Eve's Wine 101

Chef 101 Humpday Recipe: Chicken Diane Style

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Okay, today’s chicken recipe is decidedly lighter than others that I’ve made, and had a few ingredients I hadn’t used before either.
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  I was stumped in trying to find “small” onions so I cut off most of the outer rind with the skin of regular-sized ones.  And if you think cutting less onions would keep me from crying – forgetaboutit.  Eddie doesn’t “like” paprika, but I used the amount the recipe called for anyway!  I chopped the two teaspoons of chives, and at press time, haven’t found another recipe (save baked potatoes) to use with the remaining amount that came in the handy-dandy package.  Same with the chicken broth.  The recipe called for a measly half cup so I tossed the rest down the sink.  I used the quarter cup of brandy, cheap stuff left over from the holidays, but it cooked completely off – wasn’t sure if that was a good thing or a bad thing.  And finally, I used a plain Dijon mustard though I was tempted to use one of my more robust ones.  The veggies in the dish all blended quite nice together.  I thought it a nice and light dish.  I served it with noodles for those that wanted to add cheese or butter.  Hubby complained that I must have left out the heavy cream in the chicken’s sauce as that’s how he recalled the recipe…
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so I might look for other variances on this:

Ingredients:
2 small onions, chopped
1 pound fresh mushrooms
8 skinless, boneless chicken breast
halves
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon paprika
2 teaspoons chopped fresh chives
2 teaspoons dried parsley
1/2 cup chicken broth
1/4 cup brandy
2 tablespoons prepared Dijon-style
mustard
Directions:
1. Saute onions and mushrooms in a large skillet over medium heat. Remove onion/mushroom mixture from skillet and reserve; add chicken breasts to skillet. Saute for 4 minutes, then turn over and add mushroom mixture on top.
2. In a small bowl mix salt, pepper, paprika, chives and parsley together then sprinkle mixture over chicken. In a medium bowl combine the broth, brandy and mustard and blend together. Pour over chicken, reduce heat to low and simmer for 20 to 25 minutes or until chicken is cooked through (no longer pink inside).

ALL RIGHTS RESERVED © 2011 Allrecipes.com

Stewed Turkey Wings with Mushrooms & Homemade Cornbread Dressing

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From Chef Lance Cowart:

Ingredients
8 -large turkey wings
2 tbsp Flour
2 tbsp Cooking oil
8 small Pearl onions, peeled
1 small celery branch
2 each Bay leaf
1 each small clove
2 teasp Tomato paste
1 cup Water
4 tbsp white wine
2 teasp Chopped Parsley
each salt and pepper (for seasoning)
8 tbsp Button mushrooms, sliced
1 tbsp butter

Directions

1. Coat the turkey wings with flour. 2. In a pressure cooker, saute turkey wings in cooking oil.
Cook for about 2 – 3 minutes, until browned on both sides, then add the pearl onions. Saute for about 2 minutes more.
3. Add wine and let it cook for about 1 minute.
4. Add water, mix and bring to a boil.
5. Add the tomato paste, celery branch, bay leaf, clove, and chopped parsley. Season with salt and pepper.
6. Cover, then let it cook under pressure for about 20 minutes.
7. Saute the sliced mushrooms with butter in a small sauce pan.
8. Add the mushrooms to the stew, then let it cook uncovered for 3 minutes more.
9. Transfer to a large serving dish. Serve with steamed potatoes and vegetables.

Serves 4

Homemade Cornbread Dressing

Ingredients:

4 -5 cups crumbled cornbread
1 tablespoon salt
1 teaspoon white pepper
1 teaspoon black pepper
1 teaspoon cayenne pepper
1 teaspoon onion powder
2 teaspoons dried oregano
1 teaspoon dried thyme
3 tablespoons chopped basil
2 bay leaves
1/2 cup minced onion
1/2 cup chopped green onion
3 tablespoons dried parsley
1 cup chopped red bell pepper
1 jalapeno pepper, seeded & minced
1 tablespoon minced garlic
1/2 cup butter
4 -5 cups chicken broth
1/2 cup evaporated skim milk
1 egg, beaten

Directions
1. Preheat oven to 375 degrees.
2. Finely crumble cornbread into a large bowl.
3. Combine salt, peppers, onion powder, oregano, thyme,
basil, bay leaves in a small bowl.
4 . Melt butter in a large skillet. Add onions, bell pepper,
jalepeno pepper, and garlic. Saute until soft. Do not brown.
5. Add parsley and spices to skillet for a minute.
6. Add vegetables and spices to the bowl with cornbread.
7. Put broth in a large pot & bring to a boil.
8. Add hot broth, one cup at time, to cornbread mixture in bowl. Mixture should be somewhat soupy.
9. Mix egg & evaporate milk together. Add to cornbread mixture.
10. Grease a 9 x 13 pan. Pour dressing into pan. Cook at 375
degrees for 35 – 45 minutes until bubbly all through.

Serves 8

Recipe Sunday: Let Chef Dawn Walker cook for you!

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I met Chef Dawn Walker of DawnsDinners.com in 2009.  Yes, it was only a year ago that I started cooking for my family, and writing the Chef 101 Wednesday-Humpday articles.  Before that Chef Dawn cooked for my family on a weekly basis.  I loved driving to her place and rummaging through her freezer for creamy soups, enchiladas and pastas, as well as picking up something piping hot and healthy for that night’s dinner.  I miss Chef Dawn, and with the kitchen remodel I e-mailed her again, wanting her comfort food more than you can possibly know, but not even having a kitchen to eat in…we suffered.

So today’s recipe Sunday is an ode to Dawn and some of the dishes she can make with wine for YOU:

Tilapia Picatta w/Parsley-Buttered Pasta

Moroccan Beef over Brown Rice

Garlicky Black Pepper Shrimp and Black-Eyed Peas

Bowties w/Salmon & Asparagus

Greek-Style Turkey with Eggplant over Bulgur Wheat

Buckwheat and Turkey Meatballs in Tomato Sauce over Pasta

Sauteed Chicken Paillard with Brown Rice Pasta

Roast Chicken with Pancetta and Olives with Orzo Pilaf

 

 

Recipe Sunday: Roasted Figs with Red Wine-Fig Sauce

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From October 2005, Food and Wine magazine:

  • ACTIVE: 15 MIN

  • TOTAL TIME: 40 MIN
  • SERVINGS: 4
  • FAST
  • VEGETARIAN
  • HEALTHY

Ingredients

    1. 20 purple figs (about 1 1/2 pounds), stems trimmed
    2. 2 tablespoons melted unsalted butter
    3. 1/4 cup plus 1 tablespoon sugar
    4. 1 cup dry red wine
    5. 2 mint sprigs
    6. 1 cinnamon stick, broken in half
    7. Ground allspice, for sprinkling
    8. Vanilla ice cream, for serving

    Directions

    1. Preheat the oven to 450°. Stand 16 of the figs upright in a shallow baking dish. Using a small knife, make a cross in each one and lightly press to open the incisions slightly. Brush the tops of the figs with the melted butter and sprinkle with 1 tablespoon of the sugar. Bake in the upper third of the oven for about 25 minutes, or until the figs are tender and glazed on top.
    2. Meanwhile, coarsely chop the remaining 4 figs. Transfer to a mini food processor and puree. In a medium saucepan, combine the red wine with the remaining 1/4 cup of sugar, the mint sprigs and cinnamon stick and boil over high heat until reduced by half, about 5 minutes. Discard the mint and cinnamon stick and stir in the fig puree.
    3. Spoon the sauce on small plates. Set 4 figs on each plate, sprinkle with allspice, add a scoop of ice cream and serve right away.

    Make Ahead

    The sauce can be refrigerated overnight. Reheat gently.

Chef Lance Cowart: Mahogany Chicken

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Ingredients:

1 (3 1/2 lb) chicken
3/4 teaspoon salt
1/2 teaspoon fresh coarse ground black pepper
2 tablespoons dark brown sugar
2 tablespoons balsamic vinegar
2 tablespoons dry vermouth (I use chicken stock)
2 teaspoons oregano or 2 teaspoons rosemary, for garnish

1. Preheat oven to 375 degrees F. Remove giblets and neck from
chicken; refrigerate for use another day. Rinse chicken and drain well.

2. With chicken breast-side up, lift wings up toward neck, then fold
them under back of chicken so they stay in place. With string, tie legs together.

3. Place chicken, breast-side up, on rack in small roasting pan; rub with salt and pepper. Insert meat thermometer into thickest part of thigh, next to body, being careful that pointed end of thermometer does not touch bone.

4. Roast chicken 45 minutes. Meanwhile, prepare glaze: In small bowl, stir brown sugar, balsamic vinegar, and vermouth until sugar dissolves.

5.After chicken has roasted 45 minutes, brush with some glaze. Turn oven control to 400 degrees F and roast chicken 30 minutes longer, brushing with glaze twice more during roasting, until chicken is a deep brown color, thermometer reaches 180 degrees F, and juices run clear when thickest part of thigh is pierced with tip of knife.
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Place chicken on warm large platter; let stand 15 minutes for easier carving.

6. Meanwhile, add 1/4 cup water to roasting pan; over medium heat, heat to boiling, stirring to loosen brown bits. Remove pan from heat; skim and discard fat. Serve chicken with pan juices. Garnish with fresh herbs.

4 Servings

Chef 101 Humpday: Mushrooms, Garlic and Chicken, OH MY!

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Family loved this but, right off the bat, things that went wrong for this chef 101er included: the bacon should have been COOKED first.  Eddie pulled it out of the casserole, and fried it up quick, just to get the flavors back into the dish = outstanding.  I added cheddar to the mozzarella for more flavor, used all of the melted garlic spread and 8 ounces of mushrooms.  I didn’t serve it with rice and asparagus, sorry Chef Steve, but I served it up over piping hot buttered noodles instead.

I paired it with a 09 Coteaux Du Languedoc Picpoul de Pinet.  The high acidity was perfect for cutting through all of this creamy goodness.  The full bottle post will be this Friday, April 15, on the blog.

STEVEN’S MUSHROOM GARLIC CHICKEN

Printed from COOKS.COM

 

Read more about it at www.cooks.com/rec/view/0,181,138165-236205,00.html

Content Copyright © 2011 Cooks.com – All rights reserved.

2 to 3 oz sliced mushrooms (any kind)
2 lbs boneless, skinless thighs or breasts
1 can Campbell’s Cream of Garlic Mushroom Soup
1 can Campbell’s Cream of Chicken Soup
1/2 pound bacon
1/2 pound bag of mozzarella cheese
1/2 cup melted garlic butter spread
parsley (for color)

Mix both cans of soup together in a bowl until the colors mix together evenly. Pour roughly half of the soup mixture into the bottom of a large baking pan.Lay each piece of chicken across the pan in an even layer on top of the soup mixture.

Pour the remaining soup mixture over the top of the chicken to fully coat it.

Lay bacon strips across the chicken until the whole dish is covered in an even layer.

Spread mozzarella cheese across the top of the bacon to fully cover it.

Lay sliced mushrooms across the dish depending upon how much you like mushrooms.

Pour melted garlic butter spread across the dish coating as much as possible with the 1/2 cup. Don’t put much more on as it could become overpowering.

Sprinkle parsley over all, for color.

Bake at 375°F for 40-50 minutes or until chicken is no longer pink.

Serve with rice and asparagus.

Submitted by: Steven Kershaw

Chef Lance Cowart: Barbecued Mustard Veal Cutlets

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Ingredients:
(1/4 cup) dry white wine
2 tbs tamari (wheat-free soy sauce)
1 tbs wholegrain mustard
1 garlic clove, crushed
4 (about 225g each) veal cutlets, excess fat trimmed
Salt & freshly ground black pepper
Panzanella salad, to serve

Directions

1.Combine the wine, tamari, wholegrain mustard and garlic in a large glass or ceramic bowl.

2.Add the veal cutlets and toss to coat in the marinade. Cover with plastic wrap and place in the fridge for 10 minutes to develop the flavours.

3.Preheat a barbecue grill or chargrill pan on high. Remove the veal cutlets from the marinade and reserve the marinade. Season veal cutlets with salt and pepper. Cook on grill for 2 minutes each side. Reduce heat to medium and cook, basting the cutlets frequently with the reserved marinade, for a further 4-5 minutes each side for medium or until cooked to your liking. Divide the veal cutlets among serving plates and serve with panzanella salad.

Serving 4