Friday, November 23rd, 2007
Chicken Cacciatore
RECIPE INGREDIENTS
1 baked chicken
5 ounces red onions, sliced
1 ounce capers
7 ounces mushrooms, quartered
1 teaspoon oregano
3 ounces sherry
16 ounces marinara
3 ounces olive oil
1 ounce garlic
RECIPE DIRECTIONS
Bake chicken in a 360 degree F oven until cooked completely through and golden brown in color.
Meanwhile, in a large pan, heat olive oil. Add garlic, onions, and mushrooms. Sauté until onions become tender. Add capers, oregano, and sherry. Once half the sherry has cooked out, add the marinara sauce and reduce by a third.
On a large platter, place a ring of mashed potatoes just inside the rim. Place chicken on the potatoes. Top chicken with sauce, serve to delighted guests and graciously accept their compliments.
Garlic Mashed Potatoes
RECIPE INGREDIENTS
2 pounds red potatoes
1 pound soft butter
5 ounces Romano cheese
1 tablespoon oregano
Salt to taste
1/4 cup chopped garlic
RECIPE DIRECTIONS
Wash potatoes and boil until tender and soft. Place potatoes in mixer with rest of ingredients and mix on low speed until potatoes are mashed.
Tags: Buca di Beppo Chicken Cacciatore with Garlic Mashed Potatoes
No Comments Posted by Christian Lavender in Chicken, Main Course
Friday, November 23rd, 2007
RECIPE INGREDIENTS
1 gallon hot water
1 pound kosher salt
2 quarts vegetable broth
1 pound honey
1 (7-pound) bag of ice
1 (15 to 20-pound) turkey, with giblets removed
Vegetable oil, for rubbing turkey
RECIPE DIRECTIONS
Combine the hot water and the salt in a 54-quart cooler. Stir until the salt dissolves. Stir in the vegetable broth and the honey. Add the ice and stir. Place the turkey in the brine, breast side up, and cover with cooler lid.. Brine overnight, up to 12 hours.
Remove the turkey from the brine and dry thoroughly. Rub the bird thoroughly with the vegetable oil.
Heat the smoker to 250-280 degrees F.
Using a double thickness of heavy-duty aluminum foil, build a smoke bomb. Place a cup of hickory wood chips in the center of the foil and gather up the edges, making a small pouch. Leave the pouch open at the top. Set this directly on the charcoal or if an electric smoker on the heat bars. Set the turkey over indirect heat, insert a probe thermometer into the thickest part of the breast meat, and set the alarm for 160 degrees F. Close the lid and smoke for 10-12 hours.
After 1 hour check the bird; if the skin is golden brown, cover with aluminum foil and continue cooking. Also, every hour, replace wood chips with second cup.
Once the bird reaches 160 degrees F, remove from the smoker, cover with aluminum foil, and allow to rest for 15 to 60 minutes. Carve and serve.
Tags: Hickory Smoked Turkey
No Comments Posted by Christian Lavender in Main Course, Turkey
Thursday, November 1st, 2007
RECIPE INGREDIENTS
6 russet potatoes, scrubbed clean
2 tablespoons butter
4 links Aidells Cajun Style Andouille, chopped
1 onion, chopped
3 cloves of garlic, chopped
6 cups chicken stock
1½ cups cream
¼ cup finely chopped fresh flat-leaf parsley
salt and freshly ground pepper, to taste
4 ounces cheddar cheese, shredded
1 cup sour cream
1 bunch chives, snipped
Preheat the oven to 400°
RECIPE DIRECTIONS
Rub the potatoes with olive oil, salt and pepper and place on a baking sheet. Bake until tender, about 1 hour. Remove from the oven and allow to sit until cool enough to handle, but still warm.
While the potatoes are baking and cooling, melt the butter in a large soup pot. Add the Andouille and cook until brown. Remove from the pan with a slotted spoon and set aside. Add the onion and garlic to the pan and cook until the onions are soft, about 3 minutes. Remove from heat.
Peel 3 of the potatoes, add to the pot and mash until nearly smooth. Gradually stir in chicken broth and cream until blended. Return to the heat and cook until hot, stirring occasionally.
Cut the remaining potatoes (with skin) in ½-inch pieces and stir into the soup. Stir in the Andouille and parsley and continue to cook until heated through. Season to taste with salt and pepper. Serve garnished with the cheese, sour cream and chives.
Serves 6
No Comments Posted by Christian Lavender in Appetizer, Pork, Vegetables
