Pulished on September 25, 2008 • Written by RecipeFeed.com
2 Boneless chicken breasts,
Cut into 3/4" wide strips 4 ts Ground black pepper
4 ts Paprika
3/4 ts Dry mustard
3/4 ts Ground red pepper
1/4 ts Salt
24 Mini taco shells
Pico de Gallo or chunky Salsa Finely shredded lettuce or Spinach Shredded Cheddar or Montery Jack cheese Sour cream Guacamole Combine, peppers, paprika, dry mustard and salt in a ziploc bag. Add chicken and shake to coat. Bake in a shallow baking dish at 350F. 15-20 minutes until no longer pink and meat is tender. Shred chicken
using 2 forks. Bake taco shells until warm and crisp, 5-7 minutes. Serve chicken in shells and pass remaining filling ingredients. Pico de Gallo: Combine 2 medium chopped riipe tomatoes, 2 tablespoons finely chopped red onion, 2 tablespoons chopped fresh cilantro, 1/8 teaspoon salt and a dash sugar. Cover and chill several hours or overnight. Better Homes and Gardens Holiday Appetizers 1995 Shared by Carolyn Shaw 12-95
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Permalink: Blackened Chicken Mini Tacos^
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Pulished on • Written by RecipeFeed.com
1/2 Tsp Paprika
1/8 Tsp Salt
1/4 Tsp Ground Red Pepper
1/4 Tsp Ground Cumin
1/4 Tsp Ground Thyme
1/8 Tsp Ground White Pepper
1/8 Tsp Onion Powder
1 Chicken Breast
(Boneless/Skinless)
Recipe by: HELEN JOLLY
Preheat the oven to 350 degrees. Heat a medium cast-iron skillet over high heat for 15 minutes, or until very hot. In a small bowl, combine all the dry seasonings; mix well, and set aside. Spray one side of the chicken with nonstick vegetable cooking spray, and sprinkle with half the seasoning; reserve the remaining seasoning. Place chicken in the very hot skillet, seasoned side down. Repeat procedure of spraying and seasoning the top side of the chicken; cook for 1 minute on each side. Remove from the skillet, and place on a small baking sheet that has also been sprayed. Bake for 5 minutes. Wis/Gramma
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Permalink: Blackened Chicken Breast
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Pulished on • Written by RecipeFeed.com
16 3 oz skinless chicken breast
-------------------------------SEASONING MIX------------------------------- 2 T Salt
1 1/2 t Garlic powder
1 1/2 t Ground black pepper
1 t White pepper
1 t Onion powder
1 t Ground cumin
1/2 t Gound cayenne pepper
1/2 t Sweet paprika
-----------------------------OTHER INGREDIENTS----------------------------- 3/4 lb Melted unsalted butter
NOTE: Recipe calls for 16 (3-ounce) skinless boned chicken breasts, about 1/2 to 3/4 inch thick, or 8 (10-ounce) bone-in leg-thigh pieces, or a combination of these. Skin the leg-thigh pieces, then bone each piece along the length of the two bones, leaving meat in one piece. Trim off excess fat. Pound each breast or leg-thigh fillet to 1/2 inch thick. Let the chicken come to room temperature before blackening. Thoroughly combine the seasoning mix ingredients in a small bowl. Heat a large cast-iron skillet over very high heat until it is extremely hot and just short of the point at which you see white ash or a white spot forming in the skillet bottom, about 8 minutes. (the time will vary according to the intensity of the heat source.) Heat the serving plates in a 250F oven. Just before cooking each piece of chicken, dip it in the melted butter so that both sides are well coated, then sprinkle each fillet evenly with the seasoning mix, using about a rounded 1/2 teaspoon on each, and patting it in with your
hands. (If you lay the fillet on a plate or other surface to season it, be sure the surface is warm so the butter won't congeal and stick to the surface instead of to the meat. Wipe the surface clean after seasoning each fillet. Use any remaining seasoning mix in another recipe.) Immediately place the fillet skinned side down in the hot skillet, making sure all meat folds are opened up and the meat is lying flat. Pour about 1 teaspoon butter on the top of the fillet (be careful, as the butter may flame up). If you cook more that 1 fillet at a time, place each fillet in the skillet before buttering and seasoning another one. Cook uncovered over the same high heat until the underside forms a crust, about 2 minutes. (The time will vary according to the thickness of the fillets and the heat of the skillet or fire; watch the meat and you'll see a white line coming up the side as it cooks.) Turn the fillets over and pour about 1 teaspoon more melted butter on top of each. Cook just until meat is cooked through, about 2 minutes more. Serve the chicken fillets crustier side up while piping hot. Clean the skillet after cooking each batch and repeat the blackening procedure with the remaining chicken fillets. To serve, place 2 breast fillets or 1 leg-thigh fillet on each heated serving plate. If you use a large serving platter, do not stack the fillets. Paul Prudhomme warns, "Blackening should be done either outdoors or in a commercial kitchen. The process creates an incredible amount of smoke that will set off your own and your neighbors' smoke alarms. People with really well-installed commercial hood vents at home have gotten away with blackening in their own kitchens. They are privileged! Don't push your luck." From The Prudhomme Family Cookbook
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Pulished on • Written by Gourmet News
Sep. 25--From a creative standpoint, there has never been a more exciting time to be a chef in Chicago.
Pulished on September 24, 2008 • Written by RecipeFeed.com
| Ingredients | |
| 1 3/4 | cup | black-eyed peas, soaked | |
| 5 | cup | water | |
| 1/2 | pound | mushrooms, thickly sliced | |
| 6 | tablespoon | vegetable oil | |
| 1 | teaspoon | cumin seeds | |
| 1 | each | cinnamon stick - 1 inch | |
| 1 1/2 | each | onions, chopped | |
| 4 | each | garlic cloves, chopped | |
| 4 | each | tomatoes, peeled & chopped | |
| 2 | teaspoon | coriander | |
| 2 | teaspoon | cumin | |
| 1/2 | teaspoon | turmeric | |
| 1/4 | teaspoon | cayenne | |
| 2 | teaspoon | salt | |
| 1 | | black pepper | |
| 3 | tablespoon | cilantro, chopped | |
| | | |
Directions:
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Put peas & water in a covered pot & bring to a boil. Simmer for 2 minutes, turn off heat & let steep for 1 hour.
Heat oil & when hot put in the cumin seeds & cinnamon stick. Let then sizzle for a few seconds. Add onions & garlic & stir-fry until the onions start to turn brown at the edges. Put in the mushrooms & stir-fry until they begin to wilt. Add the tomatoes, coriander, cumin, turmeric & cayenne. Stir & cook for 1 minute. Cover, turn heat to low & cook for 10 minutes. Turn off heat.
Bring peas back to the boil, simmer for 20 to 30 minutes. Then add the cooked mushrooms & spices along with the remaining ingredients. Simmer, uncovered on low heat for 30 minutes. Stir occasionally.
Remove cinnamon stick & serve.
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Permalink: Black-Eyed Peas with Mushrooms
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Pulished on • Written by RecipeFeed.com
2 c Frozen peas, thawed
3/4 c Quick cooking barley
1/4 c Parsley, chopped
1/4 c Onion, chopped
1 ts Thyme
1/2 ts Salt
15 oz Black eyed peas, cooked
14 1/2 oz Vegetable broth
Combine all ingredients in large skillet or saucepan. Bring to a boil. Reduce heat; cover and simmer 15-20 minutes or until barley is tender.
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Permalink: Black-Eyed Peas and Barley Pilaf
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Pulished on • Written by RecipeFeed.com
2 Maine lobsters, blanched and
Shocked in Ice water, as rare as Possible 2 c White rice
2 c Brown sugar
2 c Black Lychee tea
2 Ripe mango, peeled and
Sliced 1/2 c Jicama batons
1/2 c Mint chiffonade
1/2 c Basil chiffonade
1 c Mung bean threads blanched
And shocked in Ice water 1/8 cup 3 Crab fish sauce 8 Sheets rice paper
Preheat deep hotel pan until very hot. Add rice, sugar and tea to deep pan and immediately place lobster in the shallow perforated pan on top. Quickly seal with aluminum foil. When smoker starts to smoke,smoke lobster for 10 minutes over low heat or until cooked through. Cool lobster then slice tails into long strips. Combine jicama, mint, basil, bean thread and toss with fish sauce. Soak rice paper in warm water and place some of the mixture on the softened paper. Inlay smoked lobster strips and mango slices. Roll and let stand 10 minutes. Individually wrap rolls tightly with plastic wrap to ensure keeping in the moisture. MANGO PUREE 1 peeled mango 1 teaspoon sambal 1 juice of lime
1/2 cup neutral oil Salt and pepper to taste
Blend all together. Should have a puree consistency. Recipe By : Chef du Jour From: Minnie@juno.Com (Louise M Mccartndate: Wed, 23 Oct 1996 14:31:26 Pst
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Permalink: Black Lychee Tea Smoked Lobster and Mango
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Pulished on • Written by Gourmet News
What is the big deal with black truffles? This question has plagued me since I became a fan of "Iron Chef America" on the Food Network.
Pulished on • Written by Gourmet News
Packed lunches used to mean curly sandwiches and brown bananas. These days, they've gone gourmet.
Pulished on • Written by Gourmet News
Before the rise of celebrity chefs, most people knew only a few culinary movers and shakers: Johnny Appleseed, Julia Child, Mr.
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