Chicken Grenobloise (Chicken with Lemon-Caper Sauce)

Chicken Grenobloise

 (Chicken with Lemon-Caper Sauce)

TT salt

TT all-purpose flour
egg batter

2 skinless, boneless chicken breast halves or (chix tenders)

TT olive oil

TT cup dry white wine

TT fresh lemon juice

TT Butter & flour for roux

2 tablespoons capers, drained

2 lemon wedges

Procedure:

Mix together salt and flour in a small dish or plastic bag, then coat chicken and shake off excess. Heat olive oil in a skillet over medium-high heat. Shake excess flour from chicken into egg batter, then brown in hot oil until both sides are golden-brown, and the inside has turned white and firm, 3 to 4 minutes per side.

Remove the chicken, and set aside in a warm place. Pour white wine into the skillet, and boil as you dissolve the cooked bits from the bottom of the pan. Add the lemon juice, and allow coming to a boil, cooking for a few minutes until reduced by half.

Sprinkle the cubed butter into the boiling sauce. Swirl and shake the pan vigorously to dissolve the butter, thus thickening the sauce. The butter must never come to rest, or the sauce will separate and become oily. Once the butter has completely incorporated, remove from heat and stir in capers.

To serve, pour lemon-caper sauce over the chicken, and serve with a wedge of lemon.

Serve with rice or bed of pasta!!

Delicious Feta-Crusted Salmon

Delicious Feta-Crusted Salmon

1 salmon fillet, bones removed

1/4 cup crumbled feta cheese

1/3 cup light mayonnaise

1 tablespoon light cream cheese

1 tablespoon Dijon mustard

1 teaspoon balsamic vinegar

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon paprika, ground

1 tablespoon onion powder

1 teaspoon garlic powder

1/3 cup panko (Japanese bread crumbs) or regular dry bread crumbs

Directions

Preheat oven to 400 degrees F (200 degrees C) In a baking dish lightly oil. Place salmon in and set aside.

Mix together feta cheese, mayonnaise, cream cheese, Dijon mustard, balsamic vinegar, salt, pepper, paprika, onion powder, and garlic powder in a bowl until smooth. Spread mixture over salmon, and then sprinkle panko over top, covering completely.

Bake in preheated oven until easily flaked with a fork, about 20-25 minutes.

Serve, on salad greens for salad look, or for hot main dish pasta or saffron rice.

Guest Chef Demonstration from the Culinary institute of America Hyde park NY

Chef Katelyn McCarthy 

 

Thanks Chef Katelyn, Great Job!!!!! <3

CHOCOLATE MOUSSE

6-8 SERVINGS

DARK CHOCOLATE 960% CACAO), FINELY CHOPPED   4.5 OZ

WHIPPING CREAM (35% FAT)            1/2 CUP

EGG WHITES               4

N2O CARTRIDGES FOR SIPHON        1

1. Pour the cream into a saucepan and bring to a boil.

2. Pour boiling cream into a bowl containing chocolate. Beat with a whisk until chocolate has melted and the mixture is smooth. Set aside to cool slightly.

3. Add egg whites and stir until thoroughly combined.

4. Pour the mixture through a fine-meshed strainer into the siphon, followed by the cream. 

5. Seal the top, then charge the siphon with the cartridge. Shake vigorously and set aside to come to room temperature. 

6. Dispense. 

Suggested garnishes- shaved chocolate, caramelized hazelnuts, chocolate pearls, etc.

Note: If you do not have a siphon, whisk the egg whites to stiff peaks and fold them in through the chocolate mixtures; however, the texture will be quite different.  

Sesame Beef with Saffron rice

Sesame Beef & Saffron Rice

Ingredients

4 oz sliced flank steak

TT soy sauce

TT sugar

TT oil

2 cloves garlic, minced

TT green onions, chopped

TT sesame seeds

TT sliced onions

TT sliced celery

TT sliced mushrooms

TT sliced red peppers

TT sliced broccoli (blanched)

TT beef stock

Procedure:

Mix soy sauce, sugar, oil, garlic, and onions in a large bowl. Set aside.  Cut steak into strips and add to bowl. Cover and refrigerate 20 minutes.  Cook in wok or frying pan until brown, about 5 minutes. Add sesame seeds and cook for additional 2 minutes.  Remove and set aside.  In a bit more of oil, sauté all veggies, then add meat mixture back in and cook down for 3-4 mins, if it gets too thick thin out with beef stock and adjust seasonings.  Serve on bead of Saffron rice.

Saffron Rice

1 cups uncooked long-grain rice

TT crushed saffron threads

2 tablespoons butter

2 whole cloves

1 cinnamon sticks

1 onion, chopped

1.5 cups chix stock

TT salt

Procedure:

Soak saffron threads in 2 tablespoons boiling water.

Melt butter in a large saucepan over medium heat;, cloves and cinnamon and sauté  2 minutes, stirring occasionally. Stir in onion and sauté, stirring occasionally, until golden brown. Stir in the rice, reduce heat to low and simmer for 5 minutes, stirring constantly.  Pour in the boiling broth and stir in the salt and saffron solution.  Cover and cook until rice is cooked and all liquid is absorbed, about 40 minutes. 

Empanadas

Ingredients

• 1 cups all-purpose flour
• 1/4 teaspoon salt
• 1/4 cup shortening
• 3 tablespoons water
• 1/2 cup white sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 cup onion diced
• 1/8 cup sliced olives
• 1/4 cup green bell pepper diced
• /21 tablespoon olive oil
• 4 ounces tomato paste
• 1/4 cup water
• TT white vinegar
•  1 cup chopped meat beef

Directions

1. To make dough: In a medium mixing bowl, combine flour and salt. Cut in the shortening till pieces are the size of small peas. Add a small amount of water to slightly moisten. Form dough into a ball. Roll out the dough to about 1/8 inch thick and cut into 4-inch circles. Lightly flour both sides of circles.
2. To make meat filling: In a medium skillet saute the onion, olives and green pepper in olive oil. Add tomato paste, water, and vinegar, and cook for 20 minutes. Add meat and coat thoroughly with the sauce.
3. Place a large spoonful of one of the above mixtures to the center of a dough circle. Place another circle on top. Fasten the two circles together by pressing the edges with a fork. These may then be baked in a preheated 350 degrees F (175 degrees C) until golden brown.

Spicy Pork and Walnut Stir-Fry with Snow Peas and Red Pepper

Spicy Pork and Walnut Stir-Fry with Snow Peas and Red Pepper

TT dry Sherry

2 teaspoons cornstarch
TT Chix Stock as needed

TT soy sauce

TT sesame oil

4 oz boneless pork loin, thinly sliced, then cut into 2- by 1/4-inch strips

TT sugar

TT oil

TT ginger

1 clove minced garlic

TT teaspoon dried hot red pepper flakes

¼ cup sliced red 7 green peppers 1/4-inch-thick strips

¼ cup snow peas, trimmed blanched

TT roasted walnuts

Procedure

Stir together Sherry, cornstarch, and 1 tablespoon soy sauce, and then stir in sesame oil. Add pork, stirring to coat well, and let stand 10 minutes.

Stir together sugar and remaining 2 tablespoons soy sauce.

Heat a wok or large nonstick skillet over high heat until a bead of water dropped on cooking surface evaporates immediately. Add 1 1/2 tablespoons oil, swirling wok to coat evenly, then stir-fry ginger, garlic, and pepper flakes until fragrant, about 5 seconds. Add bell pepper and stir-fry 2 minutes. Add snow peas and cashews and stir-fry 1 to 2 minutes. Transfer vegetables to a bowl.

Heat remaining 1 1/2 tablespoons peanut oil in wok until just smoking, then stir-fry remaining ginger, garlic, and pepper flakes until fragrant, about 5 seconds. Add pork and stir-fry, separating strips, until browned and barely cooked through, 2 to 3 minutes. Add vegetables and sweetened soy sauce, then stir-fry until vegetables are just heated through, about 1 minute more. Serve on bed of rice or pasta noodles.

Semolina Pizza Crust

Semolina Pizza Crust

3 1/2 cups all-purpose flour
1/2 cup semolina
1 T active dry yeast
1 T sugar
1 t salt
2-3 T olive oil
1 1/2 cups warm water
Mix all ingredients together.
Knead on floured counter for about 3 min.
Place in oiled bowl, cover, and let rise 1 hour.
Preheat baking stone and oven to 400 degrees.
Divide dough into 4 portions. (keep covered)
On floured counter, roll out dough into 10 to 12-inch rounds.
Transfer to semolina-covered pizza peel.
Spray lightly with olive oil; Brush on sauce; top with toppings.
Slide pizza onto hot baking stone and bake 10-15 min.

* If you don't use all of your dough, you can put remaining dough into well oiled baggies and refrigerate for a day or freeze.

Chicken Pasta Arrabbiata

Chicken Pasta Arrabbiata

Ingredients:

TT extra virgin olive oil

¼ cup chopped onion

1 plump garlic cloves, minced

TT teaspoon salt

TT teaspoon red chili flakes

TT white wine

TT fresh lemon juice

TT flour / butter 4 roux

1 boneless, skinless chicken cut in ½ (to make 2 pcs)

¼ sliced mushrooms

TT Capers

TT split Kalamata Olives

TT chix stock

¼ cup fresh parsley, chopped

4 oz. Spaghetti, linguine or other long pasta

TT balsamic vinegar

Heat the oil in a large sauté pan or skillet over medium-high heat.  Sear the chix (first dredged seasoned flour), and remove and set aside.  Add the onion and sauté 2-3 minutes, until it begins to soften. Add the garlic, salt and red chili flakes and sauté until the garlic just begins to turn golden, about 2-3 minutes. Do not let the garlic brown.  Add butter for roux, add mushrooms, sweat then add flour and make roux let cook 5-7 mins.  Then add wine and stock to proper consistency (light sauce).  Add chix to finish in sauce, season with salt, pepper, chili flakes, capers, Kalamata olives, lemon juice & Balsamic vinegar, let simmer (chix stock as needed)

Arrange on bed of pasta, put chix on and top with sauce and veggies, topped with fresh chopped parsley. 

Chicken & Mushroom Risotto

Chicken Mushroom  2 chicken breasts (chopped roughly into strips) 12 oz dried porcini mushrooms 1 qt chicken stock (hot) 1 oz butter 1 onion (finely chopped) 1012 ozs risotto rice 12 cup dry white wine

7 ozs fresh mushrooms (cleaned and sliced can be button but the dark flat mushrooms give a deeper flavour) salt black pepper 1 oz flat leaf parsley (chopped) parmesan cheese (shaved)

1	Put the dried mushrooms in a bowl, pour over enough hot water to cover and leave to soak for 20 minutes. Pop the stock in a pan and keep it at simmering point.
2	Melt the butter in a large pan on a medium heat and add the onion and cook gently for 3-4 minutes, until softened.
3	Add the chicken and cook gently until the pieces are turning lightly golden brown for 4-5 minutes. Add the rice and stir for a minute or so to coat it in the chicken-flavoured butter. Pour in half the white wine and let it bubble for a few minutes to allow the alcohol to evaporate.
4	Meanwhile, drain the porcini and squeeze out any excess liquid. Add the porcini to the rice, along with the fresh mushrooms and stir well. Add the hot stock a ladleful at a time, stirring well between each addition ensuring all the liquid has been absorbed.
5	Add the remaining white wine and let it bubble for a few minutes so the alcohol evaporates. Season with salt and pepper.
6	When the rice is tender and the risotto is thick and creamy remove from the heat and leave to rest for about 30 seconds, before garnishing with the parsley and some shavings of Parmesan cheese.

Beef Rollatini Florentine

Beef Rollatini Florentine

Ingredients

1 Piece of Beef Pounded

TT cup Parmesan cheese

• TT peppers, onions , garlic mushrooms sautéed
• TT Spinach (cooked, I use frozen spinach)
• ½ cup cubed bread, 1 egg  & Parm cheese
• TT Flour (for roux)
• 1 cup beef broth  (for roux & Bread mix)
• TT Butter (for roux)
• Optional TT Balsamic Vinegar 
• 4 tbs Olive Oil
• Salt
• Pepper
• Toothpicks (optional, don’t forget to remove when serving!!!!)

Directions

1)    Pound out meat for rolling

2)    Mix cubed bread with sautéed veggys, spinach , egg & beef stock

3)    Put  mixture in meat, roll and dust with flour and sauté  till brown then finish in the oven @ *350 for 5-10 mins set aside

4)    Butter & roux and touch of beef base, cook till desire result, peanut butter consistency 8-10 mins- then add stock and adjust seasoning ( Add TT balsamic Vinegar if you desire) -strain sauce and top meat.

5)    Serve with choice of starch and vegetable.

Chicken Murphy

Chicken Murphy

1 boneless chicken breast cut into cubes

TT all-purpose flour (Roux)

TT butter (roux)

TT olive oil

1/4 cup onion, diced

½ cup sliced peeled potatoes blanched

¼ sliced mushrooms

¼ sliced green peppers

TT white wine

TT Balsamic vinegar

TT Chix stock

TT hot cherry peppers

TT Bed of pasta

Directions

Dredge cubed chicken in flour. Heat 2 tablespoons olive oil in a large skillet over medium heat. Sauté chicken in oil until golden. Set aside.

In same pan, sauté diced onion, peppers, mushrooms & potatoes brown a bit. Add butter, melt add flour and let cook out for 5-7 mins.  Add wine and balsamic, & chicken stock till sauce consistency is achieved.  Stir in chicken.

Add cherry peppers, adjust seasonings.  Serve on bed of pasta, garnish with chopped parsley and red pepper flakes

Baked Seabass with Homemade Garlic Butter and Herb Bread Crumb Topping

• 
  
• 5-ounce sourdough bread or other leftover bread
• 1 tablespoon butter, plus 1/2 stick unsalted butter
• 4 (6-ounce) sea bass fillets
• Salt and freshly ground black pepper
• 1 lemon, zested and juiced
• Few sprigs thyme, leaves removed
• 3 cloves garlic, smashed
• 1 cup fresh parsley leaves

Directions

Preheat oven to 350 degrees F.

Pulse the bread in a food processor to get slightly coarse bread crumbs.

Coat a casserole dish just large enough to hold the fillets with 1 tablespoon butter. Place the fillets in the dish and season with salt, pepper, lemon zest and juice, and thyme leaves.

Melt the remaining 1/2 stick of butter in a large skillet with the smashed garlic. As soon as the butter starts to bubble, turn off the heat and let the garlic infuse the warm butter.

Remove the garlic chunks from the butter. Add the bread crumbs and lightly toss until all the butter has been absorbed. Turn the heat off, stir in the parsley and season, to taste, with salt and pepper.

Spread a layer of bread crumb mixture over the top of each fillet and bake for 12 to 15 minutes until bread crumbs are golden brown and fish is cooked through.

Eggplant Mozzarella Tower

Eggplant Mozzarella Tower

    Marinara sauce

You’ll need about ½ quart

    Eggplant

        4 eggplants 1/2 inch circular slices

        salt & freshly ground black pepper

TT all-purpose flour (dredging)

        2 eggs, beaten

        1 cup breadcrumbs

        1 cup vegetable oil

        4 sliced tomatoes 1/2 inch think

        1/2 cup shredded mozzarella cheese

        Garnish fresh basil  grated parmesan balsamic glaze

Directions

    Preheat oven to 350°F.

    For marinara, in a small saucepan over medium heat, warm oil and sauté onion for 4 mins or until translucent .Add garlic and sauté, stirring continually do not brown .Add tomatoes and herbs and season with salt and pepper. Cover and simmer for 10mins set aside.

    Season eggplant slices with salt and pepper, and dredge in flour, shaking off the excess. Next dip each slice in egg, and prepare to brown.

    In large skillet heat vegetable oil over high heat until very hot. Sauté eggplant one slice at a time until golden brown.

    Places the cooked sliced on a baking sheet,.

    Top each with a tomato slices and sprinkle with mozzarella. Bake for 10mins until golden brown and cheese is melted.

    To serve stack three eggplant / tomato slices on each plate. Garnish with some basil spoon marinara around eggplant tower.  Top with parmesan cheese and balsamic glaze

HAPPY NEW YEAR!!!!!

The Mad Greek is back for another year of silliness in the kitchen!
We are currently doing our yearly project of creating The Restaurant of our choice, so we will only be in the actual kitchen on Fridays, so don't be alarmed as we will resume semi normality in February!  So enjoy today's Menu....

Chicken Tenders with Balsamic Vinegar and Capers

Ingredients

TT cup all-purpose flour

1 crushed garlic clove

TT black pepper

 3 Pc pounded chix tenders

 2 tablespoons olive oil

TT cup balsamic vinegar

TT cup chicken broth

TT lemon juice

TT capers

Directions

Dredge the chix in the seasoned flour. Shake off the excess flour.  Heat the oil in a large skillet over medium-high heat. Cook the chix in the hot oil until golden-brown on both sides, 2 to 3 minutes per side. Pour in the balsamic vinegar and chicken broth. Bring to a boil, then reduce heat to medium, add chix 3 to 4 minutes. Remove the chix to a serving platter,  and then stir the lemon and capers into the simmering sauce. Continue simmering until the sauce has thickened to your desired consistency.