Ramshackle Ranch Salad

Ramshackle Ranch Salad

It’s been years since a good, simple ranch dressing has graced the menu at Estia’s Little Kitchen. Inspired by Julia Moskin’s article “Ranch Nation” (Sept. 2018 NY Times) I put this recipe into play. The dressing is not original ranch style in that it doesn’t contain mayo. Instead, yogurt and red wine vinegar have been added, along with egg yolks to tighten it up.

For years my dinner menu has featured a Crisp California Chicken, finished with agave/chili sauce which has been made to order. Fingers crossed that this new salad finds an audience. The agave/chili sauce will now be prepped in advance and used on both dishes. I think it goes as close as our kitchen will to a simple, light buffalo chicken wing sauce. With that in mind, the salad is finished with just enough blue cheese to counter point the sweetness that the agave lends to the salad. Read More »

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CHILI CHICKEN RELLENOS

Chili Chicken Rellenos at Estia's Little Kitchen

Serves 4

Ingredients:

  • 1 3.5 lb chicken, roast, remove all meat in advance
  • 4 poblano peppers, medium size
  • 2 x large eggs
  • 2 carrots, peeled and diced
  • 2 small Spanish onions, diced fine
  • 3 tablespoons chipotle with adobo
  • 1 cup shredded jack cheese
  • 2 cups queso fresco, cubed
  • Salt & pepper
  • ½ cup vegetable oil
  • 2 cups brown rice
  • 12 oz Lange Pinot Gris
  • 2 tablespoons saffron
  • 36 oz chicken stock

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Cornbread Chicken Pie

Serves 6

For the Filling:

  • 4 cups roasted chicken: roast a 4lb bird, allow to cook and remove all meat, combine white and dark meat
  • 2 cups mirpoix
  • 2 tablespoons butter
  • 3 tablespoons flour
  • 2 cups chicken stock
  • 1 tablespoon fresh thyme
  • 3 cups boiled potatoes, cubed
  • 1/2 pound frozen peas
  • Salt & pepper

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CHICKEN POT PIE

Last night was my 6th in a row, working the line @ The Lodge. Today, Sunday is a day off, well spent on the golf course and the beach. Family meal last night featured Chicken pot pie, a favorite on cool evenings. Served with a crisp romaine and red vinaigrette salad.

Recipe serves four

For the CHICKEN POT PIE:

Crust made in the food processor:
2 cups AP flour
½ cup bacon grease
4 tablespoons ice cold water
1 teaspoon salt

Bring together in the processor bowl and run until smooth
Pour the mixture into a bowl and roll into a ball (add more bacon fat if needed)
Wrap with plastic and repeat to make 2 balls, refrigerate for an hour. Read More »

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