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!!!

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.

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.

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.

Finally a Chili That I Like

I have been experimenting with a variety of Chili recipes. I got this one from a friend and it was a hit. Great tasting chili with just the right amount of heat. Perfect for the big game. I may try this in a slow cooker next time. Anyhow here is the recipe. And although you may be tempted to eat this right away believe me let it chill over night and reheat. It gives the meat time to absorb all the wonderful flavours.

The Arrogant Chef’s Amazing Chili

INGREDIENTS
1 pound ground beef
1 pound ground pork
2 tablespoon olive oil
1 large onion, chopped, divided
1 green bell pepper, chopped
1 jalapeno pepper, seeded and minced
3 cloves garlic, minced
2 tablespoon and 3 teaspoons chopped green onion
2 (15 ounce) cans chili beans
1 (14.5 ounce) can diced tomatoes
1 (6 ounce) can tomato paste
1 (8 ounce) can tomato sauce
1 (12 ounce) bottle lager-style beer
1 cup water
4 tablespoons chili powder
3 teaspoons ground cumin
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
2 teaspoons salt
1 1/2 teaspoon ground black pepper
1 cup shredded Cheddar cheese

1. Cook ground beef and pork in a large skillet over medium-high heat until the meat is crumbly, evenly browned, and no longer pink. Season with chili powder, cumin, garlic powder, cayenne pepper, salt, and black pepper. Drain and discard any excess grease.

2. Meanwhile, heat the olive oil in a large pot over medium heat. Stir in 3/4 of the onion and all of the green pepper, jalapeno pepper, and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir the drained meat into the onion mixture along with the green onion, chili beans, diced tomatoes, tomato paste, tomato sauce, beer, and water. Bring to a simmer over medium heat, then reduce heat to medium-low. Simmer at least 2 hours, stirring occasionally. Refrigerate overnight.

3. Reheat the chili over medium heat until it begins to simmer again. Top individual servings of chili with cheese and remaining chopped onion.

What will the new quest be?

Well I would like to thank Peter Reinhart for his book American Pie. I had a great time this summer experimenting with all kinds of different dough recipes and toppings. I don't think I will ever order a pizza from a restaurant again. Just too much fun making them. And they taste greaaaaaat. Now as we move into the fall season, I will continue making pizzas but probably not on the BBQ.

I keep on forgetting to post my wing recipe. These are some of the best wings I have ever had. I will be posting it very soon. Wings and beer on a Friday night after work... well not gourmet but a great taste experience.

I think my next quest will be French Canadian Tortiere. Truly one of the French Canadian quintessential foods. I have my father's recipe which in my opinion simply can't be beat for flavour but there are thousands of recipes out there. I will post my father's recipe in the near future. Unfortunately I cannot post the pie crust recipe. It is a family secret. I will pass it on to my first born son this Christmas so that he can continue the tradition of tortiere at Christmas.

Beer Cocktail

Just taking a break from BBQ pizza and tried a new beer cocktail from Fine Cooking. Recipe is simple. 1/2 a lime, a bottle of light lager, 2 dashes of Worchestershire Sauce, 2 dashes of Soy Sauce, 2 dashes of Tabasco Sauce and some freshly cracked black pepper. Rim a beer glass with celery salt. Fill with ice. Squeeze half a lime over the ice. Fill with beer. Add ingredients and gently stir. Sprinkle with pepper. Garnish with lime. This drink has some decent heat to it.