Posted by admin on 3rd January 2010
6 sl Bacon 1/4 c Butter or margarine 1 lb Medium sized mushrooms - quartered 3 md Celery ribs; sliced 1 lg Onion; diced 1/2 ts Dried sage leaves 1/4 ts Dried marjoram leaves Salt; to taste Freshly ground black pepper - to taste 20 sl Firm textured white bread - cubed 1 Egg; lightly beaten In 12″ skillet over medium heat, cook bacon until golden; remove to paper towels to drain. Crumble bacon into large bowl; set aside. Pour off all but 1/4 cup bacon drippings from skillet; add butter to skillet; melt over medium heat. Add mushrooms, celery, onion, sage, marjoram and pepper; cook 10 minutes, stirring occasionally until vegetables are tender. Remove from heat; add vegetable mixture to bacon in bowl. Add bread cubes; toss well to mix. Pour egg over stuffing; toss to blend. Makes 12 to 14 cups, enough to stuff 12 to 14 pound turkey.
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Posted by admin on 3rd January 2010
Chicken Wings with Curry Dip
24 chicken wing drumettes
1/4 cup prepared mustard
1 tablespoon melted butter
1 tablespoon Worcestershire sauce
1 tablespoon honey
1 tablespoon grated onion
1 teaspoon salt
1/4 teaspoon pepper
Curry Dip
In bowl, mix mustard, butter, honey, Worcestershire sauce and onion. Dip drumettes in mixture, covering completely. Arrange on a large baking pan. Bake at 425 degrees F for 10 minutes.
Reduce heat to 350 degrees F and continue to bake for about 30 minutes or until fork can be inserted with ease.
Serve hot or cold with Curry Dip.
Makes 24.
Curry Dip
1/2 cup pineapple yogurt
1/2 cup mayonnaise
1 tablespoon dry orange flavored gelatin
3/4 teaspoon curry powder
Mix all ingredients and refrigerate 30 minutes. Serve drumettes on tray with bowl of Curry Dip.
It is my observation that being beaten is often a temporary condition, that giving up is what makes it permanent. — Marilyn vos Savant
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Posted by admin on 3rd January 2010
Raspberry Breasts
8 chicken breast halves
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter or margarine
2 tablespoons vegetable oil
1 (12 ounce) package frozen unsweetened
raspberries or 1 pint fresh raspberries
1/4 cup wine
1 garlic clove, crushed
1 tablespoon minced parsley
1/2 cup chicken bouillon or chicken broth
2 tablespoons green peppercorns, slightly crushed
Sprinkle chicken with salt and pepper. Melt 2 tablespoons butter in a large skillet; add oil. Add seasoned chicken; brown on both sides. Mash half of the raspberries through a fine sieve to remove seeds.
In a small bowl, combine strained raspberries, wine, garlic, parsley and broth or bouillon. Pour over chicken. Cover skillet; cook 15 minutes over medium heat, or until chicken is tender.
Using slotted spoon, place hot chicken on a platter or serving dish; keep hot. Stir green peppercorns into sauce; remove from heat. Add 1/4 cup butter, 1 or 2 pieces at a time, stirring constantly until butter is blended into sauce. Immediately spoon over hot chicken; garnish with reserved raspberries and mushrooms, if desired.
Serve hot.
Yields 8 servings.
I do not think myself to be a worm, and a grub, grass of the field fit only to be burned, a clod, a morsel of putrid atoms that should be thrown to the dungheap, ready for the nethermost pit. Nor if I did should I therefore expect to sit with Angels and Archangels. — Anthony Trollope
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Posted by admin on 3rd January 2010
3/4 cup jarred mayonnaise 4 anchovy fillets — (up to 5) 2 tablespoons lemon juice 1 tablespoon finely chopped parsley 1/2 teaspoon cayenne 1 pound fresh — clean squid 4 cups light olive oil or vegetable oil 1 cup all purpose flour 1 cup graham cracker crumbs 1 teaspoon kosher salt In a food processor, combine the mayonnaise, anchovies, lemon juice, parsley an d cayenne. Blend until smooth. Transfer the sauce to a bowl and refrigerate, co vered tightly, for up to 2 days, until ready to serve. Cut the squid into 1/3-inch rings. If the tentacles are large, halve or quarter them lengthwise. Refrigerate until ready to use. In a heavy bottomed straight sided 3 quart saucepan, about 8 inches in diameter , heat the oil to 360 degrees. In a shallow bowl, combine the flour and graham cracker crumbs. Toss 1/3 of the squid in the flour mixture to coat evenly. Shake the squid in a mesh strainer to shed extra coating. Using tongs or a slotted spoon, gently lower each batch of calamari into the hot oil and fry until golden brown, about 2 minutes. Remove with a slotted spoon and drain on paper towels. Sprinkle with salt. The cooked squid can be ke pt warm in a low oven while you continue. Check your oil temperature and repeat with remaining c alamari. Serve hot with chilled anchovy mayonnaise. (Adapted from a recipe in the Union Square Cafe Cookbook, by Michael Romano & D anny Meyer)
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