Bobby Flays Wild Rice And Goat Cheese Dressing Food

BOBBY FLAY'S WILD RICE AND GOAT CHEESE DRESSING

Steps:

• Combine the rice, 4 cups water, and 1 tablespoon salt in a large saucepan, cover, and bring to a boil over high heat and cook until the grains open all the way, about 1 1/4 - 1 1/2 hours. The rice should be very cooked (not even the slightest bit chewy). Drain well, place in a large bowl, and set aside.
• Preheat the oven to 375 degrees F. Butter a 13x9x2-inch baking dish.
• Heat 1 tablespoon of the butter in a medium sauté pan over high heat. Add the chorizo and cook until golden brown. Remove the sausage with a slotted spoon to a plate lined with paper towels.
• Melt the remaining butter in a large sauté pan over medium-high heat. Add the onions, carrots, and celery and cook until soft, 4 to 5 minutes. Add the garlic and thyme and cook for 1 minute.
• Add the onion mixture, bread, parsley, 3 cups of the chicken stock, and the egg to the rice and mix well to combine. The mixture should be very wet; add more stock, if needed. Fold in the goat cheese and season with salt and pepper to taste.
• Transfer the mixture to the prepared baking dish and bake, uncovered, until heated through and golden brown, about 30 minutes. Remove the dressing from the oven and let rest 10 minutes before serving.

POACHED EGGS ON TOASTED BAGUETTE WITH GOAT CHEESE, AND BLACK PEPPER VINAIGRETTE

Steps:

• Heat a grill pan and broiler. Brush the halved baguette with olive oil, and season with salt and pepper. Put the bread onto a hot grill pan and grill cut-side down over high heat. Remove the grilled bread and spread the top of the bread with the goat cheese. Place the bread under the broiler and broil until the cheese is lightly golden brown. Top each slice of bread with a few slices of tomato and a poached egg. Cook's Note: Break the yolks on the sandwich. Put the micro arugula in a bowl and toss with a few tablespoons vinaigrette and season with salt and black pepper. Top each egg with some of the greens and drizzle with more of the vinaigrette.
• Vinaigrette: Whisk together the vinegar, mustard, tarragon, and salt in a medium bowl. Slowly whisk in the oil, until emulsified. Whisk in the honey and black pepper.

WILD RICE AND GOAT CHEESE DRESSING

Steps:

• Combine the rice, 4 cups water and 1 tablespoon of salt in a large saucepan, cover and bring to a boil over high heat and cook until the grains open all the way, about 1 1/4 to 1 1/2 hours. The rice should be very cooked (not even the slightest chewy). Drain well, place in a large bowl and set aside.
• Preheat the oven to 375 degrees F. Butter a 13x9x2 -inch baking dish.
• Heat 1 tablespoon of the butter in a medium saute pan over high heat. Add the chorizo and cook until golden brown. Remove the sausage with a slotted spoon to a plate lined with paper towels.
• Melt the remaining butter in a large saute pan over medium-high heat. Add the onions, carrots and celery and cook until soft, 4 to 5 minutes. Add the garlic and thyme and cook for 1 minute.
• Add the onion mixture, bread, parsley, 3 cups of the chicken stock and the egg to the rice and mix well to combine. The mixture should be very wet; add more stock, if needed. Fold in the goat cheese and season with salt and pepper to taste.
• Transfer the mixture to the prepared baking dish and bake, uncovered, until heated through and golden brown, about 30 minutes. Remove the dressing from the oven and let rest 10 minutes before serving.

BLACK PEPPER-POMEGRANATE MOLASSES GLAZED TURKEY

Steps:

• Preheat oven to 450 degrees F.
• Whisk together pomegranate molasses, horseradish, mustard, salt, and coarsely ground black pepper. Set aside and let sit at room temperature for at least 30 minutes before using to allow the flavors to meld.
• Remove the neck, heart and gizzard from inside of the turkey. Rinse the bird inside and out with cold water and pat dry. Rub the entire surface of the bird with the butter and season well (including the cavity) with salt and pepper. Truss the turkey and place breast-up on a rack in a large roasting pan. Roast for about 45 minutes, until slightly golden brown. Reduce the heat to 350 degrees F and continue roasting, basting with some of the chicken stock every 15 minutes, for about 1 hour, 15 minutes longer. (An instant-read thermometer inserted in the thigh should register 160 degrees F.)
• During the last 15 minutes of roasting, stop basting with the chicken stock and brush the entire turkey with 1 cup of the pomegranate glaze. Remove the turkey from the oven, brush with the remaining glaze, loosely tent and let rest 15 minutes before slicing.

WILD RICE, GOAT CHEESE AND CHORIZO DRESSING

Steps:

• Cube & dry bread. (I do this the night before on baking sheet in a 200° oven, tossing frequently.) Put in large bowl.
• Cook chorizo thoroughly over medium heat. Drain using colander lined with several paper towels.
• Sauté onion, celery, carrot in butter until soft. Add garlic & thyme and cook another minute.
• Combine sautéed mixture, wild rice, parsley and *some* chicken broth with the bread. (You want this to be quite wet. Start with 3 cups of broth & add more until it is.).
• Add goat cheese and chorizo. Mix lightly so the chevre & chorizo don't 'disappear' completely into dressing.
• Add salt and pepper to taste.
• Butter or Non-stick Spray a large casserole dish (or foil pan(s)). Add dressing and place, uncovered, in a pre-heated 350° oven. Bake 30 - 45 minutes (until heated all the way through & lightly browned). Cover with foil & let rest for approximately 10 minutes.
• Serve and enjoy!
• (Leftovers are wonderful. Just sprinkle with more chicken broth & heat.).