Entree – Chicken

Salmon Trio

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For as long as the ingredients and directions are, this is a simple and REALLY impressive meal.

Ingredients:

  • 5-6 lbs Salmon fillets boneless & skinless (whole or portions)
  • 1 recipe Glazed Salmon (below)
  • 1 recipe Salmon with Pesto (below)
  • 1 recipe Panko Crusted Salmon (below)

Directions:

  1. Cut fillets into 30 medallions approx 2 ¾ – 3 oz each. (small, remember there are 3 per serving)
  2. Group each 10 medallions together on a pan.
  3. Complete preparation of 10 medallions per each of the following directions.
  4. Serve one of each medallion to each guest.

Serves: 10

Comments:  If one of the guests requests the alternate to the salmon, purchase a boneless/skinless chicken breast, flatten slightly, cut into 3 medallions, and complete the preparation per each of the following pages as you do the salmon.

Glazed Salmon

Ingredients:

  • 10 salmon medallions
  • cooking spray
  • salt
  • pepper
  • 2 Tab lemon juice
  • 2 Tab maple syrup
  • 1 Tab vinegar
  • 1 Tab vegetable oil

Directions:

  1. Spray a roasting pan with cooking spray.
  2. Place salmon on baking pan and sprinkle with salt and pepper.
  3. Bake at 350º for 5-8 minutes until cooked through.  (Time will depend on thickness of fish. Test. Do not over cook.)
  4. Mix lemon juice, maple syrup, oil and vinegar for glaze.
  5. Pour glaze over fish and broil 1 minute until bubbly. Watch it so that it doesn’t burn!

Serves: 10

Source: Follow the Foodie.wordpress.com from Dining at Home

Comments: This is one third of the salmon trio

Salmon with Pesto

Ingredients:

  • 10 salmon medallions
  • 2 Tab crumbled firm textured bread
  • ¼ c mayonnaise or salad dressing (Miracle Whip)
  • 3 Tab purchased basil pesto
  • 1 Tab grated Parmesan cheese

Directions:

  1. Place breadcrumbs in a shallow baking pan.
  2. Broil for 1-2 minutes or until lightly toasted.
  3. Place salmon on baking pan, tucking under any thin edges.
  4. Broil 4 inches from heat for 4-6 minutes per ½ inch thickness or until fish just begins to flake easily with a fork.
  5. Turn over 1 inch fillets halfway through broiling.
  6. Mix mayonnaise and pesto.
  7. Combine toasted bread crumbs and cheese.
  8. Spoon mayonnaise mixture over fillets.
  9. Sprinkle with crumb mixture.
  10. Broil 1 – 2 minutes until crumbs are lightly browned.

Serves: 10

Source: www.grouprecipes.com bluewaterandsand

Comments: This is one third of the salmon trio

Panko Crusted Salmon

Ingredients:

  • 10 salmon medallions
  • 1 Tbs olive oil
  • salt and pepper to taste
  • 2 Tab honey mustard or sweet hot mustard
  • 2 tsp fresh thyme, chopped
  • 2/3 c panko bread crumbs
  • 2 Tab chopped parsley
  • ½ Tsp sweet paprika

Directions:

  1. Place salmon on baking pan
  2. Sprinkle with salt and pepper.
  3. Combine mustard and 1 tsp thyme in a small bowl.
  4. Combine panko , remaining 1 tsp thyme, 4 tsp of olive oil parsley and paprika.
  5. Add a light sprinkle of salt and pepper.
  6. Spread mustard mixture on salmon.
  7. Top with panko mixture.
  8. Roast in a 400° oven for 5 -10 minutes or until almost completely
  9. firm to the touch and flakes when poked with a fork.
  10. Finish under broiler to toast panko .

Serves: 10

Source: AnnMarie’s Blog, Cooking in Bush Alaska Creatively avoiding food boredom in a land far away from full-service grocery stores and fresh ingredients.

Comments: This is one third of the salmon trio

Bleu Chicken Dip/Salad

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“So, what’s for lunch?”  “I don’t know.  I’ll forage for food.”  So I find a can of chicken breast meat – age unknown (but the can is not bulging so it must be ok.)  Inside the label is a recipe for Chicken Salad boooring.  Oh, but the Bleu Chicken Dip looks interesting.  I left out the butter and used mayonnaise (yes, real) for half the sour cream and made a rather interesting chicken salad.  Should make a wonderful dip.

Ingredients:

  • 3 c Tyson Premium Chunk Chicken Breast, drained (So, any cooked chicken would work, right?)
  • (1/4 c butter) did not use
  • 3 oz bleu cheese (I probably used more – blue cheese is good!)
  • 1 Tab instant minced onions (Again, probably more – we don’t measure for lunch.)
  • 1 c sour cream – used 1/2c sour cream and 1/2 c mayonnaise
  • 1 Tab Worcestershire sauce
  • I added a squeeze of lemon juice (Lucia said “It takes the curse of of canned stuff.”)

Directions:

  1. (Melt butter in skillet and add chicken, crumbled.) Did not bother to do this for the salad.
  2. (Heat on medium heat, stirring constantly until hot.) Probably would just mix everything and heat in oven 350° for 20-30 minutes f for the dip.  If it is too thick for a dip, thin with Ranch Dressing or Blue Cheese dressing.  For salad, just mix and serve cold.
  3. Combine bleu cheese, onion, sour cream, mayonnaise and Worcestershire.
  4. Pour over chicken mixing well.
  5. Heat until bubbling around edge of pan.
    Serve warm on tortilla chips or crackers.

Serves: 4

Source:  Inside the label of a can of Tyson premium Chunck Chicken Breast

Boise Chicken Bites

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This reminds me of some of the chicken dishes at the many Asian fast food places.  It is tasty!

Ingredients:

Sauce:

  • 1 can apricots (13 oz)
  • 1 piece ginger (½ inch) peeled and shredded (A micro-plane makes this easy)
  • 1 Tab soy sauce
  • 2 tsp cornstarch
  • 1 Tab cold water
  • 1 green onion thinly sliced

Chicken:

  • 3 lbs chicken tenders
  • 4 Tab butter
  • 2 Tab vegetable oil
  • tooth picks

Directions:

Sauce:

  1. Drain the apricots, reserving the syrup.
  2. Combine 1/4 c syrup with the ginger and apricots in a food processor and blend until smooth.
  3. Combine apricot purèe with soy sauce in a sauce pan.
  4. Mix cornstarch and water.
  5. Add to sauce pan.
  6. Cook until thickened, stirring constantly. (If too thick, thin with reserve juice)

Chicken:

  1. Rinse and pat dry.
  2. Cut chicken tender into 4 – 5 pieces – approximately ¾ inch cubes.
  3. Sauté in butter and oil for 5 minutes until golden brown.
  4. Place warm chicken in chaffing dish
  5. Pour sauce over chicken and mix to coat
  6. Sprinkle with green onion and serve with toothpicks

Serves: 100-120Pieces

Source: Idaho à la cARTe A Gallery of Treasures, Traditions and Tastes Beaux Arts Société

 

Authentic Anchor Bar Buffalo Chicken Wings

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It’s not a game without chicken wings!

Ingredients:

  • 18 chicken wings
  • 1 Tab vegetable oil
  • 1 tsp salt
  • 1 c flour
  • 1½Tab white vinegar
  • 1/4 tsp cayenne pepper
  • 1/8 tsp garlic powder
  • ¼ tsp Worcestershire sauce
  • 1 tsp Tabasco sauce
  • ¼ tsp salt
  • 6 Tab Louisiana hot sauce (Frank’s is the brand used in Buffalo)
  • 6 Tab unsalted butter
  • celery sticks
  • blue cheese dressing (see below)

Directions:

  1. Preheat oven 425°.
  2. Cut whole wings into two pieces. (1 wing makes 2 pieces, the flat and the drum)
  3. In a bowl toss the wings with the oil and salt.
  4. Place into a large plastic bag – add flour – shake to coat evenly.
  5. Remove wings and shake off excess flour.
  6. Spread evenly on oiled, foil lined baking pan. Do not crowd.
  7. Bake 20 minutes, turn the wings, bake another 20 minutes or until wings are cooked through and browned.
  8. While the wings are cooking, mix next 8 ingredients for sauce in a pan.
  9. Bring to a simmer over low heat. Stir occasionally. Turn off.
  10. After wings are cooked, transfer to large bowl.
  11. Pour sauce over the hot wings and toss to completely coat.
  12. Return to foil lined baking pan.
  13. Reheat.
  14. Place on platter with celery sticks and blue cheese dressing.

The One True Blue Cheese Dressing

Ingredients:

  • ¾ c sour cream
  • ¾ c blue cheese, crumbled
  • ½ c mayonnaise or Miracle Whip
  • 1 Tbs lemon juice
  • ½ tsp grated onion or 1 tsp dried onion
  • ½ tsp Worcestershire sauce
  • 1 clove garlic, pressed
  • freshly ground pepper

Directions:

  1. Mix ingredients in order given using an electric mixer on low.
  2. Blend well.
  3. Cover and chill over night to allow flavors to blend.

Serves: Makes 2 cups

Source: An ad for Danish Blue Cheese

Comments:  It will turn watery after 3-4 days.  (Later discovery – 1 cup of cottage cheese will help stabilize it and add texture.)
I added the Worcestershire sauce to the original recipe

 

Blood Orange Gel

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Kim  Alter of Haven in Oakland made this sauce to accent her Smoked Forbidden Rice.  It can be made with any citrus and on just about anything from chicken and fish to desserts.  (4/11/15 Just had a drink called a Golden Dragon at the new dumpling restaurant Din Tai Fung in South Coast Plaza – wow! bourbon, blood orange liquor and a hint of ginger.  Sounds weird but it works.)

 Ingredients:

  • 2 blood oranges, whole
  • 1 c water
  • 1 cup sugar

Instructions:

1. Place the oranges in a pot of cold water.
2. Bring up to boil, and let the oranges simmer for about 5 minutes.
3. Strain the oranges and place them back in the pot with cold water.
4. Bring to a boil and repeat one more time.
5. On the third time, combine the sugar and water, making a simple syrup.  Bring it to a boil.
6. Add the oranges and let simmer for about 15 minutes.
7. Remove the oranges from the simple syrup.
8. Then place the whole oranges in a blender. (Yes, the whole orange – seeds and all)  and blend until smooth.
9. Add simple syrup to get the right consistency and sweetness.
10. Strain.

Source: Chefs’ Holiday 2013, Ahwahnee Hotel, Yosemite

Medallions of Veal with Aged White Cheddar, Wiki Mushroom Sauce served with Asparagus-Leek Compote

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Now that is a mouthful! (No pun intended!)  We made it for a gourmet group and it was really, really good.  It was from Dean Fearing cook book.  He is at The Mansion on Turtle Creek in Dallas.  

Ingredients:

Cheddar-Mushroom Sauce:

  • 1 lb veal bones, cut into small pieces
  • 2 T peanut oil
  • 10 large white mushrooms, sliced thin
  • 4 large shallots, peeled and chopped
  • 2 coves garlic, chopped
  • 5 sprigs fresh thyme
  • 4 c chicken stock
  • 2 c heavy cream
  • 1 c grated aged white cheddar
  • 2 T butter
  • 3 c assorted wild mushrooms, shiitake, chantrelles, etc.  julienned
  • salt
  • juice of 1 lemon to taste

Instructions:

1. Preheat oven to 400º
2. Ask the butcher to cut veal bones into pieced.
3. Place on baking sheet and roast in oven 12-15 minutes until brown.  Be careful not to burn or blacken.
4. Heat oil in large saucepan over medium heat.
5. Add white mushrooms and saute for 1 minute.
6. Add shallots and garlic, saute 1 minute.
7. Add browned veal bones, thyme,m chicken stock.
8. Bring to a boil, lower heat and simmer 20 minutes.  (You can do this much the day before)
9. Add cream and return to a boil.
10. Lower heat again and simmer 15 minutes or until the liquid is reduced by about 1/4 and thick enough to coat the back of a spoon.  (longer)
11. Remove bones from sauce.
12. Pour into blender or processor .  (Blender worked best)
13. Add cheese.
14. Process until smooth.
15. Strain and keep warm.
16. In a medium saute pan, melt butter.
17. Add wild mushrooms over medium heat for 2 minutes.
18. Season lightly with salt.
19. Fold cooked mushrooms into sauce.
20. Add lemon juice and salt to taste.

Asparagus-Leek Compote:

Ingredients:

  • 3/4 lb asparagus, washed and trimmed
  • 3 medium leeks, white part only
  • 3/4 lb smoked bacon
  • 3 T butter
  • 6 ripe tomatoes, peeled, seeded and 1/2″ dice
  • salt to taste

Instructions:

1. Plunge asparagus into boi9ling water and cook 3 minutes.
2.Remove and place in colander, rinse with cold water to stop cooking.
3. Cut diagonally into 3/4″ pieces.
4. Clean leek well.
5. Cut into 4 pieces lengthwise.
6. Plunge leek pieces into boiling water for 2 minutes.
7. Drain, rinse in cold water.
8. Cut bacon into 1/2″ dice.
9. Saute over medium heat until browned.
10. Drain.
11. Melt butter in small (medium) sauce pan.
12. When butter begins to foam, add asparagus, leek, tomatoes, bacon. 13. Saute 3 minutes. (Until just warm)
14. Season with salt and serve immediately.

Veal:

Ingredients:

  • Small amount of peanut oil
  • 20 2 1/2 oz veal loin fillets, about 1/2″ thick (See my notes)

Instructions:

1. Heat oil in a large saute pan over medium heat.
2. Season fillets with salt.
3. Quickly saute approximately 3 minutes on one side.
4. Turn and brown 2 minutes.  Do not crowd pan.

To serve:

1. Ladle sauce over the bottom of warmed plate.
2. Place 2 veal medallions on each plate.
3. Garnish with Asparagus-Leek compote and serve.

Serves: 10

Notes:  Veal loin only existed by order or restaurant supply (25# case) so we went with Scallopini (leg cut).  Not as nice.  I will use chicken in the future!

Source:  Dean Fearing, The Mansion on Turtle Creek

Another Lucia’s Chicken

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An oldie but a goodie.

Ingredients:

  • 4 chicken breast
  • poultry seasoning
  • 1 can mushroom soup
  • ½ c wine ( any wine will work)
  • 1 c cheese, grated (any cheese will work)

Instructions:

  1. Preheat electric frying pan 250°
  2. Sprinkle chicken with poultry seasoning.
  3. Place in frying pan, bony side up.
  4. Cover with undiluted soup and sherry.
  5. Cook 10 minutes.
  6. Turn, cook 15 minutes.
  7. Transfer to casserole.
  8. Cover with cheese.
  9. Place in medium oven until cheese melts.

Serves: 3-4

Source: Lucia Henderson

Ann Brown’s Cheese Dip

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Ingredients:

  • 1½ lb American cheese
  • ½ lb cheddar cheese
  • 1 onion, finely chopped (I use dried chopped onions)
  • 1 clove garlic, chopped.
  • 1 can  tomatoes (#2 size – scant 2 cups)
  • 4 oz can  diced peppers
  • 1 T Worcestershire sauce

Instructions:

  1. Melt cheeses in double boiler.
  2. Drain tomatoes, saving juice, chop fine.
  3. Add tomatoes and other ingredients to cheese.
  4. Slowly add tomato juice until the dip is the correct consistency.
  5. Cook until well blended, about 1 hour.
  6. Serve hot in a chafing dish with corn chips on the side.

Serves: 6 cups

Source:   Ann Brown

Note:  Also good over cooked chicken breast.

Chicken Biryani

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Dave found this recipe long ago, and Margie keeps asking him to make it again. It’s a bit labor-intensive, but the results are well worth it. Biryani is a Pakistani/Indian cooking style, and you can find a lot of variations on this recipe out on the web. Dave writes:

Ingredients:

2 tbsp Oil (I use olive oil) [2]
1 mdm Onion, sliced
3 lg Potatoes, chunked [1]

1/4 tsp Cumin Seed
3 Black Peppercorns
3 sticks cinnamon

1 clove Garlic, minced
3/4 tsp Coriander, ground
1/4 tsp Cayenne Pepper, ground
1/8 tsp Turmeric, ground
1/4 tsp Ginger, ground
1 dash Salt, to taste

1 whole Tomato, chopped
1 tbsp Tomato Paste

6 pieces Chicken [3]
1 cup Water

Instructions:

  1. Heat oil [2] in a Dutch oven or large pot or large skillet [5] over medium heat.
  2. Saute onion clices in oil until golden; remove and set aside.
  3. Brown potatoes in oil (get those surfaces nice and crispy); remove and set aside.
  4. Add cumin seeds, peppercorns, cinnamon to pot; fry for about 30 seconds.
  5. Add garlic, coriander, cayenne, turmeric, ginger, and salt to taste; fry another 30 seconds.
  6. Add tomato, tomato paste; cook 1 minute.
  7. Add potatoes, chicken, water. Cover and simmer until tender. [4]
  8. Add onion slices and simmer a few seconds.

Notes:

[1] The original recipe calls for “quartered,” which makes for very large potatoes. I usually use smaller pieces, but if you make them too small, the simmering process will basically make them part of the sauce, esp. if you don’t brown the sides enough, rather than leaving them as chunks of potato. That’s not necessarily a bad thing, but there’s probably a happy medium.

[2] The original recipe calls for 2 tbsp of oil, but, honestly, you will probably need an extra glug or two of oil after the onions and potatoes.

[3] It’s not always easy, in this packaged age, to find “chicken parts.” If you interpret this as a drumstick or a wing, that’s going to be different from a drumstick-thigh combo, or a boneless breast. Choose the size/qty of chicken you want as a serving and use that. The basic recipe will work okay with any of the above. You might also, with boneless breasts, chunk the chicken up into bite-sized chunks; that would fit with the more traditional Indian/Pakistani serving.

[4] If you end up with large chicken pieces (thinking here of boneless/skinless breasts with leg meat), it will look like you have much more chicken than you can handle. The fact is, though, by the time you’re done simmering enough to cook the chicken (180 degrees!), even large pieces like that will have simmered down into the sauce (which will have increased due to the water and fat from the chicken).

[5] I usually make double-recipes, so my 16 quart pot works great for this, eventually. It’s a bit more difficult in the onion and potato browning stages, though.

Serving suggestions:

Serve over hot rice (Basmati rice would be most traditional). Flat noodles also work (though since “biryani” means “rice,” that probably breaks a rule somewhere).

Source:

Derived from LA Times, 6 June 1985 (attrib. to Barbara Skaggs, Woodland Hillls, Calif.).