When 4 Stars Just Aren't Enough
This recipe came from the September 2009 issue of Gourmet and I made some slight modifications to accommodate my personal tastes. The recipe calls for making a relish; which means mixing some ingredients and serving cold [or room temp]. I preferred to have tomatoes slightly sautéed, so put the relish into a pan and worked it for two minutes to get it warm.
Another variation is I left out the grained mustard, since my wife simply doesn’t like mustard. I would include the mustard to give it just a bit more flavor.
To prepare the chicken you can either use your BBQ or you can use the stove. I used the stove method because I was out of charcoal – of all the things. Nevertheless, the stove method works as well. I have a pan with grill slates on the bottom and I sear on each side for 2 minutes then bake at 500 for 6 minutes. The original recipe called for grilling on the BBQ, however, I will show you the stove method.
Chicken Tomato Basil
Here is a quick recipe that will take your boring chicken night to the next level. This recipe comes from Chef Ramsey’s The “F” Word that aired on Wednesday and combines frying the chicken to seal in the flavor then baking to finish it off.
Rather than the sauces you may have seen in prior recipes on this site, this takes some simple ingredients [shallots, garlic, basil, and tomatoes] and tops the chicken during the baking process. The mozzarella cheese tops the whole ordeal to hold it together.
You will notice that the ingredient list does not show exact measurements. Well for one I jotted down this recipe from the show and has not been posted on the site [The “F” Word], and I think we are getting to the point, if you have been following this blog, where we cook by feel more than by measurements. Except for baking! Yep baking takes precise measurements.
So back to the chicken.
Chicken in butter sauce
By Jeffrey Cameron
Last night I got home and there was nothing thawed in the refrigerator; you know those nights where you just want to say crap! So rather than succumbing to laziness, I thought that I would thaw some chicken in hot water, and while not completely thawed, I would need to cook the chicken slower than normal.
I put some basic ingredients together to braise the chicken: oil, garlic, shallots, wine, and this time butter. I had some butter left over from the holidays and this would be a good time to use it. Also I had some Sokol Blosser Pinot Gris left over from the night before and decided that would be good to glaze and the flavor is amazing as well.
I used a little chicken broth to keep the sauce from becoming think, since I had to cook longer [chicken partially frozen].
In the picture, notice how the butter really crisped up the chicken and made it a nice golden brown. Ok so here is what I did. This one is really easy.
Chicken and onion in cream sauce
By Jeffrey Cameron
Last night I needed to whip up something quick because the weather was very nasty in the Salem – Portland (Oregon) area. With nothing in mind, I fell back into a style I am beginning to adopt; French cooking with wine, braising the meat, and presenting with the sauce from the pan.
Last night I discovered an interesting flavor in my cooking which used both shallots and green onions (the green part). I cut back on the usual amount of basil (to reduce the sweetness), and increased the oregano.
Pepper and Red Wine Braised Pork Chops
By Jeffrey Cameron
I came across a really bold red wine a couple of weekends ago that had interesting pepper properties and I felt it would go with a steak or a double-cut pork chop. And I was right; last night I whipped up some double-cut pork chops using this red wine to braise.
Tuna with citrus sauce
by Jeffrey Cameron
Get ready for some really good fish. If you have never had fresh tuna, then you don’t know what you are missing.
A neighbor of mine, Nick, is a fisherman and he caught a tuna 25 miles off the coast of Oregon this weekend. He was nice enough to bring me a couple fillets. Read the rest of this entry »
This weekend my family, and neighbors, got a treat from my kitchen. I executed a Chef Gordon Ramsay mushroom risotto. If you have been watching this years Hell’s Kitchen, you will know that a risotto is on almost every menu. And, people have a hard time preparing the risotto the way Chef would like. Read the rest of this entry »
This dish is easy to prepare and can be prepared on a weeknight, even when time is limited. The recipe calls for shallots, which you will find in your grocer next to the onions, usually in a small area.
The balsamic vinaigrette and the cherries penetrate the pork and fill it with flavor. Try this one tonight. Read the rest of this entry »