Blue Birds

Blue Birds

Serves 4

(America)

Ingredients

4 Skinless, boneless chicken breasts

4 tablespoons of butter

3 tablespoons of flour

1 1/2 cups of milk

1 tablespoon fresh lemon juice

1 tablespoon lemon zest

1/8 teaspoon Cayenne pepper

4 ounces of blue cheese

Preparation

1.  Lightly pound chicken breasts and dust with flour.

2.  Sauté the breasts in a heavy skillet in 1 tablespoon of butter until golden brown.

3.  In a sauce pan, over low heat melt the remaining 3 tablespoons of butter and add the 3 tablespoons of flour (make a roux).   Cook the butter and flour mixture about 2 minutes, add the milk and stir constantly until the sauce thickens.

4.  Crumble 2 ½ ounces of the blue cheese, the lemon juice, the lemon zest, and the cayenne pepper into the sauces and stir until blended.  Remove from the heat, taste and adjust seasoning.

5.   Place a chicken breast on each diner's plate, pour ¼ of the sauce over each breast or, for a fancier look, first pour ¼ of the sauce onto the plate then place the chicken breast on top of the sauce and sprinkle the breast with some chopped, fresh Italian flat leaved parsley as a garnish.  Crumble the remaining blue cheese and distribute evenly over each breast.

Next Week's Posting:  Linguine con Vongole Piccante Salsa  (Linguini with Spicy Clam Sauce)

Russian Chicken Cutlets

Russian Chicken Cutlets

Serves 6

(Russia)

This is an elegant and interesting treatment for chicken. Since the sauce is a simple Hollandaise you can double its recipe easily.

Ingredients

2 slices white sandwich bread

¼ cup half-and-half cream or sweetened condensed milk

2 to 2½ cups uncooked ground chicken

2 teaspoons salt

¼ teaspoon freshly ground white pepper

½ cup finely chopped fresh, white mushrooms

7 tablespoons butter

2 cups Japanese Panko bread crumbs

vegetable oil for frying

2 tablespoons lemon juice

2 egg yolks, beaten

1/8 teaspoon cayenne pepper

Preparation

1.  Remove crusts from the bread, place bread in a large bowl and pour cream over the bread.  Let bread stand until all liquid is absorbed.

2.  Add ground chicken, 1 teaspoon of salt, pepper, mushrooms, and 3 tablespoons of softened butter to the soaked bread and mix until well blended.  Chill mixture at least 1 hour so the mixture can be easy to handle.

3.  Shape into 12 pork chop shaped cutlets.  Build a breading station by placing the bread crumbs on a large plate; coat each cutlet on both sides and edges with the bread crumbs; press crumbs on firmly (the formed chicken cutlets should be sticky enough not to need the traditional flour, egg, breadcrumb station).  Chill breaded cutlets in the refrigerator for at least 1 hour to allow coating to firmly set.

4.  Heat a large, heavy skillet over medium heat, add ¼ inch of vegetable to the skillet when it is heated.  When oil is hot add cutlets and fry, turning to fry golden brown on both sides.  As the cutlets are browned remove from skillet and place on a paper towel lined plate to drain.  When finished frying the cutlets, place them on an oven-proof serving dish into an oven that has been pre-heated to 375° F oven for about 15 minutes.   Keep the cutlets warm until ready to serve.

5.  Meanwhile, in the top of a double boiler combine the lemon juice and egg yolks and whisk to blend thoroughly.

6.  Add the appropriate amount of water to the lower portion of the double boiler and place it over medium heat.  When the water becomes hot, place the top of the double boiler in place and add 2 tablespoons of butter to the heated lemon juice and egg yolk mixture.  Beat with a whisk until the mixture is smooth and thoroughly blended .

7.  Cut the remaining 2 tablespoons of butter into small pieces and add to the egg yolk mixture a piece at a time; beating until smooth after each addition. 

8.  After all the remaining butter has been added, remove the top of the double boiler from the water and stir in the remaining salt and cayenne pepper.  Place this sauce in a sauce boat.

9.  Either serve the warm cutlets on the serving plate or transfer the warm cutlets to individual service plate along with vegetables of your choice and serve with the Hollandaise sauce on the side. 

Note: a double boiler can be approximated by using two sauce pans, one smaller than the other so it can fit inside the larger. Then putting water in the larger and “floating” the smaller in the larger.

Next week's posting: Blue Birds

Chicken Louis

Chicken Louis

Serves 6

(America)

This recipe is my version of  Chicken ala King.  I  think  the use of red, yellow,  and orange  bell  peppers and the  niblets corn adds visual interest to what is  normally a rather bland looking dish while the addition of  cayenne pepper, lemon juice, and paprika add an interesting contrast to the richness of the heavy cream based sauce.

Ingredients

1 3/4 cups chicken broth (14 fl oz)

1 1/2 pounds of skinless, boneless chicken breast halves

5 tablespoons unsalted butter

1 ½ cups (1/2 cup each yellow, red, and orange bell peppers, cut into ¼ -inch dice)

½ cup niblet corn

1 1/4 teaspoons Kosher or  sea salt, or to taste

1/2 teaspoon freshly ground black pepper

1/2 cup finely chopped onion

2 tablespoons all-purpose flour

1 ¼ cups heavy cream

¼ pound white mushrooms, trimmed and quartered

3 large egg yolks

1 tablespoon fresh lemon juice, or to taste

2 tablespoons dry Sherry

½ teaspoon sweet paprika

¼ teaspoon cayenne pepper

6 slices firm white sandwich bread, toasted crust remove and sliced diagonally

¼ cup chopped fresh flat-leaf parsley

Preparation

1.  Over moderate heat, in a heavy saucepan, bring to a simmer the broth and add the chicken. Cook the chicken until it is cooked through.

2.  Remove the saucepan from the heat and transfer the chicken to a cutting board and allow to cool.

3.  Strain broth through cheese cloth or a fine sieve into a heatproof 2-cup measuring cup.  And set aside.

4.  In a small bowl whisk together yolks, lemon juice, Sherry, cayenne, and paprika.  And set the yolk mixture aside.

5.  In a large, heavy pot over moderately high heat melt 2 tablespoons of butter.  Sauté the peppers, stirring, until softened but not browned, about 6 to 8 minutes. Transfer peppers to a bowl and stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. And set aside.

6.  Add the remaining 3 tablespoons of butter and the onions to the pot and cook over moderately low heat, stirring, until softened and translucent but not browned, about 3 to 5 minutes. Add flour and 1 teaspoon salt and 1/4 teaspoon pepper.  Reduce heat to low and cook, stirring for 2 minutes.

7.  Whisk in 3/4 cup of broth, then all of cream and mushrooms, and simmer until mushrooms are tender, about 5 minutes.

8.  Whisk 1/2 cup sauce from the pot into the yolk mixture, then stir yolk mixture back into sauce remaining in pot. Cook over low heat, stirring (do not allow to boil or simmer or the sauce will curdle) until sauce is slightly thickened, about 2 minutes. Remove from heat and reserve.

9.  Cut chicken into bit sized cubes (about ½ inch square) and add along with peppers and the niblet corn to the sauce, then cook over low heat (do not simmer or the sauce will curdle), stirring occasionally, until chicken, corn, and peppers are just heated through. Add more broth to thin if desired.

10.  Spoon the Chicken Louis over toast points arranged on 6 plates and sprinkle with parsley to dress.

Nest Week's Post:  Russian Chicken Cutlets

Lou’s Manhattan Clam Chowder

Serves 8

(America)

Coming from New York and living on Long Island in a time when fresh clams were very inexpensive, dad grew up eating various versions of Manhattan Clam Chowder made from the fresh clams that were abundant in his youth.  This version was developed over the years to compensate in flavour for the years of living in places were fresh clams were either unavailable or very pricey (since you buy them by the pound and pay, primarily, for shell) and he had to use canned clams.  The cayenne pepper successfully compensates for that  loss  of fresh clam flavour and adds a spicy sub-tone to this chowder.

Ingredients

4 ounces of salt pork or bacon, cut into small pieces or about 2 healthy tablespoons of bacon grease

1 cup minced yellow onion

2 tablespoons of finely chopped flat-leafed parsley

½ teaspoon freshly ground black pepper

1/4 teaspoon cayenne pepper

1 bay leaf

2 cups minced celery

1 cup minced green pepper

3 (16 ounce ) cans chopped clams (juice reserved)

16 ounces of clam juice (juice reserved from the chopped clams supplemented by bottled clam juice to make 16 ounces) 

1(1-pound, 12-ounce) can Italian-style tomatoes, chopped (liquid reserved)

2 6 ounce can of tomato paste

4 cups diced red potatoes (cleaned, skin on)

8 cups water

2 tablespoons butter

salt and pepper, and cayenne pepper to taste

Preparation

1.  In a large, heavy soup pot over medium heat cook salt pork/bacon until it begins to render fat (or melt the bacon grease).  Add onions,  parsley, and black pepper.  Cook, stirring,  for about 5 minutes until onions soften (do not allow to brown).

2.  Add Bay leaf, minced celery and green pepper.  Cook, stirring, for 15 minutes.

3.  Add 8 ounces of the clam juice, reserved liquid from the tomatoes, the diced potatoes, and the water.  Simmer for 25 minutes after the mixture begins to simmer.

4.  Add the chopped clams, tomatoes, remaining 8 ounces of clam juice; stir in the tomato paste and the cayenne pepper.  Simmer for 15 minutes.

5.  Add the butter, stir to combine butter into the chowder.  At this point taste and correct seasoning (salt, pepper, cayenne) to taste.

6.   Continue to simmer for about 2 hours, uncovered, to allow the liquid to reduce and change what would be a soup to chowder.  Serve with crust bread and/or oyster crackers.

Next Week's Posting: Zuppa Pomodoro  di Toscano(Tuscan Tomato Soup)

Conchiglie con Piselli, Panna, e Menta

Conchiglie con Piselli, Panna, e Menta

(Shells with Peas, Cream, and Mint)

serves 8 

(Italy)

The fresh mint and fresh Italian parsley are what makes this dish work, don't even attempt it with the dried versions they just don't provide the same flavour.  Other pastas will also work here but the shells are traditional.

Ingredients

1 pound  large shell pasta

1 ¼  cups whipping  cream

1 pound of  frozen petite peas

2 1/2  cups freshly grated Romano cheese

¼ cup fresh mint, roughly chopped

½ cup fresh Italian parsley, roughly chopped

Additional Romano cheese for accompaniment

Preparation

1.  Bring a large pasta pot of heavily salted water to a boil, add the pasta and cook until al dente.  When the pasta reaches the al dente state, reserve 1 cup of the pasta cooking water and drain the pasta. Turn the heat off under the pot and return pasta to pot.

2.  In a large,  high-sided sauté pan over medium heat bring the cream to simmer (don’t not allow to boil). Add the still frozen peas and continue simmering until the peas are thawed and just warmed through, about 2 minutes or so.

3.  Add the Romano cheese and stir until the cheese is melted and forms a thickened sauce, about 1 minute. Stir in the mint and half the parsley.

4.  Pour the Romano cheese sauce over the pasta and toss it to evenly distribute the sauce over the shells.  If the pasta is too "tight" (dry), turn the heat on under the pot and  add the hot pasta cooking liquid, by tablespoonfuls, until the sauce reaches a consistency of your liking.  Adjust seasoning with salt and freshly ground pepper.

5. Remove the pot from the heat and either transfer to individual serving dishes sprinkling each serving with some of the remaining parsley OR transfer the pasta to a large pasta bow (to serve family style) and sprinkle with remaining parsley.

6.   Serve accompanied by additional Romano cheese.

Next Week's Posting: Lou's Manhattan Clam Chowder

Pasta e Fagoli Basilicata (Pasta and Beans Basilicata)

Pasta e Fagoli Basilicata

(Pasta and Beans Basilicata)

serves 4

(Italy)

“Pasta and beans, you can’t do that . . . it's two starches!” that’s what my new bride (Jo) said when I first told her about this Italian specialty . . . today she looks forward to it.  She enjoyed it so much that she would ask my mom (Susie) to make it all the time, including in the summer time, to which my mom would tell her “We can’t, Pasta e Fagoli is a winter dish!” . . . sorry mom we enjoy it year round.  This is our family version, no tomatoes, just a yummy sauce made of extra-virgin olive oil and the “juice” from the Cannellini beans.  It's a cross between a pasta dish and a soup.

Ingredients

1/4-cup extra-virgin olive oil

1 carrot, finely diced, about 1/4-inch

1 onion, finely diced, about 1/4-inch

1 rib celery, finely diced, about 1/4-inch

3 cloves garlic, micro-planed

2-tablespoons parsley leaves, finely chopped

1/2 teaspoon red pepper flakes

1 bay leaf

Salt and black pepper to taste

2 - 15 1/2 ounce cans of cannellini beans, liquid reserved

1-pound Maccheroncelli or Ditalini pasta (small tube shaped macaroni)

Preparation

1.  In a large pasta pot bring a large volume of salted water to a rapid boil over high heat.  When the water comes to a roiling boil toss in the pasta and cook until the pasta is al dente.  Reserve 1 cup of the pasta cooking liquid before draining the pasta through a colander.

2.  While the pasta is cooking and in a separate 3 quart pot (large enough to accommodate both the pasta and the beans and sauce you are preparing), heat the oil over medium heat. Add the diced carrot, diced onion, diced celery, the garlic, parsley, red pepper flakes, and cook over medium heat until the vegetables become tender.

3.  While the vegetables are sautéing, fill the empty cans with water and stir the water around so it can absorb any of the thick cannellini liquid clinging to the inside of the cans.  Set the liquid filled cans aside.

4.  Add the reserved cannellini liquid, the water from the cans, and the bay leaf.  Reduce the heat to medium-low.

5.  Add the beans and the al dente pasta while gently stirring to evenly distribute both. Lower the heat to simmer and simmer the Pasta e Fagoli for about 15 minutes, stirring occasionally and adding some of the reserved pasta cooking liquid if the sauce is too "tight".

6.  Adjust seasoning with salt, freshly ground black pepper, and red pepper flakes to taste.   Serve immediately either "family style" in one pasta bowl OR divided evenly among warmed, individual pasta bowls and accompanied by additional extra-virgin olive oil to drizzle, red pepper flakes, and crusty Italian or French bread to "mop up" the fagoli "juice".

Next Week's Posting: Conchiglie con Piselli, Panna, e Menta (Shells with Peas, Cream, and Mint) 

Memphis Style Barbecue Ribs

Memphis Style Barbecue Ribs

makes about 4 – 6  servings

(America)

This recipe  is the  evolution of a spice mixture I became aware of when I  was a young Marine  stationed at Naval Air Station Millington Tennessee outside Memphis.  Some  of the keys to good ribs are to  remove  the "silver skin", partially slicing between each rib prior to cooking, and cooking slow and low (slowly over a low flame with plenty of smoke).  I think the addition of cumin to the traditional Memphis dry rub gives it a refreshing and slightly Mediterranean flavour surprise.

Ingredients

        6 pounds spare ribs

1 3/4 cups cider vinegar
1 3/4 cups apple cider
4 cloves garlic, peeled and minced
2 bay leaves
3 tablespoons Louisiana-style hot pepper sauce
1 tablespoon salt
3/4 cup BBQ Rub (recipe follows)
3 cups wood chips

Vinegar Sauce (recipe  follows), optional

Preparation

1.  If your ribs have not been already trimmed by the butcher, trim them as follows:

2.  Place the ribs meat-side up on a cutting board. There is a line of fat at the base of the ribs; cut along it to remove the rib tips, they're composed of cartilage and add nothing to the ribs. Turn the meat over, rib-side up.

3.  Cut off the flap of meat on the inside of the ribs. (The reason for removing these pieces is that they will burn well before the ribs are done. You can marinate and season these flaps with the rest of the ribs and grill them over direct heat for about 15 minutes, turning once. They are delicious.)

4.  With the rib-side up, work a sharp knife under the tough, silver-skin like membrane that covers the bones. Working from one rib to the next, pull the membrane off the rib. (For a better grip, grab the membrane with a paper towel.) The membrane may tear and you may have to start over, but be patient – removing the membrane allows the spices and smoke to penetrate the ribs, and makes the ribs much more attractive and easy to eat.  This is also a good time to slice partially between each rib to make separating them later easier.

5.  In a shallow, plastic or non-reactive pan or bowl large enough to hold the ribs, mix together 1 cup cider vinegar, 1 cup cider, garlic, bay leaves, 2 tablespoons hot sauce and the salt. Put the ribs in this marinade, turn to coat, cover with plastic wrap and refrigerate for at least 8 hours and up to 16 hours, turning once during this time.

6.  Remove the ribs from the pan 2 hours before you plan to cook them and pat them dry. Discard the marinade.

7.  Sprinkle the ribs all over with 1/2 cup of the rub, patting it on with your fingers. Cover and refrigerate for about 1 1/2 hours.

8.  Remove the ribs from the refrigerator and let sit at room temperature for 1/2 hour before grilling; this will help prevent the meat from "seizing up" and becoming tough when placed on the grill.

9.  Mix the remaining 3/4 cup cider vinegar, 3/4 cup cider, and 1 tablespoon hot sauce. You will apply this basting liquid to the ribs about once every hour or so with a spray bottle.

10. (optional) Soak about 3 cups of wood chips (hickory, oak or apple) for at least 1/2 hour in cold water.

11.  Prepare a charcoal fire or preheat a gas grill for indirect grilling over low heat . (optional) Drain and add 1 cup of the wood chips (for a gas grill, place  wood chips in a disposable aluminum pan under the grating where they can smolder and smoke).

12.  Place ribs  on the grill meat side down and grill the ribs, covered, until they are crispy, and the meat has pulled back from the bone, 3 to 4 hours, depending on the heat of your grill. Spray the ribs with the vinegar-cider mixture every hour, and turn them once during grilling. Don't forget to add more wood chips (optional)—and, if using charcoal, more coals—as needed (check every hour or so). You should have enough soaked wood chips for about 3 hours of cooking time; if your ribs take longer, you will need to soak more chips.

13.  If the ribs are done before you are ready to eat, wrap them in heavy-duty aluminum foil and leave them over very low, indirect heat for up to 1 hour.

14.  Remove the ribs from the grill, spray or baste with any remaining basting liquid, and sprinkle with the remaining the 1/4 cup of rub. Serve as is, or with Vinegar Sauce.

BBQ Rub

Makes about 1 cup or about enough for 8 pounds of Memphis style ribs

(America)

 Ingredients

6 tablespoons packed light brown sugar

2 tablespoons chili powder

2 tablespoons paprika

1 tablespoon garlic powder

2 teaspoons onion powder

2 teaspoons coarse salt, such as kosher salt

2 teaspoons ground cumin

1 teaspoon ground cinnamon

1 teaspoon freshly cracked black pepper

1/4 to 1/2 teaspoon cayenne pepper

Preparation

1.  In a sealable, clean container large enough for all  the ingredients,  combine the ingredients and seal the container.   Shake  the container briskly to completely and evenly distribute all the ingredients.

2.  Label the sealed container and store in a  cool, dark place until needed.

Vinegar Sauce

makes about 2 ½ cups

(America)

Ingredients

2 cups cider vinegar

1/4 cup ketchup

2 tablespoons packed dark brown sugar

1 tablespoon salt

1 tablespoon Louisiana-style hot sauce

2 teaspoons freshly ground black pepper

1 teaspoon chili powder

Preparation

In a medium bowl, whisk together all of the ingredients. Use immediately, or cover and store in the refrigerator for up to 1 week.

Next Week's Posting: Soupe a l'Oignon au Fromage (French Onion Soup)