Wednesday, October 27, 2010
Monday, October 25, 2010
Saturday, October 23, 2010
Uncle Bill’s Chicken Strips
2 pounds skinless, boneless chicken breast halves or tenders
6 tablespoons buttermilk
1 1/2 cups dried bread crumbs
1/3 cup grated Parmesan cheese
1 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 teaspoons dried dill weed
1/3 cup butter, melted
Preheat oven to 400 degrees F (200 degrees C).
Remove all fat from chicken breasts and cut into 1 inch by 4 inch strips or leave as tenders. In a bowl, whisk together the eggs and buttermilk. In a plastic resealable bag mix together the bread crumbs, grated cheese, garlic powder, salt, pepper and dill weed.
Dip each chicken strips into buttermilk mixture, then into bread crumb mixture (about 4 strips at a time), and toss to coat well. Place strips in a single layer in a 9x13 inch baking dish and drizzle with melted butter. Bake in the preheated oven for 15 minutes or until golden brown, turning once after about 8 minutes of baking time.
Wednesday, October 20, 2010
Pan Seared salmon with shallot and white wine sauceJill Dupleix Sauce Bercy, a classic French sauce of shallots, white wine and parsley, is particularly good with pan-fried fish. Serve with lightly cooked Savoy cabbage, leeks, spring greens or cauliflower, or a mash of parsnip, swede and butternut or King Edward potatoes.
Feeds 4. Takes 25 mins.
4 thick, skin-on fillets of salmon, cod, haddock eg 180g each
1tbsp olive oil
Sea salt and freshly ground black pepper
1tbsp very finely chopped parsley
Squeeze of lemon juice
FOR THE SAUCE
4 shallots, peeled and finely chopped
300ml dry white wine
100ml fish or chicken stock
75g cold unsalted butter, cut into small chunks
Sea salt and ground black or white pepper
In a non-reactive (ie, stainless steel or enamelled) saucepan, melt the butter, add the shallots and cook for five minutes without browning. Add the wine and fish stock, bring to the boil, then lower the heat and allow to bubble and reduce by three-quarters of its volume. With the pan half on and half off the gentle heat, and using a wire whisk, whisk in a few cubes of butter, then a few more, whisking continuously until all the butter is swallowed up by the sauce. Add salt and pepper to taste, and keep the sauce warm while you cook the fish.
Heat a heavy nonstick pan. Rub the skin of the fillets with olive oil, and scatter with salt and pepper. Place skin-side down in the pan and cook over medium heat until the fish is almost cooked. Turn once, season with salt and pepper, and lightly cook the other side.
To serve, place the fish on warmed dinner plates. Add the parsley and a squeeze of lemon juice to the sauce, stir well, and spoon around the fish.
Monday, October 18, 2010
We made the curry together and it was fun! We wondered if we were suppose to use curry paste or dry curry seasoning. Andy thought it should be paste so that's what we used. Once it had simmered a while we both felt it was too tomato-y and needed something to give it some life. I suggested we use the dry curry spice and boy! did that do the trick. Dry curry spice has such a unique nice flavor. As you can see we added carrots and zucchini to ours as well as some left over grilled chicken. It was a hit! Four thumbs up!!
Tuesday, October 5, 2010
4 lbs boneless beef chuck roast
12 oz frozen apple juice concentrate
2 tsp soy sauce
6 cloves garlic, minced
1 cups water
½ cup apple cider
1 (1 oz) envelope dry onion soup mix
4-5 medium-sized red potatoes (I did a bag of gourmet petite Yukon gold potatoes)
2 cups baby carrots (I did reg carrots cut to the size of baby carrots & 3 cups)
1. Preheat oven to 325 degrees F.
2. On a cutting board, take roast and make 4 slits evenly spaced on the top. Spoon garlic into openings.
3. Pour water, apple juice concentrate, and soy sauce into dutch oven/roasting pan. Place roast in the pan and sprinkle onion soup mix over the roast. Carefully ladle liquid mixture over top to moisten, but keeping some of the soup mix on the roast.
4. Cover with aluminum foil/lid and place in oven for 2 hours.
5. After 2 hours, pull out pan and add the washed carrots and potatoes. Cover again and cook for an additional 2 hours or until fork tender. Enjoy!
Note: I cooked mine an additional 3 hours instead of 2 for a total of 5 till the roast was falling apart. Then made a gravy out of the liquid left in the pan.