| #5 Bacon Wrapped Chicken Breasts Easy Poultry Main Course Preparation Time: 45 Minutes Serves: 4 People Ingredients: 4 Boneless and Skinless Chicken Breasts (turkey loin also works) 1 Package Sliced Bacon (12-16 ounces) 2-4 TBS Vegetable or Olive oil 1 TSP White Flour ¼ Tsp Ground White Pepper ¼ Tsp Sea Salt ¼ Tsp Onion Powder ¼ Tsp Garlic Powder ¼ Tsp Ground Thyme Preparation: Mix white flour with all of the dried spices and herbs. Rub the chicken breasts with oil. Sprinkle the spice mixture all over the chicken. Carefully wrap 3-4 slices of bacon around each chicken breast until they are completely covered. On a sheet of waxed paper, lay out the strips of bacon side by side with their long edges touching. Place the chicken breast top side down, centered on the bacon. Then bring up each of the bacon strips to cover the breast entirely. Tuck alternate ends under each other to secure them. Grill on top shelf of barbecue or roast on a rack in a 340°F oven for 30-40 minutes. During the cooking process, very carefully turn them over once. Remove when the bacon is crisp and juices run clear. Let the chicken rest for five minutes before serving. Notes: This is one of the most simple recipes I have ever invented. I made this dish without any of the spices and it was still very tasty. Peppered or applewood smoked bacon adds a fabulous dimension of extra flavor to this preparation. For fewer calories, thin sliced pancetta may be used instead of bacon. |
| Posted by: Zenster 2006-10-14 23:35 |
| #4 Our global tour is now ended with a return to The United States. Classic American cuisine is famous for its chops and steaks. Our corn-fed beef and pork rank among the world's finest. Here is an updated chop recipe that will make for a gala presentation at any party. Mushroom Stuffed Chops Main Course Preparation Time: 1 Hour Serves: 4 People Ingredients: 4 Large Boneless Pork or Veal Loin Chops (2-3 Lbs) ½ Pound White Button Mushrooms 3-4 Shallots 1-2 Cloves Garlic 1-2 Cups Fresh Bread Crumbs (8-10 slices fresh white bread) 1-2 Eggs 1 Stick Butter ½ Cup White Flour ¼ Cup White Wine ¼ TSP Fresh Chopped Rosemary (or sage) Cracked Pepper Salt to taste Dash of white sugar Optional: For the dredging mix: ½ TSP Onion Powder ¼ TSP Garlic Powder ¼ TSP White Sugar ¼ TSP Sweet Paprika Lemon Wedges Preparation: Bring meat to room temperature. Using a bird's beak or paring knife, pocket each of the chops by making a small one-inch incision into its side. Work the blade inside of the pocket being careful not to cut entirely through the chop. Open up a cavity the size of a large walnut or slightly bigger depending on the cuts of meat. Dice the mushrooms and sauté them in less than half of the butter until they lose any of the liquid that has been released. They should be lightly browned before adding the chopped shallots. Once the shallots are translucent add the minced or crushed garlic and the chopped rosemary. Sauté for another three minutes but DO NOT brown the garlic. While the mushrooms sauté, mix the flour with some salt and pepper plus a pinch of sugar. Dredge both sides of the pocketed chops in the flour mixture and place them on waxed paper to rest. Remove all crusts from the white bread (two slices per serving) and use a food processor to shred into them into medium size crumbs. Pulse the food processor to avoid disintegrating the breadcrumbs into meal. Place the breadcrumbs ready in their own pie tin or shallow plate. Dredge chops in the flour mixture for a second time. Add the wine to the mushroom sauté and cook on high for a few more minutes until there is very little liquid left in the pan. Turn off heat and empty contents into a bowl. Stir in half to three-quarters of a cup of the breadcrumbs into the sautéed mushrooms and shallots. Add some cracked pepper with a pinch of salt and mix well. Stuff the pocketed chops with spoonfuls of the mushroom and shallot mixture. Avoid packing them too tightly but make sure all their corners are filled. Close the pockets with a toothpick when you are through. Dredge the chops in the flour a third time making sure to coat the edges and allow them to continue resting on the waxed paper. A hint of onion and garlic powder with a pinch of paprika plus some salt and sugar will liven up the dredging mix. Crack the eggs into a shallow dish and beat them with a few spoonfuls of water until they are creamy. Take each dredged chop and drag it through the egg wash before coating it with the breadcrumbs. Lay the egg-washed chop in the pie pan of breadcrumbs and scatter more of the crumbs across the upturned face. Gently press them into the flour and egg paste. Build up a substantial layer of the breadcrumbs on each chop. Lay each coated portion aside on the wax paper and allow them to rest for at least ten to fifteen minutes. This is critical in order to let the coating adhere properly so it does not break up while frying. Warm a large skillet over medium-low heat and add half the remaining butter. When the butter begins to foam, turn the pan to high. This will prevent the skillet from cooling too much when the meat is added. Place the chops in the pan and continue until all of them are frying. Gently move each one slightly back and forth as you place them in the pan to assure that they do not stick down. Decrease the heat to medium-low. Watch closely to avoid scorching the meat. Turn each chop only once as soon as it is a golden brown underneath. Add more butter as needed. Finish frying off the meat until all juices run clear and place it on a platter lined with paper towels to drain. Let them rest for three minutes before serving. Remove the toothpicks before carving or plating. For an elegant presentation, use a very sharp knife to cut medallions of the boneless chops exposing the stuffed interior. Avoid breaking the crust when doing this. Sometimes a very sharp serrated knife will work better for this task. Shingle the medallions on each plate and surround with the side dishes. A light wine or brandy laced reduction of veal or beef stock will enhance the flavor of this dish. Notes: Fresh breadcrumbs are the secret to a light and crunchy crust. Unlike regular dried crumbs, they will not absorb as much grease and tend to yield a much lighter crust. Appropriate side dishes are mixed long grain and wild rice or roasted creamer potatoes plus steamed asparagus or artichokes. Serve with a chilled rosé, Grenache or blanc de noir sparkling wine. |
| Posted by: Zenster 2006-10-14 23:20 |
| #3 Thanks Zenster, Thanks for all the work your doing, keeping these recipes straight, updating daily, as well as offering encouragement and instructions to help others. Jack |
| Posted by: Jack Bross 2006-10-14 14:14 |
| #2 Brilliant, Jack, bloody brilliant. Your attention to detail, (e.g., the interior salt rub, foiling the ears) is simply excellent. And those truffles ... laws amighty, that'll be some really fine piglet! |
| Posted by: Zenster 2006-10-14 09:29 |
| #1 A Formal Dinner for Eid al-Fitr This is made from an old family recipe for suckling pig. It is especially good for solemn occasions such as Christmas, Thanksgiving or Eid al-Fitr. Special Notes: IMPORTANT -- before buying the pig check and make sure you have a pan large enough, that the oven is suitable. (I made that mistake once, it ainÂ’t pretty.) Find a farmer who raises pigs, preferably grain-fed instead of garbage fed, and who has a litter of piglets that have never eaten anything but mothers milk. Find a butcher to butcher the pig. (He may have pigs available, or know where to get one.) The ideal size is 10 to 18 pounds. When you prepare the beast for the oven, be sure to situate him so his back lags are tucked beneath him and his front legs are stretched out forward. Put a stick in his mouth so it will be open when you are ready to put an apple in it. Preparation time: 2 Hours Cooking Time: 4.5 to 6.0 hours Makes: 8 to 10 servings. Ingredients: 15 lb. sucking pig Stuffing: 2.5 Lean Pork, ground 2.5 Lean veal, ground 5 slices of Italian bread with the crust removed 3 eggs 1 cup of fresh chopped parsley One-half teaspoon of thyme One-half teaspoon of allspice 2 cloves garlic, mashed 4 shallots or 2 medium onions (Shallots are preferred) 2 ounces of truffles One-half cup sweet vermouth Salt and pepper Sauce: Three pounds of mushrooms 1 Clove of garlic, mashed 2 Shallots or 1 small onion Optional: Include the heart and kidneys in the stuffing, or put them in a roasting pan and enjoy them while youÂ’re cooking. Preparation: Boil milk and pour over bread until itÂ’s absorbed; then pres the bread to get the excess milk out. Mix the stuffing ingredients together. Stuffing the Pig: First rub salt into the chest cavity to discourage any bacteria Turn the pig on its back and put in a layer of stuffing about two inches thick, Slice the liver thin and put in a layer of liver slices. Put in another layer of stuffing and more slices of liver. Repeat this until you have finished stuffing the animal. Sew up the carcass tightly. Tale the piglets tail and stuff it under the stitches so it wonÂ’t burn. Rub the entire animal well with a pound of butter (not margarine), and put foil over the ears so they wonÂ’t burn. Cooking the Pig: Preheat the oven to 400 degrees Put the pig in, and cook it for 20 minutes or so until it starts to brown. Then turn the heat down to 350 degrees. Cook for about a half-an-hour per pound. When the fat begins to drip out, put 3 or 4 bay leaves in the pan and periodically baste the roast with the fat. (You may have to remove some fat to keep it from overflowing the pan) With about 30 minutes to go in the roasting period, baste the pig with good sweet vermouth. This will darken the skin so donÂ’t do it too early. When the pig is done, put an apple in its mouth and stick cherries in where the eyes had been. Making the Sauce: Take 3 pounds of mushrooms and cook slowly in butter with a clove of garlic, 2 shallots or 1 small onion, salt and pepper. Using a kitchen syringes, get some of the brown drippings from the roasting pan (NOT THE FAT), and cook it with the mushrooms. Do not thicken with flour. Serve with a full-bodied red wine and enjoy. |
| Posted by: Jack Bross 2006-10-14 06:10 |