PESTO

Pesto can be used for many things. It can be added to sauces, cream or broth. Used as a rub for searing fish. As salad dressing ingredient or seasoning for veggies. Pesto is also not limited to basil, garlic and pine nuts. Cilantro and pumpkin seed is nice or parsley and garlic, spinach walnut, sun-dried tomato and garlic, the list goes on. I also like to make pesto up ahead of time and keep it in the freezer!!
No matter what flavor you prefer this recipe is basic and interchangeable.

When making basil pesto i normally don't add Romano cheese until i have cooked the pesto into a sauce so the cheese doesn't burn 

INGREDIENTS

4 cups lightly packed herb (basil, cilantro on and on)
4 garlic cloves peeled
1/4 cup nut or seed ( pine nut, walnut, pumpkin seed...)
1/2 cup extra virgin olive oil
1/2 teaspoon salt and pepper mix ( if using sun-dried tomato or other salty items like black olive you may not need   salt, best to wait till your done pureeing to taste and adjust )

METHOD TO THE MADNESS

1) you may want to toast your seeds or nuts first
2) place all ingredients into blender or food processor and blend until its a paste!!!

APPLESAUCE

INGREDIENTS

4 apples , I used Granny Smith
1 cinnamon stick
1/2 teaspoon vanilla extract
2 tablespoons grass fed butter or coconut oil

METHOD

1) Peel and dice apples ( dice around the core and discard)
2) add everything to a pot and add enough water to almost cover the apples. As the apples cook the will release more liquid.
3) bring to a boil over medium heat then reduced to a simmer. It's ok to stir now and then.
4) simmer about 45 minutes. The applesauce should have reduced and look well like applesauce !! If you like it a bit chunky then you are done. If not just remove the cinnamon stick and purée it ( be careful it's really hot )

HUNTERS CHICKEN DIJON

This is a one pot dish for 3-4 people.
I used a 12 inch cast iron pan. The recipe calls for 2 tablespoons of Dijon , use less if you're not a fan.

Ingredients:

4 large boneless skinless chicken breast
4 tablespoons of fat, I used beef fat
12 cloves of garlic smashed
8 oz package of wild mushrooms sliced , I used crimini
1 leek sliced in half moons and washed well ( leeks are filthy)
1 pint grape tomatoes
1 pint demi glacé ( wegmans has this)
2 tablespoons Dijon mustard
1 tablespoon tapioca
4 oz water

 Cleaning Leeks
first off use a seperate cutting board . I always cut off a good 4 inches of the dark green top, it tends to be a bit woody.
then you want to cut off the roots. slice the remaining leek length wise and then across in 1/4 to 1/2
inch slices. you will see how filthy this sucker is!!!
fill a bowl or pot with cold water add the cut up leeks and work the leeks with your hands to seperate
the layers, this will force out the sand. let them rest for a moment so all the sand sinks then scoop them out with a strainer or slotted spoon. let drain.

method to the madness!!

1) season breast with salt and pepper on each side.
2) add 2 tablespoons  of fat to the pan, i used a 12 in cast iron pan.
3) when fat is hot add the chicken. cook 2-3 mins per side and remove to a plate.
4) add the last 2 tablespoons of fat to the pan and when its melted add the garlic and
   lightly brown.
5) add the mushrooms,leeks and grape tomatoes and cook for about 5 mins, stir occasionally.
6) add the chicken back into the pan with the juices and then add the pint of demi.
7) once the demi is simmering you can stir in the mustard.
8) let this simmers for about 5 mins.
9) mix the tapioca and water together, NO LUMPS!
10) pour the tapioca into the pan and stir till combined.
11) simmer another 2 mins and DONE!!!

At this point taste it, the store bought demi may be seasoned enough that you wont need salt and pepper, if not add some.

You can serve this with mashed sweet potatoes or cauliflower rice