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Bourbon Mustard Chicken
| 4 chicken breast halves, skinned and boned | 1 tsp. salt |
| 1/4 cup dark brown sugar, firmly packed | 1 tsp. worcestershire sauce |
| 1/4 cup Dijon mustard | 1 Tbl. butter |
| 1/4 cup Bourbon | 1 Tbl. vegetable oil |
| 2 green onions, thinly sliced |
Place chicken between sheets of waxed paper, and pound to 1/4” thickness. Place chicken in a shallow baking dish. Combine sugar, mustard, bourbon, green onions, salt, and Worcestershire sauce. Brush mixture evenly over both sides of chicken breast halves. Cover and marinate in refrigerator 1 hour. Remove chicken from marinade, reserving marinade. Heat butter and oil in large skillet. Over medium-high heat, sauté chicken 3 to 4 minutes. on each side or until done. Remove chicken to a serving platter, and keep warm. Drain and discard pan drippings. Bring marinade to a boil in the skillet, stirring constantly. Pour sauce over chicken.
Serve with a fairly hearty red such as a Malbec.Chicken in Sherry Sauce
| 2 lb. chicken pieces | 6 oz. mushrooms |
| 4 Tbl. olive oil | 5 oz. dry or medium-dry Sherry |
| 4 oz. ham | 1 bay leaf |
| 1 onion | salt and pepper to taste |
Heat the oil in a strong casserole dish (the Spanish terra cotta ones are excellent). Add the chicken pieces. Cook and turn until they are browned. Meanwhile chop the onion and ham coarsely and slice the mushrooms. Add onion, ham, and mushrooms to the casserole and sauté for 5-10 min. Add the Sherry, bay leaf, salt, and pepper. Cover and simmer until the chicken is tender (approximately 20 minutes). Serve with rice or baked potatoes and a mixed salad. Serves 4. Try it with a full-bodied white or a medium-flavored red such as a Rioja or Osborne's Malpica Cabernet.
Turkey with Creole Stuffing (Pavita Rellena a la Criolla)
| 8 slices firm white bread | 2 hardboiled eggs, finely chopped |
| milk | 3 Tbl. pitted green olives, chopped |
| 2 Tbl. butter | 2 C peaches, pitted, peeled, & chopped |
| salt, freshly ground pepper | 1 medium onion, finely chopped |
| 2 pounds sausage meat | 3 eggs, lightly beaten |
| 1 bay leaf, crumbled | 10 - 12 lb. turkey, preferably a hen turkey |
| 1 tsp. oregano | olive oil |
| 1 Tbl. parsley, finely chopped | 1/2 C melted butter for basting |
Soak the bread in milk, squeeze out, and fluff. In a saucepan heat the butter and sauté the onion until golden. Add the sausage meat and cook, mashing with a fork until it has lost all its color. Remove the saucepan from the heat. Add the bread, herbs, hardboiled eggs, olives, and peaches. Season to taste with salt and a generous amount of pepper. Stir in the lightly beaten eggs. Stuff the bird with the mixture and truss it. Rub the bird all over with olive oil and bake in a preheated moderate (325 F.) oven for 3 to 3-1/2 hours or until done. Baste every 30 minutes with butter and then the pan drippings. Use a little more butter if necessary. If any dressing is left over, bake it separately in a foil-covered container. A gravy can be made by simmering the giblets and neck in water to make 3 cups of stock. Stir 4 tablespoons flour into 4 tablespoons fat from the roasting pan, add the stock, and cook, stirring until the gravy is thickened. This flavorful dish calls for a gutsy Rhone red, a California Syrah, a better Valpolicella, or a relatively big Pinot Noir.
E-Mail:
beekman@conversent.net