Shrimp and Sausage Jambalaya with Quinoa

Shrimp and Sausage Jambalaya with QuinoaShrimp and Sausage Jambalaya with Quinoa

Ingredients
1 lb jumbo Shrimp, peeled, de-veined
4 cups Chicken Stock
2 cups Quinoa
2 cups Andouille Sausage, sliced
1 Tbsp Butter
1/4 cup Green Bell Peppers, chopped
1/4 cup Red Bell Pepper, chopped
1/2 cup Yellow Onion, chopped
1/2 cup Celery, chopped
3 cloves Garlic, minced
3 Bay Leaf
2 tsp Thyme, fresh, chopped (if dried 1/2 tsp)
2 tsp Oregano, fresh, chopped (if dried 1/2 tsp)
1 Tbsp Cayenne Pepper
1 tsp Paprika
1/2 tsp Salt
1/2 tsp Black Pepper, Ground
Tabasco Sauce to taste

Directions:

  • In a large dutch oven, melt the butter and brown the Andouille Sausage.
  • Add the Bell Pepper, Yellow Onion, and Celery, and saute until it is soft.
  • Add the Garlic and stir for another minute or so.
  • Add all Herbs, Shrimp, and Chicken Stock and bring to a simmer.
  • Add the Quinoa and cook, covered for 25-30 minutes, stirring occasionally.
  • Add Tabasco Sauce to taste–some like it hotter than others.

Makes 4-6 servings

NOTES: Jambalaya is a traditional dish from Louisiana made from rice and akin to Paella. I thought it would be fun to try this dish with Quinoa instead since I’m not a big fan of Rice. I must say I was quite pleased with the result.

You can add Chicken to this recipe, as most Jambalaya recipes do include chicken. It would be cooked at the same time as the Andouille. Some Jambalaya, especially that near New Orleans is known as “Creole” vs. “Cajun”. The only big difference I’ve been able to note, other than mild spice variations, is the use of Tomatoes in the Creole version. I chose to go with the Cajun style, lacking the tomatoes since it is the Cajuns that are my familial cousins.

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Orange and Fennel Turkey Breasts

Orange and Fennel Turkey Breasts

Ingredients:
2 Turkey Breasts, boneless, & butterfly cut
2 Fennel Bulbs, thinly sliced perpendicular
2 Shallots thinly sliced
1/2 cup Orange Juice
1/4 cup Turkey Stock (or Chicken Stock)
2 Seedless Oranges segment cut
1/4 cup Raisins
2 Tbsp Capers
1/3 cup Fresh Parsley, chopped fine
1 tsp Cumin, ground
1 Tbsp Olive Oil
1 tsp Orange Zest
Salt and Pepper to taste

Directions:

  • Dust the Turkey Breasts with the Cumin, and Salt and Pepper as needed.
  • Heat up a large skillet on medium heat and add the Olive Oil.
  • Saute the Turkey Breasts on both sides, about 3-5 minutes each (depending on thickness) until cooked through and starting to brown. Remove to the side
  • In the Skillet add the Fennel and Onion and cook for 3-5 minutes, until tender.
  • Add the Stock, Orange Juice, and Raisins, bring to a boil, and then reduce the heat and simmer for 5 minutes.
  • Add the Orange segments and simmer for another 2 minutes, stirring often but trying not to break up the segments.
  • Plate the Turkey and cover with the Fennel Orange topping.
  • Garnish with fresh Parsley, Capers, and Orange Zest.

Makes 2-4 servings (depending on the size of the breasts).

NOTES: I tend to use Naval Oranges for this recipe. In fact if you get two Naval Oranges for segments, and then another 2 for the Juice, it is amazing! Use fresh Zest from the Oranges, not the store-bought kind.

Braised Rabbit with Dijon Sauce

Dedicated to Tim Mathis, who loved the Dijon Sauce

Ingredients:
1 Rabbit, cut in 6 pieces
1 Tbsp Herbes de Provence
2 Tbsp Butter, divided
2 Tbsp Olive Oil
4 cloves Garlic, minced
3 Shallots, diced
3 cups Table Mushrooms (small is best)
4 cups Chicken Stock
1 cup Sauvignon Blanc
Salt and Pepper to Taste

Dijon Sauce
1/2 cup Stock from Rabbit
1/4 cup Heavy Cream
2 Tbsp Honey
1/4 Tbsp Dijon Mustard

Directions:

  • Sprinkle the Rabbit pieces with Salt and Pepper on all sides.
  • Melt 1 Tbsp Butter and the Olive Oil in a Dutch Oven on medium heat.
  • Brown all the Rabbit pieces and set to the side. Do not over-crowd the Dutch Oven–you can do it in batches.
  • Carefully add the Wine, Garlic, and Shallots, and scrape the sides of the Dutch Oven with a balloon whisk.
  • Add the Chicken Stock, Herbes de Provence, and remaining Tbsp of Butter.
  • Add the Rabbit pieces and Mushrooms. The liquid should mostly cover the Rabbit, if not add more Chicken Stock, Wine, or Water.
  • Bring to a Boil on Medium-High heat.
  • When Boiling, lower heat and bring to a simmer. Cover for 45-60 minutes.
  • Remove Rabbit pieces, and then strain the liquid. Reserve the Mushrooms, Shallots, and Garlic for the side. Reserve 1/2 cup of the Broth for the Sauce.
  • In the empty Dutch Oven, combine the Reserved Broth, Heavy Cream, Honey, and Dijon Mustard, mixing well with a balloon whisk.
  • On medium heat bring to a boil and let roll for 3-5 minutes.
  • Remove from heat. Take the Rabbit pieces and coat them in the sauce, and then plate.
  • Remaining Sauce can be put in a Gravy Boat or bowl. Serve the Mushrooms and Shallots as a side

Makes 3-4 servings.

NOTES: Rabbit cooked this way is very mild, almost like chicken. You should get the Rabbit cut up by your butcher, though it is not hard to do yourself, but if your butcher sells it, then they can cut it. If you have a squeamish friend who fears the Bunny…the same Dijon sauce can be used on grilled or rotisserie chicken. Most folks, honestly would not know they’re eating rabbit unless you told them…just sayin’.  The broth can be saved and used with Pasta or Rice for a nice Soup as well.  You can also add lemon and bring to a boil and add whisked eggs–amazing.

Mushrooms in a Balsamic Cream Sauce

Mushrooms in a Balsamic Cream Sauce

Ingredients:
1 lb Table Mushrooms, cleaned
4 cloves Garlic, cut in slivers
1 Tbsp Olive Oil
1/4 cup Balsamic Vinegar
1/4 cup Chicken Stock
1/2 cup Heavy Cream
1 tsp Herbes de Provence
Salt and Pepper to Taste

Directions:

  • Add the Mushrooms, Garlic, Olive Oil, and liberal Salt to a medium sized skillet on medium heat.
  • Slowly heat the Mushrooms stirring constantly and flipping every few minutes.
  • After 5 minutes, drizzle in the Balsamic Vinegar. Keep stirring.
  • After 2 minutes, add the remaining ingredients.
  • Cook for an additional 5 minutes, being sure to scrape the sides.

Makes 4 servings.

NOTES:

This is a very simple side dish with tons of flavor. The Heavy Cream and Balsamic Vinegar add an almost caramel quality sauce. I am sure there is some sort French name for this type of sauce, but I have no clue what it is.  If you want, you can half or quarter the mushrooms.

Choux de Bruxelles à la Moutarde – Brussels Sprouts in Mustard

Ingredients:
2 cups Brussels Sprouts, halved vertically
2 cloves Garlic, minced
2 Tbsp Butter
2 Tbsp Dijon Mustard
1/4 cup Chicken Stock
Salt and Pepper to taste

Directions:

  • Melt the butter in a skillet on medium heat.
  • Add the Garlic and let it brown about 1-2 minutes.
  • Add the Stock and Mutard, and stir well to combine.
  • Add the Brussels Sprouts, and cook for 5 minutes, or until tender.
  • Sprinkle with Salt and Pepper to taste.

Makes 4-6 servings (depending on how much you love Brussels Sprouts)

NOTES: This is another super easy, super flavorful recipe to share my love of Brussels Sprouts. The creamy Dijon and Butter play off the Sprouts in an amazing comfort-food way. I recommend only Dijon mustard–no American Yellow, and nothing too spicy brown–takes away from the comfort-food nature of the dish.

Sesame-Crusted Chicken with an Apricot Ginger Sauce

Sesame-Crusted Chicken with an Apricot Ginger Sauce

Ingredients:
2 skinless, boneless Chicken Breasts, butterfly-cut
1-2 cups All-Purpose Flour (for dredging)
1 Egg, beaten (for dredging)
1 Tbsp Water (for dredging)
1 Tbsp Honey (for dredging)
1 cup Sesame Seeds (for dredging)
Salt and Pepper for seasoning the Chicken
2 Tbsp Olive Oil

Sauce:
1 cup dried Apricots, diced fine
1 Tbsp fresh Ginger, julienne cut
1 cup Peach Schnapps
2 Tbsp Butter
1/2 cup Chicken Broth
1 Tbsp Garlic, minced
1/2 tsp Turmeric
1/2 tsp Nutmeg
1 tsp Salt
Pepper to taste

Directions:

  • Soak the Apricots in the Peach Schnapps for 1/2 an hour.
  • Set up dredging stations: 1 tray with Flour; 1 tray with Egg, Water, and Honey; and one tray for Sesame Seeds. Do not put all the Sesame Seeds in the tray, as you can always add more, but after you’ve dredged, can’t use the left overs.
  • Pat the Chicken breasts dry with a paper towel, and season with Salt and Pepper.
  • Dredge the Chicken in the Flour on both sides; then the Egg mixture on both sides; and finally the Sesame Seeds. Set to the side.
  • Turn the Oven on to 200F, and cover a baking sheet with aluminum foil. Place a cooling rack over the pan. Set to the side.
  • Heat the Olive Oil in a skillet, and brown the Chicken on both sides. Place the Chicken breasts on the cooling rack, and then in the Oven to keep warm.
  • In a Sauce Pan, melt 6 Tbsp of Butter.
  • Add the Garlic and Spices, and let cook for 2 minutes, stirring.
  • Add the Schnapps-soaked Peaches (liquid and all) to the Pot, and stir well. Heat for 5 minutes, stirring constantly.
  • Plate the Chicken and cover in the Apricot Ginger Sauce.

Makes 4 Servings.

NOTES: This is a recipe I came up with to appease Michael–he loves Apricots. I’m not really a big fan, though from time to time I will eat one. It has a sort of Asian feel to it, though I personally see it as more of a Middle-Eastern flavor. Regardless, I hope you enjoy it.

Almaunde Gingyuer Sawse for Capouns Ysode – Chicken in an Almond-Ginger Sauce

Almaund Gingyeur Sawse for Capouns Ysode

Ingredients:
1 Roasting Hen
Salt and Pepper to taste
1 head garlic/top removed.

Bouquet Garni:
2 Bay Leaves
2 Sprigs Rosemary
2-4 Sprigs Parsley

Sauce:
1 cup Almonds, raw or blanched (preferably)
1/2 cup Ginger, diced
3 Tbsp Butter
1 cup Chicken Stock
1/2 cup White Wine
2 Tbsp White Wine Vinegar
1 tsp Allspice
1 tsp Cinnamon
1 tsp Black Pepper
1 tsp Salt
1 tsp Corn Starch

Directions:

  • Preheat oven to 325°F
  • Wash Chicken inside and out, and wipe dry.
  • Stuff the Bouquet Garni and Garlic Head into the Chicken.
  • Truss and tie the legs together.
  • Sprinkle Chicken with Salt and Pepper to taste.
  • Roast the Chicken, uncovered, breast side up. Baste it occasionally–the more you baste, the juicier the meat. You should allow 30 minutes per pound or until a meat thermometer placed in the breast reads 160°F. Be sure not to be touching a bone with the probe.
  • Using a food processor, combine all ingredients of the Sauce.
  • Pulse until the Sauce is smooth
  • On a low heat, cook in a Sauce Pot until a rolling boil, stirring constantly.
  • Carve the Chicken and plate.
  • The Sauce may be poured over the Chicken, or used for dipping.

Makes 1 Roasting Hen, (2-4 servings, depending on size).

NOTES: This recipe is one that I came up with reading Medieval English recipes. It is really a hybrid of two recipes, Sawce Gingyeur and Sawce Blaunche for Capons Ysode. Both recipes are below in the original Middle English. The sauce came as an inspiration also from reading the ingredients purchased by a King of France while he was imprisoned in the Tower of London–his “court” served roast chicken and lamb covered in a Ginger and Almond sauce. Unfortunately, that mere reference was not enough for a recipe–so I compared it to what recipes were available to me and came up with this sauce. For the choices of ingredients, I wanted to use fresh Ginger, as that was what was used by imprisoned king’s chef.  I added a few spices that would be commonly used at the time, and substituted cornstarch for the process of straining vinegar-soaked bread for thickening.  Also, as it is not common to find verijuice, I used a combination of White Wine Vinegar and White Wine.  Finally, I did add Butter and Chicken Stock to add a smooth and rich texture and flavor.  Though this may not be a word-for-word rendition of a recorded Medieval recipe, I do feel it is in the style and spirit of one.

Sawce Gingyeur
Take white brede, stepe it with vynegre, and draw it .ij. or .iij. tymes thurgh a straynour; and thanne put ther-to poudre gingere, and serue forthe.

–from Ashmole MS 1439

Sawce Blaunche for Capouns Ysode
Take almaundes blaunched and grynde hem al to doust; temper hit vp with verious and powdour of gyngyuer, and messe it forth.

–from 140. Curye on Inglish: English Culinary Manuscripts of the Fourteenth-Century

Paella de Quinua – Quinoa Paella with Chicken and Shrimp

Paella de Quinua

Ingredients:
1 lb Shrimp, shelled, de-veined
6 Chicken thighs, skinless, boneless
2 Tbsp Olive Oil
Salt & Pepper (to taste)
1 Yellow Onion, diced
1 Bell Pepper, diced
2 Jalapeños, minced
5 cloves Garlic, cut in slivers
2 Chorizo links, diced
1 Tbsp Paprika
2 tsp Cumin
1/2 tsp Saffron
2 tsp fresh Thyme
1 tsp fresh Rosemary, chopped fine
2 Tbsp Tomato Paste
2 cups Chicken Broth
1 1/2 cups Albariño or other white wine
2 cups Quinoa
1 Tbsp Capers
1/2 cup Cilantro, chopped

Directions

  • In a large skillet or (if you have one) paellera, heat up the Olive Oil on medium heat.
  • Liberally coat the chicken in Salt and Pepper and place into the hot oil. Cook both sides until golden. Remove to a plate and set aside.
  • Add the Onion, Peppers, Garlic, Shrimp, Chorizo, Herbs, Spices, and Tomato Paste to the pan. Stir well and cook till the Shrimp turn bright pink.
  • Add the Wine, Chicken Broth, Quinoa, and Capers. Reduce heat to low. Add the Chicken pieces back to the pan.
  • Cook for 10 minutes or until the Quinoa is finished cooking, adding water if needed. Quinoa forms a translucent outer casing when it is cooked well. Covering will help increase the cooking speed.
  • When the liquid has dissolved and the Quinoa has finished cooking, remove from the heat and toss in the Cilantro and serve.

Makes 4 servings.

NOTES: Paella is a traditional Valencian rice dish often with various types of seafood and or meat. Paprika, Saffron, and Chorizo are common ingredients added to the rice for flavor. Quinoa, is a grain from the Andes in South America. It has a similar consistency to Couscous, and can be used in many dishes in place of rice–though it is not a long grain. I thought it would be fun to try Paella with Quinoa–something I am sure is not a new idea, but not one I have seen that often. I chose Chicken and Shrimp, however you can add Mussels, Clams, Lobster, and/or Pork tenderloin to make it your own.

Brussels Sprouts in Pomegranate Butter Sauce

Ingredients
2 cups Brussels Sprouts, cleaned and quartered vertically.
1 Shallot, minced
2 Tbsp Butter
1 Tbsp Honey
1/4 cup Chicken Stock
1/4 tsp Corn Starch
1/2 cup Pomegranate Seeds
Salt and Pepper to taste

Directions

  • Melt the Butter in a medium skillet on a medium flame.
  • Saute the Shallots in the Butter, until translucent, about 3-5 minutes.
  • Toss in the Brussels Sprouts, and coat with the Butter and Shallots.
  • Drizzle in the Honey, and mix well.
  • In a bowl, whisk together the Chicken Stock and Corn Starch.
  • Add to the skillet, and bring to a simmer, stirring well.
  • Remove to a bowl, and toss in the Pomegranate seeds.
  • Season to taste.

Makes about 4 servings.

NOTES: So this was an experiment that went over well. The tender buttery Brussels Sprouts are a great contrast to the crisp sweet Pomegranate. The colors also are very pleasing–and Christmasy for those who want a little extra festive bunch of Sprouts! Though, I certainly will not be waiting till the Yuletide to eat mine. They’d be great as a side at any Valentine’s day dinner.

Chicken, Mushroom, and Pastina Soup

Chicken, Mushroom, and Farfalline Soup

Ingredients:
1 Roast Chicken
2 cups Table Mushrooms, sliced
1 cup Cannellini Beans, soaked over night
1 cup Baby Spinach, chopped
2 Carrots, chopped into disks
6-8 Green Onions, whole
4 cloves Garlic, minced
1 tsp Olive Oil
6 cups Chicken Broth
1 tsp Rosemary, minced
1 Bay Leaf
1/2 tsp Sage, rubbed
1/2 tsp Thyme, ground
1 tsp Salt
1 tsp Black Pepper
2 Lemons
1 cup Pastina of choice

Directions:

  • Remove the meat from the bones, and discard any bone and skin, or fatty pieces. Set to the side.
  • Trim the Green Onions at three inches from the bottom. Reserve the top, and cut the bottom whiter part into small pieces, about 1/4 a centimeter or 1/8 an inch.
  • Heat the Olive oil on medium heat in a large pot.
  • Add the Garlic, Carrots, and chopped part of the Green Onion. Lightly toss in the Oil and stir as they soften.
  • Add the Juice of 1 of the lemons, the Chicken Broth, the Salt, the Herbs, and Chicken.
  • Bring to a Boil, stirring often.
  • Add the Mushrooms, the drained Cannellini, and Spinach, and reduce the heat to low. Simmer for 5-10 minutes or until the Mushrooms start to shrink.
  • Next add a Pastina. Let it simmer for another 20 minutes, stirring often.
  • Dice the reserved Green Onion stalks. Add them and the juice of the remaining Lemon just before serving.

Makes about 6 servings.

NOTES: This is a fancy version of chicken noodle soup, with a healthy dose of extra protein and vitamins. Pastini are just mini pastas–my favorite being Farfalline (little butterflies), but you can use whatever mini-pasta you prefer or even larger pasta if you like.

Brussels Sprouts in a Maple Butter Sauce

Brussels Sprouts in a Maple Butter Sauce

Ingredients:
2 cups Brussels Sprouts, cleaned, quartered
2 Tbsp Butter
4 Tbsp Chicken Broth
1 Tbsp Maple Syrup
1 clove Garlic, minced
Salt and Pepper to taste

Directions:

  • In a sauce pan on high heat, melt the Butter into the Chicken Broth with the Maple Syrup.
  • Add all other Ingredients, and coat the sprouts well.
  • Cook for 5-7 minutes on high heat, stirring constantly, or until the sprouts are tender.

Makes 4 servings

NOTES: This is a super simple way of doing Sprouts with a nice Autumn flavor. The Butter and Maple Syrup cut the bitterness of the Sprouts amazingly. I love Brussels Sprouts and finding new ways to eat them is a treat.

Burgundy Pork Tenderloin

Burgundy Pork Tenderloin

Ingredients:
Pork Tenderloin, 1lb
12 Pearl Onions, skinned and marked with a deep “x” along the bottom
4 cloves Garlic, sliced
2 Tbsp fresh Rosemary, coarsely chopped
1-2 Bay Leaves
1 Tbsp Capers (optional)
2 cups Table Mushrooms, thick sliced (or of small, whole)
1 cup Burgundy
1 cup Chicken Stock
1 Tbsp All-Purpose Flour
3 Tbsp unsalted Butter, room temperature
1 Tbsp Steak Spice Rub
Salt and Pepper to taste

Directions:

  • Preheat the Oven to 350F.
  • Sprinkle the Pork Loin with the Spice Rub, and place into a Dutch Oven.
  • Combine Mushrooms, Onions, Garlic, Herbs, Wine, and Stock to the Dutch Oven.
  • Mix 1 Tbsp of Butter with the Flour, and form a Beurre manie.
  • Divide the Beurre manie in dollops on the top of the mixture.
  • Do the same with the remaining Butter.
  • Bake, covered for 35-40 minutes.
  • Remove the cover, and bake for an additional 15 minutes.
  • Remove the Roast from the Dutch Oven, and let rest on a plate before slicing against the grain.
  • Cover the sliced Roast with the Mushrooms and Onions, discarding the Bay Leaf.
  • Take the remaining liquid to the stove, and reduce on High Heat, until it can coat a spoon, adjusting Salt and Pepper to taste.
  • Pour over the Roast, or serve on the side.

NOTES: This is one of my favorite ways to do Pork Tenderloin. If you cannot find Burgundy, your favorite Red wine will do, so long as it is not too strong and dry.

Scaloppine di Pollo al Vino Bianco con Limone – Chicken Francaise

Chicken Francaise

Ingredients:
1/4 cup All-Purpose Flour (for coating)
1/4 cup Bread Crumbs (for coating)
2 Eggs (for coating)
1/2 tsp Salt
1/4 tsp ground Black Pepper
1/2 tsp dried Oregano
1/2 tsp dried Basil
4 Chicken Breasts, skinless, boneless, butterfly cut and pounded about 1/4″ thick
2 Tbsp Olive Oil
4 Tbsp Butter
3 clove Garlic, thinly sliced vertically
1/2 cup Sauvignon Blanc or other white wine
1/4 cup Chicken Broth
1 tsp Corn Starch
Juice of 2 Lemons
1 Lemon, thinly sliced horizontally
2 Tbsp fresh Parsley, chopped fine

Directions:

  • Set up a dredging station using three pie pans. In one pan put the Flour, in the next the Eggs (beaten with a little water), in the next the Bread Crumbs and dried Herbs.
  • Season the Chicken with Salt and Pepper on both sides
  • Dredge the chicken in the Flour, then the Eggs, then the Bread Crumbs and set to the side
  • In a large skillet, brown each piece of chicken on both sides in the Olive Oil. When each piece is browned, remove from the skillet and place on a cookie sheet in the oven on the lowest setting, just to keep it warm.
  • Remove the Oil, and wipe it clean.
  • Heat the Butter on-low medium heat
  • In a small bowl combine Broth and Corn Starch, whipping until there are no lumps.
  • Add the Garlic, Wine, Broth, Lemon Juice, and Lemon Slices to the pan.
  • Simmer until the sauce thickens, stirring constantly so to not burn about 5 mins.
  • Place the Chicken on Serving platter and cover with the Lemon Slices and Wine Sauce and garnish with the Parsley

NOTES: I have tried to find a definitive answer as to whether or not this dish is French or Italian–since one usually sees it in Italian restaurants in America.  No one including the infamous Wikipedia seem to agree.  I would guess is that it is an Italian-American dish that is influenced by the French style of cooking with Wine and Butter.

An easy way to pound the chicken flat is to place it between two sheets of cellophane with a little bit of olive oil. Take the back of a skillet and pound flat (or use a meat mallet if too heavy).

Variations:
Chicken Marsala – similar, flour-dredged Chicken with Marsala wine, Mushrooms, and Prosciutto.
Chicken Piccata – similar, flour-dredged Chicken with Capers.
Chicken Scaloppine – similar, flour-dredged Chicken with Cream-based lemon sauce.

Tournedos de Poulet dans une Sauce Sherry – Bacon Wrapped Chicken in a Sherry Sauce

Tournedos de Poulet dans une Sauce Sherry and Oven Roasted Brussels Sprouts

Ingredients:
6 boneless Chicken Thighs or Breasts, butterfly cut
1 cups Mushrooms, diced fine
6 Sage leaves, minced
2 cloves Garlic, minced
1/2 small White Onion, diced
2 oz “Baby” Brie, very cold
24 slices thick-cut Bacon (about 1 lb)
1 Tbsp Olive Oil
1/4 cup Sherry
1/2 cup Chicken Stock
1/2 tsp Corn Starch
2 Tbsp Butter
3 Tbsp Fresh Parsley
Salt and Pepper to taste

Directions:

  • Preheat the Oven to 300°F
  • Using a sharp knife, dice the Brie. It must be very cold so it can do this.
  • Combine in a bowl with the Mushrooms, Sage, Garlic, and Onions, a dash of Salt and a crack of Pepper.
  • Flatten the chicken with a mallet. You can do this by placing it between two pieces of wax paper, and pounding out away from you–think “pound and slide”.
  • Using one had like a cup, place a piece of Chicken in it, and then with the other hand place the Mushroom stuffing in the middle of the Chicken piece. You can press the stuffing together–the Brie will bind it.
  • Bring your cupping hand together so that a seam forms from the opposing ends of the chicken. You can then seal this with a toothpick.
  • Take a piece of bacon and cover the seam, wrapping the ends under.
  • You will then wrap two more strips perpendicular to this strip, covering it, and tucking the ends on the bottom like the first strip.
  • Roll the piece over, and take a fourth strip of bacon and cover over the seams going length wise tucking under. Set aside and complete all pieces.
  • Heat the Olive Oil in a large skillet, and using tongs, place the Tournedos in the pan. You will want the final strip of bacon to be face up, and it’s seams on the bottom.
  • Clasping from the sides with the tongs, flip the Tournedos and brown the other side. You may then brown all the other sides. I suggest, you do each Tournedos one at a time.
  • Prepare a cooling rack over an aluminum foil-lined baking sheet.
  • Place the Tournedos on the Rack and place the baking sheet in the oven for 30 minutes.
  • While they are cooking, prepare the Sauce Sherry.
  • Remove the excess Grease from the Skillet.
  • Add the Sherry and Chicken Stock, and whisk in the Corn Starch.
  • Heat until the Sauce thickens
  • Add the Butter, and Salt and Pepper to taste.
  • Add the fresh Parsley.
  • Plate the Tournedos and cover in the Sauce Sherry.

Makes 3 servings (2 Tournedos per person)

NOTES: Tournedos refers to meat wrapped in bacon, such as filet mignon. If you want to cut the fat of regular bacon, I recommend Turkey Bacon–it will taste great still. The complications of this dish revolve around the wrapping of the stuffed chicken pieces. The smaller diced the stuffing is, the easier this is to do. Do not make the mistake I first did, and use colored toothpicks–food is much less appetizing when it is blue and green form the dye!

Cornish Hens with Shallot-Sage-Raspberry Stuffing and Raspberry Sherry Sauce

Cornish Hen with Shallot-Sage-Raspberry Stuffing and and a Raspberry Sherry Sauce

Ingredients:
2 Cornish Hens, giblets removed, patted dry
6 slices Whole Wheat Bread
1/2 cup Raspberries
1 Shallot, diced
1 clove garlic, diced
2 Tbsp fresh Sage, chopped fine
1 tsp fresh Thyme, crushed
2 tsp fresh Oregano, chopped fine
1 tsp fresh Parsley, chopped fine
1 Egg
1/6 cup Chicken Broth
1/6 cup Sherry
1/6 cup Berry Juice
1 tsp Salt
1 tsp Black Pepper
2 Tbsp Olive Oil
Raspberry Sherry Sauce (below)

Directions:

  • Preheat the Oven to 400F
  • In a medium size bowl, combine all ingredients except the Raspberry Sauce and Olive Oil; and mush together.
  • Wash the Hens, and pat them dry with a paper towel.
  • Stuff half of the dressing into each Hen.
  • Using cooking twine, Truss-up the Hens.
  • In a heavy skillet, on high heat, add the Olive Oil and brown each side of the Hens(about 2-4 minutes).
  • Place in a baking dish, and drizzle any Oil from the pan over the Hens.
  • Bake for 35 minutes, covered.
  • Uncover and bake for an additional 20 minutes.
  • Prepare the Raspberry Sherry Sauce.
  • Plate and pour the Raspberry Sherry Sauce over each Hen.

NOTES: This recipe was an inspiration from The Legend of the Seeker, where in an episode one of the characters requests this dish! I couldn’t help but figure out a way to make it myself.

Raspberry Sherry Sauce
Ingredients:
1 cup Chicken Stock
1/2 cup Sherry
1/2 cup Berry Juice
1 Shallot, diced
1 tsp Cornstarch
2 cups Raspberries
1 tsp fresh Ginger, diced
1 tsp fresh Sage, diced
1 Tbsp Butter
Salt & Pepper to taste

Directions:

  • In a Sauce Pan, combine the Butter, Shallot, Ginger, and a pinch of Salt, cooking until the shallot is translucent.
  • In a cup, whisk together the Cornstarch and Berry Juice.
  • Add all ingredients to the Sauce Pan, stirring on medium heat.
  • Crush the berries with your spoon as they cook.
  • Reduce to 1 cup of liquid, stirring often.

NOTES: Though this sauce is perfect for the Cornish hens, you can serve it with other meats like Duck or Quail. Some folks prefer to strain the sauce before serving using a sieve to remove the Berry seeds. I like the berry seeds, myself, but it is completely at your discretion.

General Tso’s Chicken – 左宗棠雞

Ingredients:
3 lb Chicken Thighs, boneless, skinless, cut in bite-size chunks
1 cup & 2 Tbsp Corn Starch, divided
1-3 tsp Cayenne Pepper
2 Tbsp Vegetable Oil
1/4 cup Shaoxing Rice Wine 绍兴酒
1/2 cup and 1 tsp Soy Sauce, divided
1/4 cup Rice Wine Vinegar
1/2 cup Chicken Broth
3 Tbsp Honey
1/2 tsp Crushed Red Pepper
4 cloves Garlic, slivered
1 Tbsp Ginger, minced
8-12 Dried Tiānjīn Red Chili Peppers 天津辣椒
2 Scallions, cut in pieces
4 cups Broccoli, cut in bite size pieces
2 cloves Garlic, minced
Juice of 1 Lemon

1 1/2-2 cups Brown Rice
3-4 cups Water (or more)

Directions:

  • Cook the Brown Rice according to the directions on the bag and set aside
  • In a seal-able plastic bag, combine 1 cup Corn Starch and the Cayenne Pepper, mixing well.
  • Pat the Chicken pieces dry with a paper towel, and add to the bag. Seal and shake, coating the chicken in the powder.
  • Bring a wok to high heat and add 1/2 of the Vegetable Oil.
  • Remove the chicken from the bag and saute in the oil until browned on all sides.
  • Drain the chicken on paper towels.
  • Blanch or Steam the Broccoli spears and set to the side.
  • In a glass, whisk together the Rice Wine and remaining Cornstarch.
  • Heat the wok again, and add the Rice Wine/Corn Starch mixture, 1/2 cup of Soy Sauce, Rice Wine Vinegar, the Honey, Chicken Broth, Ginger, slivered Garlic, and Crushed Red Pepper, mixing well.
  • Heat until the mixture begins to bubble.
  • Add the Scallions, Tiānjīn Red Chili Peppers, and Chicken and coat well.
  • Pour the Mixture into a serving dish.
  • In another sealed bag, combine the remaining Soy Sauce, minced Garlic, and Lemon Juice.
  • add the Broccoli Spears and mix well.
  • Garnish the Chicken with the Broccoli or serve in a separate dish.

Makes 4 servings.

NOTES: So I was inspired to make this dish because of a very awful version that I ordered in from the local take-away. This version should be more flavorful, slightly spicier, and not as unhealthy as the heavy batter, deep-fried kind.

General Tso’s Chicken is believed to have been created in New York City in the 1970s as an attempt to introduce the spicier Hunan cuisine to what was generally Cantonese cuisine in the city. There are two chefs who are attributed as possible inventors of this dish, Chef Peng Jia of Peng’s Restaurant formerly of E 44th St and Chef T. T. Wong of the Shun Lee Palace restaurants. I have also found claims of invention by a chef in Taiwan about the same time. As far as I can tell, the Peng Jia seems to be the most widely accepted, though no one seems to know for sure.

General Tso’s Chicken is named after Zuo Zongtang (左宗棠, 1812–1885), a Qing Dynasty general from Hunan Provence. I cannot find any reason or rational as to why the dish is named after him. Another source suggests that the name is really a mis-translation. Eileen Yin-Fei Lo states in her book The Chinese Kitchen that the dish originates from a simple Hunan chicken dish, and that the reference to “Zongtang” in “Zuo Zongtang chicken” was not a reference to Zuo Zongtang’s given name, but rather a reference to the homonym zōngtáng 宗堂, meaning “ancestral meeting hall”. As one who is completely ignorant to Chinese languages, I’ll have to take her word for it. Also regionally, in the US, there are various spellings of used…Gua, Tsao, Tsa, Cua, Zuo, etc… reflecting how poorly we Americans transliterate Chinese.

Split Pea Soup

Ingredients:
2 cup dried Split Peas
4 cups Water for Peas
4 slices Bacon
5 cloves Garlic, diced
1 yellow Onion, diced
1 tsp Herbs de Provence
1 tsp ground Black Pepper
1/2 cup Butter
3 cups Chicken Stock
1 cup Milk
1 Bay Leaf
1/2 cup Heavy Cream
1-2 cups Croutons

Directions:

  • Soak the Split Peas in the Water overnight in a bowl. Add more water as needed.
  • In a large Sauce Pot, brown the Bacon until crisp but not burnt.
  • Remove the Bacon, set aside on cookie rack to drain the grease.
  • In the same Sauce Pot, saute the Onion and Garlic until tender.
  • Add all Remaining Ingredients, and simmer for 1 hour on low heat, stirring often.
  • Remove the Bay Leaf.
  • Blend the Soup:
    1. Use a hand-held blender, and puree the Soup in the Sauce Pot.
    2. Pour the Soup into a Food Processor or Stand Blender and puree the Soup.
  • Serve in Bowls, pouring a ring of Heavy Cream along the top of the Soup, garnished with the Bacon and Croutons.

Lima Beans & Shallots

Lima Beans & Shallots

Ingredients:
1 large Shallot, minced
1 clove Garlic
1 Tbsp Butter
2 cups Lima Beans (soaked overnight)
1 cup Chicken Broth
1/2 tsp Salt
1 tsp Black Pepper

Directions:

  • In a skillet on medium heat, sauté the Shallots and Garlic in the Butter, until translucent.
  • Add the Lima Beans, Salt, Pepper and Chicken Broth to the pan.
  • Simmer for 5 minutes, or until beans are tender.

NOTES: Lima beans – pronounced like Lima, Ohio, but probably should be like Lima, Peru. they are also known as Butter beans and several dozen other names. They are a truly tasty Meso-American food.

Variations:
Ṽ›Ɣ – substitute Vegetable Broth for the Chicken Broth; as well as Margarine for the Butter.

Mediterranean Braised Chicken with Couscous

Ingredients:
6 Chicken Thighs, skinless, boneless
2 Tbsp Olive Oil
2-3 cloves Garlic, slivered
2 Shallots, diced
1 cup Pinot Grigio or other white wine
1 cup Chicken Broth
1 tsp Salt
2 tsp Rosemary, diced
1/2 cup Kalamata Olives, minced
1/2 cup Manzanilla Olives, minced
1 cup Tomatoes, diced
2 Tbsp Capers
1 cup Couscous

Directions:

  • In a deep saucepan, cook the Chicken thighs in the Olive Oil on low-medium heat for about 5-7 minutes. The more color, the more flavor you’ll get.
  • Remove the Chicken and set aside.
  • Add the Shallots and Garlic to the Oil, and lightly saute.
  • Deglaze with the Pinot Grigio and Chicken Broth.
  • Return the chicken to the saucepan, and add the Salt, Rosemary, Tomatoes, Olives, and Capers.
  • Simmer for about 10-20 minutes.
  • Add 1 cup of Couscous to the pot, and turn off the heat.
  • Cover for 5 minutes, as the Couscous absorbs the liquid.
  • Serve.

NOTES: You can always cook the Couscous separately from the dish, however I like to absorb the chicken broth and wine into the couscous to add some extra flavor. If you desire, you can chop up the chicken thighs; additionally if you cannot get boneless chicken thighs, you can use them. The important part is not the bones or size, but that it is the flavorful chicken thigh meat.

Fennel Chicken with Couscous

Dedicated to Christopher S.

Ingredients:
1 tsp Turmeric
1 tsp Ginger
1 tsp Cumin
1 tsp Coriander Seed, ground
1 tsp Salt
4 boneless, skinless, Chicken Breasts, butterfly cut
2 Tbsp Olive Oil
2 cloves Garlic, minced
1 medium Red Onion, diced
1 Fennel Bulb, halved and sliced (1/4″ slices)
1 Tbsp Lemon Zest
1/2 cup Chicken Broth
2 Tbsp Cornstarch

1 cup uncooked Whole-Wheat Couscous
2 cups Water
1/4 cup Olive Oil
Juice of 1 Lemon

Directions:

  • Combine the Spices and Salt in a small bowl.
  • Sprinkle over the Chicken breasts, making sure to get the spices on both sides.
  • In a skillet, heat the Olive Oil on medium heat and add the Chicken, cooking for 5 minutes each side.
  • Remove from the Chicken and set aside.
  • Add the Garlic, Onion, Fennel, and Lemon Zest, cooking until the Fennel is tender or about 5 minutes.
  • In a bowl whisk together the Cornstarch and the Chicken Broth, then add to the Fennel.
  • Heat for another 7-10 minutes, allowing a sauce to form.
  • Heat the Water in a sauce pot.
  • When boiling, remove from the heat and add the Couscous.
  • Fluff the Couscous with a fork, adding the Lemon Juice and Olive Oil.
  • Serve the Chicken on a bead of Couscous with the Fennel sauce over it.

NOTES: Couscous كسكس is a pasta that is common in northern Africa and the Middle East. Near East® makes a good whole wheat Couscous. Also, I prefer small grained Couscous, as it feels fluffier than the larger versions.  This dish is also very tasty without couscous over a bed of Spinach. I have made this recipe suitable for those on low-carb high-protien diets at the request of my bud Christopher S.

Brussels Sprouts & Bacon

Brussels Sprouts & Bacon

Ingredients:
1 1/2 lbs Brussels Sprouts, cleaned and quartered (if smaller, halved)
3 slices Bacon, chopped
1 clove Garlic
1 Shallot, chopped
1 Tbsp Olive Oil
1 tsp Red Wine Vinegar
1/2 tsp Salt
1/2 tsp Black Pepper
3/4 cup Chicken Broth
1/4 cup Pale Ale

Directions:

  • In a skillet, brown the Bacon.
  • Remove Bacon from grease, and set on a paper towel to drain.
  • Add Garlic, Shallots, Salt, Pepper, and Olive Oil to skillet. Sweat, but do not over cook.
  • Add the Brussels Sprouts and coat with Oil. Saute for 4 minutes.
  • Add Ale, Vinegar, and Chicken Broth to Skillet and bring to a rolling boil.
  • Reduce heat and cook for an additional 10 minutes.
  • Using a slotted spoon or Spider Whisk, remove the Brussels Sprouts to serving bowl.
  • Sprinkle with Bacon

Sourdough Dressing

Ingredients:Vegetarian Variation
1 loaf Sourdough Bread, crust removed, cut into 1/2″ cubes (stale is better)
1/4 cup Olive Oil
2 Tbsp Butter
1 large Yellow Onion, diced
4 stalks Celery, diced
5 cloves Garlic, minced
2 Apples, cored and diced
3 Tbsp fresh Sage, finely chopped
1 Tbsp fresh Thyme, finely chopped
3 Eggs
2 cups Chicken Broth (Vegetable is fine for Vegetarians)
Salt and Pepper to taste
Olive Oil for basting the bread (as needed)

Directions:

  • Preheat oven to 350˚F.
  • On a baking sheet, spread the Bread Cubes, and brush Olive Oil over them.
  • Bake for 30 minutes, or until like croutons.
  • In a large sauce pan, melt the Butter into the Olive Oil.
  • Add the Onions and Celery and cook down until Onions begin to break down.
  • Add the Apples, Garlic, Sage, and Thyme to the mixture and let simmer.
  • In a large bowl, beat Eggs and add the Broth, stirring well.
  • Incorporate the Onion-Herb mixture into the Broth.
  • Place the Bread croutons into a greased baking dish.
  • Pour the Broth over the croutons, being sure to get all of it covered.
  • Bake Covered for 30 minutes.
  • Increase temperature to 425˚, uncover and bake for another 30 minutes.
  • Salt and Pepper to taste.

NOTES: If you are pressed for time, Store-bought croutons can be substituted.


Variations:

Brown 1/2 lb Sausage and mix Drippings and Sausage into the Dressing.
Add 1/2 cup diced roasted Chestnuts.
You can make it spicy by adding a minced Jalapeno or two when cooking the Onions.

M›Ṽ: Use Vegetable Broth instead of Chicken Broth.

Scaloppine di Pollo al Vino Bianco con Limone e Capperi – Chicken Piccata

Ingredients:
1/4 cup All-Purpose Flour (for coating)
1/2 tsp Salt
1/4 tsp ground Black Pepper
1/4 tsp dried Oregano
1/4 tsp dried Basil
1/4 tsp dried Rosemary
4 Chicken Breasts, skinless, boneless, butterfly cut and pounded about 1/4″ thick
4 Tbsp Butter
4 Tbsp Olive Oil
1/2 cup Capers
1 clove Garlic, minced
1/4 cup Dry White Wine (Pinot Grigio)
1/8 cup Lemon Juice
1/4 cup Chicken Broth
1 tsp Corn Starch

Directions:

  • Season the Chicken with Salt and Pepper on both sides
  • Dredge the chicken in the Flour and set to the side
  • In a large skillet, brown each piece of chicken on both sides in the Olive Oil. When each piece is browned, remove from the skillet and place on a cookie sheet in the oven on the lowest setting, just to keep it warm.
  • Add the Garlic, Herbs, Lemon Juice and White Wine to the Skillet and de-glaze. (watch as it may flame up…not bad, just be careful!).
  • Add the Capers and Butter and simmer for 5 minutes.
  • In a small bowl combine broth and Corn Starch, whipping until there are no lumps. Then Add to the Skillet.
  • Simmer until the sauce thickens, stirring constantly so to not burn.
  • Place the Chicken on Serving platter and cover with the Caper-Lemon Wine Sauce.

NOTES: An easy way to pound the chicken flat is to place it between two sheets of cellophane with a little bit of olive oil. Take the back of a skillet and pound flat (or use a meat mallet if too heavy).

Variations:
Chicken Marsala – similar with Marsala wine, Mushrooms, and Prosciutto.
Chicken Francaise – similar with breaded Chicken and Lemon slices, no Capers.
Chicken Scaloppine – similar with Cream-based lemon sauce.

Scaloppine di Pollo al Marsala con Prosciutto e Funghi – Chicken Marsala

Chicken Marsala

Ingredients:
1/4 cup All-Purpose Flour (for coating)
1/2 tsp Salt
1/4 tsp ground Black Pepper
1/2 tsp dried Oregano
1/2 tsp dried Basil
4 Chicken Breasts, skinless, boneless, butterfly cut and pounded about 1/4″ thick
4 Tbsp Butter
4 Tbsp Olive Oil
1 cup Crimini Mushrooms, sliced
1 clove Garlic, minced
1/2 cup Marsala Wine
1/4 cup Chicken Broth
1 tsp Corn Starch
4 oz Prosciutto, chopped up

Directions:

  • Season the Chicken with Salt and Pepper on both sides
  • Dredge the chicken in the Flour and set to the side
  • In a large skillet, brown each piece of chicken on both sides in the Olive Oil. When each piece is browned, remove from the skillet and place on a cookie sheet in the oven on the lowest setting, just to keep it warm.
  • Add the Garlic, Herbs, and Marsala Wine to the Skillet and de-glaze.
  • Add the Mushrooms, Prosciutto and Butter and simmer for 5 minutes.
  • In a small bowl combine broth and Corn Starch, whipping until there are no lumps. Then Add to the Skillet.
  • Simmer until the sauce thickens, stirring constantly so to not burn.
  • Place the Chicken on Serving platter and cover with the Mushroom/Marsala Sauce.

NOTES: An easy way to pound the chicken flat is to place it between two sheets of cellophane with a little bit of olive oil. Take the back of a skillet and pound flat (or use a meat mallet if too heavy).

Variations:
Chicken Piccata – similar with White Wine with Capers, no Prosciutto or Mushrooms.
Chicken Francaise – similar with breaded Chicken and Lemon slices, no Prosciutto or Mushrooms.
Chicken Scaloppine – similar with Cream-based lemon sauce, no Prosciutto or Mushrooms.

Winter Squash Soup

Ingredients:Vegetarian Variation
1/4 cup Butter
1 lg Onion, finely chopped
4 cloves Garlic, minced
12 cups Chicken Broth
8 cups Butternut Squash, skinned, and chopped in squares
1 cup Heavy Cream
1/2 tsp Curry Powder
Croutons (3-4 per serving)
1 cup Green Onion, chopped (for garnish)
Salt and Pepper to taste

Directions:

  • In a large Saucepan, brown Onion in Butter. When nearly translucent, add Garlic.
  • Add Chicken Broth, Heavy Cream, Curry Powder and Squash. Put heat on low.
  • Cook for 1/2 an hour until Squash breaks down. Stir often, and do not let stick to bottom.
  • Garnish with Croutons or Green Onion on top.

NOTES: You can use Acorn Squash or a combination of them. I tend to use frozen prepared “winter squash” as it is easiest to break down when cooking.

Variations:
M-Ṽ: Use Vegetable Broth instead of Chicken Broth