23 Thursday Aug 2012
Such good dinners for the past two nights. Both dinners grilled. Probably the first red meat we have had in the month of August. Look at these dinners.
Grilled T-Bone Steak
Grilled Chicken
Gnocchi
Sliced Tomatoes with Basil and Balsamic
27 Wednesday Jun 2012
Here is another fantastic, and easy to make, dinner. This deserves a Yum-O!
Grilled Marinated Chicken
with
Fresh Made Pico de Gallo
Fresh Spinach
Yellow Tomato
Yellow Beet
Salad
2007 Le Chateau de Robin Merlot
Here is the recipe for the marinade –
1/3 c Olive Oil
2 t Cumin
1 T Mexican Oregano
Juice of 1 small Lemon
Juice of 2 Mexican Limes
Sea Salt and Fresh Ground Black Pepper to taste
Mix all together in a bowl. Taste and adjust ingredients as necessary. Place 4 boneless and skinless chicken breasts in a zip lock bag. Pour the marinade over the chicken. Let marinate for about 1 hour. Grill over meium high grill until firm, but not black. Serve with a good helping of the Pico de Gallo. Enjoy! We did.
16 Wednesday May 2012
Posted in Chicken, Photos, Photos By: Bob Young, What's For Dinner?
Such a dinner –
Romaine and Sliced Beet Salad
with
Pear Gorgonzola Vinaigrette Dressing
2010 Shy Chenin Chennin Blanc
Rolling the pounded fillet – Lemon Thyme, Mexican Tarragon, Toasted Pine Nuts and Fresh Spinach
The rolled chicken in the pan ready for the oven. 395 degrees F for about 30 minutes. Tooth pics are used to hold the roll together.
Dinner is plated
The cross section of the chicken Florentine.
08 Tuesday May 2012
And Buddy says, “What’s for dinner?”, as he lifts his head from the front door where he has been all day waiting for Robin to drive up. Well let’s see what I can come up with. How about this –
Grilled Kansas City Potato Wedges
Maybe a beer or two
And is that a Pabst Blue Ribbon and a Mickey in the background? Two of seventy from the birthday stash. I think Robin and Marnie had Fritos and I don’t know what else for dinner. I like Fritos. But this is so much better. Tomorrow it’s the Buzz for the Wine Club Dinner – get your reservation and I’ll see you there. Then there is the Food Truck Rally on Friday – previous post – and Saturday is so jammed! Taste208, both the media function and the public function; Shawn Carman’s Graduation Party; the Buzz is having a Parking Lot Party; Garry Scholtz is having an open house in Meridian. I think this is a conspiracy from Robin to keep me busy and not lonesome. I’ll take 2 BP pills and all will be soooooooo fine. Cheers!
20 Tuesday Mar 2012
Posted in Backyard Garden, Chicken, Special Events, Special Information
I received this information from Gretchen Anderson (thebycf@gmail.com) and thought I would pass it on. For you Backyard Chickeners, this might be an ideal event. You grow the chickens … we will buy the eggs. Left-Click the graphic to see a larger view. Contact Gretchen directly via email for more information. It should be a fun time!
06 Monday Feb 2012
The Super Bowl Party was loads of fun and some great food! Thanks to Bob and Gail Parker who opened their home to us. Bob, Gail and Robin are pictured here. Loads of snacks, carrots, celery,special dip and beer – several types! Here is a link for our Chicken Hot Wings that we made. They were good!
Gail always does such a great job at setting the table. Here is her place setting.
Chicken wings (drumlets) getting ready for the oven. They’ve already been steamed.
The Pork Soup that Gail made. I hope she sends the recipe.
The Spicy Drumlets
4T Unsalted Butter
¼t Garlic Granules or 1 med garlic clove minced
¼c Hatch Red Enchilada Sauce, Mild
½t Kosher Salt
While the chicken is roasting, melt the butter in a saucepan. Do Not Brown The Butter! Place the garlic in the melted and cook until soft. Add the enchilada sauce and heat through. Taste for salt. Add if necessary. When the drumlets are cooked, toss with the sauce and serve hot.
The BBQ Drumlets
2c Chefs Review BBQ Sauce, Salsa de Barbacoa
4oz Tomato Paste
¼c Honey
¼c Jack Daniels Bourbon
Combine all ingredients in a bowl. Stir to mix. Taste and adjust as necessary. The sauce should be slightly sweet, yet tangy. Microwave until bubbly, about 1 minute on high. Toss with wings and serve hot.
Have plenty of napkins and beer ready for these drumlets! The sauce, but I think particularly the BBQ sauce, would be great on pork ribs! Either the drumlets or ribs would be great for any tailgate party.
05 Saturday Nov 2011
Posted in Chicken, Photos, Photos By: Bob Young, What's For Dinner?
Last night was a snowy, cold, blustery night. We went over to our friend Margaret’s for a Chicken and Dumpling dinner. It was superb! Such a treat on a wintry night. Comfort food. And then add a good 2009 Chappellet Winery Red Blend wine and a wonderful 2007 Cinder Viognier and you have a delightful evening. Thank-You Margaret so very much for having us. It’s such a treat to have a homemade meal. And give Cricket a hug for us. Here are some photos of the dinner. Enjoy!
Green Salad
red onion, avocado, Mandarin orange, lettuce mix, French dressing
Chicken and Dumplings
Blueberry and Blackberry Pie
16 Monday May 2011
As promised, Chef James sent this recipe for his Molé Chicken for White Wine Connoisseurs. This was the Main Dish for the May 2011 tasting of white wines at the Treasure Valley Wine Society. Thank-You Chef James for sharing this recipe with us. Do enjoy this.
Executive Chef James Grimes
Ingredients:
2-2 ½ lbs Chicken diced ¾” pieces, boneless skinless thigh meat
2 T Corn Oil
½ c Onion, diced bruniose (See below)
2 cloves Garlic, minced
10-12 ea Tomatillos, skins removed and quartered
127oz can Green Chilies, diced or fresh Anaheim Chilies, roasted, peeled & diced
2 ea Jalapeno Peppers, seeded and chopped
¼ c Cilantro, fresh snipped
2 T Sesame Seeds, toasted
2 T Almonds, sliced & toasted
¼ t Cinnamon, ground
¼ t Kosher Salt
1½ oz White Chocolate, small pieces
¼ c Corn Meal, lightly roasted
½ c Sparkling Wine, vintage of choice
1 Glass Sparkling Wine, for the cook
Directions:
Rinse and pat dry chicken. Heat 1 T, tablespoon, of the corn oil in a heavy duty 12 ” skillet, add onion and garlic, cook 3-5 minutes until onion is translucent, not browned.
Remove from oil and place into stock pot with additional oil and balance of ingredients except corn meal, sparkling wine and chocolate, cook 15-20 minutes, medium heat, stirring frequently to not scorch or burn bottom.
Combine corn meal and sparkling wine to make a smooth paste and incorporate into vegetable mixture to create a slight thickening, binder. Blend sauce ingredients until smooth and cover browned chicken pieces. Add white chocolate. Adjust seasonings to taste i.e. salt & liquid pepper (Tabasco).
Add chicken pieces to heavy duty skillet and brown thoroughly on all sides, medium high heat. Cook 10 to 15 minutes or until internal temperature reaches 165° for at least 15 seconds. Add sauce to chicken and simmer 10-15 minutes.
Serve with white rice, your favorite vegetable to accompany and of course your favorite Chardonnay, Sauvignon Blanc or Riesling Wine.
Note: Bruniose [broo-NWAHZ] – Name for a French style of cutting vegetables. This term is applied to a method for both cutting vegetables into a minute dice (small dice) and for the actual diced vegetables. Most often braised in butter, brunoise is used as a garnish for soups, sauces and stuffing, and also serves as a flavoring, for dishes like Osso-bucco.
General size: 2 to 3 mm square.
Knife Skill: Brunoise is an extremely fine and exact dice.
26 Saturday Mar 2011
Posted in Chicken, Recipes, What's For Dinner?
This recipe and the photo to the left is from Recipe Rapsody, another one of my many recipe/cooking blogs that I subscribe to. The Lamb Shanks alla romano, previous post, may not appeal to some of you. But chicken? That appeals to almost everyone. And with a basil cream sauce and asparagus, Yum-O! The original recipe can be found at the link above. This just looked good and different. Let us know if you try it and what you thought of it. Cheers!
Recipe source: adapted from Fast and Easy by Suzanne Somers and Suzie S.
Makes 8 servings. Per serving: 544 calories; 41 g fat; 2.5 g carbohydrates; 0 g fiber; 36 g protein
Bake and Fry Mix
1 cup minced onion
1 teaspoons salt
¼ t Black pepper
¼ t ground Sage
½ t dried Rosemary
½ t dried Coriander
½ t dried Thyme
¼ t dried Oregano
¼ t Paprika
¼ t Red Pepper Flakes
1 Bay Leaf, crushed
½ c grated Parmesan cheese
Chicken and Sauce
8 (4 oz) boneless, skinless Chicken Breasts
1 stick (1/2 cup) unsalted Butter
1 c Chicken Broth
2 c Heavy Whipping Cream
1 (4 oz) jar sliced Pimentos, drained
1 c grated Parmesan cheese
2 T dried Basil
¼ t Pepper
Directions:
Place minced onion in food processor fitted with blade attachment. Process one minute. Add remaining mix ingredients, except the cheese, and process another minute. Add cheese and pulse until combined. Place in a gallon-sized Ziploc bag. Add chicken to the bag and shake until every piece is coated.
On medium-high heat, cook chicken in butter on both sides until juices run clear, about 10 minutes. Remove and keep warm. Add broth to the skillet. Bring to a boil over medium heat; stir to loosen browned bits. Stir in the cream, pimientos and basil; boil and stir for 1 minute. Reduce heat. Add the Parmesan cheese and pepper; cook and stir until heated through. Pour over the chicken and serve.
10 Friday Dec 2010
Posted in Chicken, Photos, Photos By: Bob Young, Recipes, Vegetables, What's For Dinner?
While watching the Home Depot College Football Awards tonight on ESPN – Kellen Moore, BSU was nominated for the Davey O’Brian Award for Outstanding Quarterback and the Maxwell Award for All Around Player and the Heisman Award coming up later this week (I didn’t see any Ohio school or player nominated for any of these awards), Robin wanted to make this Chicken Paillard with Tomatoes, Fennel and Olives. Enjoy and let us know if you make this.
Source: Lynne Rossetto Kasper
Serves: 4
Notes: To check doneness, press your finger into the chicken breast. If it’s firm, it is done. Let the chicken rest about 10 minutes before serving. Leftovers are dynamite over greens, or broccoli, or pasta, or couscous.
“Paillard” is essentially French for cutlet. Pounding meat flat tenderizes it so it cooks faster. Butterfly the breasts by slicing them almost completely in half horizontally and opening them up like a book. Then put them between 2 sheets of plastic wrap and pound flat using the bottom of a heavy pot.
Ingredients:
1 c Peeled Tomatoes, diced and seeded
¾ c Fennel, thin sliced
½ c Green Olives, pitted and sliced
½ c Shallots, minced
¼ c Pine Nuts, toasted
¼ c Raisins, plumped in dry white wine
2 T Capers, rinsed
4 Thyme sprigs, leaves removed
2 Garlic cloves, minced
½ c Olive Oil, divided
Fine sea salt and freshly ground Black Pepper
4 Chicken Breasts, skinless and boneless. Butterflied and lightly pounded flat
3 T Basil, fresh and chiffonade
2 T Italian Parsley, fresh and chopped
Directions:
Preheat the oven to 450°F.
Toss the tomatoes, fennel, green olives, shallots, pine nuts, raisins, capers, thyme leaves and garlic in a mixing bowl. Drizzle most of the olive oil over the vegetables and season to taste with salt and pepper.
Season the chicken breasts on both sides with salt and pepper. Place the chicken in a single layer on a large baking dish. Cover the chicken with the tomato mixture and drizzle the remaining olive oil over and around the chicken. Bake for 15 to 20 minutes, or until the chicken is cooked through. Sprinkle the basil and parsley over the chicken and serve immediately.” (Lynne Rossetto Kasper, http://splendidtable.publicradio.org/newsletter)
We added the Roasted Yellow Squash, Roasted Brussels Sprouts and the Beets and String Bean Medley. They added so much to the dinner. This was one very delicious dinner.
Earlier in the day we made Latkes, but not as good as we had the other day. We adjusted the recipe and added fresh apple to the latkes before cooking. Different. Also, we didn’t have any apple sauce, but we did have Pear Apple Butter.
Boise Foodie Guild 