K
KYHeirloomer
Guest
Tonight was chicken breasts San Marco on a bed of baby greens, with millet & peas and sweet & sour lentils as sides.
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A
aeiou
Guest
KYHeirloomer I have never heard of chicken breasts San Marco can you describe that dish...better yet provide the recipe. Thanks
K
KYHeirloomer
Guest
Chicken Breasts San Marco is an award winning dish from the Republic of Malta.
Basically, you stuff skinless/boneless chicken breasts with chicken liver pate and cooked asparagus. Then you bread them with finely ground almonds and pan fry in olive oil & butter, about 6 minutes per side.
An exact recipe, if you need it, can be found in Pippa Mattei's "25 Years in A Maltese Kitchen."
Basically, you stuff skinless/boneless chicken breasts with chicken liver pate and cooked asparagus. Then you bread them with finely ground almonds and pan fry in olive oil & butter, about 6 minutes per side.
An exact recipe, if you need it, can be found in Pippa Mattei's "25 Years in A Maltese Kitchen."
A
aeiou
Guest
Thanks for the description of Chicken Breast San Marco. Unfortunately I won't be able to make that dish unless I substitute another item for the chicken liver pate since I don't like chicken livers. Everything else sounds great in the recipe. Any suggestions on a substitution for the chicken livers?
K
KYHeirloomer
Guest
There are hundreds of recipes for stuffed chicken breasts. What makes this one what it is is the pate and the almond breading.
You could make a very thick veloute sauce, add the asparagus, so it is just napped with the sauce, and use that as a filling. I think the asparagus and almonds would go nicely together.
Another one we like is Ham & Cheese Stuffed Chicken Breasts
3/8 cup Monteray Jack, shredded
3 tbs chopped ham
3 tsp Dijon mustard
Pepper to taste
6 boneless chicken breast havles
2 eggs
3/4-1 cup breadcrumbs
Preheat oven to 400F. Lightly coat a baking sheet with cooking spray.
Mix cheese, ham, mustard & pepper in a small bowl.
Cut a horizontal slit along the long edge of each brest half, nearly through to opposite side. Open greast & place 1/6 of the filling in each breast, pressing edges firmly together.
Lightly beat the eggs. Place breadcrumbs in a shallow dish. Dip each breast in the egg, then dredge in breadcrumbs.
Heat oil in large skillet over medium heat. Add breasts. Cook until browned on one side, about 2 minutes. Turn and brown other side.
Place breasts on prepared baking sheet. Bake until no longer pink in the middle, about 15 minutes.
This is, obviously, a variation of chicken cordon bleu. Note how you can ring all sorts of changes on this by changing the cheese, the type of ham, or the breading. For instance, try using gruyere cheese and country ham, with ground pumpkin seeds for the breading. It's a whole different dish. Or maybe prociutto (sp?) and asiago for the filling, and herbed Italian breadcrumbs for the coating.
All sorts of possibilities.
You could make a very thick veloute sauce, add the asparagus, so it is just napped with the sauce, and use that as a filling. I think the asparagus and almonds would go nicely together.
Another one we like is Ham & Cheese Stuffed Chicken Breasts
3/8 cup Monteray Jack, shredded
3 tbs chopped ham
3 tsp Dijon mustard
Pepper to taste
6 boneless chicken breast havles
2 eggs
3/4-1 cup breadcrumbs
Preheat oven to 400F. Lightly coat a baking sheet with cooking spray.
Mix cheese, ham, mustard & pepper in a small bowl.
Cut a horizontal slit along the long edge of each brest half, nearly through to opposite side. Open greast & place 1/6 of the filling in each breast, pressing edges firmly together.
Lightly beat the eggs. Place breadcrumbs in a shallow dish. Dip each breast in the egg, then dredge in breadcrumbs.
Heat oil in large skillet over medium heat. Add breasts. Cook until browned on one side, about 2 minutes. Turn and brown other side.
Place breasts on prepared baking sheet. Bake until no longer pink in the middle, about 15 minutes.
This is, obviously, a variation of chicken cordon bleu. Note how you can ring all sorts of changes on this by changing the cheese, the type of ham, or the breading. For instance, try using gruyere cheese and country ham, with ground pumpkin seeds for the breading. It's a whole different dish. Or maybe prociutto (sp?) and asiago for the filling, and herbed Italian breadcrumbs for the coating.
All sorts of possibilities.
K
KYHeirloomer
Guest
For tonight we're having Seafood Lollipops with Remoulade Sauce; Garlic Mashed Potatoes; Red Onion Marmalade.
Lots of baby greens left over from last night, so I'll just toss them with some capers, cut up olives, gorgonzola, and a little evoo. A little fresh-ground black pepper to kick it up.
Lots of baby greens left over from last night, so I'll just toss them with some capers, cut up olives, gorgonzola, and a little evoo. A little fresh-ground black pepper to kick it up.
K
KYHeirloomer
Guest
Tonight was pumpkinseed crusted rainbow trout; gnocci with sage sause; gingered baby snap beans.
O
oldbay
Guest
We had barbecued chicken breasts along with a nice fresh cucumber and tomato salad with Italian dressing.
We used chicken breasts we bought at Costco.
Is it me? Am I the only one that thinks the Perdue chicken breasts as large as a elephant?
We can't buy the Perdue breasts because they feed three and there are only two of us. I'm talking about the bone-in breasts and not the boneless skinless ones, which seem to be okay in size.
We used chicken breasts we bought at Costco.
Is it me? Am I the only one that thinks the Perdue chicken breasts as large as a elephant?
We can't buy the Perdue breasts because they feed three and there are only two of us. I'm talking about the bone-in breasts and not the boneless skinless ones, which seem to be okay in size.
K
KYHeirloomer
Guest
We try to avoid Perdue, Old Bay. I don't care for the color or taste of it. And I try to stay away from the pre-packaged stuff from any brand as much as possible. Since Fresh Mart opened in Lexington, it's easy to do.
But I think you're right about sizes. At Fresh Mart I get the skinless and boneless whole breasts, and they're monsters. A half breast certainly feeds the two of us, even after it's trimmed down.
What I do is cut away the "tenders", using that strip of silver skin as a guide. These pieces are reserved for other uses---maybe a chicken salad, maybe chicken a la king, whatever.
What's left of each breast half is more than enough for supper. Most of the time, Friend Wife takes the balance for lunch the next day.
But I think you're right about sizes. At Fresh Mart I get the skinless and boneless whole breasts, and they're monsters. A half breast certainly feeds the two of us, even after it's trimmed down.
What I do is cut away the "tenders", using that strip of silver skin as a guide. These pieces are reserved for other uses---maybe a chicken salad, maybe chicken a la king, whatever.
What's left of each breast half is more than enough for supper. Most of the time, Friend Wife takes the balance for lunch the next day.
O
oldbay
Guest
Tell us about Fresh Mart. Is it an organic market, a grocer with conventional/organic (ala Whole Foods), or the current thin with conventional grocers stocking organic?
Incidentally, I have an Uncle that works for a company that supplied some from somewhere to someone the supplied Perdue, and he says the color is from marigold petals mixed into the feed. That's natural, at least to me.
Incidentally, I have an Uncle that works for a company that supplied some from somewhere to someone the supplied Perdue, and he says the color is from marigold petals mixed into the feed. That's natural, at least to me.
K
KYHeirloomer
Guest
Fresh Mart is a chain, who's hallmark is, as the name says, fresh foods.
They have the most incredible produce section. All the usual suspects, plus things you normally just don't see in supermarkets---at least not around here. Baby zukes and pattypans, for instance (the pattypans about the size of a nickle). And French filet beans (which is what I used for the gingered beans the other night). Etc.
They do all their own butchering. So if you don't see a cut you want in the display case, you just ask, and they go back and cut it for you. Most of their fish is fresh, as well, or clearly identified as previously frozen if that's the case. Also in the seafood case, and which I don't see in other markets, oysters, clams, mussels in the shell; shrimp in sizes otherwise not seen (i.e., U-10s).
We love the place. It's a 35 mile trip, each way, but worth the drive to get fresh foods.
They do have some organics. But presumably they're the same organics as any other market is selling---which means they come from the organic division of a factory farm, rather than from the small, diverse, true organic grower. Alas.
Oddly enough, and despite what I first thought, it doesn't take a second mortgage to shop there. The first time we did we dropped a hundred bucks. Trying to recreate that shopping list, as best I could, at Kroger would have cost about $94. Not a bad premium, considereing the incredible difference in quality.
What we do is make a weekly trip to Lexington, shopping. Stops include Fresh Mart; the Good Foods Co-Op; Wild Oats; and a selection of ethinic markets, depending on what I plan to make the following week. With a round-robin like that, the cost of gas gets lost in the shuffle.
A have friends who've worked in various Perdue processing plants. I'll skip, thank you very much.
BTW, just because something is natural doesn't mean it's good for you---aesthetically or nutritionally. Cow flops are natural, but I don't want them on my dinner plate. And there is nothing more natural than heroin.
They have the most incredible produce section. All the usual suspects, plus things you normally just don't see in supermarkets---at least not around here. Baby zukes and pattypans, for instance (the pattypans about the size of a nickle). And French filet beans (which is what I used for the gingered beans the other night). Etc.
They do all their own butchering. So if you don't see a cut you want in the display case, you just ask, and they go back and cut it for you. Most of their fish is fresh, as well, or clearly identified as previously frozen if that's the case. Also in the seafood case, and which I don't see in other markets, oysters, clams, mussels in the shell; shrimp in sizes otherwise not seen (i.e., U-10s).
We love the place. It's a 35 mile trip, each way, but worth the drive to get fresh foods.
They do have some organics. But presumably they're the same organics as any other market is selling---which means they come from the organic division of a factory farm, rather than from the small, diverse, true organic grower. Alas.
Oddly enough, and despite what I first thought, it doesn't take a second mortgage to shop there. The first time we did we dropped a hundred bucks. Trying to recreate that shopping list, as best I could, at Kroger would have cost about $94. Not a bad premium, considereing the incredible difference in quality.
What we do is make a weekly trip to Lexington, shopping. Stops include Fresh Mart; the Good Foods Co-Op; Wild Oats; and a selection of ethinic markets, depending on what I plan to make the following week. With a round-robin like that, the cost of gas gets lost in the shuffle.
A have friends who've worked in various Perdue processing plants. I'll skip, thank you very much.
BTW, just because something is natural doesn't mean it's good for you---aesthetically or nutritionally. Cow flops are natural, but I don't want them on my dinner plate. And there is nothing more natural than heroin.
A
aeiou
Guest
It is always interesting for me to read your posts I learn so much. What exactly is a pattypan?
K
KYHeirloomer
Guest
Pattypan or scallop squashes are soft-skinned (i.e., summer) squashes. Basically round and flatish, they have scalloped edges. There are many varieties of them, in a world of colors.
spiceplace
Administrator
I had been browsing around some of the cooking blogs on the web last week and came across a cooking blog in the Philippines that had a recent post about the barbecue stands on the streets of the towns there. I've been to the Philippines a number of times and those barbecue stands inspired this recipe in our blog which I named Savory Oriental Chicken Wings. My adaptation is a little more westernized then some of the meats used on the bbq stands in the PI.
The Oriental chicken wing recipe is easily adaptable to boneless skinless chicken pieces placed on skewers and cooked for a few minutes over hot coals like the stands in the Philippines do. Keep the bamboo skewers from burning by soaking them for 20 minutes (while the chicken is marinating) before threading the pieces of chicken on them. My preference is for using boneless skinless chicken thighs when making them this way as thighs have more flavor.