The personal website of Chef John Brand
Serves 6. 1 large butternut squash salt and pepper, for seasoning oil olive, for seasoning 1 bunch Swiss chard 6 strips bacon, diced 2 roasted chicken thighs, shredded 4 ounces aged goat cheese 8 sheets filo dough 1 nine-inch cast-iron skillet Cut butternut squash in half and scoop out seeds. Place on aluminum foil, season …
Continue reading "Butternut Squash Pot Pie With Smoked Bacon, Swiss Chard, and Goat Cheese"
Crust 3/4 cup gingersnap cookies, ground fine in a food processor 1/4 cup brown sugar 1/4 cup sugar 1/2 stick butter, melted and cooled Filling 3 eggs 1 1/2 cups pumpkin, roasted and puréed (yes, you may use canned pumpkin) 1/2 cup brown sugar 2 tablespoons heavy cream 1 teaspoon vanilla 1 tablespoon bourbon 1/2 …
Yield: 4 servings Buffalo 8 ounce Buffalo tenderloin Roll in ground black pepper. Sear in smoking hot cast iron pan 20 seconds each side. Cool, wrap in plastic and freeze. Can be prepared one day ahead of service Lentils du Puy 4 ounces Lentils, cooked in chicken broth 1⁄2 each Shallot, fine minced 1⁄2 ounce …
Continue reading "Nebraska Buffalo Carpaccio with Lentils du Puy"
1 pint fresh blueberries 1 large onion, diced 1 bulb garlic, crushed 1 carrot, peeled and diced 1 parsnip, peeled and diced 1 cup bourbon ½ cup cider vinegar ¼ cup brown sugar 1 cup apple cider 16 oz. ketchup ½ cup molasses 2 cups chicken stock 1 ancho chili, seeded 1 cinnamon stick 3 …
Hatch chiles from New Mexico are preferred but any green chile will do – a poblano, Anaheim, or banana pepper. Be sure to roast and remove skin and seeds for better flavor. Chicken 2 ounces butter 1 teaspoon cumin 1 teaspoon coriander 1 teaspoon fresh thyme 1 teaspoon fresh basil 1 teaspoon fresh cilantro 1 …
Chef John Brand 