Monday, August 31, 2009
Sunday, August 30, 2009
Lemon Chicken
Description:
This is one of my daughter's favorite chicken dishes that I make. It's a version to me of my Chicken Scalopine. It can be done with chicken, pork or veal.
The meat turns out melt in your mouth tender.
Ingredients:
6 chicken breast cutlets pounded an 1/8" thick.
1 cup of flour seasoned with salt and pepper for dredging.
2-3 tablespoons of Olive Oil
For the sauce
2 cloves of garlic, crushed and minced fine.
1/2 cup of white wine
The juice from 3 LEMONS. (Zest first)
2 cup of chicken stock.
1/2 cup of cream
3 tablespoons of either cold olive oil or butter cut into pieces.
Salt and pepper to taste
Directions:
Heat a couple tables spoons of Olive Oil up in a deep skillet over medium high heat. Dredge the cutlets in the seasoned flour.
Fry the cutlets in the heated oil on each side until they are golden brown. They only take a minute or so on each side so watch them. Remove to a paper towel covered plate and repeat until all cutlets are browned. Add more oil if needed.
After all the cutlets have been browned, add the garlic to the drippings. As soon as the pan lets off the smell of garlic, pour in the wine and lemon juice. Reduce by 1/3. Stir as it reduces. Add the chicken stock and cream and whisk to combine. Reduce the heat and place the cutlets in the sauce. Simmer covered for 10-15 minutes. Meanwhile, cook 1lb of pasta. I prefer either Bow Ties or Angel Hair.
Remove the cutlets from the sauce. Turn off the heat to the sauce. Slowly whisk in the cold olive oil or butter pieces to thicken the sauce if needed. Taste for the need of salt and pepper and add to taste. Add the pasta to the sauce and combine. Transfer the pasta to a seving platter. Arrange the cutlets over the pasta. Garnish with the lemon zest. I like to add scallions to the sauce at times to if I have them on hand and add them when I'm adding the salt and pepper.
Enjoy, IC
This is one of my daughter's favorite chicken dishes that I make. It's a version to me of my Chicken Scalopine. It can be done with chicken, pork or veal.
The meat turns out melt in your mouth tender.
Ingredients:
6 chicken breast cutlets pounded an 1/8" thick.
1 cup of flour seasoned with salt and pepper for dredging.
2-3 tablespoons of Olive Oil
For the sauce
2 cloves of garlic, crushed and minced fine.
1/2 cup of white wine
The juice from 3 LEMONS. (Zest first)
2 cup of chicken stock.
1/2 cup of cream
3 tablespoons of either cold olive oil or butter cut into pieces.
Salt and pepper to taste
Directions:
Heat a couple tables spoons of Olive Oil up in a deep skillet over medium high heat. Dredge the cutlets in the seasoned flour.
Fry the cutlets in the heated oil on each side until they are golden brown. They only take a minute or so on each side so watch them. Remove to a paper towel covered plate and repeat until all cutlets are browned. Add more oil if needed.
After all the cutlets have been browned, add the garlic to the drippings. As soon as the pan lets off the smell of garlic, pour in the wine and lemon juice. Reduce by 1/3. Stir as it reduces. Add the chicken stock and cream and whisk to combine. Reduce the heat and place the cutlets in the sauce. Simmer covered for 10-15 minutes. Meanwhile, cook 1lb of pasta. I prefer either Bow Ties or Angel Hair.
Remove the cutlets from the sauce. Turn off the heat to the sauce. Slowly whisk in the cold olive oil or butter pieces to thicken the sauce if needed. Taste for the need of salt and pepper and add to taste. Add the pasta to the sauce and combine. Transfer the pasta to a seving platter. Arrange the cutlets over the pasta. Garnish with the lemon zest. I like to add scallions to the sauce at times to if I have them on hand and add them when I'm adding the salt and pepper.
Enjoy, IC
Saturday, August 29, 2009
Lemon Curd
Description:
Lemon Curd is an absolute favorite of mine when it comes to the use of lemons. Lemon curd can have so many uses. Eat it as it is, use it for a pie filling, put it between layers of cake(great for an easter cake), make a no bake cheese cake and use the lemon curd as a layer, fill pastries with lemon curd, mmmmmm. lemon curd filled donuts, lemon curd filled puffed pastries, lemon curd filled Yorkshire puddings.. lets not forget lemon bars. I know I'm not the only one to eat a whole pan of them.
I have this recipe that I tweaked just a bit from years ago taken from the Joy Of Baking or Cooking something or other..
Ingredients:
3 large eggs
1/3 cup of lemon juice (2-3 lemons) (do not use the bottled lemon juice)
3/4 cup of sugar
1 tablespoon of grated lemon zest
4 tablespoons of unsalted butter, at room temperature and cut into small pieces
Directions:
In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended. Cook, stirring constantly (to prevent it from curdling), until the mixture becomes thick (like sour cream or a hollandaise sauce) Get out your instant read and try for 160* This will take about 10 minutes. Remove from heat and immediately pour through a fine strainer to remove any lumps. Cut the butter into small pieces and whisk into the mixture until the butter has melted. Add the lemon zest and let cool. The lemon curd will continue to thicken as it cools. Cover immediately (so a skin doesn't form) and refrigerate for up to a week.
Makes 1 1/2 cups.
If you want a lighter lemon curd whip 1/2 cup of heavy whipping cream and fold it into the lemon curd.
Enjoy, IC
Sunday, August 23, 2009
Huli Huli Pineapple
Description:
Description:
As many of my friends know, I love to grill. On PBS there was a program called Barbecue University and now it has morphed into a program called Primal Grill. In the past I posted a Barbecue Chicken with a coffee rub and coffee Barbecue sauce theme.
Now I am sharring this recipe for those that don't watch TV or have seen the program.
Pineapple is by far my favorite fruit. This recipe is a shocker and is an excellent Barbecued dessert and making it while sitting around enjoying the meal and company gets plenty of oooooos and ahhhhhs. The presentation will blow everyone away and it is almost a shame to cut it up and serve. It goes well with out the ice cream but I love blue berry cheese cake ice cream and decided to serve the chunks of glazed pineapple over that.
Enjoy. IC
Ingredients:
Ingredients:
1 large ripe pineapple
For the glaze:
1/2 stick (4 tablespoons) unsalted butter
1/4 cup dark brown sugar
1/4 cup dark rum
1/4 cup heavy cream
1/4 cup fresh lime juice
1 teaspoon ground cinnamon
pinch of salt
1 pint blackberry or blueberry ice cream or sorbet for serving (optional)
You'll also need: 1 rotisserie; 8 martini glasses (optional)
Directions:
Directions:
1. Cut the rind off the pineapple, leaving the leafy crown intact. I find a serrated knife works best for this. Even after you've removed the rind, you'll notice some diagonal rows of "eyes" (brown spots)-cut these out, making long diagonal V-shaped cuts to give the pineapple a rippled spiral effect.
2. Make the glaze. Place the butter, brown sugar, rum, cream, lime juice, cinnamon, and salt in a heavy saucepan and cook over high heat, stirring with a wooden spoon, until thick and syrupy, 5 minutes. Remove the pan from the heat.
3. Set up your grill for spit-roasting and preheat to high.
4. Using a long slender knife, make starter holes in the crown end and base of the pineapple, pushing the knife lengthwise through the center to facilitate inserting the spit. Working gently but firmly, insert the rotisserie spit through the pineapple. (Be sure to have the first set of prongs on already.) Tighten the prongs. Loosely cover the pineapple leaves with foil. Place the end of the spit in the rotisserie motor socket and turn on the motor.
5. Spit-roast the pineapple until golden brown and tender, about 1 hour, basting with glaze every 15 minutes. You should have about half the glaze leftover for serving.
6. To serve, unspit the pineapple and unwrap the leaves. Show it off because the presentation coming off the grill is way cool.. Then cut it crosswise into slices for serving. Drizzle each slice with leftover glaze.
7. For the ultimate gilding of the lily, cut the pineapple slices in quarters and serve over blackberry ice cream in martini glasses. Spoon the glaze on top and garnish each glass with a pineapple leaf.
Description:
As many of my friends know, I love to grill. On PBS there was a program called Barbecue University and now it has morphed into a program called Primal Grill. In the past I posted a Barbecue Chicken with a coffee rub and coffee Barbecue sauce theme.
Now I am sharring this recipe for those that don't watch TV or have seen the program.
Pineapple is by far my favorite fruit. This recipe is a shocker and is an excellent Barbecued dessert and making it while sitting around enjoying the meal and company gets plenty of oooooos and ahhhhhs. The presentation will blow everyone away and it is almost a shame to cut it up and serve. It goes well with out the ice cream but I love blue berry cheese cake ice cream and decided to serve the chunks of glazed pineapple over that.
Enjoy. IC
Ingredients:
Ingredients:
1 large ripe pineapple
For the glaze:
1/2 stick (4 tablespoons) unsalted butter
1/4 cup dark brown sugar
1/4 cup dark rum
1/4 cup heavy cream
1/4 cup fresh lime juice
1 teaspoon ground cinnamon
pinch of salt
1 pint blackberry or blueberry ice cream or sorbet for serving (optional)
You'll also need: 1 rotisserie; 8 martini glasses (optional)
Directions:
Directions:
1. Cut the rind off the pineapple, leaving the leafy crown intact. I find a serrated knife works best for this. Even after you've removed the rind, you'll notice some diagonal rows of "eyes" (brown spots)-cut these out, making long diagonal V-shaped cuts to give the pineapple a rippled spiral effect.
2. Make the glaze. Place the butter, brown sugar, rum, cream, lime juice, cinnamon, and salt in a heavy saucepan and cook over high heat, stirring with a wooden spoon, until thick and syrupy, 5 minutes. Remove the pan from the heat.
3. Set up your grill for spit-roasting and preheat to high.
4. Using a long slender knife, make starter holes in the crown end and base of the pineapple, pushing the knife lengthwise through the center to facilitate inserting the spit. Working gently but firmly, insert the rotisserie spit through the pineapple. (Be sure to have the first set of prongs on already.) Tighten the prongs. Loosely cover the pineapple leaves with foil. Place the end of the spit in the rotisserie motor socket and turn on the motor.
5. Spit-roast the pineapple until golden brown and tender, about 1 hour, basting with glaze every 15 minutes. You should have about half the glaze leftover for serving.
6. To serve, unspit the pineapple and unwrap the leaves. Show it off because the presentation coming off the grill is way cool.. Then cut it crosswise into slices for serving. Drizzle each slice with leftover glaze.
7. For the ultimate gilding of the lily, cut the pineapple slices in quarters and serve over blackberry ice cream in martini glasses. Spoon the glaze on top and garnish each glass with a pineapple leaf.
Wednesday, August 19, 2009
Back To Work
Finally, after almost 9 months I'm back to work.I wasn't getting my hopes up after being told I was being called back but seeings as how this has been day 2.... I am back to work.
These past 2 days of working in the direct sun, no shade, with the sun reflecting off white concrete block walls hasn't been fun though. It has completely drained 9 months of stored up energy. I probably downed 2 gallons of water yesterday alone and it didn't even phase the heat. I literally felt like I was ready to pass out by 9:00 yesterday morning and the day was just starting.
The good thing about the heat was coming home tonight and finding 5 ripe tomatoes and to be sitting here right now dripping the juices of my first tomato sandwich of the year all over my keyboard. It was worth the wait. You southerners are lucky to be ahead of my growing season but I'll tell you what, there is nothing like a Jersey Tomato. Specially the one I just finished off.
These past 2 days of working in the direct sun, no shade, with the sun reflecting off white concrete block walls hasn't been fun though. It has completely drained 9 months of stored up energy. I probably downed 2 gallons of water yesterday alone and it didn't even phase the heat. I literally felt like I was ready to pass out by 9:00 yesterday morning and the day was just starting.
The good thing about the heat was coming home tonight and finding 5 ripe tomatoes and to be sitting here right now dripping the juices of my first tomato sandwich of the year all over my keyboard. It was worth the wait. You southerners are lucky to be ahead of my growing season but I'll tell you what, there is nothing like a Jersey Tomato. Specially the one I just finished off.
Tuesday, August 11, 2009
The Goat Burger
Seems someone may be interested in the recipe for the FarmTown Goat Burger.
1- Swipe a goat from a neighbors farm. It isn't a hard thing to do if you preoccupy them by hiring them to harvest a mango tree.
2-Take the goat with you to the market place in invisible mode and watch for the appropriate named worker to show up looking for a job. Anyone with a name like "Goat Whacker", "Ground Round Jim", "Blood And Gore Jane" or "Meat gyrator" probably aren't at the market place looking to really harvest or plow. They probably have something set up in their basements and for a few coins, can save you from the troubles of putting "Billy Goat" into a meat grinder yourself.
3-Take your Hefty bag filled with ground "Billy" home and place it in the sink, poke a few holes in it to let it drain for 30 minutes as recommended by the possible serial killer you just paid 5 coins to for butchering the poor goat.
Place about 5lbs of fresh ground "Billy" in a large bowl. Add 1 1/2 tsp of garlics powder, ! tablespoon of salt, 1 tsp of fresh cracked pepper, 1 large minced onion, 2 tablespoons of ground horseradish. Mix the seasonings into the ground meat very well. Next combine 1/4 cup of olive oil with 1/4 cup of A-1 Steak Sauce. Whisk together really well and then stir mixture into the meat. Refrigerate for at least an hour.
Fire up your Farm Town BBQ. You want the grill nice and hot. Make sure you send out an invite to all your friends.
Shape the burger mixture into about 20 "Billy" Goat Patties. Place on hot grill. Turn burgers after about 3 minutes and then brush the cooked side with more A-1 Sauce. After 3 minutes flip again and brush the top with more sauce.
Ask everyone if anyone wants cheese on their burger.........
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