate (covered tightly, they will keep for at least a week). Serve cold or at room temperature.
PARMESAN FRIED ONION
Steps:
- Fill a large pot or Dutch oven with enough oil to submerge the onion, with space around the sides for it to "bloom." (You might need up to a gallon, depending on the size of your onion, but don't worry; you can strain the oil and use it again for frying, so it won't go to waste.) Preheat to 400 degrees F.
- Combine the milk, eggs, garlic, 1/2 teaspoon salt and a generous amount of pepper in a medium bowl. Whisk to combine.
- Combine the flour, Parmesan, paprika, garlic powder, 1 teaspoon salt and a generous amount of pepper in a large bowl. Toss with a fork to combine.
- Cut off the top of the onion and place cut-side down. Think of the onion as the face of a clock, and cut slits at noon, 3, 6 and 9, cutting almost but not quite to the center of the onion. You'll now have 4 quadrants. Cut 3 more slits in each quadrant, once again cutting almost but not quite to the center of the onion. Flip the onion and gently separate the "petals" with your fingers.
- Put the onion in the flour mixture and sprinkle it over and around to coat, gently separating the petals as needed to completely coat it.
- Put the onion in the egg wash and coat evenly in the egg, opening the petals again as needed. Let the excess egg wash drip back in the bowl.
- Put the onion in the flour once more and sprinkle it over and around to coat, making sure to keep the petals as separate as you can.
- Use a large spider to lower the onion, cut-side up, into the hot oil. The temperature of the oil will immediately begin to drop. Adjust the heat so the oil stays around 350 to 360 degrees F for the remainder of frying. With a fork, separate the petals a bit more, if needed. Fry the onion until the tips are golden, 3 to 4 minutes. Use the spider to gently flip the onion and continue to fry until the entire onion is crisp, deep golden and cooked through, 3 to 4 minutes more. Drain on a paper towel-lined plate.
- Transfer the onion while still hot to a serving plate. Season with salt and pepper. Shower with chopped parsley and grated Parmesan. Serve with mayo for dunking.
RILLETTES (ANTHONY BOURDAIN AT LES HALLES)
I quote Anthony Bourdain "Jesus this dish is easy." A kind of pate like dish. Smear on toasted baguette croutons, have a cocktail and let the party begin...this is a WONDERFUL appetizer!!
Provided by Cheeseburger in Par
Categories Spreads
Time P3DT6h
Yield 8-10 , 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Place the pork belly and shoulder in a heavy bottomed pot. Add water and the bouquet garni and cook over low heat, stirring occasionally.
- After 6 hours, stir in the salt and pepper and remove from the heat. Discard the bouquet garni.
- Once the meat is cooled enough to handle, transfer it to a mixing bowl, using forks, shred the meat (not mush, SHREDS is the key)
- Shovel some still warm pork into your mouth -- you know you want to.
- Divide the mixture among several small containers. Top each portion with a slice or two of pork fat to completely cover it, fold the mixture together a bit then wrap each container in plastic wrap.
- Place in the refrigerator and let them sit for 3 days before serving. Don't cheat on the 3 days because it just gets better as the flavors marry up!
ONION AND PARMESAN RILLETTES
Make and share this Onion and Parmesan Rillettes recipe from Food.com.
Provided by Boomette
Categories Spreads
Time 35m
Yield 1-2 remekins
Number Of Ingredients 8
Steps:
- In a saucepan over medium heat, sauté the onions and garlic in the butter until the onions turn a rich golden brown, about 20 minutes. Season with salt and pepper.
- Add the cream and mix well. Reduce the heat to low and add the Parmigiano, thyme and nutmeg. Mix well and adjust the seasoning. Remove the thyme.
- Transfer the mixture to 1 or 2 ramekins. Refrigerate for at least 3 hours. Serve with toast.
Nutrition Facts : Calories 862, Fat 64.4, SaturatedFat 40.5, Cholesterol 186.7, Sodium 960.1, Carbohydrate 54.8, Fiber 7, Sugar 20.8, Protein 21.8
ONION-PARMESAN GRATIN
Steps:
- Slice the onions in half lengthwise. Place, cut side down, on a cutting board and slice crosswise into very thin slices, and set aside.
- In a large, nonstick skillet, combine the butter, cloves, onions, thyme and salt. Cover and cook over very low heat until the onions are very soft, about 10 minutes. Taste and adjust the seasoning.
- Transfer the onion mixture to a gratin dish and smooth it with the back of a spoon. The recipe can be prepared several hours in advance up to this point. Cover and store at room temperature.
- Preheat the broiler. In a small bowl, combine the egg yolks and cream and whisk together well. Stir in the cheese. Pour the mixture over the onions in the baking dish. Place the baking dish under the broiler about 2 inches from the heat. Broil until the top is sizzling and golden, about 1 to 2 minutes. Serve immediately as a vegetable course or as an accompaniment to meat dishes.
Nutrition Facts : @context http, Calories 219, UnsaturatedFat 5 grams, Carbohydrate 15 grams, Fat 15 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 9 grams, Sodium 433 milligrams, Sugar 7 grams, TransFat 0 grams
More about "onion and parmesan rillettes recipes"
ONION AND PARMESAN RILLETTES | RICARDO
From ricardocuisine.com
Servings 1Total Time 40 minsCategory Appetizers
PARMESAN ONION SQUARES APPETIZER RECIPE - KUDOS …
From kudoskitchenbyrenee.com
FRENCH PORK RILLETTES (RILLETTES DE PORC) - THE DARING …
From daringgourmet.com
HOW TO MAKE RILLETTES - HOW TO MAKE POTTED MEAT
From honest-food.net
POTTED CHICKEN RILLETTES RECIPE | BON APPéTIT
From bonappetit.com
CLASSIC FRENCH PORK RILLETTES RECIPE - THE SPRUCE EATS
From thespruceeats.com
SMOKED TROUT RILLETTES - FOOD AND GARDEN
From food-and-garden.com
ONION AND PARMESAN RILLETTES - RECIPES LIST
From recipes-list.com
RILLETTES RECIPES - BBC FOOD
From bbc.co.uk
PIQUE-NIQUE I – CHICKEN RILLETTES WITH PRESERVED LEMON AND …
From thegarumfactory.net
SMOKED SALMON RILLETTES | FOOD TO LOVE
From foodtolove.co.nz
ONION PARMESAN BREAD - FOODS AND DIET
From foodsanddiet.com
WHAT IS RILLETTES & HOW TO MAKE | ORGANIC FACTS
From organicfacts.net
ONION AND PARMESAN RILLETTES | RICARDO
From ricardocuisine.com
PORK RILLETTES - THE NOSHERY
From thenoshery.com
CRISPY PARMESAN POTATOES WITH ONIONS AND GARLIC
From cookingwithmammac.com
TOSTITOS - HOT ONION AND PARMESAN DIP | TASTY REWARDS
From tastyrewards.com
NOëL RILLETTES: 10 REASONS TO MAKE THEM EVERY CHRISTMAS
From forcemeatacademy.com
ONION PARMESAN TOAST - RAKSHA'S KITCHEN
From rakshaskitchen.com
TRIPLE-THREAT ONION GALETTE RECIPE | BON APPéTIT
From bonappetit.com
ONION AND PARMESAN RILLETTES | RICARDO | RECIPE | RILLETTES RECIPE ...
From pinterest.ca
ROASTED PARMESAN ONIONS - HAPPY + NOURISHED
From happyandnourished.com
BAKED VIDALIA ONIONS WITH PARMESAN CHEESE RECIPE
From thespruceeats.com
BAKED ONION RINGS PARMESAN | FOODLAND ONTARIO
From ontario.ca
ONION AND PARMESAN RILLETTES RECIPES | FOOD NETWORK …
From pinterest.ca
MAKE THIS TRADITIONAL FRENCH-STYLE PORK RILLETTES - SAVEUR
From saveur.com
ONION AND PARMESAN RILLETTES RECIPES | FOOD NETWORK CANADA
From pinterest.co.uk
CARAMELIZED ONIONS TART WITH RICOTTA AND PARMESAN
From betweencarpools.com
ONION PARMESAN TOASTS RECIPE | A WELL-SEASONED KITCHEN®
From seasonedkitchen.com
ROASTED ONIONS WITH A PARMESAN CREAM - THE ENGLISH KITCHEN
From theenglishkitchen.co
ONION AND PARMESAN TART RECIPE | GOOD FOOD
From goodfood.com.au
ONION AND PARMESAN RILLETTES RECIPE - FOOD.COM
From pinterest.com
RILLETTES | FOOD PERESTROIKA
From foodperestroika.com
CARAMELIZED ONION, BACON, AND PARMESAN RISOTTO - A FLAVOR JOURNAL
From aflavorjournal.com
RECIPE – RILLETTES OF PORK (PULLED PORK) WITH ... - FAST & FABULOUS FOOD
From edibletcetera.com
ROASTED PARMESAN CREAMED ONIONS | 12 TOMATOES
From 12tomatoes.com
LEEK, ONION & PARMESAN RISOTTO - BITTER LEMON FOOD
From bitterlemonfood.com
PARMESAN ONION RINGS RECIPE - BUTTER YOUR BISCUIT
From butteryourbiscuit.com
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #appetizers #eggs-dairy #vegetables #easy #refrigerator #spreads #cheese #stove-top #dietary #low-carb #low-in-something #onions #equipment #3-steps-or-less
You'll also love