Thursday, December 31, 2009
New Year's Eve Feast
Getting ready for New Year's Eve feast. Roasted Butternut Squash and Pear Salad with Spiced Pecan Vinaigrette, Surf and Turf-Beef Tenderloin with Pinot Noir Sauce and Broiled Lobster Tails, served with braised carrots , Peach and Grand Marnier filled Crepes with Cream and of course a nice Pinot Noir and some bubbly for later. HAPPY NEW YEAR EVERYONE!!!
Tuesday, December 29, 2009
Could not figure out what to make for supper. Someone bought me a bottle of Marsala wine. I thought I would look up Chicken Marsala. I found quite a few recipes but decided to settle on this one. This was easy to make and was excellent. Just be sure your chicken breasts are thin. I found the best way is to slice them in half and then pound them a bit to make them thin. I served this with baked potatoes and green beens.
Chicken Marsala
Ingredients
1/4 lb (115 g) pancetta chopped
1/2 cup (125 mL) flour
Salt and pepper, to taste
4 skinless, boneless chicken breast halves, butterflied and pounded to uniform 1/4-inch (5-mm) thickness
6 tbsp (90 mL) butter, divided
1 lb (450 g) sliced mushrooms
1 clove garlic, finely chopped
1/2 cup (125 mL) Marsala wine
1 cup (250 mL) chicken broth
1/4 cup (60 mL) whipping cream
2 tbsp (30 mL) chopped fresh parsley
Directions
In a large skillet, cook the pancetta or bacon until crisp. Transfer it to a plate lined with paper towels. Do not wipe out the pan.
In a shallow bowl, stir together the flour, salt, and pepper. Dip the breasts to coat them. Pat off excess flour.
Return skillet to the heat. Add 2 tbsp (30 mL) butter. When it foams, add half of the chicken pieces and cook, turning often, until they are browned. Transfer the chicken to a plate and keep warm.
Add 2 tbsp (30 mL) butter to the pan and brown the remaining breasts.
Melt the remaining butter in the skillet. Add the mushrooms, salt and pepper. Cook, stirring often until the mushrooms release their liquid. Turn up the heat and cook, stirring constantly, until the liquid is almost gone.
Add the garlic and pancetta or bacon to the pan and stir for 1 minute.
Add the wine and bring the liquid to a boil. Reduce the liquid to 1/4 cup (60 mL). Add the chicken broth and return to a boil. Let the mixture bubble for 2 minutes. Stir in the cream and cook until the mixture returns to a boil. Taste for seasoning.
Return the chicken to the pan and cook until hot. Sprinkle with parsley and serve at once.
Chicken Marsala
Ingredients
1/4 lb (115 g) pancetta chopped
1/2 cup (125 mL) flour
Salt and pepper, to taste
4 skinless, boneless chicken breast halves, butterflied and pounded to uniform 1/4-inch (5-mm) thickness
6 tbsp (90 mL) butter, divided
1 lb (450 g) sliced mushrooms
1 clove garlic, finely chopped
1/2 cup (125 mL) Marsala wine
1 cup (250 mL) chicken broth
1/4 cup (60 mL) whipping cream
2 tbsp (30 mL) chopped fresh parsley
Directions
In a large skillet, cook the pancetta or bacon until crisp. Transfer it to a plate lined with paper towels. Do not wipe out the pan.
In a shallow bowl, stir together the flour, salt, and pepper. Dip the breasts to coat them. Pat off excess flour.
Return skillet to the heat. Add 2 tbsp (30 mL) butter. When it foams, add half of the chicken pieces and cook, turning often, until they are browned. Transfer the chicken to a plate and keep warm.
Add 2 tbsp (30 mL) butter to the pan and brown the remaining breasts.
Melt the remaining butter in the skillet. Add the mushrooms, salt and pepper. Cook, stirring often until the mushrooms release their liquid. Turn up the heat and cook, stirring constantly, until the liquid is almost gone.
Add the garlic and pancetta or bacon to the pan and stir for 1 minute.
Add the wine and bring the liquid to a boil. Reduce the liquid to 1/4 cup (60 mL). Add the chicken broth and return to a boil. Let the mixture bubble for 2 minutes. Stir in the cream and cook until the mixture returns to a boil. Taste for seasoning.
Return the chicken to the pan and cook until hot. Sprinkle with parsley and serve at once.
Sunday, December 27, 2009
Early New Years
Celebrated New Year early with Adam and Mel since they will be in Oakville for the New Year. Had somewhat of a feast. Herb-and-Salt-Crusted Standing Rib Roast with Morel Sauce, Crushed Potato and Watercress Cakes, Rainbow Chard with Lemon, Fennel, and Parmigiano. This was a rather labour intensive meal but the outcome was worth it. Just search http://www.finecooking.com/ for the recipes. Everything was delicious.
Thursday, December 24, 2009
The Arrogant Chef's Amazing Wings
The Arrogant Chef’s Amazing Wings
(Recipe for 30 wings)
As promised here is the recipe for my amazing wings. Wings are not usually considered high end food but these wings are truly gourmet.
Coating:
1 cup of flour
2 tbsp cayenne pepper
2 tbsp paprika
Mix well together and coat wings.
Sauce:
6 tablespoons of Frank’s Hot Sauce
2 tbsp of vegetable oil
1 tbsp of vinegar
5 tbsp light brown sugar
¼ to ½ teaspoon of Tabasco
Generous pinch of onion powder
Instructions:
Coat the wings in the coating and let sit for 15 minutes. Mix sauce ingredients in sauce pan and heat on low. Deep fry wings at 190C or 374F for approximately 13 minutes or until crispy brown. Remove wings from fryer and serve with sauce on or on the side.
(Recipe for 30 wings)
As promised here is the recipe for my amazing wings. Wings are not usually considered high end food but these wings are truly gourmet.
Coating:
1 cup of flour
2 tbsp cayenne pepper
2 tbsp paprika
Mix well together and coat wings.
Sauce:
6 tablespoons of Frank’s Hot Sauce
2 tbsp of vegetable oil
1 tbsp of vinegar
5 tbsp light brown sugar
¼ to ½ teaspoon of Tabasco
Generous pinch of onion powder
Instructions:
Coat the wings in the coating and let sit for 15 minutes. Mix sauce ingredients in sauce pan and heat on low. Deep fry wings at 190C or 374F for approximately 13 minutes or until crispy brown. Remove wings from fryer and serve with sauce on or on the side.
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