chaos, that was funny.


Here is a recipe I make with chicken cutlets:

Dredge cutlets in seasoned flour ( seasoning of your choice) I use S & P and Adobo
Fry cutlets in olive oil with a few garlic cloves crushed.
Deglaze the pan with white wine or chicken stock
Make a rue, equal parts butter & flour, usually 2 tablespoons of each is enough.
Cook the rue until medium brown, then with a wisk stir in contents of deglazing liquid and the remainder of the can of chichen stock
continue to stir till all is incorporated and smooth. Bring to a boil, that is when the thickening of the rue will happen. The more you boil the thicker the gravy gets. Season to taste and pour over cutlets. I serve with egg noodles. Yummy!

 

Using buttermilk or egg wash will work just as well. Just shake all of the liquid off and roll in the flour. You can repeat the liquid and flour mixture if you want a thicker breading.

You got it, go with it!

Cheers!

I'll be posting more recipes this weekend. Too many things happening at the moment.

 

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From the Thanksgiving, "Are you Hungry" thread:

Jack Daniel's Sweet Potatoes

3-4 lbs Yams, peeled and cut into 2" cubes
2/3 c. Brown Sugar
1 T. Cinnamon
1 tsp. Nutmeg, Freshly Grated ---Optional, but it must be fresh!
3 T. Butter, cut into cubes
1 tsp. Vanilla Extract (the REAL stuff)
1 1/2 c. Jack Daniels

Butter a baking dish and place yams in pan and sprinkle on the brown sugar, cinnamon, nutmeg, and top with butter pats. Mix the vanilla with the Jack Daniels and pour over the potatoes. Cook in a 350 degree oven for 1 1/2 - 2 hours, stirring occasionally, until the potatoes are tender and the liquid is absorbed. Enjoy!!!

 

This is a funky format, but here is a basic roasted turkey with gravy recipe:

Okay, a 30lb bird is very big, give yourself plenty of time to cook it! In the bottom of the roasting pan add 2 onions, 4 ribs celery, 3 carrots all roughly chopped. Add several sprigs of parsley, thyme, a few bay leaves and a dozen or so black peppercorns. Add chicken stock, or canned chicken broth half way up the side of the pan. Cook the turkey for an hour, then baste the bird every 15-20 minutes until done, 165 degree internal temperature. Remove the turkey from the pan and let it rest for 25-30 minutes before carving. In a stock pot, strain the stock and bring to a boil, skimming the fat off the top, adding more chicken stock till you have the desired amount. Add a little browning sauce and reduce to intensify flavor and adjust seasonings at the end with salt and pepper. To thicken, either use a roux or cornstarch slurry. Roux is the preferred method. Take equal parts, by weight, butter and flour, melting the butter in a sauce pan, whisking in the flour and cooking over medium heat for 5-7 minutes or until cooked but still blonde in color. Add the roux to a boiling stock, whisking continuously, until the desired thickness is achieve. Rule of thumb is 1lb of roux will thicken 1 gallon of stock, or 1Tbl of butter mixed with flour will thicken one cup of liquid. Cornstarch is easier, it will leave the gravy clear, but not add as much flavor. Mix equal amounts of cornstarch and cold water/stock together until well blended. Add it slowly to the boiling stock, whisking thoroughly until the desired thickness is achieved. Cook an additional minute.

How's that for simple???

 

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What do you think I do with the other half of the bottle when the potatoes are cooking??? HELLO!!![:-]

 

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Can I rate my own recipe? I just made my Chocolate Chip Cookie recipe and I would give it a 5, it is my recipe though.

 

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