|
||||||||||||||||||||||||||||||||||||||||||||||
|
||||||||||||||||||||||||||||||||||||||||||||||
|
1 large (2 small) boneless chicken breasts |
3/4 chopped onion |
|
1 lb. raw shrimp |
1 tsp. minced garlic |
|
1 C coarsely chopped tomato |
1 pkg frozen tiny peas, thawed |
|
1 tsp. oregano |
juice of 1/2 lemon |
|
salt and freshly ground black pepper |
1/2 tsp. chopped fresh mint |
|
3 Tbl. butter or vegetable oil |
hot pepper (optional) |
Coarsely chop the chicken (This is
easier to do if the breast is semi-frozen). Shell and devein the
shrimp. Place the chicken in a skillet with tomato, oregano, salt
and pepper to taste. Cook, uncovered, over high heat for 5
minutes. Stir occasionally. Cover and remove from heat.
Meanwhile, in a separate skillet, sauté onion and garlic in
butter or oil over medium heat until limp. Do not brown. Add
shrimp and cook 4 minutes. Add peas and lemon juice. Cook several
minutes and add to chicken skillet. Stir in mint and hot pepper,
if desired. Cover and cook over low heat for 5 minutes. Serve hot
over rice. Serves 4. Serve with a good Chardonnay or white
Burgundy, a Riesling or a light red wine.
Grilled Cornish Hens I
|
4 Cornish hens, split in half |
1 Tbl. fresh thyme, chopped or 1 1/2 tsp dried |
|
1 1/2 tsp. ground cumin |
1 Tbl. finely chopped garlic |
|
1 1/2 tsp. ground coriander seeds |
olive oil |
|
1 Tbl. chopped fresh rosemary or 1 1/2 tsp. dried |
2 Tbl. chopped parsley |
|
salt and freshly ground pepper |
|
Pound hen halves flat with a meat pounder or
mallet. Combine spices and herbs, except the parsley. Mix well
and rub onto both sides of the hens. Place hens skin down on a
large baking dish. Let stand 10 minutes. Preheat broiler.
Grill hens about 5 inches from the heat source. Cook 10-12
minutes, depending on the size of the birds. Brush occasionally
with oil. Turn and cook an equal length of time, also brushing
with oil. Remove from oven, sprinkle with parsley and serve
immediately. Serves 4-6. Serve with a good red Burgundy or
domestic Pinot Noir, a lighter style red Bordeaux or Cabernet, a
good Chianti or a Rioja.
Grilled Chicken and Eggplant Salad with Goat Cheese Dressing
|
2 whole boned chicken breasts, halved |
2 tsp. fresh lemon juice |
|
1 eggplant, sliced but not peeled |
2 tsp. Dijon-style mustard |
|
6 Tbl. extra virgin olive oil |
6 Tbl. extra virgin olive oil |
|
2 Tbl. fresh lemon juice |
8 C assorted salad greens |
|
2 tsp. finely minced garlic |
6 oz goat cheese |
|
2 tsp. minced fresh thyme |
1 yellow pepper, diced |
|
2 tsp. minced fresh oregano |
2 scallions, minced |
|
FOR THE SALAD: |
nasturtium flowers for garnish (Optional) |
Arrange chicken and eggplant in one layer in 2
shallow oven proof dishes. Whisk next 5 ingredients + salt and
pepper in a bowl. Pour over chicken and eggplant. Cover and let
it marinate, turning once, for 2 hours, refrigerated. Remove from
refrigerator 20 minutes before cooking. Preheat broiler. Broil 5
minutes, turn chicken pieces and broil an additional 5 minutes.
Make salad: In a small bowl, whisk lemon juice, mustard, salt an
pepper. Add oil in a stream, whisking until emulsified. In a
large bowl, toss greens, cheese, pepper, scallions and dressing.
Divide among 4 plates. Cut chicken crosswise into slices and
arrange with eggplant over salad. Spoon platter juices over top.
Garnish. Serves 4. Serve with a flavorful white (good Sauvignon
Blanc, Chardonnay or white Burgundy) or a light red (Pinot Noir,
Valpolicella or Beaujolais).
Chicken with Tomatoes, Shallots and Vermouth
|
1 frying chicken, cut into serving pieces |
1/2 C dry vermouth |
|
2 Tbl. olive oil |
1 tsp. oregano |
|
1/2 C chopped shallots or red onion |
salt and freshly ground black pepper, to taste |
|
3 very ripe tomatoes, diced |
|
Using a large frying pan with a cover, brown the chicken in the hot oil. Remove to a heated platter. Pour off excess oil and sauté the shallots for 3 minutes over low/medium heat. Add the tomatoes and vermouth. Cook over medium heat until tomatoes are soft and tender. Return chicken to the pan. Add spices. Cover and simmer until chicken is tender, about 20 minutes. Serves 2-3. This calls for a medium flavored red such as Rabbit Ridge Allure, a lighter Cabernet or Bordeaux, a sturdy Pinot Noir or red Burgundy, or any but the lightest or heaviest Italian reds.
Back
to Poultry Recipes Index
Back to All Recipes Index
E-Mail:
beekman@conversent.net
Website Design ©Maron Marketing Consultants, Inc.