Poultry

Ingredients: 
About 2/3 of a box of spaghetti (I use linguine)
5 slices bacon, diced
1 medium onion, diced
1-1/2 C cream
4 chicken breasts, cut into 1 inch long, thin slices
1/2 lb mushrooms (or 10 oz package)
4 tbsp butter, divided
1/2 C grated parmesan
Pepper (I use Nature’s Seasons)
1 packet G. Washington Golden
4 Egg yolks, lightly beaten

Directions:
To more easily dice bacon, freeze it hard, at least 8 hours or overnight.  It’s much easier to dice.  Same with the chicken breast...it’s easier to slice when it’s partially frozen. 

Pecorino romano can be substituted for parmesano reggiano.  Buy the good stuff, I beg of you.  It costs more but there are some things you don’t skimp on.  This is one of them . Don’t use that crap in a can!!  Also, parmesan is a salty cheese.  You don’t need to add salt to this dish.

Boil spaghetti to your liking then drain.  Run hot water over to rinse off some of the starch.  Drain well.

Sauté mushrooms in 2 tbsp butter until golden brown and all moisture is cooked off.  Set aside.
In a another large saucepan, sauté the bacon bits and onion until golden.  If there’s a lot of bacon fat, drain off some drippings but be sure to keep at least a tbsp or so.  Add 2 tbsp butter and the chicken.  Season with pepper and G. Washington.  Sauté until chicken is fully cooked.  Add cream and heat until just simmering.  Stir in the the cheese.

Lightly beat the egg yolks.  Slowly add some of the hot cream to the eggs, stirring well.  Turn heat to low to stop the simmer.  Add egg-cream mixture back into the pan and stir well and continuously for a few minutes.  Mixture will thicken as it cooks.  DO NOT BOIL OR YOU MIGHT SCRAMBLE THE EGGS.

Add mushrooms to pan and heat through.  Turn off the heat.

Using a slotted spoon, remove some of the chicken to a plate.  Spoon some of the cream mixture over the spaghetti until it is thoroughly coated.  Plate the spaghetti and top with chicken and the rest of the sauce.

Makes about 4 servings.

I like chicken thighs because they usually wind up much more tender and have a lot more flavor than breasts but if that’s your thing, more power to you.  I’ll admit that they’re fattier, but if you unfold the thigh and trim away the main glob, there’s surprisingly little fat left.

Ingredients

2 lbs boneless skinless chicken thighs (about 8)
1 cup chunky salsa
1/4 cup smooth peanut butter
2 Tbs soy sauce
1 2-3 inch hunk of ginger, peeled and grated
1/4 cup chopped peanuts for garnish
1/4 cup chopped cilantro for garnish

Unfold the chicken and trim away the main glob of fat.  Fold back up and arrange chicken in the crockpot.  Combine the next 4 ingredients and whisk until well mixed.  pour over chicken, cover and cook on high for 3 to 3 1/2 hours or low for 6 to seven hours.

Serve over rice.

Oh stop it. Yes, You. I can see the look of horror and disgust on your faces after reading the title of this post.  I even hear you thinking that this sounds like something that should appear in one of my odd and/or disgusting foods posts. I, however, love those creamy little poultry-based poison filters.  Give it a shot.  Like most casseroles, it’s not much to look at, but it’s darn tasty in a retro 50’s sorta way.

Ingredients

2 10 oz packages of frozen french style grean beans
4 slices bacon, diced
4 cloves garlic, chopped
1 pound chicken livers, nasty connective tissue removed and cut in half
2 Tbs sherry or marsala*
1/2 tsp seasoned salt **
1 can cream of mushroom soup
1/2 cup sour cream
3/4 cup crushed barbeque potato chips

Directions

Preheat oven to 375.  Cook green beans according to directions. Drain well and spread out on a rack or paper towels to dry.  Once they’re dry, spread them into the bottom of a greased 8x8 baking dish.

Saute the bacon until crisp and spread over beans.  Add the garlic and sautee until golden.  Add the livers to the fat and garlic in the pan and fry/simmer until they are no longer pink (the livers will give off a fair amount of liquid). Add the next four ingredients and stir until heated through. Once heated, pour inot the pan of bacon and beans, spreading so that it makes a fairly uniform layer.  Top with crushed potato chips and bake for 15 minutes, or until bubbly.

Serves 5-6

* It goes without saying that you should spring for a bottle of sherry or marsala from the wine aisle rather than the salt-laden swill that styles itself “cooking sherry” found elsewhere in your grocery store of choice.

** I don’t like to use much salt when cooking.  In the future I’ll probably take a pinch of various herbs and grind them together instead.

1/2 C flour
1 tsp salt
1/4 tsp pepper
1 3-1/2 to 4 lb chicken cut into 8 pieces
8 TBSP butter, divided
1/4 C lemon juice
1/4 C orange-flavored liqueur
1/4 C honey
2 TBSP orange zest
1 TBSP soy sauce

Whole cooked baby carrots

Preheat oven to 350 degrees. Combine flour, salt and pepper in large plastic bag. Add chicken pieces a few at a time, to bag; shake to coat completely with flour mixture. Melt 4 tablespoons of the butter in large baking pan. Roll chicken in butter to coat all sides; arrange skin side down in a single layer in pan. Bake 30 minutes.

Meanwhile, melt remaining 4 tablespoons butter in small saucepan over medium heat. Stir in lemon juice, liqueur, honey, orange zest and soy sauce.  Reserve 2 tablespoons of the mixture.  Remove chicken from oven; turn pieces over. Pour remaining honey mixture over chicken. Continue baking, basting occasionally, 30 minutes or until chicken is glazed and tender. Toss reserved honey mixture with cooked carrots; serve with chicken.

Makes 4 servings - two piece of chicken per person.

I may be biased but this is the bestest ever chicken concoction I have ever concocted…

6-8 chicken breasts
1 jar of salsa
2 - 3 cups shredded cheese (don’t matter what kind)

A NOTE BEFORE CONCOCTING:
Now this may just be me, but chicken breasts are icky unless you put them in a pot of water and boil them a bit to get all the ickyness out of them. So yeah, that’s what I do before baking.

DIRECTIONS:

Place chicken breasts (pre-cooked or not, that’s up to you) in an 9x13 oven pan. Pour salsa over the top of the chicken breasts, to cover. Top with shredded cheese.

Cover lightly with foil.

Bake at 300 for 1 - 1 1/2 hours.

3/4 cup crushed saltine crackers
1/4 cup toasted sesame seed
2 1/4 oz. pkg. (2/3 cup) slivered almonds
1 TBS. dried green onion
1 tsp.  bouquet garni* (WTF???  Yeah, that’s what I said too- see below for explanation)
1 tsp. dry mustard
1/2 tsp. salt
1/2 cup melted butter
3-3 1/2 lb. frying chicken, cut into 8 pieces

Heat oven to 350.  Combine all ingredients except butter and chicken.  Dip chicken in melted butter, then coat with crumb mixture.  Reserve remaining butter.  Place chicken in ungreased 13x9” baking dish.  Sprinkle with remaining crumbs.  Pour remaining butter over chicekn.  Bake for 65 to 75 minutes or until chicken is fork tender.  Serves 4

*1/4 tsp. EACH dried parsley flakes, thyme leaves and 1 crushed bay leaf can be substituted for 1 tsp. bouquet garni.  Thank god because I searched Publix high and low and the only bouquet I came up with was a bunch of roses and that probably wouldn’t have worked well....

1 1/2 cups nonfat buttermilk
3 tsp. salt
1 1/2 tsp. black pepper
4 boneless/skinless chicken breasts
8 slices bread- no crusts
1/4 tsp. cayenne pepper
1 cup oil

In an airtight container, combine buttermilk, 1 1/2 tsp. salt and 1/2 tsp. black pepper.  Place a chicken breast between two peices of plastic wrap and using a meat pounder, pound chicken until just more than 1/4 inch thick.  Lather, rinse and repeat with each chicken peice.  Place in buttermilk marinade and chill for 20 minutes in fridge.  Place bread, remaining 1 1/2 tsp. salt, 1 tsp. black pepper and cayenne pepper in food processor.  Pulse until fine crumbs form- about 10 seconds.  Transfer mixture to a shallow bowl.  Remove breasts from marinade and dredge both sides in bread crumbs and place on a plate.  Line a baking sheet with double thickness of paper towels.  Heat oil in a large nonstick skillet over medium high heat.  When hot, put in chicken and fry until golden brown and cooked through- about 2 minutes per side.  Transfer to paper toweled pan. 

Serves four

I modified this recipe from the Ship to Shore charter yacht cookbook to feed fewer people and to suit the ingredients I had on hand.

It's a great recipe that uses few ingredients, can be prepared in a quite small kitchen, looks great and tastes delicious.

The ship to Shore cookbooks are a wonderful resource for anyone with limited space who still wants to create tasty meals with just a few ingredients.
(Disclaimer: I do not make any money from the sale of the above-mentioned cookbook. I just really like its overall simplicity and the recipes.)



Ingredients:
1 package chicken thighs, bone-in
1/2 cup sour cream
1 1/2 Tbs lemon or lime juice (I like key limes for their tartness)
1 clove garlic, minced
Hot sauce (Marie Sharp's Fiery Red Hot Habanero Pepper Sauce is my brand of choice after a sojurn in Belize), salt and pepper to taste

1 cup panko bread crumbs (1 cup crushed saltines were used in the original, but panko makes the coating much lighter and crunchier)
1 tsp dried thyme
1/2 tsp dry mustard, plus a dab more
1/2 tsp paprika
1/4 tsp cayenne pepper
3/4 stick butter, melted

In a large bowl, combine sour cream, juice, garlic, pepper sauce, salt and pepper.

Skin thighs and add to marinade, coating them. marinade for one hour or overnight in the fridge (recommended)

Combine Panko (or saltines), thyme, mustard, paprika and cayenne and mix well.

Dredge each thigh in the coating mixture and place in a buttered, shallow baking pan and drizzle with melted butter.

Cook at 375 for for 35 minutes or until browned and tender. Ingredients:
4 Tbsp unsalted butter
1 3-3 1/2 pound chicken (or whatever parts you like)
5 thick slices of bacon
20 pearl onions, peeled
3 cloves garlic, minced
1 cup chicken broth
1 cup red wine (wine that you would actually drink, not cheap swill)
2 Tbsp brandy (optional)
2 Tbsp tomato paste
2 tsp dried thyme
1/2 pound smallish mushrooms, sliced if you want
2 Tbsp all-purpose flour

Melt 2 tablespoons of the butter in a large skillet or dutch oven over medium heat. Add the chicken in one layer and fry until about 7-10 minutes, or until browned. Move the chicken to a platter. Remove all but two Tablespoons of the from the pan. Return it to the stove.

Add the bacon and onions to the skillet and saute until the onions begin to brown. Add the minced garlic and saute for another minute. Stir in the chicken broth, wine, thyme and tomato paste. Plae chicken back in the skillet and bring to boil. Cover, reduce heat to a simmer and cook for about half an hour, or until chicken is tender to the fork.

Remove the chicken to the platter again. Add mushrooms to the skillet and simmer another 10 minutes. While that's simmering, blend the remaining 2 tablespoons of butter and the flour until you have paste. Add the paste to the broth and stir until it thickens (about 1-2 minutes). Before returning the chicken to the skillet, I usually remove the fat from the broth and any remaining fat and skin the chicken at this point.

Put the chicken back into the skillet and simmer another 5 minutes or so

Serve directly from the skillet, or place chicken, onions and mushrooms on a platter and pour the gravy/sauce on top.

Serves four

Suggested cooking music: Dig out your Edith Piaf compilation and a pack of Gauloises 1 lb. linguini
4 oz. bacon, diced
1 med. onion, diced
1 1/2 c. heavy cream
2 chicken breasts, cut in strips
2 tbsp. butter
1/2 c. grated roman cheese
Salt and pepper, to taste
4 egg yolks
Some chopped parsley

Cook linguini in boiling water until al dente. Meanwhile, in large saucepan saute the bacon bits until golden. Drain off some drippings; add butter, chicken strips and onion, and cook until chicken is tender.

Drain linguini and place into pan with chicken. Add cream, salt and pepper, stir well over heat until just boiling. Add the cheese and egg yolks. Turn off heat, stir well. Place on dish, top with chopped parsley; serve immediately. 1/3 cup flour
1 teaspoon salt
1/8 teaspoon ground black pepper
3 pounds chicken
1 beaten egg
2 tablespoons water
1/2 cup grated parmesan cheese
1/2 cup crushed cornflakes
1/4 cup butter

Preheat oven to 375F.

Mix flour, salt and pepper; coat chicken. Stir water into egg. Dip chicken in egg; coat with combined cheese and corn flakes.

Place chicken in 13x9x2-inch baking dish; drizzle with butter. Bake 1 hour or until chicken is cooked thoroughly. Serve immediately.

Preparation Time: 20 minutes
Cooking Time: 60 minutes
Serves: 6

(I use bread crumbs with this - it creates a very crunchy coating that's very similar to "real" fried chicken). 24 chicken wings
1/4 cup ketchup
1/4 cup oil
2 tbsp lemon juice
1 tbsp chili powder
1 tsp lemon pepper seasoning
1/2 tsp ground oregano
1/2 tsp onion powder
1/8 tsp cayenne pepper

Prepare outdoor grill for cooking.

Cut off wing tips. Discard or save for another use. Rinse and dry. Place on grill about 6 inches from medium-hot coals. Grill 15 minutes.

Combine ketchup, oil, lemon juice, chili powder, lemon pepper, oregano, onion powder, and cayenne. Brush on wings. Brush often with sauce. Grill until tender.

Note: Wings can be baked or broiled at 400 degrees. Brush often with sauce. Cook until tender.

Makes 6 to 8 servings. 4 boneless, skinless chicken breast halves
2 garlic cloves, minced
1 tbsp dried basil leaves
1 tsp grated lemon peel
1/4 cup lemon juice
2 tbsp white wine vinegar
1/2 cup oil
1/2 tsp salt
1/2 tsp freshly ground pepper

Combine oil, lemon juice, vinegar, basil, lemon peel, garlic, salt and pepper in shallow baking dish. Add chicken, turning once to coat both sides. Refrigerate 30-45 minutes, turning once.

Prepare charcoal for grilling, or heat broiler. Grill or broil chicken 4 inches from heat, turning once, 3-5 minutes per side or until just cooked through.

Makes 4 servings.

A good cook is not necessarily a good woman with an even temper. Some allowance should be made for artistic temperament.
~X. Marcel Boulestin

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