3add oil to hot pan, add garlic saute for 1 minute, add peppers and saute to 2 more minutes. add Worcestershire and mustard and stir to combine
4add a small amount of OJ to the pan and stir, then add chicken breasts to pan, and fill with orange juice until it comes up to half the height of the chicken breasts
5bring to a simmer and put a lid on
6simmer for at least 2 hours, checking occasionally that it is just simmering and not boiling and that OJ has not evaporated (keep the level more/less constant)
7after 2 hours the breasts should be very tender and shred easily. You can eat them any way you want, but I like to make tacos with them with corn shells, then you add whatever else you like to put in tacos, salsa, guacamole, lettuce, cheese….
8I then reduce the sauce until its thick and syrupy and add that to the taco too.
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.
You don't need a pricey juicer to make fresh fruit and vegetable juices at home. Instead, make delicious juices like our Glowing Green Juice in your food processor. The yield will be the same with this technique.
Summer is in full swing, which (hopefully) means trips to the park or the beach. If you’re taking a picnic along, you should know a few food safety rules so you can pack, transport, and eat your meal without the threat of food poisoning. Liz Weinandy
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Smoky-Sweet BBQ Beef Short Ribs
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