The Recipe Thread
 

I was inspired by an exchange with 72doug2,2S on the Chianti thread. From past threads here in PPOT, it is obvious that many of us cook. I thought it might be nice to have a thread dedicated to good recipes.

I'll start:

Arrabbiata Pasta Sauce

1 tablespoon olive oil
1/2 cup chopped onion
2 cloves garlic, minced
1 /3 cup red wine
1/2 tablespoon white sugar
1/2 tablespoon chopped fresh basil or 1/2 tsp dried
1/2 teaspoon crushed red pepper flakes
1 tablespoon tomato paste
1/2 tablespoon lemon juice
1/4 teaspoon Italian seasoning (or just use a mix of basil, thyme, oregano)
1 /8 teaspoon ground black pepper
1 (14.5 ounce) cans peeled and diced tomatoes
1 tablespoons chopped fresh parsley (or ½ tsp dried)

Directions

1 Heat oil in a large skillet or saucepan over medium heat. Sauté onion and garlic in oil for 5 minutes until tender.

2 Stir in wine, sugar, basil, red pepper, tomato paste, lemon juice, Italian seasoning, black pepper and tomatoes; bring to a boil. Reduce heat to medium, and simmer uncovered about 15 minutes.

3 Cook meat lightly in olive oil. Add to sauce.

4 Stir in parsley.

5 Ladle over your favorite pasta (traditionally spaghetti is used).

Meat - Optional
Add sliced pepperoni or lightly fried pancetta etc

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Ian

This one is a huge hit. I am sick of making it because the family demands it so often.

Penne Pasta with Tomatoes and Balsamic Vinegar

Balsamic vinegar is the secret ingredient in this simple but exceptional pasta dish sauced with canned tomatoes.

3 – 4 tbs extra virgin olive oil
3 or 4 garlic cloves, sliced very thin
2 sprigs fresh rosemary, about 4 to 6 inches long, or 2 1/2 tsp dried leaves, chopped
2 cups canned Italian peeled plum tomatoes, drained (28oz can works fine)
Salt
Freshly ground black pepper
1 lb (500g) penne (quill-shaped pasta) or other short, tubular pasta
2 tsp balsamic vinegar or to taste

1 Put olive oil and garlic into a sauté$ pan or skillet with rosemary (only if using fresh). Turn on heat to medium.
2 As soon as garlic begins to sizzle; add chopped tomatoes, salt and liberal grindings of pepper (if using dried rosemary, put it in now). Cook for about 10 to 12 minutes, then turn off heat. Remove garlic slices.
3 Drop pasta into large pot of boiling salted water. When it is done but still firm to the bite, drain and transfer immediately to pan containing sauce.
4 Turn on heat to very low; toss pasta with sauce about 1 minute.
5 Turn off, heat; make well in middle of pasta. Pour vinegar into well, draw pasta over it, toss thoroughly for a few seconds, and serve at once.

Makes 4 to 6 servings.

Variation:

A pkg of hot Italian sausage (5 sausages) is a great additive. Brown sausage quickly on med heat & slice thinly & return to pan to finish frying. (It’s much easier to thin slice sausage if it is partially cooked). Remove to a bowl & keep warm. Then proceed with the recipe as above & add the meat in Step # 2.

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Ian

I am addicted to baby cow. I think I have tried every recipe. Here's a good one:

Veal Saltimbocca Alla Romana

This is a simple veal dish and one of the great classics of Italian cooking. It is equally as good with chicken or pork loin.

Ingredients:

8 large, thin scallops of white veal, about 2 oz. each, pounded
Flour
Salt
White pepper
8 thin slices of prosciutto (or Westphalia ham or Serrano ham etc)
8 large leaves of fresh sage, washed
2 Tbs. extra-virgin olive oil
1/2 cup dry Marsala wine
2 1/12 Tbs. butter

Directions:
1. After pounding out the veal, dust (don't dredge) with pinches of flour and season with salt and pepper. Place a slice of prosciutto along one side of each of the veal slices, and top with a sage leaf. Fold the veal over to cover the prosciutto and sage (not necessarily completely) and pound along the edge to seal. (You can use a toothpick to hold this pocket together if necessary).

2. Heat the olive oil until it shimmers and is fragrant in a large heavy skillet over medium-high heat. Sauté the veal about 20 seconds on each side and remove, doing four at a time.

3. Add the Marsala to the pan and bring to a boil, while dissolving off the browned bits from the bottom of the pan. Reduce the liquid to about one half the original amount, then remove the pan from the heat. Whisk in the butter in small pieces to give a creamy look to the sauce.

4. Return the veal to the pan just long enough to coat with the sauce, and serve immediately. Do not overcook! This is great with a bitter green vegetable (broccoli di rape, or just plain broccoli) or wild rice or oven baked potatoes.

Alternative Prep Method:

Lay a sage leaf on each slice (you can slice it for better distribution) & top with prosciutto & toothpick it on.

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Ian

Here's one I posted today in the "St. Paddys" thread. It really turned out great, an easy crockpot stew. Makes 6 qts.

GUINESS IRISH STEW

3.5 lbs stew meat cubed
5 carrots sliced
2 onions chopped
2 turnips cubed
3 lbs red potatos cubed
4 cups chicken broth
1 1/4 cup Guinness
1 tbl thyme
1 tbl brown sugar
2 bay leaves
1 oz. bittersweet chocolate chopped
4 tbl oil
1/4 cup flour

Salt and pepper meat and brown on all sides in 2 tbsp oil in large skillet, put in crock pot.
Brown onions in skillet (5 min) and add broth, beer, thyme, sugar, chocolate and bayleaves. Bring to a boil, scrape bits from bottom of pan.
Place carrots, potatos and turnips in the crock pot and pour onion/broth mixture in, stir and cook
9-10 hours on low (6-7 hours on high)
Last 15 minutes whisk 1/4 cup flour into 1/3 cup Guiness, pour into pot and stir (carefully so you don't bust up the meat).

Chicken Marsala

A delicious, classic chicken dish -- lightly coated chicken breasts braised with Marsala wine and mushrooms.

Prep Time: approx. 10 Minutes. Cook Time: approx. 20 Minutes. Makes 4 servings.

1/4 cup all-purpose flour for coating
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
4 skinless, boneless chicken breast halves – pounded 1/4 inch thick
1/4 cup butter
1 cup sliced mushrooms
1/2 cup Marsala wine
3 tablespoons and 2-1/4 tsp cooking sherry (or dry white wine with a dash of sugar)

Directions

1 In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.

2 In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.

Serve with oven roasted potatoes or rice.

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Ian

The Swedish Pediatrician Specialty:

Macaroni
Salt
Pepper
Butter
Cream
Ketchup

Directions:

Cook macaroni in pot. Throw in the rest, stir lovingly and eat directly out of said pot with a large spoon. If serving more than yourself, add more spoons as needed.

Note, this is the deluxe recipe. For the more spartan version plain macaroni is sufficient.

For the Super Deluxe Version, add 1 lb of fried ground beef (aka gravel) & salt.

Ian

Damn, Markus I have not eaten like that since I was in college.

Great idea for a thread. I happen to love a good bowl of Pho. This recipe comes from someone who runs one of the best Vietnamese restaurants I know of – in Munich of all places. It looks complicated, but really isn't if you can score the ingredients.

Best–Pho–ever.


PHO BO


Ingredients for 4 - 6 servings:


For the broth:

1 good sized onion

100 gram ginger

1.5 kg beef bones (with marrow)

500 grams beef brisket

8 whole cloves

8 star anise

1 cinnamon stick

5 tablespoons high-quality Vietnamese fishsauce (eg. Viet Huong brand)

salt to taste


For the bowl:

250 grams rice noodles (banh pho)

150 grams tenderloin - very thinly sliced (best when slightly frozen)


Garnish:

3 spring onions

100 grams soy-bean sprouts

1 bunch long leaf coriander

1 bunch coriander

1 bunch Thai basil

2 limes

6 small red chilies

black peppercorns


Method:

1. Cut the onion in half (unpeeled) and place it cut side down in a large pot. Roast until the cut side is black. Pound the ginger lightly and add to the pot. Add bones and brisket and cover with 3 liters of water. Bring to a rolling boil, reduce heat to a simmer and allow to simmer uncovered for 2 hours. Remove surface scum periodically.
2. Remove the brisket and allow to cool in a covered container.
3. Add the star anise, cloves, cinnamon, fish-sauce and salt and simmer on a very low heat for 1 more hour. If you cannot get a really low simmer on your stove – simmer for a shorter period but allow the pot to stand covered for least one more hour.
4. Strain the broth through a cheese-cloth into a fresh pot and return to the stove.
5. Allow noodles to sit in cold water for thirty minutes and then cook according to directions.
6. Prepare the garnish: Clean the sprouts and herbs, and chop the spring onions into small rings. Cut the chilies into small rings and quarter the limes and place all of these in small bowls.
7. The filet should be in the freezer for one hour or so to facilitate cutting into very thin slices. Remove from freezer and slice.
8. When the noodles are done, divide these among the appropriate number of pre-warmed soup bowls – together with the brisket and the raw filet slices. Cover with hot broth and serve. Allow guests to complete with garnish to taste.

Pasta “Bartolini”
The Red Sauce:

Chili peppers – 1 for 4 people (Crushed red pepper works)
7 or 8 for 30 people
Garlic – 1 clove for 4 people (don't leave the skin on) -fresh garlic only
Tomatoes (canned-whole peeled) -- ½ kilo for 4 people (chop these with a chef knife and place in a large stainless steel bowl).-Do not buy diced tomatoes.

Dice garlic and chili peppers until it is in very little pieces – do not use a food processor!!

Add fresh uncooked parsley, chopped – 1 teaspoon for each plate.
Layer bottom of pan thickly with olive oil (extra virgin). Pour diced garlic and chili into hot oil (make sure it is hot-1 drop of water in the oil will tell you when it's hot). When garlic starts to become brown and smells delicious, add tomatoes (garlic color will be darker than almond almost red brick, but not black -it will be ruined if it cooks more –about 5 minutes). Also, if you want to add other vegetables like mushrooms, cook them separately so as not to lose the unique flavor of the vegetables or the sauce (add these after it cools). Add some salt to the tomatoes, then 2 pinches of pepper. Then sauce should cook (boil) for about 45 minutes, at least-uncovered. The secret is removing the water and reducing the tomatoes to their essence. Don't short cut this process or you short cut flavor. Always stir the sauce (wooden spoon only) if it burns at the bottom it's ruined. The real flavors come out when the sauce is finally allowed to cool a bit.

Give yourself three hours at least before dinner if you try the sauce.


The Pasta:

The water must boil before you put the pasta in. Put salt in the water (not a pinch, a handful) and use 6 liters of water for 2 kilos of pasta. Stir pasta with a wooden spoon so that it doesn't stick. Note Signor Bartolini uses Pasta Delverde. Don't buy the super market brand – it's not good and it will stick to the plate. Remember, quality not quantity. (Note: you do not need too much sauce. In the tomato sauce, the water will evaporate and the sauce will be better and stronger. For tomato sauce, be sure to use Grano Duro pasta.

Here is a very easy very good recipe for roast chicken. Everybody that I have made it for demands the recipe.

Roast Sticky Chicken

This recipe is a great way to roast a large chicken. It is reminiscent of those rotisserie-style chickens that are so popular now, and it is very easy to make. The meat comes out very moist and flavorful, so it is as good leftover as freshly cooked. You need to start this the night before serving.

4 tsp salt
2 tsp paprika
1 tsp cayenne pepper
I tsp onion powder
1 tsp thyme
1 tsp white pepper
1/2 tsp garlic powder
1/2 tsp black pepper
1 large roasting chicken, as big as you can find
1 cup chopped onion

In a small bowl, thoroughly combine all the spices. Remove giblets from chicken, clean the cavity well and pat dry with paper towels. Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin. Place in a resealable plastic bag, seal and refrigerate overnight.

When ready to roast chicken, stuff cavity with onions, and place in a shallow baking pan. Roast, uncovered, at 250 degrees for 5 hours (yes, 250 degrees for 5 hours). After the first hour, baste chicken occasionally (every half hour or so) with pan juices. The pan juices will start to caramelize on the bottom of pan and the chicken will turn golden brown. If the chicken contains a pop-up thermometer, ignore it. Let chicken rest about 10 minutes before carving.

You can make a spicy gravy from the drippings.

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Ian

This is a quick & easy recipe.

This is a classic cream sauce. You can use it on chicken, pork loin, fish etc.

Escalopes de Veau a la Crème (French Provincial Veal Cutlets In Cream)

11/2 pounds veal cutlet, cut in 6 pieces and pounded thin
1 1/2 teaspoons salt
1/8 teaspoon white pepper
1/2 cup flour
4 tablespoons butter
3/4 cup whipping cream (lighter cream will curdle)
2 tablespoons fresh lemon juice (approx ½ lemon but add slowly to taste)

Dip the veal in a mixture of the flour, salt, and pepper. Melt the butter in a skillet over med heat and sauté the veal on both sides until slightly browned - about 3 minutes. Do not overcook or it will be tough. Transfer to a hot platter.

Stir the cream and lemon juice into the skillet; cook over high heat 3 minutes, scraping the browned glaze from the skillet. Pour over the veal. Serves 6.

Hint: To thicken sauce combine 1 tbs soft butter with an equal amount of flour & add to sauce & stir immediately. Allow it to boil carefully to dissolve the flour but don’t leave it alone.

Serve with oven roast potatoes & broccoli or asparagus.

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Ian

Biscuits (Southern style)

2 cups AP flour
2 tablespoons baking powder
1/2 teaspoon salt
1/4 cup crisco or butter (softened)
1 cup buttermilk

Preheat oven to 450. Sift flour, salt, baking powder together into large bowl. Using a fork, mix in the crisco or butter so that there are no large chunks. Smaller is better in this case. After the fat is mixed in, add 3/4 cup butter milk and mix well. Dough should be soft and squishy but not sticky, if needed add more buttermilk and keep mixing. If it gets sticky, add a bit more flour. Roll dough out into a log and cut into biscuit size pieces (I get 6-8 per batch), bake up to 15 minutes until golden brown, but start checking at 10 min (time depends on humidity and how much buttermilk you added). When they come out of the oven, put them in a towel lined bowl to keep warm. Best served with either fresh jam/preserves or with sausage gravy

dottore, a bowl of PHO runs under $5 here. no way, i make it myself. my vietnamese friends dont even make it. maybe i should, it doenst look that hard.

great recipes folks! i am trying to perfect my sweet corn rissoto. waiting for the first batch of summer fresh white corn to see if it makes a huge (and worth it) difference.

Pick up phone
Tell wife what you want for dinner
Add beer
Enjoy.:D

I made this recipe for my wife when we started dating on the 1st night that I invited her to my place. Ever since I have called it my Sure Fire Seduction Recipe.;)

Great Garlic Chicken

1/2 cup butter or margarine
5 cloves garlic, minced
1 tsp Worcestershire sauce
Juice of 1 lemon
1/3 cup fine bread crumb
1/3 cup grated Parmesan cheese (the real stuff please)
4 boneless, skinless chicken breasts each cut into several flat pieces
Salt & pepper to taste

In a small saucepan, combine butter, garlic, Worcestershire sauce and lemon juice. Heat over low heat until butter is melted.

Combine bread crumbs and Parmesan cheese on a large plate. Season chicken with salt and pepper. Dip each piece in butter mixture and then in crumb mixture. Arrange in a small casserole dish. Pour any remaining butter sauce over chicken and sprinkle with remaining crumbs.

Bake at 350°F covered for 30 minutes. Uncover and continue baking for 20 minutes or until done. Serve with potatoes, rice pilaf or brown rice, if desired.

Serves 4.

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Ian

Does the order change the desired outcome? What if I add beer before the phone call?

Buffalo Wings ... :D

Wings? Did somebody say wings?

This is one of my wife's rare decent recipes. :rolleyes: Rather than deep fried, they are broiled. Nice & moist with great flavor.

Broiled Chicken Wings

A Mess of Wings (just double or triple the recipe below)
3 tablespoons soy sauce
3 tablespoons cider vinegar
2 tablespoons oil
1/2 teaspoon paprika (Hungarian sweet is preferred)
1/2 teaspoon hot-pepper sauce

With kitchen shears cut off wing tips (you can use for broth or soup). Cut each wing in two at joint. In bowl mix soy sauce, sherry, oil, paprika, pepper sauce and garlic powder; add chicken and stir to mix. Cover loosely and refrigerate several hours or overnight, stirring occasionally.

Broil on rack 4 inches from heat source until tender, turning and brushing several times with marinade. They are done when they’re done – about 20 minutes or so.

Serve hot.

If you like them hot, just toss in a bowl with your favorite flame-thrower hot sauce. I like Frank’s Original.

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Ian

Buffalo wings; 5 oz or so of crystal hot sauce half stick of butter melted together, Brushed on two dozen wings that are cooked in the oven , put back in the oven till nice and chrispy and eat. Don't laugh till ya try them. Real crowd pleaser.

Beef tenderloin; Sear a tenderloin that has been salted and peppered lightly, for thirty seconds each side. Cover with dejon mustard then cover with shredded horse radish root. Cook in oven @ 350 deg till 135 deg internal temp then serve . What ya have is a filet migon encrusted in horse radish. Killer.

Best Chocolate Chip Cookies EVER (imho)

An Arizona Republic writer was looking for cookie recipes with some sort of story behind them. I sent her a note and she ended up doing an article on a recipe my wife makes frequently. Funny thing is to read the story and compare it to the e-mails I sent. Let's just say that the words in quotes only resemble the actual words I typed.

http://www.azcentral.com/community/scottsdale/articles/1208sr-jan1208ON.html

The Belagio Buffet...

The Wynn, hands down my friend.

Belagio!!!

ramen ala bachelor.


pound bag of ramen noodles with fist. being careful not to break bag. grab beer and sit on couch. open bag. eat crumbs that pour out.

I had this dish numerous times in a restaurant called La Tente in Montreal with my Syrian boss at the time. It took me years to figure out the right combination of ingredients (I guess I could have asked them . . .)

Shish Taouk

2 lbs. boneless chicken breasts
2 Tbsp. olive oil
1/2 cup lemon juice
3 cloves garlic (crushed)
11/2 tsp. salt
1/2 tsp. pepper

Cut chicken breasts into 1-1 1/2" cubes. Set aside.

In a large mixing bowl combine all ingredients except chicken. Mix well. Add the chicken & marinate for 2 hours in refrigerator, turning chicken pieces over several times during this period.

Put chicken cubes on skewers. Barbeque over charcoal, turning until chicken is cooked – 10 minutes or so but don’t overcook or it will be dry.

Serve on ultra-fresh Arabic (as opposed to Greek) pita bread with the sauce below. The combination is truly spectacular.

Garlic Cream Sauce

¾ cup whipping cream
2 garlic cloves (crushed)
Pinch cayenne
Pinch nutmeg
Salt & pepper to taste
1 oz (or less) lemon juice (about ½ lemon)

Combine ingredients in sauce pan & bring to a boil. Allow to thicken stirring constantly.

Hint: To thicken sauce combine 1 tbs soft butter with an equal amount of flour & add to sauce & stir immediately. Allow it to boil carefully to dissolve the flour but don’t leave it alone.

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Ian

Hey! A new recipe right up my alley! Thanks!

Hmm...lunch with Ian or lunch with Livi...decisions, decisions, decisions :). I lack decent culinary skills, so you guys are making me both envious and hungry!

Will be adding real recipes later but here are a few small items;


-IF you must use steak sauce (ie you can't grill) Mix a touch of mustard in with your favorite steak sauce. Nice tangy flavor added.

-For a nice post grill rub soften some butter and mix in a smallish portion of your favorite steak sauce, then chill for storage. rub small amount on steak when you pull it off the grill.

-Cavendar's Greek seasoning is absolutely AWESOME on pork.

-Salt & Spice (McCormiks) is also fantastic on pork.

For Classic Buffalo Wings:

Pre-season the wings with either just salt or I like to use Emeril's Essence (available on Food Network.com)

Deep fry (or oven bake if you like) until nice and crispy, about 10 - 15 mins or so. Oil should be at 350-375. Some people like to dust the wings in flour first for more of a crust, try that if you like.

Salt immediately and set aside to drain.

For the sauce I use Frank's Hot Sauce and butter (classic wing sauce).
1/4 cup butter
1/4 cup Frank's (or your favorite hot sauce)
Dash garlic powder
Dash pepper (if you like)

Combine the above in a saucepan and heat until just simmering. Pour into a large bowl, add the wings and toss. Serve with blue cheese or ranch to your taste.

This is a HUGE hit at football watching parties and it is amazingly cheap to prepare. About 20 wings can be done for about $5 or less.

P.S. I'm an amateur chef wanna be, I will post more recipes later.

I learned to cook as a teenager since my mother was a 'well done' cook. My 1st wife (the useless twat) was hopeless in the kitchen (and elsewhere) so the trend continued. My real wife (current) has some recipes but believes stoves have one temperature (HIGH). So . . .

Livi: Here's one you can make with your daughters. This is a straight steal from the Five Roses Cookbook.

Easy Chocolate Chip Cookies

1 cup Five Roses All-purpose Flour
1 egg
1/2 teaspoon salt
1/2 teaspoon vanilla
1/2 teaspoon baking soda
1/2 cup chocolate chips (or more)
1/2 cup butter
2/3 cup brown sugar

Stir Five Roses Flour, salt and baking soda together.

Mix 2 tablespoons of the dry ingredients with the chocolate chips.

Cream butter; add brown sugar gradually, beating until creamy.

Beat in egg and vanilla. Add dry ingredients, mixing well.

Fold in the chocolate chips and nuts. Drop by teaspoonfuls onto greased cookie sheet.

Bake in a moderate oven (375°F) 8 to 10 minutes or until done.

Cool slightly before removing from pan.

Yield: 2 dozen or so.

Variation: add 1/2 cup chopped walnuts (I never do but I’m a CCC purist)

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Ian

Shrimp-

Buy the largest head ON shrimp you can find.

Bring a pot of water to a boil;
Add shrimp, when water comes back to a boil shrimp will be just about done. DO NOT overcook.

Drain water from pot, then dump in fair amount of Old Bay seasoning. Place lid on pot and shake vigorously.

You will stop steaming your shrimp once you have eaten them this way.

Serve with corn on the cob and fries (you'll be dipping your fries in the juice at the bottom of the bowl. It is that good.

Also, if you chill them then eat cold the flavor will be that much better.

While I'm on cookies, here is another steal from the Five Roses Cookbook. I seem to only make this at Christmas but I should make it more often. This embarrasses anybody else's shortbreads.

Prize Shortbread

2 cups Five Roses All-purpose Flour
1/2 teaspoon salt
1 cup butter
1/8 teaspoon nutmeg
1/2 cup icing sugar
1 egg yolk

Soften butter slightly, but do not allow to become oily. Stir in sugar, salt, nutmeg and egg yolk with a wooden spoon.

Add flour, a little at a time, until mixture is too stiff to work with spoon.

Turn onto floured board and knead lightly, drawing in flour all the time until dough just begins to crack.

Roll out dough 1/4" thick and cut into desired shapes with cookie cutter; place on an ungreased cookie sheet.

Bake at 350°F 10 minutes or until delicately brown.

Yield: 2 dozen or so.

To Decorate - Top with strips of red and green maraschino cherries before baking. Or use the decorative sprinkle things.

DO NOT REFRIGERATE !!! They are delicate & will absorb moisture & other flavors.

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Ian

Thin cut, bone in center cut pork chops;

Heat up saute pan with a thin amount of butter;
Lightly salt and pepper (or 'salt & spice') the chops;
Cook until JUST done.

Add a light dusting of italian seasonings (and i mean light).

REALLY nice with a Pinot Noir (Cartlidge & Browne @ $14 was right yummy).

You simply don't need to do anything else to this dish. The fatty cut along with light salt/pepper is perfect on its own.

Dan Howard had a neat sounding addition to this that involved deglazing the pan and apple slices. Maybe he can chime in with that.

Your right B - sometimes less is more. Salt & pepper go a long way with a flavorfull cut of meat..

This is another recipe that I had to make up. It is called Chicken Stick (singular) because I used to get them from a Chinese restaurant & that's what they called them.

Chicken Stick

Boneless chicken breasts
Bacon strips
Wooden skewers

Soak skewers in water for an hour.

Cut up chicken into long strips. Wrap a piece of bacon around each & skewer it. Make sure you get the ends of the bacon strip to keep it all together.

Heat 1/2” of oil in a heavy frypan over medium heat – not too hot or they cook too fast.

Dip the strips in the batter mixture to coat.

Fry for 8 – 10 minutes until golden brown & the chicken is cooked (cut into one to test if needed).

Drain on paper towels & serve hot with Kikkoman soy sauce (I like Kikkoman because it is nice & salty). Yum. Yum.

Batter

1 cup Five Roses All-purpose Flour
1/2 cup milk
1/2 cup water
1 teaspoon baking powder
1/2 teaspoon salt

Mix Five Roses Flour, baking powder and salt together. Add milk and water slowly and beat until batter is smooth.

Note: This is a basic batter that you can use for any battered food – chicken fish etc. Another steal from Five Roses . . .

----------------------

Ian

I thought you guys just ate cod boiled with a little vinegar and a little crushed dill weed.


Not that there's anything wrong with that. I like it that way too.

This recipe must be on every menu of every Northern Italian-type restaurant in the world. I've been making it for years. Easy, quick & really good.

Vitello al Limone Veal scaloppini in lemon sauce

1 ¼ lbs veal for scaloppini (look for a lighter pink color)
2 ½ tablespoons flour
Salt
White pepper
6 tablespoons clarified butter (start with ¼ cup normal butter)
½ cup chicken broth
½ cup white wine
½ fresh lemon, thin sliced (keep the other ½ handy)
Pinch white sugar
1 tablespoon finely chopped parsley

Arrange the veal slices close together on a cutting board & pound the bejezus out of it. Use a pounder with the pattern on it because that breaks the surface of the meat. The key here is to tenderize it.

Lightly sprinkle with the flour, salt, and white pepper. Turn and do the other side of the meat.

Heat the ¼ cup of butter quickly over medium heat. Do not let it burn. When it is melted, tilt the frypan so the butter is on one side. Scoop off the white skuzz on top. That is butter fat. Discard. Get as much as you can. You now have clarified butter. It will heat to a higher temp without burning than normal butter.

Brown the veal slices quickly a few at a time at med-high heat. Make it very fast because veal toughens if you overcook it. Slightly pink inside is just right. Remove from the pan and keep them covered & warm.

Add the chicken broth, wine, sugar, and lemon slices to the pan. Push the lemon slices down into the liquid. Taste it & squeeze more lemon juice into it if desired. I do. Add more sugar if you think it’s too sour. Reduce the heat to simmer, cook over a low boil for 5 minutes. Taste again & adjust as necessary.

Discard the ‘cooked’ lemon slices & place the veal on a heated platter. Pour the sauce over the meat and sprinkle with the parsley. You can jazz it up with some fresh thin slices of lemon on top.

MAKES 4 SERVINGS

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Ian

Thanks Ian, I might just try that because 72doug is right, besides the fact that we down all meals with a large doses of Vodka.