William Penn Life, 2015 (50. évfolyam, 1-12. szám)
2015-02-01 / 2. szám
■fhe Chicken 4 chicken breast halves, boneless Z* teaspoon cayenne pepper 1 teaspoon salt A teaspoon white pepper 'A cup all-purpose flour 2 tablespoons olive oil I tablespoon capers I/2 cup white wine 1 tablespoon fresh lemon juice A cup cold water Zi stick cold butter cut into %-inch slices 2 tablespoons fresh Italian parsley, chopped Place chicken breasts between two layers of plastic wrap and, using a meat mallet, lightly pound to /2-inch thickness. Mix the flour and all the seasonings together, then dredge each breast, coating well, then shaking off any excess. Heat olive oil in a skillet over medium high heat, then place the chicken in the pan, reducing the heat to medium and sautéing until browned and thoroughly cooked, about five minutes per side. Remove from pan and place on plate and keep warm. Cook capers in the remaining oil in the pan, smashing them to release brine. Pour wine into the skillet and scrape any particles from the bottom of the pan with a wooden spoon, then simmer until reduced by half. Stir lemon juice, water and butter into the skillet creating a thick sauce. Put chicken breasts back in the pan and heat for three minutes. Serve with the pan sauce spooned over the top of each breast. Roast Sherry Duck 4 pounds frozen duck 6 tablespoons olive oil 2 cups cream sherry 3 teaspoons dried oregano 3 teaspoons dried rosemary 3 teaspoons dried basil Thaw the duck in refrigerator until partially thawed. The skin should be soft, but the insides should still be frozen. Take the duck out of the wrapping and puncture the skin randomly 20 times, making sure to penetrate the surface into the fat layer. In a large bowl, mix one cup of sherry and three tablespoons olive oil. Place the duck in the bowl and spoon marinade all over the duck. Cover the bowl and refrigerate overnight. Preheat the oven to 375°F. Remove the duck from the marinade and remove the neck and giblets from the inside. Spread some of the marinade inside the duck for extra flavor. Combine the dry herbs with three tablespoons of olive oil and rub the mixture on the outside of the duck. Place the duck into a roasting pan. Pour one cup of sherry into the bottom of the pan. Roast 30 minutes per half pound of body weight and baste the duck every 30 minutes. Grilled Spicy Turkey Burger Z2 onion, minced I tablespoon vegetable oil 3 pounds ground turkey Zi tablespoon salt Zi tablespoon celery salt Z-i tablespoon curry powder Zi tablespoon paprika Z2 teaspoon black pepper % teaspoon allspice % teaspoon ground coriander % teaspoon ground cumin Z2 cup cold water Sweat the onions in the oil until soft, then cool to room temperature. Combine the onions, turkey, salts, spices and water in a bowl and mix gently until uniform. Portion the mixture into 5-ounce patties and form into a burger. Grill or broil until just well done, but avoid overcooking which will dry the burger. Serve with toasted hamburger rolls, lettuce, tomato, ketchup and/or mayo. 1 I i Chicken Floridian Sauce 1 quart chicken stock 2 tablespoons roux to thicken 2 ounces sweet lime juice 2 ounces lemon juice 2 ounces chardonnay wine 1 stick cold butter, cut into % slices Pour all the ingredients, except the roux and butter, into a saucepan. Heat up to a boil, then reduce heat to a simmer. Add the roux to thicken and cook for 10 minutes. Finish the sauce by whisking in the butter a slice at a time. Sauce is great for grilled, fried or sautéed chicken. Buffalo Wing Sauce 2 cups Frank’s or Tabasco sauce 2 cups melted butter Heat the ingredients in a saucepan until they blend together. Use on wings for a zesty hot taste. Keep in an airtight container refrigerated for up to one month.
