Chicken and Crayfish

This was in my grandmothers recipe file, written on a yellowed scrape of paper. I tried this recipe a few years ago and it is really good. I had fill in a few of the blanks since part of the recipe was faded and very hard to read.

Chicken and Crayfish

Ingredients

2 3lb chickens cut up
16 medium size cremini mushrooms, sliced
16 to 18 cray fish, cleaned and very much alive (you can use shrimp in stead of crayfish , if the crayfish are not in season)
4 large tomatoes, chopped and seeded
2 medium onions, chopped
1 stick unsalted butter
1 cup chicken stock
1 cup white wine, dry
4 cloves of garlic minced
1 teaspoon fresh chopped thyme
1 fresh bay leaf
1/4 cup fresh Italian parsley, chopped
Salt and pepper to taste

Directions

In a large dutch oven place butter over medium heat to melt, raise heat to medium high and add the chicken brown on all sides, about 15 minutes or so. Remove chicken and set aside and pour off all but 2 table spoons of the melted butter and chicken juices. Now add onions to dutch oven and saute until golden. Return the chicken to the dutch oven along with the tomatoes, garlic, wine, chicken stock, thyme, bay leaf, salt and pepper. Bring to a boil then reduce heat to low, cover and simmer for about 40 to 45 minutes. About 8 to 10 minutes before the chickens are done add the crayfish to the dutch oven. Note if you are using shrimp add them 4 to 5 minutes before the chickens are done.

Once the chickens and the crayfish are done, remove from dutch oven and arrange on a deep platter; and place in a warm oven to keep warm as you make the sauce.

In the dutch oven you just removed the chicken and crayfish from add the mushroom, bring the heat to medium and saute the mushrooms for about 15 minutes. Then pour the contents of the dutch oven over the chickens and crayfish are serve. Sprinkle the fresh parsley on top. Note: remember to remove the bay leaf before serving.

Serve with a fresh baguette.

Enjoy Cooking

Chicken Fricassee

Here is my take on Chicken Fricassee, a bit more earthy then ones i have had.

Chicken Fricassee

Ingredients

Group 1
1 3 to 4 lb chicken cut up
1 carrot rough chopped
3 stalks of celery rough chopped
1 large onion quartered
2 bay leaves
1 table spoon of pepper corns, about 12
1 table spoon yellow mustard seeds
hand full of Italian parsley
salt to taste

Group 2
1 stick unsalted butter
3 cloves garlic, minced
1 cup of Shiitake Mushrooms, sliced
1 cup of Chanterelle Mushrooms, sliced
1/2 cup heavy cream
1/3 cup unbleached flour
1/3 cup vermouth
1/3 cup fresh Italian Parsley, chopped
salt and pepper to taste

Group 3
2 large baguette
4 table spoons butter, room temp
2 teaspoon fresh thyme chopped


Directions

Place chicken and all the ingredients from group 1 in a large stock pot and cover the chicken with enough water to rise about inch above the chicken. Bring to a boil, reduce to a simmer and cover for about and hour. The chicken is done when it starts to fall of the bone. Remove stock pot from heat, remove chicken and strain stock and set aside. Once chicken has cooled enough to handle remove meat from the bones and shred and set aside, discarding the skins and bones.

Preheat oven to 400 degrees

In a large skillet place 1 table spoon of butter and melt, next add the mushrooms, garlic and saute until soft and tender. Remove mushrooms and garlic from skillet and add the balance of the butter. Do not worry if you can not get all the garlic out, it will be fine. Once the butter has melted add the flour an whisk until smooth: you just made a rue. Continue to whisk the rue until it takes on a golden color. Now slowly add, continuing to whisk, the cream and 3 cups of the reserved chicken stock from earlier until smooth. Reduce heat to low and simmer sauce for about 2 minutes, whisking every few seconds. Next up is the vermouth, salt and pepper. After vermouth has been added and simmer for about a minute, then return the mushrooms to the skillet followed by the chicken. Stir and cover and let simmer for about 10 minutes.

Now slice up baguette. Stir the thyme into the butter and spread over the sliced up baguette, place on a cookie sheet and toast until golden brown.

Remove skillet from heat, stir in the parsley.

To serve place a few toasted baguettes on each plate and spoon chicken, mushrooms and sauce over toast and serve with more slices of toasted baguettes.

You can also serve over rice or pasta.

Enjoy cooking

Chicken and Potatoes

Here is a simple one pot meal that packs allot of flavor.

Chicken and Potatoes

Ingredients

1 3 to 4 lb chicken cut up
8 to 10 potatoes, medium to small, cut up skins left on
3 large tomatoes, quartered
3 onion, chopped
1 cup of white wine
4 to 6 cloves of garlic sliced
1/2 cup of fresh Italian Parsley, chopped
1/2 stick of butter
1 teaspoon each of fresh chopped Thyme, Tarragon and Sage
salt and pepper to taste

Directions

Place butter in a Dutch oven low heat to melt the butter. Raise heat to medium, season chicken with salt and pepper and brown on all sides in the butter. Remove chicken from Dutch oven and set aside, now add the onions and cook until golden. Return chicken to Dutch oven with the balance of the ingredients, with the exception of the parsley. Cover the Dutch oven an simmer over medium heat for about 30 to 40 minutes until chicken is cooked through and the potatoes are soft. Remove from heat and add the the parsley. Transfer from dutch oven to a large bowl and serve.

Enjoy Cooking

Lemon Garlic Herb Chicken

Here is a great recipe for the BBQ

Lemon Garlic Herb Chicken

Ingredients

1 large whole chicken cut up
1/4 cup of olive oil
juice and zest of 2 large lemons
2 shallots, minced
4 cloves of garlic, minced
1 teaspoon soy sauce
1 teaspoon of fresh chopped rosemary
1 teaspoon of fresh chopped thyme
1 teaspoon of fresh chopped tarragon
1/4 teaspoon cayenne pepper
Salt and pepper to taste

1/2 cup water

Directions

In a large zip lock bag place all the ingredients with the exception of the water. Next add the chicken, close bag and squeeze to coat chicken with marinade. Place on the fridge for at least 4 hours.

Now for the cooking; this is great for the BBQ but can also be done on the stove top. For the BBQ coat grill with olive oil to prevent sticking. BBQ on the grill for at least 25 minutes total, the juices should run clear for the cooked pieces. Also brush the marinade on the chicken during the cooking process.

For non BBQ cooking, preheat oven to 425 degrees
On the stove top place skillet on a medium high heat drizzle some olive oil in the pan. Brown each piece about 4 to 5 minutes on each side. Now place water in skillet, brush some additional marinade over chicken and place in the oven for about 30 minutes until the chicken is golden brown and most of the water is gone from skillet. Note: you can brush the marinade on the chicken every ten minutes during the cooking time in the oven. Place the chicken done side down in the skillet.

Enjoy cooking

Cherry Clafouti

I found this recipe in my Grandmothers cook book, it took me a while to translate the hand writing and place the ingredients i could not make out. It is a really simple desert to make and oh so good.

Cherry Clafouti

Ingredients

3 to 4 cups of pitted cherries
1 1/2 cups heavy cream
5 large eggs
1/3 cup raw sugar, plus a table spoon
6 table spoons unbleached flour
2 table spoons cherry brandy
1 table spoon butter
2 teaspoons real vanilla extract
1 teaspoon lemon zest
1/3 teaspoon salt
Powdered sugar

Directions

Preheat oven to 375 degrees

Place eggs in a bowl then under the stand mixer along with the 1/3 cup of the raw sugar and beat until light and fluffy. Reduce the speed to low add add the flour, cream, vanilla, lemon zest, brandy and salt. Once combined, remove from mixer and set aside.

Butter a 10 inch pie pan and then sprinkle the pan with the table spoon of raw sugar. Place the cherries evenly in pan. Pour in batter and bake for about 35 to 40 minutes or until golden brown and the custard is set. Remove and serve warm with a sprinkle of powdered sugar.

Enjoy Cooking

Chickpea Pasta Salad

here is another quick summer side dish which can also be made head.

Chickpea Pasta Salad

Ingredients

4 cups of cooked Rotini pasta
1 can of chickpeas, drained and rinsed
1 1/2 cups of chopped cucumbers, seeds removed
1 1/2 cups of chopped red peppers
1 1/2 cups of chopped celery
4 green onions chopped from roots to green tips
1/4 cup of Italian parsley chopped
1/3 cup feta cheese, crumbled
2 tables spoons of chopped sorrel
1/4 cup olive oil
1/4 cup lemon juice, if using fresh also included the zest of one lemon
2 cloves of garlic minced
1 table spoons of fresh oregano chopped
pinch of cayenne pepper
salt and pepper to taste

Directions

Place olive oil, lemon juice, zest, garlic, oregano, cayenne pepper, salt and pepper: whisk together and set aside.

In another bowl place the balance of the ingredients and toss. Whisk dressing again and pour of salad, toss and place in the fridge for at least 2 hours before serving.

Enjoy cooking

Lentil Salad

Here is a great summer salad that you can make a head and it gets better as all the flavors marinates.

Lentil Salad

Ingredients

1 can of lentils of choice, drained and rinsed. I use red lentils
1 1/2 cup of cherry tomatoes, halved
1 cup of diced cucumbers, seeds removed
1/2 cup calamata olives
1/2 cup of chopped red onions
1/2 cup of chopped yellow peppers
1/4 cup feta cheesed, crumbled
1/4 cup chopped Italian parsley
1/4 cup of olive oil
1/4 cup lemon juice - if using fresh all zest one lemon
1 table spoon of fresh oregano, chopped
salt and pepper to taste

Directions

In a small bowl whisk together lemon juice, zest, olive oil, oregano, salt and pepper, set aside.

In a large bowl place the balance of the ingredients and toss.

Whisk dressing again and pour over salad, toss, cover and place in the fridge for at least 2 hours before serving.

Enjoy Cooking

Gazpacho

I received a few emails requesting a more traditional Gazpacho, well here it is.

Gazpacho

Ingredients

2 lbs of ripe tomatoes, chopped and seeds removed
2 medium cucumbers, chopped and seeds removed
1 red pepper, chopped and seeds removed
1 medium red onion chopped
about 6 inches of French bread cubed and crust removed
2 cups of tomato juice
2 gloves garlic minced
1/2 cup of olive oil
1/4 cup of white wine vinegar
1/4 cup of Italian parsley chopped
1 1/2 teaspoons of paprika
pinch cayenne pepper
lemon juice to taste
salt and pepper to taste

Directions

Place bread in a bowl and cover with tomato juice and let sit for about 5 minutes, drain and retain juice and place bread in food processor along with the tomato, cucumber, onion, garlic and red peppers and puree until smooth.

Pour into a large bowl (non metal) and add the balance of the ingredients, including the tomato juice and mix well. Now add the lemon, salt and pepper to taste. Cover and place in the fridge to cool at least 3 hours.

To serve garnish with some additional chopped tomatoes, cucumbers, a bit of parsley and wedges of lemon.

Enjoy cooking

Chocolate Ginger Tart

Here another recipe for those who do not like cheese cakes.

Chocolate Ginger Tart

Ingredients

Crust
1 box of Ginger Snaps
1 1/2 sticks of butter, melted

filling
5 egg yolks
2 3.5oz bars of Green and Blacks Dark Chocolate bars, chopped
1 pint heavy cream
3 to 4 table spoons raw sugar
1 table spoon unbleached flour
1 table spoon whole milk
pinch of salt

4 table spoons of rough chopped crystal ginger

Directions

Preheat the oven to 325 degrees

In the food processor grind the ginger snap, dump contains of the processor into a bowl and add melted butter and mix well. Then press into a 9 inch pie an and bake for 10 minutes until set and set aside to cool.

In a small bowl mix together salt, egg yolks, flour, cream and milk , set aside.

Next place sugar and chocolate bar pieces into the food processor and pulse until ground. Then transfer to a double boiler and slowly melt until smooth. Next take about 1/4 cup of the melted chocolate and slowly whisk into the egg mixture. You are slowly warm the egg mixture so it does not scrabble the eggs. Now slowly pour the warmed egg mixture into the chocolate whisking as you go, once all combined whisk for another 1 or so until it almost boiling. Remove from heat and let cool to room temp and then pour into pie pan.

Increase oven to 350 degrees and bake for about 40 to 50 minutes until set. Remove from oven and let cool then garnish with the chopped crystal ginger and serve.

Enjoy Cooking

Chocolate Ginger Cheese cake

Chocolate Ginger Cheese Cake

Ingredients

Crust
1 box of ginger snap cookies
1 1/2 sticks of unsalted butter, melted

Filling
3 8oz packages of cream cheese
1 1/2 cups of Green and Blacks powdered cocoa
1 cup heavy cream
3/4 cup of raw sugar
3/4 cup crystal ginger, minced
4 eggs, separated
1/2 cup of milk
2 table spoons unbleached flour
1 teaspoon vanilla
1/2 teaspoon of fresh grated nutmeg
1/4 teaspoon salt

Directions

Preheat the oven to 325 degrees

Place ginger snaps into the food processor and grind until fine. Dump the contains of food processor into a bowl and add the melted butter and mix well. Next press the mixture into the bottom of an 10 inch spring form pan. Bake for 10 minutes until set, then set aside to cool.

In the stand mixer whip egg whites until stiff and set aside. Next in another bowl add sugar, cocoa, flour, nutmeg, salt and cream cheese and mix until creamy. Next with the stand mixer on low add vanilla, and the egg yolks one at a time. Now add the milk and cream and mix until smooth. Remove bowl from stand mixer and gently fold in the egg whites, followed by the crystal ginger.

Pour mixture into spring fold pan. Bake for 50 minutes. Turn off oven and let is cool in the oven for 15 minutes, then remove and let cool at room temp for about an hour, then place in the fridge over night to set.

Enjoy Cooking

Gazpacho

This is my take on Gazpacho with meat and cheese.

Gazpacho

Ingredients

2 to 3 cups of shredded Parmigiano Reggiano cheese
1/3 lb of thinly sliced proscuitto
2 cups of diced cantaloupe
2 cups of diced honeydew
1 cup of rough chopped sweet onions
1 cup of diced red onion
1 cup of diced, celery, strings removed
1 cup of diced red peppers
1 cup of diced cucumber, seeds removed
1 1/4 of cubed bread, crust removed
1/4 cup of champagne vinegar
1/4 cup of key lime juice
1/4 cup olive oil
1 jalapeno, minced and seeds removed
6 cloves of garlic, minced
2 table spoons of celery leaves
1 1/2 table spoons of Chopped chives
1 1/2 table spoons of chopped Italian parsley
1 1/2 table spoons of chopped lemon mint
1 1/2 table spoons of chopped cilantro
salt and pepper to taste

Directions

Preheat oven to 400 degrees.

Cheese Crisps
On silpat covered cookie sheets place mounds of the shredded cheese about 3 inches rounds. Place in oven for about 8 to 12 minutes, check to make sure they do not burn, you want golden brown color. The time may lessen depending on the water in the cheese.

Next place proscuitto on parchment lined cookie sheets and bake for about 8 to 12 minutes until crisp.

Set both aside to cool.

In the food processor place 1 cup of the cantaloupe and honeydew, 1 cup of diced sweet onions, 1/2 cup red pepper, cucumber and celery and the bread and puree until smooth.

In a large bowl place the red onion and the remaining ingredients with the exception of the celery leaves. Stir to combine. Now folded in the pureed ingredients and salt and pepper to taste.

Cover and place the fridge for at least an hour.

To serve spoon into bowls and place a cheese and proscuitto crisps on top and garnish with celery leaves.

Enjoy cooking

Po'boy Sandwich

I received a request for this sandwich i served last summer at the cabin. It is really simple.

Po'boy Sandwich

Ingredients

4 catfish fillets
1 baguette, sliced into 4 sandwich servings
fresh baby salad greens
sliced tomatoes of choice
Fresh pickles slices (see my pickle recipe)
My Goat cheese tartar sauce

1 cup of unbleached flour

veggie oil

2 table spoon onion powder
2 table spoon garlic powder
2 table spoon dried oregano
2 table spoon dried thyme
2 table spoon dried basil
1 table spoon of paprika
1 table spoon of ground yellow mustard
1 table spoon of ground cinnamon
1 table spoon of ground celery seeds
1 table spoon cayenne pepper
1 teaspoon of ground coriander
2 teaspoon ground black pepper
2 teaspoon ground white pepper
2 teaspoon ground pink pepper
salt to taste

Directions

Pre-heat oven to 400 degrees

Take all the dried spice and place in air tight container and shake to mix.

Clean and dry fish, place flour in a shallow dish and sprinkle some the mixed spices, about 1/3 of it and whisk ti mix. Dredge fish in flour and set aside.

Fill skillet with a half an inch of oil, bring oil to a shimmer over high heat. Next sprinkle fish with more of the spice before frying. Fry fish about 2 to 3 minutes on each side. Place on rack on a cookie sheet and place done fish in the oven to keep warm. When you are on your last fillet of fish place sliced baguette into oven to warm.

Once all fish is done start to assemble the sandwich. Spread goat cheese tartar sauce on both sides of the bread, next layer the baby greens and sliced pickles, followed by the fish, top of with more tartar sauce and tomatoes slices and then the bread.

Serve with a cold white wine or an ale.

You can also BBQ these sandwich, you will need to either BBQ fish on tin foil or on a fish board on the grill. To toast the bread spread with olive oil first on the bread and rub it with garlic then place on the grill.

Enjoy cooking