January 30, 2004

Sesame Crusted Chicken

Sesame Crusted Chicken
Gourmet (September 2003)

2 skinless boneless chicken breast halves
1 large egg whites
1/2 tsp salt
1/3 cup sesame seeds
vegetable oil

If chicken breasts are more than 1/2 inch thick, put them between 2 sheets of plastic wrap and gently pound with flat side of a meat pounder or with a rolling pin until 1/2 inch thick.

Whisk together egg white and salt in a shallow dish until whites are loosened but not foamy. Put sesame seeds in another shallow dish. Pat chicken dry. Dip chicken, 1 piece at a time, in egg white, letting excess drip off, then dredge in sesame seeds.

Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Reduce heat to moderate and cook chicken, turning over once with tongs, until coating is golden and chicken is cooked through, 10 to 12 minutes, then transfer to a plate.

Notes: I found this a very bland recipe. It definitely needs some changes -- that is, if I ever make it again. Perhaps some spice/herb that would prove complimentary to the sesame. And maybe cooking it in sesame oil instead of plain olive oil. Oh, well -- at least I got to get medieval on the chicken with my cool meat pounding thingy from my Christmas loot.

Posted by Jennifer at 11:21 AM | Comments (0)
January 28, 2004

Salmon w/ Almond Herb Crust

This is another recipe where I'm unsure of the source. I had a text printout in the pile of things I wish to try at some point. So, try it I did.

Salmon w/ Almond Herb Crust
(source unknown)

4 six-ounce salmon filets
1/2 cup toasted almonds
1 1/2 tsp basil
1 TBSP chilled butter
1/2 tsp salt
1/2 tsp fresh ground black pepper

Coarsely chop almonds in food processor. Add basil, butter, salt, and pepper and blend well. Place filets on light greased baking sheet. Top each filet with almond mixture. Bake in preheated oven at 400 degrees for 12 to 15 minutes.

Notes: As usual, I can't exactly follow directions. So, I cooked this on my cedar roasting plank at the lesser temperature of 325 degrees, which should have taken about 20 minutes (except for the fact that the salmon was stll frozen in the middle). Even so, this proved a ridiculously easy and tasty recipe, and a nice alternative to my usual dijon sauce.

Posted by Jennifer at 10:40 AM | Comments (1)
January 24, 2004

New Link

I've noticed that many people when adding new links to the menus on their pages will make a housekeeping entry on same. I've never really done that because I've always somewhat thought that few people pay attention to them other than myself. However, after making many updates today (including bringing the recipes back online), I thought I'd go ahead and add some more content...

Andrew Dornenburg and Karen Page: These James Beard award-winners have a page I'll likely be visiting often. Their restaurants section is what originally snagged me -- since they appear to live in New York City which I frequently visit on business. However, I also intend to poke through their recipes too.

Posted by Jennifer at 10:50 AM | Comments (2)
January 23, 2004

Lamb w/ Roasted Mushrooms

Tuesday night....

Lamb Chops with Roasted Mushrooms and Onion Sauce
a Jennifer original

2 lamb chops, trimmed, 3/4 to 1-inch thick

8 ounces fresh mushrooms, roasted
Non-stick vegetable spray
1/2 tsp olive oil
1/8 tsp salt/white pepper

1/4 cup dry white wine
1/4 cup sliced green onions
1 TBSP shallot, diced
1/2 tsp hot English or brown mustard
1/4 tsp thyme, crushed
1/16 tsp salt
1/16 tsp cayenne pepper
1/4 cup chicken broth
1/4 cup sourcream

To roast mushrooms, clean mushrooms and place in a 15x10x1-inch baking pan which has been sprayed with non-stick vegetable spray. Drizzle with oil and sprinkle with salt and pepper. Stir to coat evenly. Roast in 425 degree oven for 20 to 25 minutes or until tender and golden.

Meanwhile spray a large skillet with non-stick spray. Over medium-high heat, pan-broil chops for about 3 to 5 minutes per side or to desired doneness. Remove chops; keep warm. Add wine, shallots and onions to skillet, deglazing to pick up bits from chops. Add mustard, thyme, salt, cayenne, and broth. Cook until onions are tender. Stir sour cream into mixture. Cook and stir until thickened and bubbly. Serve chops with roasted mushrooms and onion sauce.

Posted by Jennifer at 9:31 PM | Comments (0)
January 16, 2004

Stuffed Chicken Breast

Stuffed Chicken Breast
a Jennifer original

(liberated from/inspired by Paul Rankin in order to try out the new nasty meat flattening kitchen gadget Michael gave me for Christmas)

1 boneless chicken breast - split
1 TBSP olive oil
1 shallot, peeled and chopped
2 garlic cloves, peeled and chopped
2oz shiitake, chopped
2oz feta, crumbled
1/2 TBSP basil
salt and freshly ground black pepper
1/4 cup white wine
1/4 cup chicken stock
1 TBSP butter
1 TBSP almonds, chopped and toasted

Preheat oven to 350 degrees.

Heat oil in a small fry pan. Add the shallots and saute until translucent. Add the garlic and saute for 1 minute. Add the shiitake and saute for 2 minutes. Add the feta and basil and stir until the feta has melted. Season and remove pan from heat.

Take the chicken breast and flatten it to 1/4 inch. Spoon the shallot mix onto meat and roll and secure; return the breast to the pan used previously. Fry the chicken breast for 2 minutes, either side. Transfer the chicken breast to the oven for a further 15 minutes. Remove the chicken breast from the oven and place on a plate.

Return the frying pan to the heat and add the white wine and chicken stock. Stir well so as to collect the chicken juices. Thicken with 1 TBSP butter (or cream or sourcream). Pour the white wine reduction over the chicken breast before topping it with the almonds. Serve immediately.

Posted by Jennifer at 10:05 AM | Comments (1)
January 9, 2004

Apple and Pork Curry

Apple and Pork Curry
(found somewhere online but unsure of source)

2 tablespoons vegetable oil
1 pound pork chops
1 onion, sliced
1 garlic clove, crushed
1 apple, sliced
1/2 cup chicken broth
1 teaspoon cornstarch
1 teaspoon ground curry
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon pepper

In a heavy skillet, heat oil over medium-high heat. Cook pork chops until browned on both sides and almost cooked through; remove from skillet and set aside.

In same skillet saute (over medium heat) sliced baking apple for 2 minutes or until softened. (Note: I used a Granny Smith as those are my favorite and cooked them a bit longer - closer to 5 minutes; also cut sections into smaller chunks.) Blend chicken broth with cornstarch; add to the skillet with curry, cumin, cinnamon; salt, and pepper. Cook for 2 minutes, or until slightly reduced and thickened. Return pork chops to skillet and cook for 1 or 2 minutes, or until heated through.

Makes 4 servings.

Posted by Jennifer at 9:29 AM | Comments (1)
January 7, 2004

Steak with Balsamic Cilantro Sauce

Steak with Balsamic Cilantro Sauce
a Jennifer original

2 blade steaks (at least 1/3 pound each)
olive oil
salt and pepper
1/4 cup chicken stock
1/4 cup balsamic vinegar
1/4 cup vermouth
3/8 cup diced canned tomato
1 tsp cilantro
1 TBSP butter

Spray skillet with olive oil. Season steaks with salt and pepper. Heat pan over medium-high heat and sear steaks. Reduce heat, cover, and continue to heat steaks until desired doneness, about 4-5 minutes per side for medium-rare. Remove steaks to plate and keep warm.

Add chicken stock, balsamic vinegar, and vermouth to same skillet and deglaze. After a couple minutes add tomato and cilantro, raise heat and reduce to approximately 1/4 cup (or until sauce is thick). Stir in any beef juices that have accumulated on the waiting plate, and then whisk in butter. Serve immediately.

Posted by Jennifer at 9:18 AM | Comments (1)
January 5, 2004

Gai Yang

This wasn't the recipe I thought it was. I'm still looking for what I intended to cook (something with chicken and chilies that I'd made a few months ago but seem to have misplaced the recipe for). But this turned out pretty darn interesting anyway.

Broiled Chicken with Sweet Chili Sauce (gai yang)
from Vatch's Thai Street Food

for the marinade
2 TBSP sesame oil
2 garlic cloves, minced
1 tsp cilantro root, finely chopped
2 small fresh red chilies, finely chopped
2 TBSP fish sauce
1 tsp granulated sugar
14 oz. boneless chicken breast

for the hot and sweet sauce
6 TBSP rice vinegar
1/4 cup granulated sugar
1/2 tsp salt
2 garlic cloves, minced
3 small fresh red chilies, finely chopped

In a large bowl, mix together ingredients for marinade and let marinate for 30 minutes.

Meanwhile, make the hot and sweet sauce. In a small saucepan, heat the vinegar and sugar and stir until dissolved. Add the salt and simmer, stirring until the liquid thickens. Remove from heat, pour into small bowl and let cool. When the sauce is cold, stir in the chopped garlic and chilies.

Preheat the broiler. Broil the marinated chicken for about five minutes per side or until cooked through. Serve with sauce.

Posted by Jennifer at 2:57 PM | Comments (0)
January 3, 2004

Christmas Eve

It's not that I haven't been cooking over the holidays - though, oddly enough, it seems I do less than usual since I didn't host anything, but rather visited others. Being frequently away this year has prevented me, however, from spending much time at all online. I will attempt to catch up on entries of those things that I have had occasion to make over the next couple of days.

In any case, spent a delightful evening at my friend Deb's place. Details on the menu can be found here. The cake mentioned was based on the same recipe as the Pecan Sour Cream one; the change being subtracting the pecans entirely and adding a cup of chocolate chips (in this case Ghiardelli double chocolate) to the mix before baking. It was, indeed, well-received.

Posted by Jennifer at 11:07 AM | Comments (0)