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Old March 28th, 2008, 03:18 AM   #21
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Poultry Rub:
1 tablespoon garlic powder
2 teaspoons salt
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon paprika
1/2 teaspoon crushed red pepper
1/2 teaspoon poultry seasoning
1/8 teaspoon ground cumin
1/8 teaspoon ground thyme
1/8 teaspoon finely ground black pepper
1 (3 to 3 1/2-pound) chicken, giblets and neck removed, rinsed and patted dry
2 teaspoons olive oil
Chicken stock, or water
Steamed long-grain white rice, accompaniment
Steamed assorted vegetables, accompaniment
Poultry Rub:
In a small bowl, combine all the ingredients thoroughly and store in an airtight container for up to 3 months.
Chicken:
Preheat the oven to 350 degrees F.
Rub the chicken on all sides with the oil and sprinkle with the poultry rub. Place the chicken upright on a vertical roaster, making sure the top of the roaster pokes through the neck cavity.
Place in a small roasting pan and add enough chicken stock or water to come about 1/4-inch up the side of the pan. Roast until the juices run clear and the chicken reaches an internal temperature of 165 degrees F, 1 hour to 1 hour and 15 minutes.
Remove from the oven and carefully transfer from the roaster to a platter. Let rest for 10 minutes before carving.
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Old April 11th, 2008, 03:35 PM   #22
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Tse Yang:
DUCK IN SPICY SAUCE

6 boneless duck breasts, fat and skin removed
1 egg white
1 tsp dry cornstarch
8 Chinese dried black mushrooms
2 cups soybean oil
1 cup cubed green bell pepper
1 cup cubed red bell pepper
1 tsp chopped garlic
½ carrot, peeled and thickly sliced
2 Tbsp peeled, shredded ginger
1 tsp. chili sauce
3 Tbsp bamboo shoots, shredded into 1-inch pieces
2 scallions, cut into 2 –inch pieces

1. Slice the duck breasts into thin 2-inch long pieces and marinate in a mixture of egg white and cornstarch for 30 minutes.
2. Pour boiling water over the dried mushrooms and soak for 30 minutes. Drain and dice.
3. In a very large wok, heat the soybean oil until very hot. Add the duck and stir-fry vigorously for 45 seconds, until just cooked through. Remove the duck and drain well. Remove all but 1 Tbsp of the oil form the wok.
4. Add the green and red bell peppers, garlic, carrot, ginger, chili sauce, bamboo shoots,, mushrooms, and scallions to the wok and stir-fry until the vegetables are tender and crisp. Return the duck to the wok and stir-fry quickly to heat through. Serve immediately with steamed rice.
Hint: Key to this dish is marinating the duck meat in the egg white, which tenderizes it.

SERVES 4
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Old May 6th, 2008, 11:21 PM   #23
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CHICKEN MARSALA
Serves: 4
Prep. Time: 1:00

1 – 1 1/2 lbs. boneless, skinless chicken breasts
1 1/4 tsp. salt
1 tsp. ground black pepper
1/2 tsp. dried oregano
1/2 tsp. dried thyme
1/2 tsp. dried parsley
1/4 tsp. dried marjoram
1/4 tsp. garlic powder
olive oil – as needed
1/3 cup real butter
1 slice prosciutto - diced
2 tsp. minced shallots
2 tsp. minced garlic
1/4 cup Marsala wine
(2) 4 oz. cans sliced mushrooms - drained
1/4 tsp. ground black pepper
2 tsp. corn starch
1 cup cold chicken broth
1 tsp. minced fresh parsley
2 Tbls. heavy whipping cream





Pound chicken breasts with the flat side of a meat mallet or the bottom of a glass until thin.
-Either in a mortar or on a small plate, combine first 7 ingredients. Grind together ingredients with a pestle or the bottom of a glass.
-Coat chicken lightly with olive oil. Use spice mixture to coat chicken evenly; place in the refrigerator until needed.
-In a saucepan over medium-high heat, melt butter. Add prosciutto, shallots, and garlic and sauté for 30 seconds. Add Marsala to pan and simmer for 30 seconds. Add mushrooms and black pepper and simmer for 5 minutes, stirring occasionally. Reduce heat to medium.
-Dissolve corn starch in chicken broth, then add to saucepan. Simmer for 5 minutes, stirring often.
-Add parsley and cream to saucepan and simmer for 3 - 4 minutes, or until thick. Remove from heat and cover until needed.
-Grill coated chicken over a medium flame for 5 - 7 minutes per side, or until cooked through.
-Place grilled chicken on individual serving plate and spoon sauce over chicken.
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Old May 22nd, 2008, 07:10 PM   #24
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Here is a place that served food, and I'm sad to say, "Never had the chance".

Doros
BREAST OF CHICKEN A LA KIEV
2 LARGE CHICKEN BREASTYS, BGONED AND HALVED
SALT AND PEPPER
1/4 LB BUTTER
FLOUR
2 EGGS, SLIGHTLY BEATEN
1 QRT VEGETABEL OIL
1/2 C FINE WHITE BREAD CRUMBS
2 CUPS HEAVY CREAM
½ C SOUR CREAM
2 C COOKED RICE

1. Trim the skin and latten each chicken breast gently between sheets of wax paper, using a small mallet. Season with salt and pepper.
2. Divide the butter in half and shape it into rolls three inches long and approximately one inch in diameter. Lay the roll of butter on the flattened. Breast and roll the meat tight around the butter. Dip the rolled breasts in flour, then in the beaten eggs. and in the bread crumbs.
3. Preheat the vegetable oil to 370 degrees F. Fry the chicken breasts for approximately 9 minutes or until golden brown.
4. Make the sauce: Boil the cream and remove from the heat. Add the sour cream and whisk until well blended. Season with salt and pepper.
To serve: Pour the sauce into a heated deep platter. Set the chicken on the sauce. Garnish with rice and serve immediately.
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Old July 28th, 2008, 05:47 PM   #25
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STUFFED CHICKEN IN RUM (CARIBBEAN STYLE)

1 ROASTER CHICKEN (ABOUT 4 LBS)
1 LIME, HALVED
SALT AND PEPPER
2 WIHTIE BREAD SLICES WITH CRUSTS TRIMMED
1 C MILK
1 PACKAGE (3 OZ) CREAM CHEESE
2 TBSP. AMBER RUM
½ C CHOPPED CHICKEN LIVERS
2 PORK SAUSAGE LINKS, CASING REMOVED AND MEAT CHOPPED FINELY
1 SCALLION OR GREEN ONION, CHOPPED
1 TBSP CHOPPED PARSLEY
1/8 tsp. CAYENNE OR RED PEPPER
SALT AND PEPPER (OPTIONAL)

1.Rub chicken skin the cut side of lime. Season with salt and pepper. Remove the fat deposits from the opening of the cavity. Set chicken and fat aside.
2.Soak bread in milk. Set aside.
3.Combine cream cheese, rum, chicken liver, sausage, scallion, parsley and cayenne.
4.Squeeze bread and add to mixture; discard milk. Add salt and pepper if desired, mix well.
5.Stuff cavity of chicken with the mixture, then tie chicken legs and wings to hold close to body.
6.Place chicken, breast side up, on rack in a shallow roasting pan. Lay reserved fat across breast.
7.Roast in a 375F oven about 2 hours.
Garnish with watercress
4 to 6 servings
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Old August 6th, 2008, 11:23 PM   #26
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AFRICAN STYLE CHICKEN
1 BROILER-FRYER CHICKEN 2 TO 21/2 LB), CUT UP
2 TBSP PEANUT OR THER COOKING OIL
1 MEDIUM ONION, CHOPPED
1 GARLIC CLOVE, MINCED
¾ C BEER
1/3 C GROUND PEANUTS
1 TBSP LEMON JUICE
1 TBSP HONEY
½ TSP. SALT
¼ TO 1/2 TSP DRIED GROUND CHILI PEPPER OR CHILI POWDER
¼ TSP GINGER
3 TBSP CREAM OR MILK
2 TO 3 TBSP FLOUR
¼ C FLAKED COCONUT
1. Brown chicken in oil in a heavy skillet; set aside.
2. Saute onion and garlic in same skillet until golden. Add beer, peanuts, lemon juice, honey and seasonings; mix.
3. Return chicken to skillet. Cover and simmer 35 to 40 minutes, or until tender.
4. Place chicken o a platter; keep warm. Measure cooking liquid. Make a paste of cream and flour, using 2 tbsp flour per 1 c cooking liquid. Add coconut. Cook, stirring constantly, until thickened. Pour part of sauce over chicken. Pass remainder to pour over rice or potatoes.
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Old August 6th, 2008, 11:23 PM   #27
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EASY CHICKEN
1 FRYING CHICKEN, CUT IN SERVING PIECES
BUTTER OR MARGARINE
6 LIMES OR 4 LEMONS, SLICED AS THINLY AS POSSIBLE
SALT AND PEPPER
1. Brown chicken pieces in butter in a skillet.
2. Place chicken in an ovenproof casserole. Cover completely with lime or lemon slices. Sprinkle with salt and pepper cover tightly with foil.
3. Bake at 325F. about 1 ¼ hours, or until chicken is tender.
4. 4 servings.
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Old August 6th, 2008, 11:24 PM   #28
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Green CHICKEN
1 MED ONION, COARSELY CHOPPED
1 CLOVE GARLIC, PEEELED
1 C SALSA VERDE, (MEXICANA GREEN TOMATO SAUCE)
¼ C (LIGHTLY FILLED ) FRESH PARSLEY
1 TSP SALT
¼ TSP PEPPER
2 FRYING CHICKENS, CUT IN SERVING PIECES
1. Put onion, garlic, salsa, and parsley into an electric blender. Blend until liquefied. Stir in salt and pepper.
2. Rinse chicken pieces and pat dry; arrange pieces in a heavy skillet. Pour green sauce over chicken. Cover; bring to boiling. Cook over low heat until chicken is tender, about 1 hour. 6 servings.
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Old August 9th, 2008, 12:05 AM   #29
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CHICKEN MADAGASCAR
2 –2 ½ CHICKEN CUT UP
½ LB BUTTER
2 TBSP GREEN PEPPERCORN, CRUSHED
2 TBSP WINE VINEGAR
2 TSP BRANDY
1 C DRY WHITE WINE
CHICKEN STOCK OR BROTH
1 PNT CREAM
½ C SIFTED ALL PURPOSE FLOUR
SALT
WHITE PEPPER
1. Sauce the chicken pieces in ¼ lb of butter until brown on all sided. Remove with pincer and set aside.
2. In the same pan put the pepper corns, vinegar, brandy and wine. Boil for 2 minute.
3. Add the chicken and enough chicken stock or broth to cover. Sprinkle with salt and pepper. Cover and let simmer 25 minutes.
4. Heat the rest of the butter in a saucepan and stir in the flour, blending completely. Cook very slowly for 10 minutes.
5. Strain the chicken liquid into a large saucepan and boil it down for 5 minutes. Slowly add the flour butter mixture, stirring constantly with a whisk. When the ingredients are well blended, add the cream and boil for 1 minute. Place the chicken in the sauce and let set for 1 hour. Reheat before serving.
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Old September 19th, 2008, 11:38 PM   #30
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Apple a Day Chicken

Ingredients
1 tablespoon vegetable oil
1 onion, chopped
1 clove garlic, crushed
4 boneless, skinless chicken breast halves
3 apples - peeled, cored and sliced
3 tablespoons dried currants
3 tablespoons pine nuts (optional)
1/3 cup apple juice
1-1/2 teaspoons dried thyme
1-1/2 teaspoons chopped fresh parsley
1 jalapeno pepper, seeded and chopped (optional)
salt and pepper to taste
Cooking Instructions
Heat oil in a large heavy skillet over medium heat. Saute onions and garlic until soft and translucent. Move the onions to the side, and brown chicken breasts 4 minutes on each side. Top chicken with apples, currants and pine nuts. Pour in apple juice. Season with thyme, parsley, jalapeno, salt and pepper. Cover, reduce heat, and simmer for 15 to 20 minutes, or until apples are cooked and chicken is no longer pink.
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Old October 21st, 2008, 02:37 PM   #31
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CHICKEN IN CHILE SAUCE

1/4 cup dried piri-piri chiles, stemmed and crumbled
1 large clove garlic, crushed and peeled
I cup vegetable oil
2 tsp. whiskey, fresh lemon juice, or red wine vinegar
2 1/2-lb. young chickens
Coarse salt

1. To make the piri-piri, put chiles, garlic, oil, and whiskey, lemon juice, or vinegar into a small pot and heat over medium heat until oil just begins to boil, about 5 minutes. Remove from heat and set aside.

2. Lay chickens, breast side down, on a work surface and, using a sharp knife or kitchen shears, remove chicken backs by cutting along both sides of backbone. (Save backbones for making stock, if you like.) Then cut through breast bone, dividing chickens in half. Bend and tuck wing tips under wings.

3. Preheat grill. Generously season chickens with salt, then grill over medium-hot coals until well browned on both sides and thigh juices run clear when pricked, 20-30 minutes. Transfer chickens to cutting board, then cut each half into 3-4 pieces; transfer to a platter. Liberally brush chickens with piri-piri and serve with lettuce, tomato, and onion salad and french fries.
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Old October 29th, 2008, 05:04 PM   #32
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SOUTHERN TURKEY (ROASTED)

Ingredients
1 15-Pound WHOLE TURKEY, fresh or frozen (thawed)
1-1/2 Teaspoon salt
1/2 Teaspoon freshly ground black pepper
1 Medium orange, cut in wedges
1/2 Cup peach preserves
2 Tablespoons bourbon
2 Teaspoons orange liqueur or orange juice
As needed pickled peaches, for garnish

Remove giblets and neck from turkey; reserve for gravy. Blot turkey dry with clean paper towels.
Sprinkle salt and pepper in the cavities of the bird. Insert orange wedges into both cavities.
Fold neck skin and fasten to the back with skewers. Fold the wings under the back of the turkey. Return legs to tucked position.
Place turkey, breast side up, on a rack in a large shallow (no more than 2-1/2" deep) roasting pan. Insert an oven-safe thermometer into thickest part of the thigh, being careful it does not touch the bone.
Roast turkey in a preheated 325 degree F oven about 3-3/4 hours. Baste with the pan juices.
Meanwhile, in a small saucepan, over low heat, combine preserves, bourbon and orange liquid. Cook until preserves are melted.
During the last 30 minutes of roasting time, baste the bird with the Bourbon-Peach glaze. Continue to roast until the thermometer registers 180 degrees F in the thigh and 170 degrees F in the breast.
Remove turkey from the oven, remove the orange wedges and allow the bird to rest for 15-20 minutes before carving.
Place on a warm large platter and garnish with pickled peaches.
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Old October 29th, 2008, 05:18 PM   #33
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CHICKEN POT PIE
IN A HURRY VERSION

3 tablespoons butter
1 pound boneless and skinless chicken thighs, cut into 1 inch pieces
1/2 cup finely chopped onions
One 10-ounce package defrosted frozen mixed vegetables
1/4 cup all-purpose flour
2 cups milk, heated
One round Homemade Pie Dough or store-bought refrigerated pie dough
Preheat oven to 375°F. Melt butter in medium skillet over medium heat. Add chicken and cook, stirring occasionally, until chicken is lightly browned, about 8 minutes. Add onions and cook until they soften, about 3 minutes. Add vegetables and cook for 2 minutes (this helps evaporate any surface moisture from the vegetables). Sprinkle with flour and mix well. Stir in milk and bring to a simmer. Reduce heat to medium-low and simmer, stirring often, for 2 minutes. Season with salt and freshly ground pepper to taste.

Pour chicken filling into a 9 1/2-inch deep dish pie pan. Use your fingertip to moisten edge of pan with water. Fit pie dough round over pan, and press dough onto edge of pan. Cut a few slits in top of pie dough.

Place pie on baking sheet. Bake until crust is golden brown and filling is bubbling through vents, 35 to 45 minutes. Cool for a few minutes, then serve hot.
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Old November 1st, 2008, 03:49 PM   #34
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CHICKEN ROSEMARY & ORANGE
ITALIAN STYLE

Ingredients

3 - 4 pounds chicken pieces
3 - 4 sprigs fresh rosemary
1 large orange or two medium oranges
1 large onion (vidalia is a good choice)
1 1/2 Tbs olive oil
1/4 cup of dry white wine
salt
fresh ground, black pepper
Directions


Coat the bottom of a baking dish with olive oil and pour in the wine.
Coat the chicken pieces with olive oil and then lightly season with salt and pepper.
Arrange the chicken in the baking dish, skin side up.
Cut the orange into quarters. Gently squeeze the juice over the chicken. Don't try and squeeze all the juice out. Put the orange pieces over the chicken.
Cut the onion into slices and scatter over the chicken pieces.
Drizzle any remaining olive oil over the chicken.
Place the rosemary sprigs on top of the chicken.
Cover with aluminum foil.
Bake at 350F for 30 minutes.
Remove the foil and bake for another 15 minutes.
Plate and garish with the baked onions
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Old November 3rd, 2008, 01:57 PM   #35
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SPICY TURKEY & CRANBERRY WRAP

1 c. Orange juice
1 c. Sugar
1 bag (12 oz) Cranberries, fresh or frozen*
1⁄2 c. Currants or raisins
1⁄2 c. Onion, diced
1⁄4 c. Red wine vinegar
1 T. Jalapeno pepper, seeded and diced
1 t. Garlic, fresh or jarred, minced
3⁄4 t. Cumin, ground
1⁄2 t. Cinnamon, ground
1 lb Turkey breast Cutlets
1/2 c. Spreadable goat cheese or cream cheese
4 Flour tortillas, low fat, 10-inch
4 large Lettuce leaves, romaine or leaf
1 T. Fresh cilantro, chopped
1 Apple, thinly sliced



To make spicy cranberry sauce, place first 10 ingredients in medium saucepan. Boil for 15 minutes, stirring occasionally, until cranberries burst and sauce is thickened; refrigerate. Sauté cutlets in lightly oiled skillet over medium heat for 5 minutes per side until turkey is no longer pink in center and reaches internal temperature of 170°F. Cool and cut into strips. Spread 2 T. cheese over tortilla to 1⁄2-inch of edge. Layer lettuce, 1/2 c. turkey, 1/4 c. cranberry sauce, 1/2 t. cilantro and several apple slices. Add salt and pepper to taste. Fold tortilla bottom and top over filling. Fold one side to center. Fold last side overlapping center and roll tight. Nutritional Analysis Per Serving: Calories 510
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Old November 6th, 2008, 10:28 PM   #36
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ROASTED CHICKEN WITH SOUTHERN FLARE

Serves 4
28 crayfish
3 tablespoons Old Bay seasoning
1 lemon, halved
4 tablespoons grapeseed oil
10 cloves garlic
1 cup chopped onions
1/2 cup chopped fennel
1/2 cup chopped carrots
1/2 cup Madeira wine
10 white peppercorns
10 sprigs fresh thyme
4 sprigs fresh tarragon
4 fresh parsley stems
2 fresh bay leaves
6 plum tomatoes
1 cup heavy cream
5 tablespoons unsalted butter
Juice of 1 lemon
3 dashes Tabasco
Coarse salt and freshly ground white pepper
15 pods fava beans, picked and shelled
4 medium chicken breast halves, skin-on
2 tablespoons olive oil
10 large morels, halved and washed
2 cups baby spinach, washed and stems removed
1/2 cup mint leaves, torn
Directions
Prepare and ice-water bath; set aside. Rinse crayfish under cold water. Place Old Bay and lemon in large saucepan; fill with water. Place over high-heat and bring to a boil. Add crayfish and cook until red, about 1 minute. Drain and immediately transfer crayfish to ice water bath until cooled. Separate tails from bodies. Set tails aside.
Dry crayfish bodies thoroughly. Heat 2 tablespoons grapeseed oil in an 8-quart Dutch oven over high-heat and add crayfish bodies. Cook, stirring, until browned, about 2 minutes. Cut 8 cloves garlic in half. Reduce heat to medium and add garlic, along with onions, carrots, and fennel; cook, stirring constantly, until softened, about 5 minutes. Add Madiera and cook until liquid is almost evaporated.
Transfer crayfish body mixture to a large stockpot. Cut 4 plum tomatoes in half and add to pot; add enough water to cover. Tie white peppercorns, 4 sprigs thyme, tarragon, parsley stems, and bay leaves in a small piece of cheesecloth to make a bouquet garni; add to pot. Bring to a boil over high heat; immediately reduce heat to low and let simmer for 1 hour, skimming surface as necessary.
Strain liquid through a fine mesh sieve set over a saucepan, pressing down on solids with a ladle; discard solids. Place saucepan over medium heat and cook until liquid is thickened and reduced, about 20 minutes. Add heavy cream and continue cooking until mixture is thick enough to coat the back of a spoon. Add 1 tablespoon butter and lemon juice; stir until butter is melted and well combined; season with Tabasco and salt. Using an immersion blender, blend until smooth; set aside.
Bring a large pot of water to a boil; prepare and ice-water bath; set aside. With a paring knife, core remaining 2 tomatoes, and score an X on the bottoms. Add tomatoes to boiling water; cook until skins begin to split, 30 to 60 seconds. Drain and immediately transfer to ice-water bath to cool. Remove skins, using a paring knife, if necessary, and discard. Halve tomatoes. Remove seeds with a spoon, and discard. Finely chop tomatoes; set aside.
Prepare an ice-water bath; set aside. In a medium saucepan of boiling salted water, cook fava beans 1 minute. Drain and immediately transfer beans to ice-water bath until cool. Peel beans; set aside.
Preheat oven to 450 degrees. Using a sharp knife remove the tip and first joint of the wing of each chicken breast, and discard, leaving the second joint still attached to the breast. Season chicken with salt and pepper. Heat remaining 2 tablespoons grapeseed oil in a large heavy-bottomed ovenproof skillet over high heat. Add chicken, skin side down, and transfer to oven; roast until cooked through.
Crush remaining 2 cloves garlic. Remove skillet from oven and turn chicken. Add remaining 4 tablespoons butter, crushed garlic, and remaining 6 sprigs thyme to skillet. Baste chicken with butter for 2 minutes. Let stand 5 minutes.
In a medium skillet, heat olive oil over high heat. Add morels and cook until browned, about 2 minutes. Reduce heat to medium and add fava beans, spinach, chopped tomatoes, mint, and reserved tail meat from crayfish; cook, stirring, for two minutes. Season with salt and pepper.
Divide morel mixture evenly among 4 plates. Top each with a chicken breast; spoon over sauce and serve immediately.
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Old November 7th, 2008, 11:36 PM   #37
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GARLIC CHICKEN
8 chicken wings or 8 pieces of chicken
4 tbsp olive oil
4-6 cloves garlic
1tsp flour
a large glass of white wine
50 ml chicken stock
salt
1 tbsp chopped fresh parsley
a few strands of saffron
a few whole peppercorns


Heat the oil in a frying pan add the chicken wings or pieces and garlic cloves and fry until the garlic turns golden and the chicken brown

2. Remove the whole garlic cloves and set aside

3. Pour the wine into the frying pan and stir whilst adding the flour and a pinch of salt

4. Add the chicken stock and cover and simmer for 15 mins on a low heat

5. In a mortar make a paste using the whole garlic cloves, parsley, saffron and a few peppercorns

6. Add the paste to the frying pan then cover and simmer for another 15 mins
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Old November 13th, 2008, 03:40 PM   #38
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TURKEY BURGERS SOUTHERN STYLE

makes 4 burgers

1 package (about 1.25 lb) ground turkey (i like the lean turkey, not the breast)
1 onion, finely chopped
1 yellow pepper, chopped
1-2 jalapenos, seeded, and finely chopped*
1-2 cloves garlic, finely minced
1 tbsp chili powder*
1 tbsp cumin*
2 tsp ground coriander*
1/4 tsp cayenne pepper*
salt to taste

oil
4 burger buns
4 slices pepper jack cheese

* note: these ingredient measurements are approximate, so add or remove to your taste.

combine all the ingredients except for the buns, cheese, and oil in a bowl. mix well. (you can taste your mixture by microwaving a small piece so that you can adjust your seasonings).
divide the mixture into 4, and shape into patties. lightly coat each patty with oil on both sides.
grill the burger on one side for about 7-10 minutes, or until it looks half-way cooked on the side (it will depend on the thickness and heat of your grill). this will help the burger not to fall apart when you flip it. (you can also use a pan instead of grilling)
flip the burger and cook for another 5-10 minutes, depending on the thickness of the burger. top with pepper jack cheese, and serve on a toasted bun
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Old November 18th, 2008, 03:12 PM   #39
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Quiche with Chicken and Vegetables

Ingredients:
10 large eggs
2 1/2 lbs zucchini, chopped fine
2 cups buttermilk baking mix
1 medium onion, chopped fine
1 cup cooking oil
1 cup grated parmesan cheese
1/2 teaspoon salt
Chopped precooked (stewed) chicken to taste
33 - 3 asparagus for each quiche
11 - 1 cherry tomato each quiche

Instructions:
Preheat oven to 350 degrees & position rack to lower two- thirds of oven. Grease baking dishes. In large bowl, beat eggs well. Stir in remaining ingredients and stir well to blend. (I add zucchini and chicken last.) Pour into greased baking dish and bake about 35 minutes, or until toothpick comes out clean. Remove from oven and allow to cool about 10 minutes.



the gal that posted this made not a serving amount, she was cooking for a dinner party
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Old November 21st, 2008, 04:22 AM   #40
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SOUTHERN FRENCH CHICKEN

Ingredients:

1 roasting chicken

2 tbsp melted butter

1 tsp each, sea salt and coarsely ground pepper

3 cups blue grapes (see substitution note)

2 tbsp each brown sugar and balsamic vinegar

2 cloves garlic, minced

1 tsp chopped fresh rosemary

1 tbsp flour

1 cup water



Method:

1) Preheat the oven to 350°F (180°C). Rinse the chicken, pat dry and rub all over with melted butter. Season chicken inside and out with salt and pepper.

2) Truss legs together and bend wings under chicken. Place in a shallow roasting pan and roast for 30 minutes.

3) Meanwhile, crush the grapes in a saucepan with a potato masher (or a heavy object in a saucepan). Bring to a boil, reduce heat and simmer for five minutes. Strain and discard skins and seeds (if you leave skins and seeds sitting in your strainer a bit longer, more juice will slowly strain through).

4) Stir brown sugar, balsamic vinegar, garlic and rosemary into the juice. Return to the saucepan and simmer for 10 minutes or until reduced and slightly thickened.

5) After the first 30 minutes of roasting, brush chicken liberally with glaze every 15 minutes. Roast for approximately one hour longer until fully cooked. Remove from the oven and tent with foil for 10 minutes before carving.

6) Skim or pour off fat from roasting pan, you are left with the juices. You can serve the chicken with the juices or make gravy (simply add flour to thicken, blend well and slowly add water)

7) Carve chicken and serve the juices or gravy on the side.

Substitution: Blue grapes are not always easy to find. Substitute Muscat grapes for blue grapes if you can’t find them, use 1 ¼ cups for each cup of blue grapes.
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