Archive for the ‘Poultry recipes’ Category
Wine Basted Cornish Hens Barbecued
For this barbecue recipe use the indirect cooking method with either your charcoal barbecue grill or your gas barbecue grill (with medium heat).
Ingredients:
4 Cornish game hens (thawed or fresh)
1/3 clear Italian or Dijon vinaigrette salad dressing
2 TBS dry white wine
1/4 tsp salt (or less)
1/8 tsp pepper or to taste(I like fresh ground)
Combine salad dressing and wine and set aside. Then rinse the game hens and pat dry. Season with salt and pepper. Place the Cornish game hens breast side up in the center of the cooking grill. Using the basting brush from your barbecue grill accessories, brush the hens with the salad dressing mixture. Then barbecue for 45 to 60 minutes or until tender and no longer pink. The recipe suggests basting the hens once again with the salad dressing baste. I usually baste poultry every 15 minutes after the first 25 minutes or so. Serve with a nice green salad with vinaigrette dressing, barbecued corn, French or Italian bread and a nice dry white wine or pinot noire. Enjoy!
Lemon Sesame Chicken
This is a great recipe for your waterless cookware frying pans.
Ingredients:
4 skinless chicken breasts
1 fresh lemon
1 TBS sesame seeds
1 tsp oregano
Preheat a large stainless steel frying pan from your waterless cookware set on medium-high heat. Then place the skinless chicken breasts on the pan and reduce heat to medium. Cover the pan and leave the vent open or leave the cover slightly ajar. Cook 10 minutes on one side until browned and turn the chicken over with your spatula from your kitchen utensils. Cover and cook for another 5-7 minutes or until done.
Put the chicken breasts on a serving dish. Then squeeze the lemon over the chicken and sprinkle if with the sesame seeds and oregano. Serve immediately. Great with lightly cooked vegetables and rice pilaf. Enjoy!
Barbecued Cornish Game Hens with Wine Baste
This is a nice Summer recipe. For Cornish Game hens in wine baste, use the Indirect cooking method both for charcoal barbecue grills or with gas barbecue grills on medium heat.
Ingredients:
4 (1 1 1/2 pound) Cornish Game hens (defrost if frozen)
1/3 cup clear Italian or Dijon vinaigrette salad dressing
2 TBS dry white wine
1/4 or less salt
1/8 tsp ground pepper
Combine salad dressing and wine; set aside. Rinse hens and pad dry. Season with salt and pepper. Place hens breast side down in center of the (sprayed with non stick oil) barbecue cooking grill. Brush with salad dressing mixture. Grill 45-60 minutes or until tender (test with barbecue fork from your barbecue tools) or until no longer pink. Brushing at least once with the salad dressing mixture. (I like to baste every 15 minutes after the first 30 but don’t leave cover of bbq off too long). Remove with a spatula from your bbq tool set. Makes 4 servings. Great seved with corn, a nice summer salad, French bread, and a nice dry white wine or Pinot Noir if desired. Enjoy!
Sesame Chicken Wings
This is a great appetizer or finger food for your gatherings.
Ingredients:
12 Chicken wings
1TBS lightly salted black beans
1TBS water
2 cloves garlic minced or crushed
2 slices fresh ginger minced finely
3 TBS low sodium soy sauce
1 1/2 TBS dry sherry or rice wine
1/4 tsp black pepper
1 TBS sesame seeds
1 green onion chopped finely
Cut and discard the wing tips with a sharp cutlery knife from your cutlery set. In a small bowl crush the beans and add the water and set aside. Heat a medium stainless steel waterless skillet over medium-high heat; add chicken wings, garlic and ginger and lightly brown the chicken. Then add soy sauce and sherry and stir for 30 seconds. Add the soaked black beans and pepper. Cover the Waterless cookware frying pan and reduce heat to medium or low and simmer 8-10 minutes. Uncover and increase heat to medium high, while stirring the wings occassionally and cook until liquid is almost evaporated and wings are glazed with the sauce. Remove from heat and sprinkle wings with the sesame seeds and stir to coat. Garnish with the green onion and serve. Enjoy! (adapted from Better Health Cookbook)
Chicken and Andouille Sausage Gumbo
Chicken and Andouille Gumbo is prepared in a 2 gallon stockpot from your stainless steel cookware. The roux can be prepared and stored ahead of time. Always use a sharp knife from your cutlery set to bone chicken. Whether a cleaver, or french cultery kife.
Prep Time: 2 Hours
Yields: 8-10 Servings
Ingredients:
1 (5-pound) stewing hen
1 pound andouille sausage
1 cup oil
1½ cups flour
2 cups diced onions
2 cups diced celery
1 cup diced bell peppers
¼ cup minced garlic
3 quarts chicken stock
2 cups sliced green onions
1 bay leaf
sprig of thyme
1 tbsp chopped basil
salt and cracked pepper to taste
Louisiana hot sauce to taste
½ cup chopped parsley
4 cups cooked white rice
Method:
Using a sharp boning knife from your stainless steel cutlery set, cut the stewing hen into 8-10 serving pieces. Remove as much of the fat from the chicken as possible. Cut andouille into ½-inch slices and set aside. In a 2-gallon stainless steel stockpot, heat oil over medium-high heat. Whisk in flour, stirring constantly until golden brown roux is achieved. Do not scorch. Should black specks appear, discard and begin again. you can prepare roux before and store in freezer. Add onions, celery, bell pepper and garlic. Sauté 3-5 minutes or until vegetables are wilted. Blend in chicken and andouille. Sauté approximately 15 minutes. Add chicken stock, one ladle at a time, stirring constantly until all is incorporated. Bring to a rolling boil, reduce to simmer and cook approximately 1 hour. Skim any fat or oil that rises to the top of the stainless steel pot. Add green onions, bay leaf, thyme and basil. Season to taste using salt, pepper and hot sauce. Cook an additional 30 minutes or longer if necessary, until chicken is tender and falling apart. Add parsley and adjust seasonings if necessary. Serve over hot, steamed white rice.
NOTE: You may wish to boil the chicken 1-2 hours prior to beginning the gumbo to tenderize the meat. Reserve this stock, bone the chicken and use the meat and stock in the gumbo.
recipe taken from jfolse.com
An Easy Chicken A La King Recipe
This recipe is a great way to use leftover chicken or turkey. Mom was an expert at making left-overs a feast in themselves. Or you can boil 5 pounds of stewing chicken in your stainless steel cookware with some salt, onion, celery and carrot; cool it then cut chicken into medium to small pieces (removing the onion, celery and carrot pieces before cutting up the chicken)
You can make the sauce from the chicken broth from above or buy chicken broth if using left overs chicken or turkey.
ingredients:
1 1/2 cup chicken broth
6 TBS flour
2 TBS butter
1 1/2 cups milk
salt to taste
1 TBS minced onion
2 sprigs of parsley
pepper to taste
2 pimentos chopped (or more, like small can)
1 green pepper grated
1 can sliced mushrooms or fresh
2 TBS sherry wine(or more)
Minse parsley if you wish. Cook sauce first and then combine pieces of chicken or turkey with the sauce and simmer in an appropriate pot from your stainless steel cookware set. serve with rice, baking powder bisquits or patty shells from the bakery. A nice dry white wine would be nice along with a fresh salad. Enjoy.
Chicken Cacciatori
Brown chicken in hot oil in a good deep frying pan. Add onions, pepper and garlic. Add remaining ingredients (tomatoes and pruee and wine). Simmer 1/2 hour until chicken is very tender. Serve with the sauce poured over the chicken in a large cassarole dish. Serve with rice or pasta. Of course good French or Italian bread and an nice green salad along with a nice dry white wine or pinot noir would complete the meal. Bon Apatite! Buen Provecho!
Ingredients:
1 frying chicken cut into parts
1/2 cup olive oil
1 medium onion chopped
1 green pepper chopped
1 clove garlic chopped or pressed
1 can tomatoes (2 cups)
1 can tomato puree
salt and pepper tod taste
use a pinch of pepper-cayenne, or chili pepper
2 Tablespoons or more dry white wine