Brainy Braiser Black Beans and Ham...

Another braiser night at the Brainy Gourmet and this time its to use up the leftover Christmas Day ham. Some Texans claim this dish is an authentic Austin Tex-Mex... and other states here and there claim it as Cajun, French cassoulet and or English casserole using "white" navy beans. In any case...For this dish you will need: 

• 3 cans (15 ounces each) black beans, rinsed and drained
• 2 cans (14-1/2 ounces each) beef broth
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1-1/2 cups cubed fully cooked ham
• 1 can (4 ounces) chopped green chiles
• 1/4 cup Marsala wine
  
• 1 large onion, chopped
• 3 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon pepper 

To prepare, start by sauteing the onion in a bit of olive oil. Add garlic, chiles, and seasonings/spices to that and then the ham, the wine, the tomatoes, beef broth, and beans.  Also, in the meantime, prepare as much white rice as you will need to serve per guest.

Put in the oven at 350f for 30-40 min.

 

~ Tutti a Tavola!

Brainy Braised 'French Caramel' Chicken...

 

Guess what I got for Christmas?  A Braiser...

Braising is an ancient method of cooking a meat or vegetable with liquid in a covered dish using low heat and believe it or not... has been around for at least 300,000 years, since man learned to prepare food on the hearth.

According to Master Class, “braising is a combination-cooking method that starts with pan searing followed by slow cooking in a liquid...usually in a Dutch oven or a slow cooker until ingredients become tender. A successful braise transforms both the ingredient being cooked and the cooking liquid itself into something harmonious”.

Braisers today are usually shallow cast iron lidded pots. They are designed to braise, which is a process that involves cooking on a stovetop and taking the pan in and out of a hot oven. Well-designed handles make it easier to cook in and handle the braiser as well as clean it.

For this Braised Caramel Chicken dish, you will need: 4 servings

2 tablespoons vegetable oil

2½ pounds skin-on, bone-in chicken legs and thighs

2-4 garlic cloves, peeled

⅓ cup (packed) light brown sugar

¼ cup Marsala wine

2 tbs of grated ginger

1 cup low-sodium chicken broth

¼ cup reduced-sodium soy sauce

2 scallions, or purple onion thinly sliced

To begin, place the braiser on the stovetop or range. Brown onion, garlic and ginger in olive oil until brown. Then place your chicken legs or thighs in skin side down and brown as well.

 

 

Lastly, add all other ingredients and let sizzle and bubble for a bit on the stove top covered... then into the oven on 350f. for about 40 -45 minutes. 

~ Tutti a Tavola!