Ground Bison & Veggie Stir Fry

-2 lbs ground bison (7-10 minutes per pound)
-Broccoli (idk, a lot) (3 minutes per...unit)
-Asparagus (one bundle) (5-7 minutes)
-Dried chanterelles
-One 8.5oz can of artichoke hearts

1. Hydrate mushrooms and set aside.
2. Season ground bison in a bowl and also set aside (I used: onion salt, lemon pepper, garlic powder, and red pepper flakes, and my beef smells like an everything bagel).
3. Cut broccoli, artichoke hearts, and asparagus into smaller pieces.
4. Drain and chop mushrooms. Reserve some of the juice for sautéeing.

Chicken with Shallots

Rishia Zimmern’s Chicken With Shallots
INGREDIENTS8bone-in chicken thighs2tablespoons flour1tablespoon kosher salt1tablespoon ground black pepper2tablespoons unsalted butter12 to 15whole medium shallots, peeled2cups white wine2tablespoons Dijon mustard2sprigs tarragon2cups cherry tomatoes, cut in half. PREPARATIONRinse chicken thighs in water, and pat them very dry with paper towels. Sprinkle over them the flour, salt and pepper.Melt the butter in a large, heavy-bottomed pot or skillet set over medium-high heat. When the butter foams, cook the chicken, in batches if necessary, until well browned and crisp on all sides. Set aside.Add the whole shallots to the pot and sauté them in the butter a

Roast Asparagus Guide

From Ina Garten:

1. Preheat oven to 400
2. Snap off the ends of the asparagus, wash them, lay them on a cookie sheet lined with aluminum foil
3. Drizzle with olive oil, maybe some salt, mostly olive oil
4. Put in the oven for 25 minutes

Délice d'artichauts: Zach and Sonja Crack the Case

-One can (14 oz) artichoke hearts
-2 tablespoons olive oil
-1 tablespoon sunflower oil
-Juice from 1/2 Meyer lemon
-1+ tablespoon minced garlic
-1/2 teaspoon vinegar
-1/4 teaspoon ground pepper
-2 anchovies

Cauliflower Gratin

Smitten Kitchen provided the recipe for this cauliflower because I have to maintain brand integrity.
1 (3-pound) head cauliflower, cut into large florets
Kosher salt
4 tablespoons (1/2 stick) unsalted butter, divided
3 tablespoons all-purpose flour
2 cups hot milk
1/2 teaspoon freshly ground black pepper
1/4 teaspoon grated nutmeg
3/4 cup freshly grated Gruyere, divided
1/2 cup freshly grated Parmesan
1/2 cup fresh bread crumbs

Preheat the oven to 375 degrees F.

Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain.

Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add 1 teaspoon of salt, the pepper, nutmeg, 1/2 cup of the Gruyere, and the Parmesan.

Pour 1/3 of t…

40 Clove of Garlic Chicken from Smitten Kitchen

This is the best Smitten Kitchen recipe of all time, probably.

Yield: 4 servings.
3-4 pounds of chicken, we prefer thighs and drumsticks.
Salt and freshly ground black pepper
2 tablespoons extra virgin olive oil
1 tablespoon unsalted butter
40 large garlic cloves
1/2 cup dry white wine
1/2 cup low-sodium chicken broth

Season chicken liberally with salt and pepper. Place a Dutch oven over high heat, and add oil and butter. When fats are hot but not smoking, add chicken pieces skin side down and cook until skin turns an even, golden brown, about 5 minutes. Work in batches, if necessary, and carefully regulate heat to avoid scorching skin. Turn pieces and brown them on other side for an additional 5 minutes.

Reduce heat to medium. Bury garlic cloves under chicken to make sure they settle in one layer at bottom of skillet. Saute, shaking or stirring pan frequently, until garlic is lightly browned on all sides, about 10 minutes. Add wine and stock, scraping bottom of pan. Some extra wine …

A Brisket Compendium

1. This onion brisket

Description: Cooked for Rosh Hashanah 2018 with Doug and Will. Used smoked paprika because wtf are they even trying to accomplish here?

2. Smitten Kitchen's "Tangy Spiced Brisket"

3 large onions, sliced
3 tablespoons vegetable oil
6 garlic cloves, peeled and halved
1 teaspoon paprika
2 teaspoons salt
1 1/2 teaspoons garlic powder
1 1/4 teaspoons black pepper
1 1/2 teaspoons onion powder
1/8 to 1/4 teaspoon cayenne (adjust to your heat preference)
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
2 cups beef stock (unsalted or low salt)
1 cup ketchup
1 cup chili sauce
1 cup brown sugar (light or dark)
8 to 10 pound brisket

Prepare the sauce: Heat a large skillet over medium high heat and sauté onions in vegetable oil, stirring occasionally, until caramelized and most of liquid has evaporated, about 15 minutes. Add halved garlic cloves and saute for 3 minutes more. Stir in spices and…