Over the past couple of months I have been going through all the recipes that I have jotted down on various index cards, cocktail napkins, notebooks...etc,etc. Believe it of not there is about 15 years worth different entrees, soups, salads, apps, (not many) desserts to go over. I have been slowly typing them out and putting them on my CPU. I will post a few here and there that my people most enjoyed.

Herb Dredged Chicken Paillard

4 (4-6 ounce) chicken breasts skin-on
1/2 cup chopped flat parsley
1/4 cup chopped cilantro
6 scallions, sliced 1/8-inch
Salt and black pepper to taste
Canola oil to cook

Wrap the chicken in plastic and pound very thin. Season with salt and pepper. Mix the herbs together on a plate and dredge the chicken with the herbs. In a hot skillet coated with oil, pan sear the chicken golden brown on both sides, about 3 minutes a side. Season with salt and pepper to taste.

GLAZE:
Canola oil to cook
6 lemon grass stalks, finely minced, white part only
1 tablespoon minced ginger
1 large shallot, minced
1/2 cup Riesling
The juice and zest of 1 lemon
2 cups chicken stock
2 tablespoons honey
1 tablespoon butter

In a sauce pan, lightly coat the pan and sautee the lemongrass, ginger and shallots until soft, about 5 minutes. Season with salt and pepper. Deglaze with wine and reduce by 80 percent. Add the juice, stock and honey and reduce by 50 percent. Whisk in the butter and check for seasoning. Puree with a hand blender to a smooth consistency. Season with salt and pepper to taste.

Mustard Crusted Rack of Lamb with Rosemary Jus

1/4 cup bread crumbs (unseasoned)
1 1/2 teaspoons chopped fresh basil leaves
1/2 teaspoon chopped fresh rosemary leaves
1/2 teaspoon chopped fresh thyme leaves
1 1/2 tablespoons olive oil
2 1/2 teaspoons Tony Chachere's seasoning
1 rack of lamb
2 tablespoons whole-grain mustard

Combine the bread crumbs, basil, rosemary, thyme, oil, and 1 teaspoon of Tony Chachere's seasoning/cajun seasoning in the bowl, and mix well.
Season the rack on both sides with remaining Tony Chachere's/cajun seasoning,
Preheat the oven to 450 degrees F.
Heat a large skillet over medium-high heat for 1 minute. Add the lamb, fat side down, and sear for 1 minute on each side, including the ends (5 minutes total time). Remove and let cool for 10 minutes.
Completely coat the meat with the mustard. Dredge in the herbed bread crumb mixture to evenly coat, packing the crust onto the meat. Place the lamb, fat side up, back in the saute pan and roast for 20 to 25 minutes for medium-rare, or an internal temperature of 135 degrees F.
Remove from the oven and let rest for 5 minutes.
To serve, Spoon the jus onto each chop.

Rosemary Jus:

2 teaspoons olive oil
2 tablespoons minced shallots
1 tablespoon minced garlic
1 tablespoon chopped fresh rosemary leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 cups lamb stock,or reduced chicken stock

Heat the oil in a small saucepan over medium-high heat. Add the shallots, garlic, rosemary, salt, and pepper and cook, stirring, for 30 seconds. Add the stock and bring to a boil. Reduce the heat to medium-low and simmer until reduced to 1 cup, 20 to 25 minutes. Remove from the heat and strain through a fine mesh strainer into a small saucepan.

I recommend serving it over a yukon gold country mashed potato(mashed with skins on and a littly lumpy)

Mmmmm! What time is dinner, Jess? I'll be right over! :dance2:


Bella

Mmmmm...

I'm hungry already... Jesse what's for dessert?!

(07-05-2010 5:06 PM)Bella Wrote:  Mmmmm! What time is dinner, Jess? I'll be right over! :dance2:

Bella

Dinner is at 8. The candles are flickering, the wine is poured, and Miles Davis is playing a sonnet that you would swear he wrote for you. But I must warn you.........I have a dinner planned that incorperates all the foods that are considered aphrodisiacs. I call it "four courses to intercourse". Only one woman has ever eaten it and and not spent the night. 2 years later we crossed paths again. She ended up being my girlfriend for 6 months. So I advise you.............Enter at your own risk. :wink3:

(07-05-2010 8:23 PM)esmeralda Wrote:  Mmmmm...

I'm hungry already... Jesse what's for dessert?!

Sauteed Bananas in Praline Sauce

6 tablespoons unsalted butter

1 cup packed brown sugar

4 tablespoons Makers Mark

1/3 cup chopped pecans, crush some more for ending garnish

4 ripe bananas, halved lengthwise then halved again

Vanilla ice cream, slightly softened


Melt the butter in a large saute pan. Whisk in the sugar and cook until melted and smooth. Add the bourbon(watch out) and cook for 2 minutes. Add 1/3 cup pecans and cook for 30 seconds. Add the bananas and spoon the sauce over the bananas constantly until softened, about 4 to 5 minutes.

Scoop the ice cream into bowls and top with the bananas and sauce. Garnish with chopped pecans and serve.


OR.....................................................................

Mango Orgasm

1 stick unsalted butter
1/2 cup packed light brown sugar
6-8 large mangoes, halved and pitted
1/3 cup Makers Mark
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/2 cup chopped toasted pecans
1/2 cup creme fraiche or sour cream

In a medium saucepan at medium heat, add the butter, and brown sugar, and cook, stirring occasionally, until the sugar has melted and the mixture thickens slightly, about 5 minutes.

While the sauce is cooking, remove the mangoes from the peel and cut into diamond shapes. Place the diamonds onto serving plates.

Remove the pan with the sauce from the heat and add the bourbon. Using a long lit match, ignite the bourbon and allow the flames to subside. Stir in the cinnamon, salt and pecans. Top mangoes with the sauce and with a large dollop of creme fraiche or sour creme.

(07-05-2010 11:27 PM)JesseJester Wrote:  
Dinner is at 8. The candles are flickering, the wine is poured, and Miles Davis is playing a sonnet that you would swear he wrote for you. But I must warn you.........I have a dinner planned that incorperates all the foods that are considered aphrodisiacs. I call it "four courses to intercourse". Only one woman has ever eaten it and and not spent the night. 2 years later we crossed paths again. She ended up being my girlfriend for 6 months. So I advise you.............Enter at your own risk. :wink3:

Gee, that sounds like an invitation, Cappy! But save the warning...........for yourself! :yes3:

As long as it isn't staring back at me from the plate ... you can dish it up... or out, as you prefer. ...and you'll only need three courses. For dessert, I'd like the Mango Orgasm with extra creme fraiche, please. I hope you have enough for seconds! :pacman:


Bella

BTW, do you know a good chiropractor?


Bella