Saturday, September 24, 2016

Sunday Dinner September 24, 2016

On the Menu



Sweet and Sour Brisket
6 - 5 oz. Servings

Ingredients
   For the Rub:
1 tablespoon brown sugar
2 teaspoons sea salt
1 teaspoon granulated garlic
1 teaspoon ground allspice
½ teaspoon black pepper, coarsely ground (¼ teaspoon fine ground)
¼ teaspoon cayenne pepper
¼ teaspoon cinnamon
¼ teaspoon ginger
1 (4) pound beef brisket
2 tablespoons canola oil
1 medium onion, thinly sliced
3 cloves garlic, chopped
One 15- oz. can tomato sauce
½ cup water
3 bay leaves
2 cinnamon sticks
¼ cup firmly packed dark brown sugar
⅓ cup apple cider vinegar
⅓ cup raisins

Method
Preheat the oven to 300 degrees F.

Mix together the brown sugar, sea salt, black pepper, cayenne pepper, granulated garlic, allspice, cinnamon and ginger. Pat the brisket dry and rub both sides down generously with the rub. Cover and refrigerate overnight.
Remove brisket from refrigerator and let it come to room temperature.
 Heat 1 tablespoon of the oil over medium-high heat in a Dutch oven or braising pot. Sear the brisket until it is browned, 4 to 5 minutes per side. Transfer the brisket to a plate.
Add the remaining 1 tablespoon oil to the pot and cook the onion, stirring a few times until softened. Add the garlic and cook, for 1 minute, stirring occasionally.
 Add the tomato sauce, water, bay leaves, cinnamon sticks, brown sugar, vinegar and raisins stir to combine well.
Bring mixture to a boil then return brisket to the pot. I the liquid do not cover the brisket, add water until brisket is covered by at least 1 inch of liquid. Cover tightly and place brisket in the oven.
Cook until the brisket is fork tender, 3 to 4 hours.
Remove the brisket from the oven, and let rest for 10 to 20 minutes and trim the fat before serving.
 
 Cuban Black Beans
Servings 6- 8
Ingredients
1 pound black beans, dried – (Do not soak)
2 large bay leaves
1 tablespoon cumin
1 tablespoon oregano
1 chili pepper, diced
Olive oil, for sautéing, plus 1 tablespoon
1 white onion, large dice
1 red pepper
1 green pepper
6 cloves garlic, chopped
⅛ cup white vinegar (rice wine vinegar is excellent)
½ teaspoon sea salt
Method
In a large stockpot, cover the beans with water, covering them by 2 inches. Add bay leaf, cumin, oregano, and chili pepper. Simmer on low heat, with pot partially covered until the beans are tender, but not completely done, about 1 hour.
While beans are cooking, roast the red and green pepper by placing them directly on the burner, turn with tongs until the whole pepper is charred.
Place the peppers in a zip lock bag for about 15 minutes.
Once the peppers are cooled, remove the stem and black skin to reveal the smooth layer underneath.
Cut the peppers open to remove the seeds then dice.
In a sauté pan, add the olive and sauté onions, peppers and garlic until onions are translucent. 
Transfer to a blender, add the vinegar and puree to a pulp. Use some of the bean water if needed to the puree.
Add the puree to the beans, season with salt and continue to cook until beans are done about 30 minutes.

2 cups of Bhutanese Red Rice
¼ cup olive oil
½ cup minced onion
¼ cup dried cranberries
1 tablespoon orange zest
3 cups water
¼ teaspoon sea salt
¼ cup chopped walnuts

In a 1 quart sauce pan heat the oil over medium flame, add onions and sauté until translucent, about 5 minutes, making sure not to color.
Add the cranberries and orange zest to the onions for the last minute.
Stir in rice and coat with oil until rice is hot.
Stir in water, add salt and bring to a boil.
Cover, lower heat and simmer over low heat for 20 minutes. Let rest for a few minutes before fluffing; add the chopped walnuts on top and serve.




Caribbean Roasted Cabbage and Carrots
8 Servings
Ingredients
1 medium  cabbage, cut into squares
1 large onion, cut into cubes
2-3 cloves garlic, sliced
2 large carrot, sliced on the bias
1 bell pepper, cut into large squares
1 Scotch Bonnet chili pepper finely chopped
1 teaspoon sea salt
1 teaspoon granulated garlic
1 teaspoon granulated onion
Freshly ground black pepper
3 tablespoons olive oil
Method
Preheat oven to 450°.
Combine cabbage, onion, garlic, carrots, bell peppers, scotch bonnet, salt, granulated garlic, granulated onion, pepper and oil in a large bowl; toss to coat.
Divide cabbage mixture between 2 oiled sheet pans (cookie sheets).
Bake at 450° for 20 minutes, then remove from oven.
Heat broiler to high. Return cabbage mixture to oven, place each pan under the broiler until edges begin to brown and crisp.


Caribbean Roasted Cabbage and Carrots
8 Servings
Ingredients
1 medium  cabbage, cut into squares
1 large onion, cut into cubes
2-3 cloves garlic, sliced
2 large carrot, sliced on the bias
1 bell pepper, cut into large squares
1 Scotch Bonnet chili pepper finely chopped
1 teaspoon sea salt
1 teaspoon granulated garlic
1 teaspoon granulated onion
Freshly ground black pepper
3 tablespoons olive oil
Method
Preheat oven to 450°.
Combine cabbage, onion, garlic, carrots, bell peppers, scotch bonnet, salt, granulated garlic, granulated onion, pepper and oil in a large bowl; toss to coat.
Divide cabbage mixture between 2 oiled sheet pans (cookie sheets).
Bake at 450° for 20 minutes, then remove from oven.
Heat broiler to high. Return cabbage mixture to oven, place each pan under the broiler until edges begin to brown and crisp.

Monday, August 29, 2016

Labor Day The Last Hoorah!

ON THE MENU

The Meats:
The Accompaniments:

In our family, we have Herbivores, Carnivores, Pescatarians and Vegans so we are not the easiest group to feed.  This Labor Day weekend, I'm making sure there is enough and something to please everyone's taste buds.  Of course I'm going to hear "What no peas and rice", but what the heck, we have black eyed peas and baked beans they will just have to do.






Chipotle Burgers
Yields 12 - 4 Oz. Burgers

Ingredients
3 lbs ground beef or turkey1
1 - 3 Chipotle chilies in adobo sauce, chopped fine
1 tablespoon adobo sauce
2 teaspoons sea salt
1 tablespoon granulated garlic
1 tablespoon granulated onion
2 teaspoons ground cumin

Method
Mix all ingredients thoroughly.
Divide the meat into 4 ounce portions.
Form each portion loosely into a ½ inch-thick burger.
Heat a gas grill to high or heat coals in a charcoal grill until they glow bright orange and ash over.
Wipe grill rack with oil. Grill the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef and 5 minutes for turkey.
Flip over the burgers. Cook beef burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare or until the desired degree of doneness is reached.
Cook turkey burgers until cooked throughout, about 5 minutes on the second side or until burgers are completely done.

1 Add seasoning to ground turkey 24 hours prior to cooking
 

Carnitas
10 Servings
Ingredients
5 pound pork butt
1 tablespoon sea salt
1 tablespoon black pepper
¼ cup vegetable oil
½ gallon orange juice
1 pound yellow onions
6 bay leaves

Method
Cut pork into large pieces.  Season pieces with salt and pepper
Heat oil in a large sauce pan then sear pieces in the hot oil, browning all sides.
Add orange juice, onions, bay leaves and season again with salt and pepper.
Cover and simmer 1 hour or until pork is tender.
Remove bay leaves and shred pork before serving.


Cuban Flat Iron Steak
4 Servings
Ingredients
3 limes, Juice and zest
2 oranges, Juice and zest
⅓ cup extra-virgin olive oil
6 garlic cloves, minced
¼ cup onion, diced
¼ bunch of cilantro
2 teaspoons dried oregano
2 teaspoons ground cumin
1 teaspoon coarse sea salt
Freshly ground black pepper
4 (4-ounce) flat iron steaks
1 tablespoon vegetable oil
1 lime, cut into six wedges

Method: 
Add lime juice and zest, orange juice and zest, olive oil, garlic, onion, cilantro, oregano, cumin, salt and pepper to a blender and process.
Pour marinade into a baking dish.
Place steaks in marinade, cover and refrigerate for at least 3 hours, up to overnight.
Preheat grill or grill pan to medium high heat.
Brush grill lightly with vegetable oil. 
Remove meat from marinade and grill over medium high heat. Cook to desired doneness, but the rarer, the more flavorful.
Let steaks sit for 10 minutes before serving.
Garnish with limes and serve steaks individually or sliced on a platter. 



Jerk Chicken
4 Servings
Ingredients
4 Chicken breasts, 6 – oz., boneless, skinless
For the Jerk Seasoning:
1 tablespoon allspice
¼  teaspoon nutmeg
¼ teaspoon ground clove
1 teaspoon cinnamon
10 scallions, trimmed and chopped
5 garlic cloves, peeled
4 jalapeno peppers, seeded
1/3 cup red wine vinegar
1 tablespoon brown sugar
2 tablespoons grapeseed oil
1 teaspoon black pepper
2 tablespoons tamari
1 tablespoon freshly squeezed lime juice

Method

Prepare Jerk Seasoning by placing ingredients in a food processor or blender. Puree until smooth. Adjust seasoning if necessary.
Place chicken breast in a heavy-duty zip lock bag. Pour  ¾ of the Jerk Seasoning over chicken and refrigerate overnight.
Place remaining sauce in refrigerator until ready to use for basting the chicken.
Drain marinated chicken breasts by placing them on a rack.  Place rack over the sink or on a sheet pan.
Heat the grill.  Once grill is hot, carefully wipe down the grill rack with oil to prevent chicken from sticking.  To wipe down grill; pour oil (canola or peanut) on a clean cloth then wipe down rack with the oil.
Place drained chicken on grill and cook for 9 – 10 minutes over medium heat on each side.
Baste with reserved Jerk Seasoning on both sides the last 3 minutes of grilling.
Remove cooked chicken from grill and allow to rest 10 minutes.
Slice and arrange BBQ Jerk chicken on a platter.
 
 
Grilled Salmon with Chipotle Lime Marinade
4 Servings

This (Chipotle Lime) Marinade is good for chicken, beef, lamb, pork and vegetables

Ingredients

4 – 6 ounce salmon fillets
For the marinade
½ cup olive oil
2 limes juiced
¼ cup tamari
1 tomato diced
2 chipotle peppers in adobo sauce
1 tablespoon garlic, minced
¼ cup sliced scallions
¼ cup cilantro, chopped
1 teaspoon dried oregano
1 teaspoon cumin, ground

Method
Preheat grill on medium
Combine all marinade ingredients in a food processor and puree until smooth and creamy.
Place filets in a shallow baking dish and pour the marinade over filets. 
Let filets marinate on the counter for 1 hour.
Brush grill grates with canola oil then place filets on the hot grill.
Grill from about 4- 6 minutes per side (depending on the thickness).  And remember, it's better to under cook than over cook.

Note: Once you place salmon on the hot grill, leave it alone, let it cook long enough for the grill to release it naturally 3 – 4 minutes.
If using a charcoal grill wait until embers are ash colored before placing on the fillets.

6 Servings
Black Eyed Peas Salad

Note: This recipe is basically black eyed peas with a corn salsa topped with Italian Dressing. It's also vegan.

Ingredients
For the Peas:
1 cup dried black eyed peas
3 cups water
1 bay leaf
1 chili pepper, dried, whole
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 teaspoon sea salt
For the Salsa:
1 cup whole kernel corn1, drained
1 small onion, chopped
1 jalapeno pepper, diced
1 tomato, seeded and chopped
¼ cup cilantro, chopped
For the Italian Dressing:
¼ cup olive oil
¼ cup balsamic vinegar
1 teaspoon Creole or other spicy mustard
½ teaspoon granulated garlic
½ teaspoon granulated onion
¼ teaspoon rosemary
¼ teaspoon oregano
¼ teaspoon thyme
¼ teaspoon basil

Method
Sort and rinse black eyed peas thoroughly.
Place them in a medium bowl with water bay leaf, dried chili pepper, granulated garlic, granulated onion, cover and soak overnight.
After soaking, transfer beans and soaking broth to large saucepan make sure water is covering by at least 3 inches.
Bring to a boil, and then lower heat to a simmer.
Add salt and cook until beans are soft, 20 to 30 minutes.
Drain beans discard bay leaf and chili pepper then transfer beans to a large bowl.
 Add corn, onions, jalapeno, tomatoes and cilantro, and stir to combine.
In a small bowl, whisk together olive oil, vinegar, mustard and seasonings.
Pour dressing over salad and toss to combine.
Serve at room temperature or refrigerate and serve cold.

1 I use raw corn, just cut it off the cob, rinse and toss it in the salad.
 

Coleslaw
8 Servings

Ingredients
1 medium head of cabbage, julienne (grated)
1 large carrot, grated
1 medium onion, julienne
1 medium jalapeno pepper, sliced thin
½ - 1 teaspoon sea salt
For the Dressing:
¼ cup white wine vinegar
¼ cup rice wine vinegar
¼ cup tamari
1 tablespoon sesame oil
¼ cup extra virgin olive oil
½ teaspoon crushed red pepper
1 teaspoon thyme, dried
1 teaspoon dried, tarragon or dill seed, ground
1 teaspoon granulated garlic

Method
Prepare dressing first by whisking together all ingredients thoroughly set aside while prepping the vegetables.
Place all the prepared vegetables in a large bowl, add the salt and mix thoroughly.
Pour dressing over vegetables and mix thoroughly, let slaw marinate at least 1 hour prior to serving.  The longer the dressing marinates the cabbage the better the slaw will taste.
Mix again thoroughly before serving.
 
 
 Traditional Potato Salad
6 - 8 Servings
Ingredients
2 ½ lbs russet potatoes cut into 1” cubes
1 teaspoon sea salt
1 teaspoon black pepper
1 tablespoon paprika
1 medium red onion, diced
2 medium jalapeño pepper, seeded, diced
1 celery stalk, diced
1 small carrot, grated
2 hard boiled eggs, diced
½ cup sweet pickle relish
1 tablespoon Dijon mustard

Method
Peel and cut potatoes into 1” cubes.  Boil in water until fork tender about 13 minutes.
Drain potatoes and while they are still hot, season with salt, pepper and paprika.
Spread potatoes out on a sheet pan [cookie sheet] and let them cool to room temperature about 15 minutes.  Then refrigerate uncovered in order for them to cool down for 30 minutes.
Place potatoes in a bowl and thoroughly mix in all the remaining ingredients.
Cover bowl and refrigerate until salad is cold.

 Spring Greens with Pears & Walnuts
8 Servings

Ingredients
6 cups mixed salad greens
2 red pears, cored & thinly sliced
1 cup walnut halves
For the Dressing:
½ cup extra virgin olive oil
½ cup red wine vinegar
½ teaspoon ground mustard
½ teaspoon kosher salt
½ teaspoon granulated garlic
½ teaspoon granulated onion
½ teaspoon crushed red chili peppers
freshly ground black pepper

Method
Combine dressing ingredients in a jar or container with a lid and shake well.
Combine mixed greens, pears and walnuts in a large bowl.
Toss salad with ½ cup of dressing.
Reserve remaining dressing for individual usage. 
Store any remaining dressing in refrigerator for up to 3 weeks.


Citrus Grilled Asparagus
6 – 8 Servings
Ingredients
2 bunches asparagus
¼ cup olive oil
¼ cup fresh orange juice
1 tablespoon fresh lemon juice
1 tablespoon balsamic vinegar
¼ teaspoon sea salt
½ teaspoon crushed red chili peppers
oranges or lemon slices

Method
Preheat Grill
Wash and trim off bottom of asparagus.
Combine olive oil, orange and lemon juice, balsamic vinegar, salt and pepper.
Toss asparagus with dressing and let it marinade on the counter 1 hour.
Place asparagus on the grill and grill 3 - 5 minutes, turn and grill another 3 minutes.
Toss lemon or orange slices on grill and grill 1 minute turn and grill another 30 seconds.
Top grilled asparagus with the grilled citrus slices and serve.
 
Sauteed Greens with Roasted Garlic
4 – 6 Serving
Ingredients:
¼ cup olive oil
¼ - ½ teaspoon crushed red peppers
1 tablespoon chopped/minced garlic
2 pounds of greens (any greens), washed, cut into thin strips (chiffonade)
½ cup orange juice
1 teaspoon garlic, granulated/powder
1 teaspoon onion, granulated/powder
1 teaspoon sea salt
½ - 1 teaspoon pepper 

Method
Heat the olive oil in a large skillet or wok over medium high heat. 
Add the crushed red chili peppers and sauté until peppers start to brown approximately 30 seconds.  Lower the heat to medium, add the chopped garlic and continue sautéing approximately 1 minute, do not let the garlic brown.  Add the greens, orange juice, granulated garlic, granulated onion, salt and pepper, mix until all ingredients are well incorporated.
Bring pan up to a boil, reduce heat to medium, cover and cook 15 – 30 minutes (depending on the greens), stirring occasionally. 
That is a sufficient amount of time for the greens to be done.  Taste for flavor and adjust.


Baked Beans -  New Age Style
12 Servings
Ingredients
2 tablespoons grapeseed oil
1 cup chopped onion
¼ cup minced garlic
2 cans salt free pinto beans, rinsed and drained
4 cans salt free vegetarian beans
2 cans salt free diced tomatoes
1 teaspoon sea salt
1 teaspoon ground black pepper
½ - 1 teaspoon crushed red chili peppers
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 teaspoon ground allspice
¼ cup brown sugar
2 tablespoon molasses
2 tablespoons Worcestershire sauce
2 cups of barbecue sauce
1 cup of water
2 bay leaves

Method
Preheat oven to 350 degrees F.
Heat a Dutch oven on top of the stove add oil, onions, garlic and allow them to simmer for a few minutes.
Add pinto beans, vegetarian beans, tomatoes, seasoning and spices, mix thoroughly.
Add brown sugar, molasses, barbecue sauce, water and bay leaves.
Bring pot up to a boil, stir then cover, put pot in the preheated oven.  Bake for 1 hour covered and undisturbed
Remove beans from oven, uncover and stir.  Taste for seasoning and adjust accordingly.
Remove bay leaves before serving.

Grilled Corn
Serves 6
Ingredients
½ cup extra virgin olive oil
1 teaspoon lemon juice
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon crushed red chili peppers
6 ears of corn in the husk

Method

Whisk together olive oil, lemon juice and seasonings and sit aside to spread on corn once it’s done.

Purchase fresh corn on the cob. When you pick out your corn, be sure to partially peel back the husk and silk so that you can be sure you're getting a good ear.
Remove as much of the corn silk as possible without removing the husk. Excess silk will burn while the corn is on the grill.
Soak the corn in water for 15 to 20 minutes. This will ensure that you can cook the corn for a long enough time without it burning.
Take the corn out of the water, and shake off any excess. You want the corn wet, but not dripping.
Close the silk back around the corn and place the corn on the grill and then close the lid.
A gas grill should be on medium heat. If you're using a charcoal grill, make sure the coals are no longer flaming.
Turn the corn every 10 minutes, you want the corn to be evenly cooked and browned on all sides.
When the corn husk is charred and nearly black, your corn is done.
Remove the corn from the grill and carefully remove the husk and remaining corn silk. While the corn is still hot, use a pastry brush and brush each ear of corn with the olive oil spread.

 

Friday, July 15, 2016

Sunday Dinner July 17, 2016

On the Menu


I was introduced to Miss Marvell's Mac & Cheese just this week on National Mac  & Cheese Day. It was so delicious that I have to introduce it to the family this Sunday.


 Grilled Salmon with Chipotle Lime Marinade
4 Servings

This marinade is good for chicken, beef, lamb, pork and vegetables

Ingredients
4 – 6 ounce salmon fillets
For the marinade
½ cup olive oil
2 limes juiced
¼ cup tamari
1 tomato diced
2 chipotle peppers in adobo sauce
1 tablespoon garlic, minced
¼ cup sliced scallions
¼ cup cilantro, chopped
1 teaspoon dried oregano
1 teaspoon cumin, ground

Method
Preheat grill on medium
Combine all marinade ingredients in a food processor and puree until smooth and creamy.
Place fillets in a shallow baking dish and pour the marinade over fillets.  
Let fillets marinate on the counter for 1 hour.
Brush grill grates with canola oil then place filets on the hot grill.
Grill from about 4- 6 minutes per side (depending on the thickness).  And remember, it's better to undercook than overcook.

Note: Once you place salmon on the hot grill, leave it alone, let it cook long enough for the grill to release it naturally 3 – 4 minutes.
If using a charcoal grill wait until embers are ash colored before placing on the fillets.
 

Miss Marvell’s Mac & Cheese
10 – 12 Servings
Ingredients
1 pound Ronzoni #35 elbow macaroni
2 - 8 oz. packs Cracker Barrel extra sharp cheddar cheese
½ pound pepper jack cheese
1 ½ cups milk
1 stick butter
1 tablespoon extra virgin olive oil
1 teaspoon sea salt
½ teaspoon coarsely ground black pepper
Method
Preheat oven to 350 degrees F.
Cook macaroni according to instructions on box.
While pasta is cooking, grate the cheese and set aside.
Place the stick of butter and the milk in a small sauce pan and heat on low just long enough for the butter to melt. Turn off the heat and set aside if the pasta is not yet done.
As soon as the pasta is done, remove it from the heat and drain it in a colander.
Return the pasta to the pot and mix in the olive oil salt and pepper. 
Mix in half the cheese and half the warm milk and butter. Add the remaining cheese and milk combo mixing thoroughly.  Do not worry if all the cheese is not melted.
Transfer mixture to a baking dish. Mixture should be slightly moist, not swimming with milk and butter.  The melding of the cheese with the milk and butter will create the correct amount of moisture.
Cover dish loosely with foil and bake in a preheated oven 30 minutes.  Remove the foil and bake an additional 15 minutes until top is golden brown.
 
Note: Miss Marvell is very specific about the brand of products she use. She said that in order to make a delicious mac and cheese it is very important to use a good quality pasta,   cheese and butter.  The bargain brands are just not rich enough in flavor for this dish.

 
Sauteed Turnip Greens with Garlic
4 Servings
Ingredients
3 tablespoons grapeseed oil
6 - 10 whole garlic cloves
2 small dried whole chili peppers
2 bunches turnip greens
½ teaspoon sea salt
½ teaspoon granulated garlic
½ teaspoon black pepper
1 teaspoon granulated onion
1 orange

Method
Heat oil in large saute pan, add garlic and whole dried chili peppers and saute until garlic is medium brown.
Add turnip greens and seasonings and saute until greens are wilted.
Squeeze orange over greens, stir and cover.
Let greens continue to cook from residual heat and soak up the orange juice.
  Puerto Rico's Rice with Pigeon Peas
Arroz Con Gandules
8 – 10 Servings

Ingredients
2 tablespoons extra virgin olive oil
For the Sofrito
·         2 tomatoes, diced
·         1 medium onion, diced
·         1 large red pepper, diced
·         1 large jalapeno peppers, diced
·         4 large cloves garlic, minced
·         ¼ bunch fresh cilantro, chopped
·         ¼ teaspoon sea salt
1 ½ teaspoons salt free Sazon seasoning
⅓ cup tomato sauce
3 ½ cups water
1 ½ teaspoons sea salt
1 teaspoon Italian seasoning
2 bay leaves
2 tablespoons stuffed olives
1+ tablespoons salt free adobo seasoning or to taste
1- 15 ounce can pigeon peas, rinsed and drained
2 cups parboiled rice

Method
Heat a Dutch oven on medium heat, add the olive oil and sofrito ingredients, and sauté for 5 minutes.
Next add the sazon, tomato sauce and continue to sauté another minute or two.
Add the water, salt, Italian seasoning, cilantro, bay leaves and olives.
Allow the liquid to come up to a boil taste it for salt and add more salt if needed.  Add in 1 tablespoon of the adobo season taste and add more if needed until it’s well seasoned.  You want the liquid to be highly seasoned, as it will determine the final taste of the rice.
Add in the pigeon peas then bring the mixture back up to a boil.  Once the mixture is boiling, add the rice.
Stir the rice to get and gently mix until the pigeon peas are distributed throughout the rice.
Cook rice uncovered until all surface liquid is absorbed. Once most of the visible surface liquid is absorbed, stir and cover the rice.
Lower the flame to the lowest setting and allow it to cook for 20 minutes.
It’s done when all the liquid is absorbed and the grains are fluffy and fully cooked.
Remove bay leaves before serving.