4 chicken breasts, boneless, skinless and each cut into 3 pieces 1 cup chicken stock 1 large onion, thinly sliced 3 garlic cloves, minced 1 Tbsp white wine vinegar 2 16-oz can of crushed tomatoes 2 Tbsp balsamic vinegar 2 Tbsp fresh sage leaves salt and freshly ground pepper In a 4-qt. saute pan, warm […]
Matching a wine with the puckery taste of the lemon sauce is difficult. A slightly sweet Chenin Blanc or Gewurztraminer seems to work, however. 1 chicken, about 3 1/2 pounds Salt and freshly ground pepper 1 or 2 Tbsp melted butter 1 Tbsp soy sauce 1/2 tsp pepper 1/4 cup vegetable oil 2 Tbsp honey […]
Chicken parts, skinned Dried tomatoes Green pepper, cut into strips 1 lemon 1 tsp rosemary Salt and pepper Place a layer of dried tomatoes in the bottom of a baking dish. Add strips of green pepper. Top with skinned chicken parts. Add the juice of one lemon, salt, pepper, and 1 tsp rosemary. Cover and […]
2 tsp olive oil 3 1/2 pounds chicken parts, skin removed Salt and pepper 2 cups barbecue sauce 1 large onion, minced 1 green pepper, diced Cayenne or red pepper (optional) Brown the chicken in the olive oil, sprinkle with salt and pepper. Combine chicken, barbecue sauce, onion, green pepper and cayenne in a 6-quart […]
1 3-1/2 pound chicken, cleaned and cut Salt and black pepper 2 Tbsp olive oil 2 Tbsp butter 2 Tbsp fresh rosemary, chopped 1/4 cup shallots, chopped 1 tsp garlic, chopped 1/2 cup dry white wine 1/4 cup Italian parsley, chopped Salt and black pepper Combine olive oil, butter, rosemary, shallots, garlic and wine. Toss […]
4 chicken breasts, pounded flat 1/2 cup minced shallots 1/4 pound cold butter, cut into cubes 3/4 cup tarragon vinegar Cover the bottom of a small saute pan with a layer of the minced shallots. Add enough of the tarragon vinegar to completely cover the shallots. Reduce this mixture, over medium heat, until reduced to […]
4 skinless, boneless chicken breasts 8 Tbsp butter 1/2 tsp salt 1/4 tsp freshly ground pepper 2 small shallots, minced 2/3 cup heavy cream 1/2 cup of dry white wine (Sauvignon Blanc) 1/8 Tbsp marjoram 1/4 cup coarsely chopped sun dried tomatoes In a heavy skillet, melt the butter over moderate heat. Add the chicken, […]
4 boneless, skinless chicken breasts 1/2 lb. feta cheese 1/4 cup California Sun Dry Tomatoes (Julienne Cut or Halves, sliced) 1/3 lb. prosciutto, thinly sliced 4 cloves garlic, minced Salt and pepper Pound chicken breasts until 1/4 inch thick. Sprinkle with salt and pepper to taste. Chop prosciutto, reserving 4 slices. Mix chopped prosciutto, tomatoes, […]
Based on a recipe in “James Beard’s New Fish Cookery” (1976). In Beard’s words, “Serve this with sauteed potatoes and a bountiful salad and you will have a satisfying meal.” 1 pound butterfish, pan-dressed salt and pepper flour 2 Tbsp olive oil 1 garlic clove, minced 2 medium tomatoes, peeled, seeded and diced, with their […]
1 pound unpeeled, medium-sized fresh shrimp 4 ounces angel hair pasta, uncooked 1/2 cup butter 2 cloves garlic, minced 1 cup half and half 1/4 cup chopped fresh parsley 1 tsp chopped fresh dill weed or 1/2 tsp dried dill weed 1/4 tsp salt 1/8 tsp pepper Peel and devein shrimps; set aside. Cook pasta […]
A lot of halibut steaks are too large for a single serving, yet half a steak looks skimpy. In this dish, each half of a steak is divided into 2 thin pieces of fillet and top with a sauce. To double the recipe, cook the fish in 2 batches or use a second skillet. 1 […]
2 pounds unpeeled, jumbo shrimps 1 medium onion, finely chopped 4 cloves garlic, minced 1/2 cup butter or margarine, melted 1/2 tsp dried tarragon 2 Tbsp fresh lemon juice 1/2 tsp steak sauce 1/2 tsp Worcestershire sauce 1/4 tsp hot sauce 2 Tbsp chopped fresh parsley hot cooked fettuccine Peeled and devein shrimps; set aside. […]
4 swordfish steaks, 1/2-inch thick 2 Tbsp fresh lemon juice 3 Tbsp olive oil 2 tsp chopped fresh oregano (or 1 tsp dry) Preheat a grill or the broiler for at least 15 minutes. Sprinkle the steaks with salt and freshly ground pepper and put them close under the burner or on the coals. Grill […]
2 pounds halibut steaks or other fish steaks, fresh or frozen 1/2 cup thinly sliced onion 1 1/2 cup chopped fresh mushrooms 1/2 cup chopped tomato 1/4 cup chopped green pepper 1/4 cup chopped parsley 3 Tbsp chopped pimiento 1/2 cup dry white wine 2 Tbsp lemon juice 1 tsp salt 1/4 tsp pepper 1/4 […]
4 salmon steaks 1/4 cup vinegar 1/4 cup olive oil dash oregano dash garlic powder dash thyme dash salt 1/2 cup grated Parmesan cheese dash pepper paprika parsley Combine all ingredients except salmon, cheese, parsley and paprika. Add fish and marinate for 30 minutes, turning once. Sprinkle steaks with paprika. Cook 4 inches from coals. […]
4 Tbsp olive oil 2 swordfish steaks, 1 inch thick (7 to 8 ounces each) salt and freshly ground pepper 2 small plum tomatoes, seeded, cubed 1 tsp capers, rinsed 1 tsp diced sun-dried tomatoes packed in oil 1 garlic clove, minced 2 green onions, white part only, minced fresh basil leaves, shredded or 1 […]
The following sauces, designed mainly for fish, are uncooked. They are made separately from the foods they accompany and can be made ahead of time and held. Garlic Vinaigrette 1 minced clove of garlic 1 egg yolk 1 Tbsp Dijon mustard 2 Tbsp white wine vinegar 1/3 cup olive oil In a small mixing bowl, […]
The shrimp can be served as a first course or over Mushroom Risotto for a one dish meal. 1 Tbsp extra virgin olive oil 1 Tbsp unsalted butter 1 Tbsp fresh minced garlic 1 pound medium-sized raw shrimp, cleaned and deveined if desired 1 Tbsp lemon zest juice of half Meyer lemon Heat oil and […]
1 1/2 to 2 pounds salmon roast garlic clove salt and pepper fresh leeks 6-oz jar of artichoke hearts 1/4 cup Husch Chardonnay Put salmon in baking dish. Place garlic clove and spread inside cavity. Salt and pepper cavity. Fill with artichoke hearts. Cut leeks into 6-inch lengths and again in half lengthwise. Arrange them […]
3 cups Roma tomatoes, diced 3/4 cup white onion, diced 1/2 cup dried tomatoes, chopped 1/2 cup olive oil salt and pepper 1/4 cup chopped fresh basil Combine ingredients. Serve as an accompaniment to the Grilled Chicken with Rosemary. As a dessert course, try a plate of ripe pears, brie or toasted almonds.