|
Chef2Chef Recipe Club - Volume 3 Issue 026 - August 5, 2002 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net Details: http://chef2chef.net/news/subscribe.htm -------------------------------------------------- Greetings Last night I prepared a wonderful potato dish to go with some grilled steaks. It's a variation of a recipe I found in Cooking Light magazine by Susan Herrmann Loomis. I'll share it with you today. It's a "Keeper" This week I'm going to feature poultry dishes including Classic French, Oriental, Peruvian, Southern and more! I hope you find them interesting as well as delicious. Poultry is highly perishable and should be eaten as close to purchase as possible. Frozen poultry should be thawed in a refrigerator overnight. Whenever possible we like to eat a natural or free-range chicken for the fine flavor and texture. Recently we were introduced to what I think is the best chicken I've ever eaten. A company called MBA Poultry produces it in Nebraska. They use a processing technique that has been used in Europe, Canada and Argentina for decades called Air Chilling. Most chicken producers use a water bath to chill their chickens after processing. This adds water weight and diminishes the flavor profile of the bird. Plus you pay for the liquid that sits in the bottom of those little trays. That seems like a breading ground for bacteria to me! It arrived from the plant in a Styrofoam container with frozen chill packs, in perfect condition. The packages contained no liquid and I immediately noticed the lack of that waxy coating you get on some store bought brands. To truly test for flavor and tenderness, I simply wiped the surface of the bird with a light coat of canola oil and roasted it on my grill in a shallow pan with no seasonings. It was the most tender and flavorful tasting chicken I can ever remember eating. They call the product Smart Chicken, visit them at SmartChicken.Com http://html.chef2chef.net/goto.php?id=199 and try some. You'll be glad you did. -------------------------------------------------- Coq Au Vin (Chicken with Wine) Ingredients: 1 - 3 lb. Chicken, cut into 8 pieces 1/2 cup flour 1/2 tsp. nutmeg 1 tsp. salt 6 tbsp. olive oil 1/2 cup celery, chopped 1/2 cup onion, chopped 2/3 cup chopped ham 1 bay leaf 1/2 tsp. thyme 1/4 tsp. garlic, minced 2 tsp. salt 4 whole cloves 12 pearl onions 18 button mushroom caps 1/4 cup of brandy 1-1/4 cups of red wine 1-1/2 tbsp. flour Procedure: Lightly rinse the chicken under cool running water. Add the nutmeg and salt to the flour and dredge the chicken in it. Shake off any loose flour and cook the chicken in the olive oil until browned and transfer to a casserole dish that has a cover. Saute the celery and onions in the same pan until golden brown. Stir in the next 5 ingredients and mix well for one minute, add to casserole dish. Stick one of the pearl onions with the cloves. Add that onion, mushrooms and remaining onions to the casserole. Pour the brandy in the dish and carefully ignite it. Once it has burned off, add 1 cup of the wine, cover and cook in a preheated oven of 350 degrees for 1-1/2 hours. Blend flour with the remaining quarter cup of wine, stir into the liquid in the casserole thoroughly and return to oven for an additional 5 minutes until the sauce has thickened. -------------------------------------------------- FoodSoCrisp.com is a woman owned, fundraising and scholarship friendly company always giving back to the community. Now you can enjoy the same Fresh Food System used by 5 star Restaurants worldwide! The FoodSoFresh Home System Saves You Money, Increases Your Health, Longer Lasting Food, Every Refrigerator Should Have One! http://html.chef2chef.net/goto.php?id=198 Testimonial: I mentioned in a letter last week that I own one of these systems. It's really amazing how well it works. I have two artichokes in my crisper that have been in there for over two weeks and they look as great as when I bought them. No softness, browning edges or soft stems. I'm almost thinking I should leave them there just to see how long they last! This system works! -------------------------------------------------- Pan Roasted Potatoes This is a version of the recipe I mentioned that I saw in Cooking Light Magazine. 2 large Idaho Russet potatoes, peeled and thinly sliced 1/2 stick unsalted butter Salt and Pepper 1/4 cup freshly grated Parmesan Cheese 2 tbs. Chives, chopped 1 tbsp. parsley, chopped Procedure: Preheat your oven to 450 degrees. You'll need a 9-inch cast iron pan or saute pan that has an ovenproof handle. Melt 1 tbsp. of the butter in the pan. Remove from stove. Line the bottom of the pan with sliced potatoes, slightly overlapping them. Melt the remaining butter in your microwave. Lightly season the potatoes with salt and pepper, then a sprinkle of Parmesan, chives and parsley. Drizzle with a touch of the melted butter and repeat these steps until you've used up your potatoes, about five layers. Cover the skillet with foil and place in your oven for 25 minutes. Remove foil and continue cooking for about 25-30 more minutes. Test for tenderness with a fork and remove from oven if done. To serve, place a dish over the pan and invert the pan. You'll have a beautifully browned mound of yummy potatoes. Garnish with a little fresh chopped parsley and serve. -------------------------------------------------- CLUB MEMBERS, Kentucky Virtual's new contest for August has started! Last month, Joan Jones won the Shopping Spree! You could win a $100 SHOPPING SPREE from Kentucky Virtual this month simply by registering here http://html.chef2chef.net/goto.php?id=105 Handcrafted gifts, gift baskets, & delicious gourmet foods like Derby Pie, chocolates, cream candy, ham, preserves, flavored honey & more! Hand woven place mats, napkins & rugs! Books, Pottery, Home Accents, too. http://html.chef2chef.net/goto.php?id=83 -------------------------------------------------- Pecan Chicken with Dijon Sauce Ingredients: 4 boneless chicken breasts 1-1/2 sticks of butter 4 tbsp. Dijon mustard 6 ounce of pecans, finely ground 2 tbsp. canola oil 2/3 cup sour cream 1 tsp. salt Pepper to taste Procedure: Place chicken between 2 pieces of waxed paper and pound gently until about 1/4 inch thick. In a microwavable bowl, melt 1 stick of butter and 3 tbsp. of the mustard until just melted. Whisk to incorporate. Place the pecans on a dinner plate. One by one dip the pounded chicken breasts into the butter/mustard sauce then into the pecans, coating thoroughly. Melt the half stick of butter in a skillet, add the oil and heat to medium. Saute the chicken for a few minutes on each side to brown and transfer to a casserole dish. Place in a medium oven (300 degrees) for about 6 more minutes. Drain the pan of oil and deglaze with the sour cream, stirring with a whisk over medium heat. Add the remaining tbsp. of mustard and season with salt and pepper. Place a pool of the sauce on each of four plates and place the cooked chicken on top. -------------------------------------------------- Consumers in Europe, Canada and Argentina have been enjoying the flavorful, healthful benefits of air chill chicken processing for decades. Now MBA Poultry brings air chill poultry processing to the United States! MBA Brand Smart Chicken is the first chicken in the United States to use this flavorful, wholesome method. "Our chickens make even everyday recipes taste better! In fact, we're so sure of this statement, we guarantee your satisfaction or your money back — no questions asked." http://html.chef2chef.net/goto.php?id=199 -------------------------------------------------- Pop's Crusty Chicken Serves 6 A tasty version of fried chicken, that's grilled not fried. Ingredients: 1/4 cup orange marmalade 1/4 cup orange juice 2 tablespoons low sodium soy sauce 1 teaspoon fresh ginger root, grated 1 1/2 teaspoons Dijon mustard 1 garlic clove, minced 3 1/2 pounds skinless chicken thighs 1 cup lightly crushed corn flakes 4 California peaches, chopped 1/2 cup orange marmalade 1/2 cup green onions, thinly sliced 2 tablespoons cider vinegar 1 teaspoon fresh ginger root, grated Procedure: In small bowl, combine first 6 ingredients to make orange-ginger marinade. Place chicken in zip-top plastic bag. Pour marinade over chicken; close bag securely, turning to coat well. Refrigerate 2 hours. Remove chicken from marinade and roll in corn flakes. Pat extra corn flakes on if necessary to make a solid coating. Place chicken in lightly oiled disposable aluminum foil pan; cover loosely with foil. Cook on covered grill over medium, direct heat 30 to 40 minutes or until cooked through. Uncover last 10 minutes. Tangy Peach Salsa: Combine peaches, marmalade, green onions, vinegar and ginger root (last 5 ingredients) in medium bowl. Refrigerate until ready to use. Makes 2 1/2 cups. Serve chicken hot or cold with tangy peach salsa. Note: If fresh ginger is unavailable, use 1/4 teaspoon dried for the 1 teaspoon fresh. Chicken can be baked in a conventional oven. Prepare as above and baked in a 350 degree F. oven 30 to 40 minutes. Source: The California Tree Fruit Agreement Date Published: 11/19/92 -------------------------------------------------- Athens Foods is the world's largest producer of fillo dough and fillo products. We produce more fillo than anyone, everyday, all over the world! With over 40 years of experience in perfecting the fillo dough process, we are committed to continually creating new recipes and fillo appetizers, desserts and delicacies. Athens creates the highest quality, most flavorful and easiest to use fillo dough pastry sheets in the world. Athens® and Apollo® products include Fillo Dough, Mini Fillo Shells, Baklava, and new Ready to Go Fillo Dough for chefs. http://html.chef2chef.net/goto.php?id=121 -------------------------------------------------- Shopping Lists: 1 - 3 lb. Chicken Flour Nutmeg Salt Olive oil Celery Onion 2/3 cup chopped ham 1 bay leaf Thyme Garlic Salt Cloves 12 pearl onions 18 button mushroom caps Brandy Red wine 2 large Idaho Russet potatoes Unsalted butter Salt and Pepper Parmesan Cheese Chives Parsley 4 boneless chicken breasts 1-1/2 sticks of butter Dijon mustard 6 ounce of pecans Canola oil 2/3 cup sour cream Salt Pepper Orange marmalade Orange juice Low sodium soy sauce Fresh ginger root Dijon mustard 1 garlic clove 3 1/2 pounds skinless chicken thighs Corn flakes 4 California peaches 1/2 cup green onions Cider vinegar Fresh ginger root -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net -------------------------------------------------- ARCHIVE: All Club e-mails are archived each Friday at: http://chef2chef.net/news/club/ -------------------------------------------------- ------------------------------------- |