Peel the potatoes and cut them into chips, about the size of your index finger. Put the potatoes in the oil. Fry the chips for 2 to 3 minutes; they should not be crisp or fully cooked at this point. Remove the chips with a spider strainer or slotted spoon, to a paper towel-lined platter to drain. Crank the oil temperature up to 375 degrees F. In a large mixing bowl, combine the flour, baking powder, salt, pepper, and egg. Pour in the soda water and whisk to a smooth batter. Spread the rice flour on a plate. Dredge the fish pieces in the rice flour and then dip them into the batter, letting the excess drip off. Put the chips in the bottom of the fryer basket and carefully submerge in the hot oil. Carefully wave the battered fish into the bubbling oil before dropping them in on top of the chips. Fry the fish and chips for 4 to 5 minutes until crispy and brown. Remove the basket and drain the fish and chips on paper towels; season lightly with salt. Serve wrapped in a newspaper cone with malt vinegar and/or tartar sauce. Yield: about 1 1/4 cups
Recipe courtesy, Tyler Florence
Vegetable oil, for deep frying
4 large russet potatoes
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1 large egg, lightly beaten
1 (12-ounce) can soda water
1/2 cup rice flour, for dredging
2 (8-ounce) cod or haddock fillets, cut in 1/2 on an angle
Malt vinegar, for serving
Tartar Sauce, recipe follows
Heat 3-inches of the oil in a deep fryer to 325 degrees F. Alternately, heat 3-inches of oil in a deep pot.
1 cup mayonnaise
1 tablespoon chopped capers
1 tablespoon chopped cornichons
2 tablespoons finely chopped flat-leaf parsley leaves
1/2 lemon, juiced
Dash hot sauce In a small mixing bowl, combine all ingredients. Chill before serving to let the flavors marry.
I was going to title this post, "My Chicken & Sun Dried Tomato Fettuccine is better than your Chicken & Sun Dried Tomato Fettuccine," but decided against it as not to offend some of you, but it is, so bring it on! This is an extremely easy dish to make, and it reminds me of a since closed local restaurant where I loved to eat this dish, and I'm so happy now that I've replicated it!
Ingredients:
1lb Fettuccine, Cooked Thru
1lb Chicken Breast, Sliced Thin into Strips
3 Cloves Garlic, Minced
1 8.5 oz Jar Sun Dried Tomatoes, Discard oil, slice thin. (save the oil if you like)
2 Shallots, Minced
2 Tablespoons, Butter
2 Tablespoons, Olive Oil
3 Cups Heavy Cream
2 Cups Dry White Wine
1 Cup Grated Parmigianno Regianno
Salt and Pepper to Taste (don't be afraid to season)
Method:
1. Start a large pot of water boiling, add about 3 tablespoons of salt, then start the noodles.
2. Season the chicken with salt and pepper, liberally
3. Start a large stainless steel skillet on medium-high heat, and the butter and olive oil, and once the oil starts smoking, add the chicken, and cook until done. Allow the little bits and what not to stick on the bottom of the pan. These are caramelized flavors packed with TONS of flavor. Once the chicken is done, deglaze the pan with 1 to 1 1/4 cup of the white wine scraping the bottom of the pan cleaning it removing all the caramelized chicken.
3. Immediately add the garlic and shallots, season with salt and pepper and allow the wine mixture to reduce (which concentrates the flavors).
4. Add the cream and bring to a boil reducing the heat to a simmer, slowly stir in the parmigianno and add the white wine (note, you can add more if you like, I probably would). It should look like the screenshot below. Season with salt and pepper. Taste it!
5. Continue stirring until the sauce thickens. Don't let it burn on the bottom. Raise the heat if you have to get that simmer started. Once the sauce starts thickening add the sun dried tomatoes and chicken to the skillet. Taste the sauce! Adjust seasoning
6. Drain the noodles and add them to the skillet tossing to coat well, serve, and enjoy!
Serves 4-6
First off, I realize the onions and mushrooms look a little snail like, sorry about that... It still tasted great!
Ingredients:
Chicken Breasts, seasoned with salt and pepper and pounded to the same size thickness
8 Mushrooms, Sliced
1 Onion, Sliced
2 Cups Red Wine
3 Tablespoons Balsamic Vinegar
3 Tablespoons Olive Oil
1/2 Package Frozen French Green Beans
3 Cloves Garlic, Minded
2 Tablespoons Butter
Method:
1. Start a skillet on medium-high heat and let it get hot. Add the oil, and if the oil just started smoking this is the perfect temperature for searing! Cook the chicken until cooked through, about 3-5 minutes per side.
2. Start a small pot of water boiling and then add the green beans. Cook until done.
3. Start a small skillet on medium heat and add the butter and garlic and once the garlic is soft, drain the green beans and add to the small skillet stirring occasionally.
4. Once the chicken is cooked, deglaze the pan with the red wine, scraping up all the little bits stuck to the bottom of the pan. Add the balsamic vinegar, and reduce heat to a slow simmer. Add the onions and mushrooms and season with salt and pepper. Once the the mixture coats a spoon, it's done!
5. Remove from heat and serve as depicted in the photo.
Here’s a dish I came up with by just thinking about what ingredients work well together, in this case, chicken breast, white wine, mushrooms and a cream sauce with spinach. What could work better? Even if you’re trying to lose some weight, cream sauces aren’t all bad, in moderation, and that’s OK because cream sauces, done right, are rich and packed with concentrated flavor, so you don’t need a lot, unless you’re making an alfredo sauce.
Ingredients:
3 Chicken breasts, (pounded to the same thickness)
1 medium yellow or white onion, halved, and sliced
8 medium/small size mushrooms, cleaned and sliced
2 cloves of garlic, minced and then smashed
2 cups half and half
1/2 cup heavy cream (thickening agent)
1 cup dry white wine
1/2 Cup of Grated Parmesan (fresh, not the stuff in the green canister)
2 packages of frozen spinach, thawed, and most of the water pressed out
2 tablespoons olive oil
Salt, to taste (important, season throughout the cooking process, taste, adjust as needed)
Fresh ground black pepper
Method:
1. Season the chicken breasts nicely with salt and pepper. Meanwhile, heat the oil in a skillet (not a non-stick) on medium-high heat. The point is to sear the chicken until it has a nice, dark brown color to it. Flip as needed, once but not more than twice until cooked through.
2. Once the chicken is cooked through, remove the chicken from the skillet and set aside. Deglaze the pan with the wine, and using a wooden spoon scrape up all the bits stuck to the bottom of the pan. Add the mushrooms, and allow the wine to reduce in half. Be careful not to let the mushrooms burn, so stir.
3. In another skillet, add 1 tablespoon of olive oil and sauté the onions and garlic until the onions are caramelized
4. Add the half and half, cream, and about 1/2 cup more wine. Once the onions and garlic are caramelized, add them to the cream sauce, and set the other skillet aside (one you were cooking the onions in).
5. Season the sauce and allow to simmer on medium-low heat. Once the sauce reduces and it becomes thicker, you can add the chicken back.
6. In the other skillet, add the spinach and cook on medium heat adding some of the cream sauce to the spinach just enough so it’s nicely incorporated.
7. Plate as seen above and enjoy
Recently we ate at Napa Valley Grille at the Mall of America and they had this salad on their menu, and we loved it. It was flavorful, and the combination of simple ingredients made it one of the best, if not the best salad we've ever had, so naturally, I had to try to copy it, with my tweaks of course. It's simple, so when you're in the mood for salad, don't hesitate to give this a shot!
Here's what you need:
Fresh Baby Spinach
Fresh Baby Arugula
6 Strips of Bacon
2 Shallots, sliced thinly
1/4 - 1/2 Cup of Apple Cider Vinegar
Salt, to taste (1 teaspoon ++)
Black Pepper, to taste (add as you like)
Sugar, to taste (about 1 tablespoon)
Method:
1. Start rendering the bacon in a non-stick pan. Cook it until it's nice, brown and crispy. Once the bacon is cooked, remove and set aside on a paper towel.
2. Strain the bacon drippings and reserve in a small bowl.
3. Add 1 tablespoon of the bacon drippings back to the skillet/pan and saute the shallots until they are wilted and caramelized. This is important, because it's a foundation for this dish.
4. Return 2 tablespoons of bacon drippings to a mixing bowl and add the apple cider vinegar whisking to well incorporate the two liquids, add the sugar, salt and pepper. The sugar will cut some of the acidity of the vinegar, but I found myself having to add more salt, again, to taste.
5. Cut up some of the bacon strips (forming bacon bits) to throw over the salad.
6. Remove the shallots from the skillet, and add the dressing back to the skillet to warm it up. Poor over mixed spinach and arugula, add some of the bacon over the top, toss and serve!
So here's my potato salad recipe. I made this on the fly last night based on ingredients I like and thought would work well in Potato Salad. Enjoy.
Makes about 3 servings.
1.5 Pounds New Potatoes (skin on)
2 Shallots, Minced (can use red onion about 3 tablespoons)
2 Cloves Garlic, Minced and Crushed (into a paste)
3 Tablespoons of your favorite Mayo
1 Tablespoon of Dijon Mustard (your favorite brand)
2 Scallions Sliced Thin
Salt and Pepper to Taste
Note if the mustard adds too much kick, balance it out with more mayo
Method:
1. Slice the potatoes in 1 inch cubes and add to hot water and cook until complete (just about fork tender)
2. While the potatoes are cooking combine all the ingredients (outside of the potatoes) above in the bowl you're going to add the potatoes to. Stir to combine well.
3. Once the potatoes cooked, remove from the heat, drain thoroughly and add to the mixture and fold, gently to combine. Add to the refrigerator for an hour or so (or freezer) to get it nice a cold.
Recipe courtesy Emeril Lagasse, 2003
Show: The Essence of Emeril
Episode: Potatoes
1 large or 2 small leeks, about 1 pound
2 bay leaves
20 black peppercorns
4 sprigs fresh thyme
2 tablespoons butter
2 strips bacon, chopped
1/2 cup dry white wine
5 cups chicken stock
1 to 1 1/4 pounds russet potatoes, diced
1 1/2 teaspoons salt
3/4 teaspoon white pepper
1/2 to 3/4 cup creme fraiche or heavy cream
2 tablespoons snipped chives
Trim the green portions of the leek and, using 2 of the largest and longest leaves, make a bouquet garni by folding the 2 leaves around the bay leaves, peppercorns and thyme. Tie into a package-shaped bundle with kitchen twine and set aside. (Alternately, tie 2 leek leaves, bay leaves, peppercorns and thyme together in a piece of cheesecloth.)
Using a sharp knife, halve the white part of the leek lengthwise and rinse well under cold running water to rid the leek of any sand. Slice thinly crosswise and set aside.
In a large soup pot over medium heat, melt the butter and add the bacon. Cook for 5 to 6 minutes, stirring occasionally, until the bacon is very soft and has rendered most of its fat. Add the chopped leeks and cook until wilted, about 5 minutes. Add the wine and bring to a boil. Add the reserved bouquet garni, chicken stock, potatoes, salt and white pepper, and bring to a boil. Reduce the heat to a simmer and cook for 30 minutes, or until the potatoes are falling apart and the soup is very flavorful.
Remove the bouquet garni and, working in batches, puree the soup in a food processor or blender. (Alternately, if you own an immersion blender, puree the soup directly in the pot.) Stir in the creme fraiche and adjust the seasoning, if necessary. Serve immediately, with some of the snipped chives sprinkled over the top of each bowl of soup.
