Poulet en Papillotte - Chicken packets & mushrooms

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Poulet en Papillotte - Chicken packets & mushrooms

Ingredients:
4 skinless, boneless chicken breasts
4 pieces of Canadian Bacon, thinly sliced
For the Duxelles**:
1 onion, chopped
1 shallot, chopped
4 oz. mushrooms
parsley
2 Tablespoons butter

Method:
1. Sear the chicken breasts in a small amount of oil for about 2 minutes per side. Remove and keep warm.

2. In a food processor, purée the onions, shallots, parsley and mushrooms.

3. Melt the butter in a skillet and add the mushroom mixture. Sauté until all the water has evaporated.

4. Place each chicken breast on a piece of foil. Top with 1 tablespoon of the duxelles, add a slice of bacon and then another tablespoon of the duxelles.

5. Close foil tightly and bake for 25 minutes at 425°.


To serve:
Remove the chicken from the foil packets and place on a warmed serving dish. Mashed potatoes make a good accompaniment.

Spaghetti With Tuna Sauce

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Spaghetti With Tuna Sauce

INGREDIENTS (4 PORTIONS) :
400 gr. of spaghetti
50 gr. of tuna in olive oil
50 gr. of olive oil
3 teaspoons of tomato sauce
garlic
some basil leaves
a few parsley leaves
salt
pepper

Method:
Heat the water, slightly salted, and as soon as it boils pour the spaghetti in it.
While the pasta is cooking, heat in a pan the oil with a crushed clove of garlic. As soon as it turns golden, remove the garlic and add the tuna, well drained, in very small pieces. Stir andù let the tuna cook for a few minutes. Then pour the tomato sauce, slightly diluted in a little warm water. Add a pinch of pepper, a few basil leaves and the parsley finely chopped. Drain the spaghetti when they are slightly uncooked, and pour them into a large bowl, garnishing them with the sauce.
Serve the spaghetti without sprinkling on them any grated cheese.

Spaghetti With Clams Or Mussels

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Spaghetti With Clams Or Mussels

INGREDIENTS (4 PORTIONS) :
1 kg. of clams or mussels
350 gr. of spaghetti
olive oil
parsley
red chili peppers
garlic
salt

Method:
Wash the clams or the mussels very carefully, brushing well their shells. Place them in a large pan over the fire, so they will open. Keep the juice produced by the clams, while the one produced by the mussels should be thrown away.
Put into a casserole one or two cloves of garlic with half a glass of olive oil; heat them on a low flame, and as soon as the garlic turns golden add the mussels, or the clams with their juice. Keep cooking them at a moderate heat, and add a little more oil so to reduce the boil. After a few minutes add a small piece of red chili pepper.
Cook the spaghetti in plenty salted water, and drain them slightly uncooked. Garnish them with the sauce, and sprinkle over them some chopped parsley. Mix them well, and serve them.

Insalata Tiepida Di Mare - Italian Vegetable Stew

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Insalata Tiepida Di Mare - Italian Vegetable Stew

Ingredient:
1 3/4 cups green beans --trimmed,cut in half
1 1/2 cups onion -- sliced
2 teaspoons garlic -- minced
1 small eggplant -- cut 1" cubes
2 large yellow squash or zuchinni -- cut 1" cubes
1 large baking potatoe -- peeled, 1/2" chunks
2 bell pepper -- cut in strips
1 1/2 cups tomato sauce
1/4 cup olive oil
1 teaspoon salt

Put green beans, onions and garlic in a 4 quart or larger crockpot. Mix all
of the remaining ingredients in a bowl. Add to crockpot. Cover and cook on
low for 8 hours or on hight for 4 hours, until vegetables are tender.

ATOMIC BARBEQUE SAUSE

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ATOMIC BARBEQUE SAUSE

Ingredients:
1 onion, chopped
2 cups orange juice
4 cups catsup
½ cup fresh lime juice
1/ cup cider vinegar
¼ cup brown sugar
1 tablespoon salt
1 tablespoon black pepper
2 tablespoons dry mustard
2 tablespoon crushed red pepper
2 teaspoon garlic powder
1 teaspoon chili powder
2 tablespoons tabasco
2 tablespoons tamarind paste, available at Indian and Asian groceries
2 tablespoons honey
2 ½ sticks butter

Add the onion and ½ cup of the juice to a blender and puree until smooth. Transfer to a medium-size saucepan. Add the remaining ingredients to the saucepan and bring to a boil. Simmer for 25 to 30 minutes. Set aside to cool. Sauce keeps two weeks in fridge.

CAROLINA MUSTARD SAUCE

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CAROLINA MUSTARD SAUCE

Ingredients:
3/4 cup yellow mustard
3/4 cup red wine vinegar
1/4 cup sugar
1 ½ tablespoons butter
2 teaspoons salt
½ teaspoon Worcestershire sauce
1 1/4 teaspoons ground black pepper
½ teaspoon Tabasco sauce

In a medium saucepan, combine ingredients, stirring to blend. Over low heat, simmer 30 minutes. Let stand at room temperature 1 hour before using.

DREAMLAND BBQ SAUCE

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DREAMLAND BBQ SAUCE

Ingredients:
1 can (28 oz.) tomato puree
1/3 cup yellow mustard
3 cups water
1 ½ cups cider vinegar
1/4 dark corn syrup
2 tablespoons lemon juice
2 tablespoons sugar
2 tablespoons packed brown sugar
2 tablespoons chili powder
1 tablespoon dry mustard
1 tablespoon paprika
2 teaspoons ground red pepper
2 teaspoons onion powder
1 teaspoon salt
1 teaspoon ground black pepper
½ teaspoon garlic powder

In large saucepan, whisk together the tomato puree and mustard until smooth. Stir in remaining ingredients. Bring to a boil. Reduce heat to low and simmer for 30 minutes, stirring occasionally. Serve warm.

WESTERN BBQ SAUCE

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WESTERN BBQ SAUCE

Ingredients:
1 stick of butter
1 large onion, chopped
6 cloves garlic, minced
1 cup white wine vinegar
1 teaspoon cinnamon
2 whole cloves
1 tablespoon dry mustard
1 teaspoon chili powder
½ cup brown sugar
2/3 cup ketchup
1 cup water
salt and pepper

Melt butter in a saucepan; add the chopped onion, and minced garlic, until they just begin to brown. Add white wine vinegar, cinnamon, whole cloves, dry mustard, chili powder, brown sugar and ketchup. Stir, then add water and blend. Bring to a boil, lower heat to simmer, add salt and pepper to taste, and simmer for about 20 to 30 minutes.

ALL AMERICAN BBQ SAUCE

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ALL AMERICAN BBQ SAUCE

Ingredients:
4 Large onions -- chopped
3 Tablespoons vegetable oil -- for sauteing
1 28 Oz Can tomato puree
3 28 Oz Cans tomatoes -- with juice
2 1/2 Cups white vinegar
4 Tablespoons packed dark brown sugar
4 Tablespoons granulated sugar
2 Tablespoons salt
2 Tablespoons freshly cracked black pepper
2 Tablespoons paprika
2 Tablespoons chili powder
4 Tablespoons molasses
1 Cup orange juice
2 Tablespoons Liquid Barbecue Smoke
8 Tablespoons brown mustard -- Dijon-style

In a large, heavy-bottomed saucepan, saute the onion in the oil over medium-high heat until golden brown, about 7 to 10 minutes.

Add all the remaining ingredients, bring to a boil, then reduce the heat and simmer uncovered at the lowest possible heat for 4 hours. (This long cooking removes as much acidity as possible from the tomatoes.)

Puree sauce in 2, 3, or more batches to prevent it from spilling out of your food processor or blender.

Will keep 2 weeks, covered, in the refrigerator.

MAGIC BBQ SAUCE

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MAGIC BBQ SAUCE

Ingredients
3 Tablespoons butter
1/4 Cup minced onion
1 Cup white vinegar
1 Cup tomato sauce
1/4 Cup worcestershire sauce
2 Teaspoons sugar
1 Teaspoon salt
½ Teaspoon fresh ground black pepper
1/8 Teaspoon cayenne
Dash tabasco sauce

The center of mid-South barbecue, Memphis offers a range of sauces that take the high middle ground between Eastern and Western styles. Like this version, they are often medium-bodied mixtures, moderate in sweet, heat, and everything else except taste.

In a saucepan, melt the butter over medium heat. Add the onions and saute for 6 to 8 minutes, or until the onions begin to turn golden. Stir in the remaining ingredients, reduce the heat to low, and cook until the mixture thickens, approximately 20 minutes. Stir frequently.

Use the sauce warm. It keeps, refrigerated, for a couple of weeks.