Chicken Parmesan

1 4 0z  pounded Boneless Chicken Breast

TT                        Flour

 Egg wash, flour & BREADCRUMBS=

 STANDARD BREADING PROCEDURE

TT MARINARA SAUCE

TT GRATED MOZZ

TT GRATED PARM CHESSE

DIRECTIONS:

Pound chicken breast until

DREDGE IN FLOUR

PLACE IN EGGWASH

IN BREAD CRUMBS

BACK INTO EGGWASH AND THEN BREAD CRUMBS AGAIN (STANDARD DOUBLE BREADING PROCEDURE)

SAUTE TIL GOLDEN BROWN place on sizzle platter LACED WITH MARINARA SAUCE

FINISH BAKING TO 160* IN 350* OVEN

TOP WITH SAUCE, MOZZ, AND THEN PARM LET CHEESE FORM NICE GOLDEN BROWN APPEARANCE, TOP WITH FRESH CHOPPED PARSELY

Serve with  pasta of your choice

MARYLAND SHRIMP SOUP

Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

TT              CHOPPED GARLIC

½#             BUTTER

TT FOR ROUX ALL P FLOUR

TT              tomatoes – minced

TT sliced celery

    TT          Onion -- chopped

   TT                   Carrots – sliced or shredded

TT           Sweet corn

TT  GREEN PEPPER

  TT                      CAYANNE PEPPER

TT              CLAM BASE

   5 pc          SHRIMP (cleaned & deveined)

TT              ½ & ½ OR HEAVY CREAM

PROCEDURE:

IN ½# BUTTER, SWEAT ALL VEGGYS & GARLIC, ADD LOBSTER BASE MAKE ROUX COOK TO PEANUT BUTTER CONSISTENCY COOK FOR 8-10 MINS ADD WATER, CHECK THICKNESS, ADD SHRIMP MEAT

FINISH WITH H. CREAM OR ½ & ½

AS ALWAYS ADJUST SEASONINGS!

Stir-Fried Beef and Broccoli

Ingredients

2 cloves minced garlic

TT sliced red peppers

TT sliced onions

TT sliced carrots

TT broccoli florets blanched

TT ground  ginger

TT white vinegar

TT Beef Stock

TT honey

White wash (cornstarch & cold water)

4 tablespoons olive oil

4 oz beef strips

¼ cup blanched broc. florets

Peas for garnish

Black & White sesame seeds for garnish

sliced scallions for garnish

1 1/2 teaspoons red pepper flakes

Steamed white rice, or pasta for serving

Directions

Sear beef, add veggies, add white vinegar,  stock thicken with white wash cook out and adjust seasonings.

Add 1/2 of the sauce and stir to evenly coat the beef and broccoli. Cook until the sauce thickens about 5 minute top with some honey and garnish. Serve immediately with steamed white rice or pasta!

Chicken Al Panna

Chicken Al Panna

4 oz chicken breast

TT Pasta of your choice

TT olive oil

TT chix stock

Salt and pepper to taste

TT onion, sliced sm.

TT Chopped spinach

TT diced tomato

TT crushed tomato

TT chopped Garlic

TT basil Oregano

TT peas

TT Milk

Heat the olive oil in a frying pan over a low to medium flame. Then, lightly brown both sides of the chicken. Add the salt, pepper, and cook for approximately 5 minutes turning chicken several times. Set aside

Add garlic, onions, tomatoes & spices  underneath the chicken, and cook for approximately 20 minutes. Add the chicken, add the add milk to the vegetables, mix well, place the chicken back in the pan, and allow to cook for approximately 5 minutes. Serve on top of pasta. Garnish with Parm Cheese

took a few liberties with this, corn & cheese!!!

New England Clam CHOWDER

 1 CUP PEELED & DICED POTATOES (keep in water)

 ½  CUP DICED ONIONS

2 pcs bacon (diced)

TT leeks

TT Garlic

½  CUP DICED GREN PEPPER

1/2  CUP DICED CELERY

 CLAM BASE 

FLOUR FOR ROUX

 1 TSP SALT

 1 TBLS BUTTER

 TT HEAVY CREAM OR HALF & HALF

 SEASONINGS

SALT PEPPER

TT TYME

STEAM POTATOES IN STEAMER (or microwave).  SAVE ON SIDE.

IN pan bacon ADD BUTTER, ADD ALL VEGETABLES AND SWEAT.

ADD seafood BASE, ADD FLOUR TO MAKE ROUX TO A PEANUT BUTTER CONSISTENCY, COOK OUT 6-8 MINS.  ADD WATER (AND LEFTOVER CLAM LIQUIDS) TILL THICK CONSISTENCY EVOLVES, ADD CREAM PRODUCT AND ADD SEASONINGS, AND ADJUST CAREFULLY NOT TO MAKE A SALTY PRODUCT

Grilled Pastrami & Swiss Paninni

Pastrami & Swiss Panini:

1 Pita Bread

1 slice Swiss cheese

4 oz steamed pastrami thin sliced

TT extra virgin olive oil 

TT Russian dressing

salt & pepper

Cut Pita in half, put some dressing on add meat and Swiss, grill in press till cheese melts. To serve cut in 1/2 and arrang on plate with colelsaw & sliced dill pickle!

Cole Slaw

Directions

1. In a large bowl, mix mayonnaise, sugar, salt, pepper, celery seed, garlic powder, onion powder and cider vinegar. Toss coleslaw mix with dressing to coat. Chill at least 1 hour before serving.

• 1 cup mayonnaise
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon celery seed

• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 2 tablespoons cider vinegar
• 1 (16 ounce) package shredded coleslaw mix

Dinner @ 42* North Restaurant & Lounge 
http://www.42degreesnorthrestaurant.com/
Great spot, nice outside deck as well, but it was raining :-/
will check it again for sure on a clear night!

4 out of 4 MadGreek Approval rating

42 Margarita $11.00

Pear Royale $8.50 

 Pan Seared Jumbo Sea Scallops $24.95

Lobster & Sweet corn Risotto, Julienne Vegetables 

Seared Red Snapper $23.95

Served with Brussels Sprout and Fingerling Potatoes

 Boccie Ball $6.95

Hazelnut Ice Cream covered in hard milk chocolate shell with hot fudge sauce and whipped cream & strawberries