I was afraid the recipes would get lost in the middle of the other thread, so here they are (almost) -
Per Lab:
So, that makes the menu as follows:
Appetiser: Italian "nachos"
Main dish: Thai chicken skewer wraps
Side dish: Buttermilk mashed potatoes and cauliflower
Dessert: Boston cream cupcakes (if you make this, keep those comments in the thread already dedicated to them).
As they say here, "¡Buen provecho!"
Italian “Nachos” with tomatoes & peppers
Makes 25 chips
1 baguette, sliced into 1/2” –thick rounds
Olive oil
Salt to taste
3 cups fontina cheese, shredded (1/2 lb.)
2 cups tomatoes, seeded, diced
1/2 cup peperoncini, sliced
Preheat oven to 400 F.
Toast baguette round on a b.sheet in the oven till crisp, 8-10 min. per side. Turn oven off and preheat broiler to high.
Drizzle toasted bread with oil and sprinkle with salt; broil until bread is golden, 2-3 min.
Transfer to an oven safe serving platter (or leave on the b. sheet), top with fontina, and broil till melted, 3-4 min. Remove from oven.
Sprinkle with tomatoes and pepperoncini. Serve immediately
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Thai Chicken Skewer Wraps
Makes 16 skewers, about 2 cups sauce
1 cup fresh cilantro leaves, packed
6 T. brown sugar, divided
6 T. fresh lime juice, divided
2 T. Thai red curry paste, divided
1/4 tsp red pepper flakes
Salt to taste
2 lbs. boneless skinless chicken breast, sliced into 1/4” thick strips
1/2 cup creamy peanut butter
1/2 cup water
1/4 cup shallots, chopped
1/4 cup soy sauce
2 T. fresh ginger, chopped
3 garlic cloves, chopped
16 Boston or bibb lettuce leaves
16 strips each red bell pepper and cucumber
Lime wedges
Blend cilantro, 4 T. brown sugar, 2 T. lime juice, 1 T. curry paste, pepper flakes, and salt in a food processor till smooth.
Pour over chicken, toss to coat, and marinate 10 min. Preheat broiler to high with rack 6” from element; coat a broiler pan with nonstick spray.
Process 2 T. brown sugar, 4 T. lime juice and 1 T. curry paste with peanut butter, water, shallots, soy sauce, ginger and garlic in the processor (no need to wash the bowl) until smooth. Transfer to a serving dish.
Thread chicken onto 32 skewers. Arrange 8 skewers on prepared pan; cover ends of skewers with foil to prevent burning. Broil chicken in batches till browned and cooked though, 6 min.
To serve wrap a lettuce leaf around 2 strips of chicken, remove skewers, then add bell pepper and cucumber. Drizzle with sauce and lime juice.
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Buttermilk Mashed Potatoes & Cauliflower
Makes about 3 cups
Boil:
1 lb. russet potatoes, peeled, cut into chunks
1/2 lb. cauliflower florets
4 garlic cloves, peeled
Mash with; Garnish with:
1/2 cup buttermilk or 2% milk, warmed
3 T. unsalted butter
Salt, white pepper and ground nutmeg to taste
Chopped fresh chives
Boil potatoes, cauliflower, and garlic in pot of salted water till tender when pierced with a knife, 15-20 min.
Drain, return to vegetables to the pot, and cook over medium heat until excess water is evaporated, stirring constantly, about 1 minute.
Mash veggies with warm buttermilk and butter using a hand mixer on low speed till smooth. Season with salt, pepper, and nutmeg; garnish with chives.
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I'm hoping someone posted the cupcake recipe in the other thread - I'll go see. If not, I'll post it but not right now, it's a long one...
Here's the mushroom sauce recipe:
Mushroom Sherry Sauce
Makes 1 cup
Fry, Add and Sauté:
1 strip thick-sliced bacon, diced
3 cups mixed mushrooms, halved or quartered (5 ½ oz.)
1/4 cup shallots, minced
1 T. all-purpose flour
2 tsp. tomato paste
Deglaze with; Add and Simmer:
1/4 cup dry sherry
1 cup chicken broth
Finish with:
1 T. unsalted butter, cold
1/2 tsp. sherry vinegar or red wine vinegar
Salt and pepper to taste
Fry bacon in a skillet over medium heat till crisp, about 5 min.
Transfer bacon to a paper towel-lined plate and return pan with drippings to the burner.
Add mushrooms and shallots, and sauté till mushrooms are browned, about 5 min., stirring occasionally. Stir in flour and tomato paste; cook 1 minute.
Deglaze with sherry and simmer till evaporated. Gradually add broth, scraping up brown bits from the bottom of the pan. Bring to a simmer and cook till slightly thickened, about 5 min.
Finish sauce with reserved bacon, butter, vinegar, salt, and pepper.
----
the cupcakes later...unless that wonderful litttle BillyJ comes thru with his fast typing and does it first...hint, hint, hint.
Per Lab:
So, that makes the menu as follows:
Appetiser: Italian "nachos"
Main dish: Thai chicken skewer wraps
Side dish: Buttermilk mashed potatoes and cauliflower
Dessert: Boston cream cupcakes (if you make this, keep those comments in the thread already dedicated to them).
As they say here, "¡Buen provecho!"
Italian “Nachos” with tomatoes & peppers
Makes 25 chips
1 baguette, sliced into 1/2” –thick rounds
Olive oil
Salt to taste
3 cups fontina cheese, shredded (1/2 lb.)
2 cups tomatoes, seeded, diced
1/2 cup peperoncini, sliced
Preheat oven to 400 F.
Toast baguette round on a b.sheet in the oven till crisp, 8-10 min. per side. Turn oven off and preheat broiler to high.
Drizzle toasted bread with oil and sprinkle with salt; broil until bread is golden, 2-3 min.
Transfer to an oven safe serving platter (or leave on the b. sheet), top with fontina, and broil till melted, 3-4 min. Remove from oven.
Sprinkle with tomatoes and pepperoncini. Serve immediately
-----
Thai Chicken Skewer Wraps
Makes 16 skewers, about 2 cups sauce
1 cup fresh cilantro leaves, packed
6 T. brown sugar, divided
6 T. fresh lime juice, divided
2 T. Thai red curry paste, divided
1/4 tsp red pepper flakes
Salt to taste
2 lbs. boneless skinless chicken breast, sliced into 1/4” thick strips
1/2 cup creamy peanut butter
1/2 cup water
1/4 cup shallots, chopped
1/4 cup soy sauce
2 T. fresh ginger, chopped
3 garlic cloves, chopped
16 Boston or bibb lettuce leaves
16 strips each red bell pepper and cucumber
Lime wedges
Blend cilantro, 4 T. brown sugar, 2 T. lime juice, 1 T. curry paste, pepper flakes, and salt in a food processor till smooth.
Pour over chicken, toss to coat, and marinate 10 min. Preheat broiler to high with rack 6” from element; coat a broiler pan with nonstick spray.
Process 2 T. brown sugar, 4 T. lime juice and 1 T. curry paste with peanut butter, water, shallots, soy sauce, ginger and garlic in the processor (no need to wash the bowl) until smooth. Transfer to a serving dish.
Thread chicken onto 32 skewers. Arrange 8 skewers on prepared pan; cover ends of skewers with foil to prevent burning. Broil chicken in batches till browned and cooked though, 6 min.
To serve wrap a lettuce leaf around 2 strips of chicken, remove skewers, then add bell pepper and cucumber. Drizzle with sauce and lime juice.
------
Buttermilk Mashed Potatoes & Cauliflower
Makes about 3 cups
Boil:
1 lb. russet potatoes, peeled, cut into chunks
1/2 lb. cauliflower florets
4 garlic cloves, peeled
Mash with; Garnish with:
1/2 cup buttermilk or 2% milk, warmed
3 T. unsalted butter
Salt, white pepper and ground nutmeg to taste
Chopped fresh chives
Boil potatoes, cauliflower, and garlic in pot of salted water till tender when pierced with a knife, 15-20 min.
Drain, return to vegetables to the pot, and cook over medium heat until excess water is evaporated, stirring constantly, about 1 minute.
Mash veggies with warm buttermilk and butter using a hand mixer on low speed till smooth. Season with salt, pepper, and nutmeg; garnish with chives.
-----
I'm hoping someone posted the cupcake recipe in the other thread - I'll go see. If not, I'll post it but not right now, it's a long one...
Here's the mushroom sauce recipe:
Mushroom Sherry Sauce
Makes 1 cup
Fry, Add and Sauté:
1 strip thick-sliced bacon, diced
3 cups mixed mushrooms, halved or quartered (5 ½ oz.)
1/4 cup shallots, minced
1 T. all-purpose flour
2 tsp. tomato paste
Deglaze with; Add and Simmer:
1/4 cup dry sherry
1 cup chicken broth
Finish with:
1 T. unsalted butter, cold
1/2 tsp. sherry vinegar or red wine vinegar
Salt and pepper to taste
Fry bacon in a skillet over medium heat till crisp, about 5 min.
Transfer bacon to a paper towel-lined plate and return pan with drippings to the burner.
Add mushrooms and shallots, and sauté till mushrooms are browned, about 5 min., stirring occasionally. Stir in flour and tomato paste; cook 1 minute.
Deglaze with sherry and simmer till evaporated. Gradually add broth, scraping up brown bits from the bottom of the pan. Bring to a simmer and cook till slightly thickened, about 5 min.
Finish sauce with reserved bacon, butter, vinegar, salt, and pepper.
----
the cupcakes later...unless that wonderful litttle BillyJ comes thru with his fast typing and does it first...hint, hint, hint.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com