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The New Chicken LE Cordon Bleu

National Chicken Month may passed right by you, but you shouldn’t miss this excellent recipe devised for the occasion by Seattle Chef Jerry Traunfeld, who won the national chicken council’s cooking contest. Traunfeld, chef at the herb-farm, probably knows more about cooking with herbs than anyone else in America. Here he’s tweaked the Classic Cordon Bleu recipe by trucking nutty Gruyere and smoky ham inside pounded chicken breast, then coating them generously in zesty fresh herbs.

Chicken LE Cordon Bleu1 The New Chicken LE Cordon Bleu

Chicken LE Cordon Bleu

You can make this elegant chicken from start to finish in about 15 minutes. Better yet, you can have it all ready to cook the day before, then just sauté it at the last minute. If you have a mini-food processor, you can speed things up even more by chopping the herbs in it.

Ingredients for the New Chicken LE Cordon Bleu

For the chicken and Stuffing

  1. 4 large boneless, skinless chicken breast halves (about 1 ½ pounds) Salt and freshly ground pepper to taste
  2. 4 thin slices (2×4 inches) “real” black forest or Westphalian  ham or other smoky dry-cured ham (or use prosciutto)
  3. 4 thin slices (2×4 inches) Gruyere cheese

For the herbs Crust

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Roasted Green Tomatoes

Roasted Green Tomatoes – John Martin Taylor, the well-known cook and author from Charleston, South Carolina-still likes fried green tomatoes in spite of the hoopla and hype spawned by the movie of that name. But he’s on to something we think is even better: roasting green tomatoes, a method in which the rock-hard, flavorless orbs of green become succulent, sweet-tart, juicy things.

Roasted Green Tomatoes Roasted Green Tomatoes

Roasted Green Tomatoes

Quote from the New York TImes, the Low country cook said:

“Just cut up some green tomatoes and throw them in the over with a roast or chicken- they’re divine.”

We couldn’t resist jazzing them up a bit by adding a red and a yellow tomato, which melt down and become a sauce for the juicy green wedges.

Ingredients of Roasted Green Tomatoes:

1 Pound green tomatoes

1 tablespoon olive oil

Salt and freshly ground pepper to taste.

Procedures on how to create Roasted Green Tomatoes.

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Million Dollar Chicken Recipe

Million Dollar Chicken 1024x768 Million Dollar Chicken Recipe

Million Dollar Chicken

Million Dollar Chicken recipe creator is Ellie Mathews of Seattle, Washington, called this “Salsa Couscous Chicken” when it won first place and million dollars in the most recent Pillsbury Bake-OFF. (The contest recipe calls for Old El Paso brand salsa, a Pillsbury product.)

We can say why it’s winner. It’s simple and quick to make a big plus for working folk- it has kick, and it harmoniously fuses ingredients from two cuisines, Moroccan and Mexican.

Even ten years ago, most Americans would have been flummoxed by the words salsa and couscous. Now they’re everybody items in the supermarket, so ingenious home cooks, like chefs, are enthusiastically inventing a new American menu.

Ingredients for Million Dollar Chicken.

3 cups hot cooked couscous or rice, cooked as directed on the package

1 tablespoon olive or vegetable oil

1/4 cup coarsely chopped almonds

2 garlic cloves, minced

8 chicken thighs, skin removed

1 cup Old El Paso salsa, mild or hot (your choice)

1/4 cup water

2 tablespoons dried currants

1 tablespoon honey

3/4 teaspoon ground cumin

1/2 teaspoon ground cinnamon.

Procedure on how to create Million Dollar Chicken

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