Chicken Pancakes....So Good!

When I was growing up one of my very favorite meals was Potato Pancakes with lots of butter, bacon and a small dish of apple sauce. I can remember calling my Mom at work and asking her if she would make Potato Pancakes for dinner. By the time I was older I had learned that if I shredded the potatoes, my Mom would always make the potato pancakes. Consequently, by the time I was in high school I was an expert potato shredder!

Sometimes my Mom would mix chicken or pork into the potato pancakes which gave the pancakes another level of flavor. I especially like chicken mixed right in the potato pancakes and I just happen to have some leftover chicken in the refrigerator! I served the Chicken Pancakes for Sunday Brunch with over-easy eggs and crispy bacon and it was delicious!





Chicken Pancakes
Recipe developed by my Mom

2 medium chicken breasts, deboned and sauteed OR you can use leftover chicken
2 c shredded potato
4 green onions, chopped
2 Tablespoons flour
2 medium eggs, lightly beaten
1/2 teaspoon salt
1/4 teaspoon pepper
2 TBL Olive Oil
1 TBL Butter

1. Saute the chicken breast in 1 TBL of olive oil. When the juices run clear when the chicken is pierced with a fork, remove and set aside. When cool finely dice breasts.

2. While chicken is cooking, shred potatoes. Make sure to squeeze as much water out of the potatoes as posssible. I lay the shredded potatoes on doubled paper towels and twist the towels. Change the paper towels and repeat at least 2 more times. Mix the dried potatoes with the chopped onion, salt, pepper. Then add the eggs and flour and mix well.

3. Add the diced chicken to the potato/egg mixture and blend well.

4. Heat 1 TBL Olive Oil and butter in a frying pan.

5. When the oil/butter is hot, with a large serving spoon, take a scoop of the chicken pancake mixture and place it in the frying pan. Pancake should be about 3" in diameter and at least 1/2-3/4" thick. Fry until golden brown on both sides.








All Rights Reserved 2008-10 © BigBlackDog

Kung Pao Chicken

I think Oriental Recipes have to be one of the best choices for dinner when you've not had the best day and need something quick, delicious and colorful! And it seems as if you can substitute the heck out of the recipe and it always tastes great!

Mr. Tastebuds and I have completely different tastes in food. He craves vegetables of any kind and they are a must at every meal. Although I like vegetables, I could easily do without but lately I've been craving chicken and could easily eat chicken five times a week. So to satisfy both of our current cravings I decided to make King Pao Chicken, something I've never made before. I do have to be careful with some recipes due to the carbohydrates. The photos are actually my portion being I can eat just about anything. Mr. Tastbuds portion was served with 1/2 c. brown rice because it has a lower glycemic index of 55 when compared to white rice at 70.







Kung Pao Chicken
Recipe adapted from For Your Diabetes Life

Makes 4 servings
Per Serving: Calories 257.6; Carb 11.3; Saturated Fat .9; Total Fat 8.2

1 TBL canola oil , divided
4 c fresh broccoli florets (I used 3 c broccoli)
1 TBL fresh ginger root , grated (divided)
2 TBL water
1/2 tsp hot red pepper flakes
1 lb boneless skinless chicken breasts , cut into 1/4-inch strips
1/2 c fat free reduced sodium chicken broth
2 TBL hoisin sauce
2 TBL rice vinegar
2 TBL low sodium soy sauce
1 tsp cornstarch
4 garlic cloves , minced
2 TBL Nuts, peanuts, salted , coarsely chopped (I used 4 TBL peanuts)

My additions:
1/2 c. chopped fresh red sweet pepper
1/2 c. green onion, chopped

1. Pour 1 teaspoon of oil in a large frying pan; heat over medium-high heat. Sauté broccoli and 2 teaspoons ginger in oil for 1 minute. Pour in water and place lid on pan. Cook another 2 minutes. Take broccoli out of pan and reserve in a warm place.

2. Pour 2 teaspoons of oil in the same pan and heat. Add 1 teaspoon ginger, red pepper, and chicken to pan and cook for 4 minutes or until chicken is fully cooked, stir occasionally.

3. Whisk together broth, hoisin sauce, wine vinegar, soy sauce, cornstarch, and garlic. Pour mixture over chicken in the pan and cook, stirring until sauce thickens. Spoon broccoli back into pan and warm through. When ready to serve, top with peanuts.









I'm now starting my sixth week of the Ten in 10 Challenge and so far I've averaged working out three times a week! And I'm doing pretty well with my weight training too, although last week I missed a few days due to problems with my shoulder.




All Rights Reserved 2008-10 © BigBlackDog

Chicken Breasts with Garlic and Balsamic Vinegar

Do you ever have those weeks where nothing sounds good? And you don't feel like cooking?

A few weeks ago I was at a loss as to what to make for dinner. I really did not have a taste for anything special and did not feel like trying anything new. It was so cold outside and I thought maybe I would make some Macaroni and Cheese or a pasta dish but I just did not want to mess with making a sauce! So I delved into my files and found a recipe I'd made two years ago and although we loved it I had completely forgotten all about it!

I've tried this recipe with basil but it's really best exactly how it's written with fresh Thyme and Bay Leaf. And I add either Almond, Pecan or Walnut meal to the breading and it makes the sautéed chicken so much better!







Chicken Breasts with Garlic & Balsamic Vinegar
Recipe adapted from "Cuisine Rapide" by Pierre Franey

4 skinless boneless chicken breast halves (about 1 1/4 lbs)
Salt to taste, if desired
Freshly ground pepper to taste
3/4 lb small to medium mushrooms
2 TBL flour
2 TBL olive oil
6 cloves garlic, peeled
1/4 c. balsamic vinegar
3/4 c. chicken broth
1 bay leaf
1/2 tsp minced fresh thyme or 1/4 tsp dry
1 tsp butter

My addition: 1/2 c. Almond, Pecan or Walnut meal

1. Sprinkle chicken breasts with salt and pepper

2. Season flour with salt and pepper and dredge the chicken breasts in the mixture. Shake off excess. I add about 1/2 c. Almond, Pecan or Walnut meal to the flour mix.

3. Heat oil in a heavy skillet over medium-high heat and cook the chicken breasts until nicely browned on one side, about 3 minutes. Add the garlic cloves.

4. Turn the chicken pieces and scatter the mushrooms over them. Continue cooking, shaking the skillet and redistributing the mushrooms so that they cook evenly. Cook about 3 minutes and add the balsamic vinegar, broth, bay leaf, and thyme.

5. Cover tightly and cook over medium-low heat for 10 minutes. Turn pieces occasionally.

6. Transfer the chicken to a warm serving platter and cover with foil. Cook the sauce with the mushrooms, uncovered, over medium-high heat for 7 minutes. Swirl in the butter.

7. Discard the bay leaf. Pour the mushrooms and sauce over the chicken and serve.









All Rights Reserved 2008-10 © BigBlackDog

Parmesan Chicken **HE cooks!

It's not unusual for Mr. Tastebuds to cook in fact he was cooking almost every night for about the first 10 years we were married. I was working in a law firm at the time and put in many late night hours especially when I had an attorney in court. There was just no time nor energy to cook. His meals are simple, yet delicious and he did surprise me once in a while with an excellent sauce!

Sometime last summer I was not feeling well and took a late afternoon nap. Much to my surprise I slept for a good 4 hours and when I woke up Mr. Tastebuds was in the kitchen making dinner. When I asked him what the was making, he said "Parmesan Chicken, from a recipe I saw on TV." Mr. Tastebuds watches all the Saturday cooking shows, secretly I think he has a crush on Julia! And he sort of mentally files the recipe, never writing anything down. I wish my mind worked like his but I need at least a few notes not because I don't know how to cook on the fly but because there's no way I could ever remember!

Mr. Tastebud's Parmesan Chicken was just delicious and so simple, I've made it several times since. And it's definitely a recipe for my Call-it-Dinner category!







Parmesan Chicken
Recipe adapted from my husband, Mr. Tastebuds

2 Chicken Breasts, deboned and skinless
3/4 c. Parmesan Cheese, finely grated
3/4 c. Parmesan Cheese, coarsely grated
1 Egg, slightly whipped
1-2 TBL Canola Oil


Place the chicken breasts in a large ziplock bag and pound to about 1/2" thick, careful to not rupture the meat.

In a heavy-bottomed skillet heat the oil.

Bread each chicken breast in the finely grated Parmesan. Then dip each breast in the whipped egg. Then bread each breast in the coarsely grated Parmesan.

Place the breaded chicken beasts in the hot oil and saute to a golden brown on each side. Chicken is done cooking when the juices run clear when pierced with a skewer.







All Rights Reserved 2008-10 © BigBlackDog

Antlers Wild Rice Soup - The Best Recipe for Turkey Leftovers!

Trying to use all the leftovers from your most anticipated Thanksgiving Feast can be daunting. I know every time I open up the refrigerator and see nothing but small Tupperware like containers, all packed to the brim with salads, mashed potatoes, vegetables and turkey, I think "what am I going to do with it all".

Antlers Wild Rice Soup is my favorite recipe for leftover turkey! Actually I look forward to the Antlers Soup more so then the Roasted Turkey! I have no idea how the name Antlers worked it way into this recipe but I can only imagine my deer-hunting uncles at our cottage in MI mixing up a batch of this soup and dubbing it Antlers Soup to honor Opening Day of Deer Hunting season!

I've tweaked this recipe over the years and now always add garlic and thyme. But I have to honest be...this is probably one of the best soups I've ever tasted and with a side of freshly made bread it's one of my Call-It-Dinner meals!







Antlers Wild Rice Soup
Recipe adapted from my friend Marigene

1/2 cup uncooked wild rice, rinsed and drained
3 14-ounce cans chicken broth or 5 1/4 cups homemade chicken stock
1 cup chopped carrot
1/2 c chopped celery
1/2 c chopped green onion, including tops
2 c sliced fresh mushrooms
2 TBL butter
1/4 cup all-purpose flour
1/4 tsp salt
1/4 tsp black pepper
1 cup whipping cream (I used half and half)
2 cups chopped cooked chicken (I used turkey)
2 cloves of garlic, minced (I used Martin's Heirloom Garlic)
2 tsp fresh Thyme

1. In 4 qt. Dutch oven, combine uncooked wild rice, 2 cans broth, carrot, celery and onion.

2. Bring to boiling; reduce heat, simmer 35 to 40 minutes or until the rice is tender but still chewy, adding mushrooms the last 5 minutes of cooking.

3. In medium saucepan, melt butter, stir in flour, salt and pepper. Add the remaining 1 can of broth.

4. Cook and stir until bubbly for 1 minute more; stir in the cream. Add cream mixture to rice mixture, stirring constantly.

5. Stir in chicken or turkey, garlic and thyme and heat through.










All Rights Reserved 2008-9 © Big Black Dog

Waldorf Chicken Pita Pocket!

This is the final Tyler Florence Fridays and I am sorry to see it close. You see I've never made so many recipes from one chef before and I've come to really respect Tyler....he is absolutely tops in my book. I've posted 27 recipes by Tyler Florence and each of them was excellent. But I've made many more of his recipes that I just did not have time to post or the photos did not turn out or I was just plain too hungry to bother with setting up a photo. I still have a list of Tyler's recipes that I want to try and I will continue to make his recipes when I can.

This week for Tyler Florence Fridays I made Pita Bread which I've never made before. Tyler's recipe was so simple and it basically fell together with no problems at all. However, I did add 1 tsp Organic Barley Malt Syrup to enhance the rise and taste a little bit and I just love it. I will be using the Organic Barley Malt Syrup in many of breads from now on!

I also wanted to try Ellie Krieger's Waldorf Chicken Wraps so decided to make Tyler's Pita and fill them up with the Waldorf Chicken Salad and I must say it was an excellent combination! One of the reasons I wanted to try the Waldorf Chicken Salad is to see if it would also work with Turkey...always trying to find new ways to use up leftover holiday turkey! And I am happy to say, yes, the Waldorf Salad would work wonderfully with turkey as well!

I made the Walfdorf Chicken Wrap exactly as written except of course substituting Pita Bread for the Whole Wheat Wrap. And I also used both Green and Red Grapes basically because I like both red and green grapes and you can't beat the gorgeous color they add!








Pita Bread
Recipe adapted from Tyler Florence

1 package active dry yeast
1 teaspoon sugar
11/2 cups warm water
1 teaspoon salt
3 1/2 cups bread flour, plus more for dusting
1 teaspoon olive oil

My additions: 1 tsp Organic Barley Malt Syrup

In the bowl of a heavy-duty electric mixer fitted with a dough hook, combine the yeast, sugar, and warm water; stir to blend. Let the yeast stand until foamy, about 5 to 10 minutes.

Stir in the salt. Add the flour, a little at a time, mixing at the lowest speed until all the flour has been incorporated and the dough gathers into a ball; this should take about 4 minutes.

Turn the dough onto a lightly floured surface and knead until it's smooth and elastic. Transfer the dough to a lightly oiled bowl, turn it over to coat, and cover with plastic wrap. Allow to rise until double in size, about 1 1/2 hours.

Place a large pizza stone on the lower oven rack, preheat the oven (and stone) to 500 degrees.

Punch the dough down, divide it into 8 pieces, and gather each piece into a ball; keeping all of them lightly floured and covered while you work. Allow the balls of dough to rest, covered, for 15 minutes so they will be easier to roll out.

Using a rolling pin, roll each dough ball into a circle that is about 8-inches in diameter and 1/4-inch thick. Make sure the circle is totally smooth, with no creases or seams in the dough, which can prevent the pitas from puffing up properly. Cover the disks as you roll them out, but do not stack them up. Put 2 pita rounds at a time on the hot pizza stone and bake for 3 to 4 minutes, or until the bread puffs up like a balloon and is pale golden. Watch closely; they bake fast. Remove the bread from the oven and place on a rack to cool for 5 minutes; they will naturally deflate, leaving a pocket in the center. Wrap the pitas in a large kitchen towel to keep them soft.



Waldorf Chicken Wraps
Recipe adapted from Ellie Krieger

1 c nonfat plain yogurt or 3/4 cups nonfat Greek-style yogurt
2 TBL mayonnaise
1 TBL lemon juice
2 tsp Dijon Mustard
1/4 tsp salt
1 tsp minced thyme
1 lb cooked, skinless chicken breast cut into 1/2-inch cubes
1/2 c seedless grapes, sliced in 1/2 (I used red and green grapes)
1/4 c toasted, coarsely chopped walnuts
1 medium apple, cored and diced (about 3/4 cup)
Freshly ground black pepper
5 large leaves Romaine lettuce, rinsed and patted dry
5 whole-wheat wraps, about 8 inches in diameter (I used homemade Pita, recipe above)

If using regular yogurt place the yogurt in a strainer lined with a paper towel. Put the strainer over a bowl and place in the refrigerator to drain and thicken for 30 minutes.

In a small bowl, combine the thickened or Greek-style yogurt, mayonnaise, lemon juice, mustard, salt and thyme until smooth. Fold in chicken, grapes, walnuts and apples. Season with pepper.

Place 1 lettuce leaf on a wrap. Spoon about 3/4 cup of the chicken filling onto wrap and roll wrap around filling.








Please visit Tyler Florence Fridays and see what the rest of Tyler's groupies are up too this week.






All Rights Reserved 2008-9 © Big Black Dog

Rainy Day Chicken Soup

I decided to have some fun with a new cooking group I heart Cooking Clubs. Every month a different chef will be chosen with weekly themes and we, the members, cook. Sounds easy enough to me!

With featured Chef Nigella Lawson and the weekly theme of "One Pot Wonders" I could not quite decide what to make. I really don't like making anything in just one pot, sort of against the oath I took when I bought my Wolf Range. But then the weather took a drastic change from cool, gorgeous, sunny days to totally creepy, rainy and VERY windy which made my decision easy! And I made Chicken Soup and it was a perfect meal for a cold autumn day.

The recipe actually continues with Matzo Balls which I would have made if I'd had the time and Mr. Tastebuds would have been very impressed with Matzo Balls, believe if he knows his Matzo. But I had a rather busy day and my cupboard had no Matzo Meal. So I served the Chicken Soup with my Homemade Breadsticks and it was delicious.








Chicken Soup
Recipe adapted from Nigella Lawson

2 small or 1 large boiling or roasting chicken
1 unpeeled onion, halved (I used chopped green onions)
1 rib celery
2 carrots, peeled and chunked
A few stalks parsley
A few peppercorns
2 bay leaves
1 tablespoon salt


Put all the ingredients in a large stockpot, cover abundantly with water, and bring to a boil. Skim to remove all the gray scum that will float to the surface, then let cook at a simmer for about 3 hours. Just keep tasting: when the broth tastes golden and chickeny, it's ready. Remove the chicken and, if you like, leave the soup to get cold to you can remove any fat that collects on the surface. That way you can accrue some schmaltz, too.

Reheat the stock, and serve it as a plain soup, or add a few carrot sticks - from about 2 carrots, say - and cook in the soup, adding some torn-up pieces of chicken to warm through at the end. I like to add freshly chopped parsley.




Please visit I heart Cooking Clubs and see what everyone is up too this week. As always our hostesses are Deb of Kahkai Kitchen and Heather of GirliChef.







Foodie Friday is graciously hosted by Michael of Designs by Gollum. Please visit Designs by Gollum and see more wonderful creations!








All Rights Reserved 2008-9 © Big Black Dog

TFF - Chicken with Apple Cider Sauce

Today the temperatures really dropped and it was finally light jacket weather. Fall is on it's way! Even though I'm having a hard time letting go of summer, I do love fall. Our Sunset Maples are turning the most gorgeous apricot color and leaves are starting to cover our pastures. And I am sooooo looking forward to Halloween this year!

Since I'm in such a fall mood this week for Tyler Florence Fridays I made Chicken with Apple Cider Sauce served over a bed of lightly Sauteed Fresh Apples. This simple dish was absolutely outstanding! When I had finished my Chicken with Cider Sauce I wanted more, so I'm thinking we might have it again for tomorrow's dinner.

I made this dish exactly as written except I cut down the vinegar to 1 tsp. And I breaded the chicken breasts in flour, pecan meal, salt and pepper and sauteed it in EVOO (Extra Virgin Olive Oil) and a teeny bit of butter. To make the bed of sauteed apples, just slice fresh apples a heavy 1/4" thick and lightly saute in EVOO and butter until just barely soft. Make sure you do not over cook the apples because they will be too soft and difficult to stack.










Chicken with Apple Cider Sauce
Recipe adapted from Tyler Florence

2 TBL vegetable oil
4 boneless, skinless chicken breast halves **See NOTE
2 tsp kosher salt
Freshly ground black pepper
3 TBL unsalted butter
1 TBL apple cider vinegar (I used 1 tsp vinegar)
3/4 c apple cider
1/2 c low-sodium chicken broth
1 TBL fresh lemon juice
1 tsp fresh thyme leaves

Preheat a medium to large skillet over medium-high heat, for about 1 minute or until the surface of the pan is hot. Add the oil and heat until rippling on the surface. Pat the chicken breast dry and season with salt and pepper. Place the chicken in the pan and cook until the meat is golden, about 4 minutes. Turn the chicken breasts, lower the heat to medium and add 1 tablespoon of the butter. Cook until firm to the touch or an instant-read thermometer registers 160 degrees F, about 4 to 6 minutes more. Transfer the chicken to a plate to rest.

Pour off any fat remaining in the skillet. Add the vinegar and deglaze over medium-high heat, scraping up any browned bits stuck to the bottom of the pan with a wooden spoon. Add the cider and the broth. Bring to a boil and cook until it thickens to form a sauce, about 6 minutes. Whisk in the remaining 2 tablespoons butter, lemon juice and thyme leaves. Return the chicken to the pan, adjust the seasoning with salt and pepper, and serve.

NOTE: I breaded the chicken breasts in about 1/2 c. flour, 1/4 c. pecan meal, salt and pepper. Whip the egg. Dredge the chicken in the flour mix. Brush whipped egg on each breast and dredge again in the flour mix.


Sauteed Apple Slices
Recipe developed by Big Black Dog

2 apples (I used a Macintosh and a Granny Smith)
1 TBL EVOO (Extra Virgin Olive Oil)
2 tsp butter

Slice apples into 1/2" thick slices. Heat EVOO and butter until melted. Add slices of apple careful to not over lap any slices. Flip slices over to cover all sides with EVOO/butter. Heat until apple is just barely tender. Remove and set aside.

To serve arrange apple slices in an appealing manner in the middle of a plate and place 1 chicken breast on top. Drizzle with the warm Cider Sauce.









Please visit Tyler Florence Fridays and see what the rest of Tyler's groupies are up too this week.





Foodie Friday is graciously hosted by Michael of Designs by Gollum. Please visit Designs by Gollum and see more wonderful creations!








All Rights Reserved 2008-9 © Big Black Dog

Whisk Wednesdays -- Coquelets sur Canapes and Pommes Pont Neuf

This week for Whisk Wednesdays we made Coquelets sur Canapes and Pommes Pont Neuf or Roast Squab with Chicken Liver Canapes and Mushrooms and Thick-cut French Fries. This was quite a long, involved recipe but really not difficult at all. And the end result was a juicy chicken breast with a delicious thin brown sauce on fabulous canapes.






It's so ironic that this weeks recipe is from Julia Child and the movie Julie & Julia just opened last week! I was looking forward to this movie for at least two months and on the day it opened, I was in line for the 10:30 am showing!

And I loved it!

Being a food blogger one would think I would easily relate to the Julie Powell character but I really did not. I guess I was too involved with Meryl Streep's portrayal of Julia to try to put myself in Julie's shoes. Meryl was exceptional as Julia Child, she had Julia's accent, mannerisms and ever her body language down cold. I only remember seeing Julia Child's TV show, The French Chef, once and I believe it is around 1969-70ish. I was a young child at that time but my memories are very clear on this episode of The French Chef. Julia was talking about tenderizing meat and she had various meat tenderizing tools set out and then from behind the counter Julia pulled out a baseball bat. You have to love anyone that tenderizes meat with a baseball bat or even suggests it!







Coquelets sur Canapes
Recipe adapted from "Mastering the Art of French Cooking; Vol 1" by Julia Child

Mushrooms:
1½ lbs. fresh mushrooms
2 Tbs. butter
1 Tbs. oil
A 10-12 inch non-stick skillet or sauté pan
1 Tbs. minced shallots or green onions
½ clove minced garlic

Trim and wash the mushrooms. Leave whole if small, quarter if large. Dry in a towel. Sauté for 5 to 6 minutes in hot butter and oil until they are very lightly browned.

Stir in the shallots or onions, and garlic and cook over moderate heat for 2 minutes. Set aside.


Canapés:
Homemade style white bread
½ cup clarified butter
A skillet
6 poultry or game livers from the birds
3 Tbs/ fresh, raw pork fat; OR fat bacon simmered in water for 10 minutes rinsed and dried
¼ tsp. salt
Big pinch of pepper
1 Tbs. Madeira, port or cognac
Optional: 2-3 Tbs. foie gras

Cut 6 slices of bread, ¼ inch thick. Remove crusts, and cut slices into rectangles, 2 by 3½ inches.

Sauté the bread lightly on each side in hot clarified butter.

Trim the livers, cutting of any black or green spots. Chop very find, almost into a purée, with the port fat or bacon. Then blend the liver in a bowl with the seasonings, wine, and optional foie gras. Spread the mixture on one side of each rectangle of sautéed bread. Arrange on a broiling pan and set aside.
(Preheat broiler in time to cook the canapés just before serving).


Roasting the Birds:
Six 10-12 ounce, ready-to-cook squab chickens, game hens, squab pigeons, or game birds
½ Tbs. salt
2 Tbs. finely minced shallots or green onions
½ tsp. dried tarragon
4 Tbs. butter
6 strips of bacon simmered in water for 10 minutes, rinsed, and dried.
A shallow roasting pan just large enough to hold the birds easily on their sides
3 Tbs. butter, melted with 1 Tbs. good cooking oil
A basting brush
½ Tbs. salt

Preheat oven to 400ºF.

Season the cavities of the birds with a sprinkling of salt, shallots or onion, and tarragon, and a teaspoon of the butter. Truss the birds, dry then and rub with butter. Cut the blanched bacon in half, crosswise, and tie 2 strips over the breast and thighs of each bird.

Place the birds in the roasting pan and set on a rack in the middle of the preheated oven. Baste and turn the birds every 5 to 7 minutes until they are done.

Chickens will take from 30 to 40 minutes; they are done when the last drops of juice from their vents run clear yellow with no trace of rose.
Game Hens, as their flesh is usually firmer than chicken, take about 45 minutes; they are done when the flesh of their drumsticks is soft.
Partridge and Quail, if young and tender, may be judged like chicken; if older, like game hens.
Pigeon and Dove may be served slightly underdone if you wish, when their juices run a very pale rose rather than a clear yellow.

When done, remove trussing strings, sprinkle the birds with salt, and place then on a warm platter. Set in the turned off oven, with its door ajar.


The Sauce:
1 Tbs. minced shallots or green onions
1½ cups brown chicken stock, or canned beef boullion
¼ cup Madeira or port
1 to 2 Tbs. softened butter

Remove all but 2 tablespoons of fat from the roasting pan, Stir in the shallots or onion and cook slowly for 1 minute. Add the stock or bouillon and wine and boil rapidly, scraping up coagulated cooking juices until liquid has reduced to about ½ cup. Correct seasoning. Off heat and just before serving, swirl the butter into the sauce.

Final Assembly:
1 Tbs. butter
¼ tsp. salt
Pinch of pepper
A handful of water-cress leaves or parsley springs

Just before serving, run the liver canapés under a hot broiler for a minute, until they are sizzling.

Toss the mushrooms over moderately high heat with the butter, salt and pepper.

Place a canapé under each bird. Surround with the mushrooms, and decorate with water-cress or parsley. Spoon the sauce over the birds and serve.







All Rights Reserved 2008-9 © Big Black Dog

Chicken with Fresh Raspberry Balsamic Cream

A few weeks ago I was searching for a new and different recipe involving Red Raspberries and I stumbled upon an interesting recipe at Cooks.com, Raspberry Chicken with a savory sauce of Raspberry Vinegar and Tomato Paste?? I wasn't sure how this recipe was going to taste with such a unique combination of flavors but went ahead any ways and was very pleasantly surprised. It was delicious and even Mr. Tastebud's loved it!

I've given up on the small cans of tomato paste! Even though the cans are tiny, I rarely ever used a full can. I tried freezing the leftover tomato paste but I would forget about it and find it months later in some dark corner of the freezer. A few years ago I discovered the tubes of tomato paste and I've not bought canned tomato paste since. The tube is so convenient to use, just squeeze out the desired amount, recap and refrigerate until you need it again.







Chicken with Fresh Raspberry Balsamic Cream Sauce
Recipe adapted from Cooks.com

2 whole boneless, skinless chicken breasts, about 2 lbs.
2 TBL sweet butter
1/4 c. finely chopped yellow onion (I used 5-6 green onions finely sliced)
4-5 TBL raspberry vinegar (I used 4 TBL Raspberry Balsamic Vinegar)
1/4 c. chicken broth
1/4 c. sour cream or heavy cream (I used cream)
1-2 TBL tomato paste
Fresh raspberries for garnish

Over medium heat melt the butter in a large saute pan. Add the chicken breast and cook for about 3 minutes per side or until they are lightly colored. Remove and set aside.

Add the onion to the juices in the pan and cook, covered, over low heat until tender, about 10 minutes. Add the vinegar; raise the heat and cook, uncovered, stirring occasionally, until vinegar is reduced to a syrupy spoonful. Whisk in the chicken stock, heavy cream (or sour cream) and tomato paste. Simmer for 1 minute.

Return the chicken to the skillet and simmer gently in the sauce, basting often until juices run clear and the sauce has been reduced and thickened slightly, about 5 minutes. Do not overcook.

Remove chicken breasts with a slotted spoon and arrange on a heated serving platter. Pour sauce over the chicken, garnish with fresh raspberries and serve immediately.







All Rights Reserved 2008-9 © Big Black Dog

TFF - Chicken Parmigiana

This week for Tyler Florence Fridays I made Chicken Parmigiana. We were having a cool day and when I read the recipe it just hit the spot.

Tyler's Chicken Parmigiana was a delicious dish. Mr. Tastebuds loved it and said he would remind me to make it again! This is the best compliment I've heard yet! Even though the recipe seems quite long and involved it was very simple. I only made a few small substitutions. I skipped the sugar entirely and substituted 5 chopped green onions for 1 large yellow onion. And I substituted Cavatelli pasta for spaghetti.







Chicken Parmigiana
Recipe adapted from Tyler Florence

1/4 cup extra-virgin olive oil, plus 3 tablespoons
1 medium onion, chopped (I used 5 green onions, chopped)
2 garlic cloves, minced
2 bay leaves
1/2 cup kalamata olives, pitted
1/2 bunch fresh basil leaves
2 (28-ounce) cans whole peeled tomatoes, drained and hand-crushed
Pinch sugar (I skipped)
Pinch red pepper flakes
Kosher salt and freshly ground black pepper
4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
1/2 cup all-purpose flour
Kosher salt and freshly ground black pepper
2 large eggs, lightly beaten
1 tablespoon water
1 cup dried plain bread crumbs
1 cup freshly grated Parmesan, plus extra for sprinkling
1/2 cup chopped flat-leaf parsley leaves
2 teaspoons garlic powder
1 (8-ounce) ball fresh mozzarella, thinly sliced
1 pound spaghetti pasta, cooked al dente

Preheat the oven to 350 degrees F.

Coat a saute pan with olive oil and place over medium heat. When the oil gets hazy, add the onions, garlic, and bay leaves; cook and stir for 5 minutes until fragrant and soft. Add the olives and some hand-torn basil, reserve the rest of the basil for finishing the chicken. Carefully add the tomatoes (nothing splashes like tomatoes), cook and stir until the liquid is cooked down and the sauce is thick, about 15 minutes; season with sugar, red pepper flakes, salt and pepper. Lower the heat, cover, and keep warm.

Get the ingredients together for the chicken so you have a little assembly line. Put the flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, combine the eggs and water, beat until frothy. Put the bread crumbs on a plate, add the 1 cup Parmesan, chopped parsley, and garlic powder Season with salt and pepper and stir with a fork until thoroughly combined.

Heat 3 tablespoons of olive oil over medium-high flame in a large oven-proof skillet. Lightly dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off, then dredge in bread crumbs. When the oil is nice and hot, add cutlets and fry for 4 minutes on each side until golden and crusty, turning once.

Ladle the tomato-olive sauce over the chicken and arrange the mozzarella on top. Sprinkle with Parmesan, and remaining basil. Bake for 15 minutes or until the cheese is bubbly. Serve with spaghetti.







Please visit Tyler Florence Fridays and see what the rest of Tyler's groupies are up too this week.







All Rights Reserved 2008-9 © Big Black Dog

TFF -- Chicken Paillard with Creamy Parmesan Salad

******Bad Breath Warning******

I am not much of a salad person but there are a few salads that I thoroughly enjoy and one is a good Caesar Salad. I know Tyler calls his salad Creamy Parmesan but it's really a darn good Caesar! And you will most definitely have some wicked breath after enjoying it. Just spread the goodness around and make sure that everyone at the table gets their fair share!

I made my own version of Chicken Paillard dredged in flour and Pecan meal and the recipe is below. When the chicken had cooled, I cut it into bite-sized pieces and then mixed the chicken into the salad.

And for the salad I used a bag of Spring Ready Mixed Salad Greens and added some chopped Green Onions and fresh minced Parsley. For the dressing I added some fresh minced Basil and Tarragon and substituted Anchovy Paste for the whole Anchovy Fillets. And I only used the juice of 1 lemon which yielded over 1/4 c. of fresh lemon juice which was plenty.






Sauteed Chicken Breasts with Pecan Meal
Recipe developed by Big-Black-Dog

2 boneless chicken breasts
1 TBL butter
2-3 TBL EVOO
1/2 c. flour
1/2 c. ground pecan meal
Salt and Pepper, to taste

Mix pecan meal, salt and pepper and flour. Dredge chicken breasts in pecan/flour mix until breast is completely coated.

Heat butter in heavy bottomed pan. When butter has melted, add EVOO and wait a minute until oil is thoroughly heated. Add chicken breast and saute over medium heat, turning once. Chicken breasts are done when juices run clear.



Chicken Paillard with Creamy Parmesan Salad
Recipe adapted by Tyler Florence

Chicken:

* 4 boneless, skinless chicken breasts
* 1 cup all-purpose flour
* 4 eggs, whipped slightly with splash milk
* 2 cups panko bread crumbs
* Salt and freshly ground black pepper
* 2 tablespoons extra-virgin olive oil

Dressing:

* 2 anchovy fillets (I used rounded 1 tsp Anchovy Paste)
* 2 egg yolks*
* 2 clove garlic, smashed
* 2 lemons, juiced (I only used 1 lemon)
* 1/2 cup extra-virgin olive oil
* 1/4 cup freshly grated Parmesan
* Salt and freshly ground black pepper

Option: 4 minced fresh Basil leaves and 2 sprigs of fresh minced Tarragon

Salad:

* 1 cup organic grape tomatoes, halved
* 1 bag fresh baby arugala
* 1/2 pound fresh mozzarella cheese, boccancini, halved
* Shaved Parmesan, for garnish
* Lemon wedges, for garnish
* Extra-virgin olive oil, for drizzling

For the chicken:

Begin by pounding out the chicken breast gently between 2 pieces of plastic wrap.

Prepare a breading station with flour, whisked eggs and milk, and panko crumbs. Season all with salt and pepper. Coat the breasts in flour, egg then panko. Lay the coated breasts out on a flat tray and refrigerate to let the crust dry out (about 10 minutes) this will ensure there is less moisture and less chance your coating will break when frying.

Shallow fry the paillard in hot oil for approximately 2 to 3 minutes per side depending on how thick the breasts are. Drain well, season with salt and set aside when done.

For the dressing:

Put the anchovies, egg yolks, garlic, lemon juice, and water into a blender and process for 30 seconds until the mixture is smooth. With the blender running, pour the olive oil in slowly for the dressing to emulsify. Stir in the Parmesan, season with salt and a couple of grinds of black pepper; set aside. (Refrigerate the dressing if you will not be using it right away.)

Prepare the salad by splitting the grape tomatoes in half through the middle lengthwise, mixing all ingredients in a large mixing bowl. Add the dressing and toss the salad well.

To serve lay the warm, crispy chicken paillard on the base of the plate and top with the salad. Garnish with shaved Parmesan cheese, a wedge of lemon and a drizzle of olive oil.

*RAW EGG WARNING

Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs

Due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.






Please visit Tyler Florence Fridays and see what the rest of Tyler's groupies are up too this week.





While making the salad I did enjoy a glass of my new favorite Red Wine, De Bortoli Petite Sirah. It is so good and only $5.99 a bottle. Do you believe that price! I'm getting more on Saturday. It's not a wine I'd get for a special dinner party but for our family dinners, Sunday through Thursday, it's just great!








All Rights Reserved 2008-9 © Big Black Dog

Whisk Wednesday -- Pintade a la Cevenole

This week for Whisk Wednesday our lesson was Pintade a la Cevenole or Guinea Hen with Mushrooms and Chestnuts.





I had this entire dish prepped and all ready to begin and had just put 2 TBL of butter in my frying pan when there was a loud BOOM and we lost all power. I knew what had happened as it has happened at least twice a year for 10 years now. The boom was our transformer blowing out and I would bet a squirrel was the culprit!



So I chucked everything in the fridge and waited and waited and waited. Finally at 7:30 pm the electric was restored but by that time I was too tired to cook. So we had popcorn for dinner and it was delicious!! So I made my Whisk recipe for tonight's dinner but unfortunately Mr. Tastebud's is working late. Oh well, blame it on the squirrel!


Still no Guinea Hen to be found in my area, so this time I substituted chicken. I also added a few potato fingerlings and served it over rice. And I cooked this in my Tagine rather then a covered pot. I love cooking in a Tagine, it makes the whole dish so special.







Pintade a la Cevenole
Recipe adapted from Le Cordon Bleu at Home

3/4 slab bacon, sliced 1/8" thick
12 TBL butter
1/2 lb pearl onions, peeled
1 lb oyster mushrooms
3/4 lb button mushrooms
Salt and freshly ground pepper
2 guinea hens, 2 lbs each
1 TBL vegetable oil
2 c. red wine
1 Bouquet Garni
3/4 lb whole shelled chestnuts
3 shallots
1 TBL parsley

Flour for dredging
Butter, softened for parchment paper








All Rights Reserved 2008-9 © Big Black Dog

Whisk Wednesday -- Cailles a la Normande

Whisk Wednesdays is back from Spring Break! This week our recipe is Cailles a la Normande or Quail with Cream and Apples. This dish was so absolutely delicious and really not that difficult at all. The aroma while it was cooking was wonderful and it reminded me of Fall. Today we had an unusually warm day, 76 degrees, and I can't wait to make this dish on a crisp October day with new apples! I can taste it right now...it was so good! And to further the review, Mr. Tastebud's loved it! WOW!

I substituted Cornish Game Hens for Quail and Apple Brandy for the very expensive Calvados. Also I could not find fatback the size required so used strips of bacon which worked out very well.

Starting with this post I am going to make some changes in my blog and I have a little confession. I truly detest taking pictures of food. I hate worrying about the lighting and setting up the shots. Running around getting the right colored napkin and balancing a fork is just not something I want to do. And I am never happy with the end result no matter how much I fuss. I take 20-30 pictures and maybe 1-2 are okay,not great just okay. It's very frustrating for me. I am not a photographer and I've decided to stop trying to be one. From now on my photos are going to done my way....quick and easy.

I was very busy tonight catching up with phone calls and e-mails so I took my photos where I dined, at my messy desk and there's not even a placemat. Hallelujah! I love this photo and the $5 OFF coupon in the background!





Cailles a la Normande
Recipe adapted from Le Cordon Bleu

6 Quail, necks removed and reserved
Salt and freshly ground pepper
1 think slice fatback, 12 by 5 inches
6 Golden Delicious Apples
1/2 lemon
5 TBL unsalted butter
6 slices firm white bread
3 TBL unsalted butter
2 TBL Calvados or domestic apple brandy
1/2 c. creme fraiche or heavy cream
1/4 c. Brown Veal Stock
1 TBL sugar
1 TBL chopped parsley




All Rights Reserved 2008-9 © Big Black Dog

Whisk Wednesdays -- Poulet a l'ail et a la Sauge

This week for Whisk Wednesdays we made Poulet a l'ail et a la Sauge or Chicken Fricassée with Garlic and Sage. And when they say GARLIC..we used 20 cloves of garlic, 2 entire heads! It was very good and I can't wait to make this with basil!

The recipe also called for a side dish, Gratin d'Aubergines or Eggplant Gratin which was out of this world wonderful and I definitely make it again.

Sorry no pictures today. We had a minor emergency just as I was taking this out of the oven. I grabbed a bite here and there as I traveled back and forth through the kitchen and Mr. Tastebuds finally sat down to eat an hour or so later. Life happens. ;)

Poulet a l'ail et a la Sauge
Recipe adapted from Le Cordon Bleu

4 ½-pound chicken
2 tablespoons olive oil
Salt and freshly ground pepper
20 cloves garlic, unpeeled
1 bunch fresh sage, sliced fine
1 cup dry white wine


Gratin d'Aubergines
Recipe adapted from Le Cordon Bleu

6 small eggplants
Salt
5 TBL EVOO
Freshly ground pepper
6 cloves garlic, chopped fine
3/4 lb tomatoes, peeled, seeded, and chopped
1 sprig thyme or 1/4 tsp dried
3 oz grated Parmesan cheese






My little Rottweiler pups, Jan '08






The End!




All Rights Reserved 2008-9 © Big Black Dog

Whisk Wednesday -- Pintadeaux au Chou

This week for Whisk Wednesdays we made Pintadeaux au Chou or Guinea Hen with Cabbage. I was just not sure if I would like this recipe or not but I knew my husband would love it. I'm not a fan of multiple meat stew like recipes but I trudged forward and was very pleasantly surprised. I really, really liked this recipe. The polish sausage stewed along with the cabbage and hens was just delicious!!!

This is not a difficult dish to make. I thought it would take me 2 hours but in reality it took me 1 1/2 hours which is not bad. Due to the fact that we have to cut back on expenses I substituted Cornish Game Hens for the Guinea Hens but that was the only change I made.

Prepare the bacon by cutting each strip into 1/4" strips. Put the small strips into a small sauce pan and cover with cold water. Bring to a boil, reduce heat and simmer 1 minute. Drain, refresh under cold water and drain again. In a small frying pan melt 1 TBL of butter. Add the drained small pieces of bacon and fry until crispy. Drain on paper towels.

Prepare the Hens by washing in cold water and stuffing with 1 garlic clove, 1 bay leave and 1 sprig of Thyme and salt and pepper. Then rub the exterior with softened butter and season with salt and pepper. Truss the hens and pop them in the oven for about 30 minutes at 425 degrees.

Blanch the cabbage, then rinse in cold water and set aside. Over medium heat melt butter and add oil to a large casserole (I used a large frying pan). Add the onion and saute until soft. Add the carrots and cook for 2-3 minutes. Add 2 1/2 c. water. Add the cooled cabbage and Bouquet Garni and salt and pepper. Slice the sausage on a diagonal and add it to the casserole. Bring to a boil, turn down heat and simmer for about 1 hour.

Add the drained bacon to the casserole. Cut the polish sausage on a diagonal and add the slices to the casserole.

When the hens are out of the oven, carefully put them into the casserole, nestling them in with the cabbage, carrots and sausage. Deglaze the roasting pan by adding 1 1/2 c. water and add to the casserole. Cover and simmer for 20-30 minutes.






Pintadeaux au Chou
Recipe adapted from Le Cordon Bleu

1 medium head green cabbage
2 TBL vegetable oil
4 TBL butter
1 large onion, sliced
3/4 lb carrots, sliced
1 Bouquet Garni
Salt and freshly ground pepper
1/4 lb bacon, sliced

2 Guinea hens, 2 lbs each
2 cloves garlic
2 sprigs fresh thyme or 1/4 tsp dried
2 bay leaves
2 TBL softened butter
3/4 lb Polish Sausage






For our Whisk Wednesdays Post Tail we are all posting our favorite plates. I decided to post my bread plates. Well, I do usually serve bread on these plates but they also work well as small platters too. The plates range from 6-9" by 12-16".

The 2 dishes on the far left, were supposed to be a gift. I could not decide between the 2 and just bought both. I then bought something else for the gift! ;)

It is very difficult for me to pass up any unique shaped serving dish! And it looks like I like polka dots!










All Rights Reserved 2008-9 © Big Black Dog