Tequila -Lime Grilled Chicken Breast

Use a BBQ or choose to bake in the oven at 400F for 40 min.  This marinade is versatile and will work with just about anything other than red meat.  From Food and Drink Summer 2015.

MARINADE
1/3 cup gold tequila
1/2 cup dry white wine
1/2 cup freshly squeezed lime juice
1/2 cup extra virgin olive oil
1/3 cup agave syrup
1 tsp sea salt
1/2 tsp black pepper
4 cloves of garlic, finely minced or grated
1 sp onion powder
1/2 tsp cayenne pepper
1/2 tsp smoked paprika or chipotle powder

12 green onions, roots, papery skin and tough green tops trimmed
4 chicken breasts, skin on, bone in, for best flavour and moistness
Lime wedges for garnish

• In a non reactive container whisk together all marinade ingredients.  Add the green onions and chicken, skin side down; make sure its all well coated.  Cover and place in the fridge for a minimum of 4 hours to overnight (24 hours is best), turning the chicken over half way through.  Bring the chicken up to room temperature about an hour before you plan on grilling.
• Pre heat grill at medium low to medium - no higher or the skin will burn before the meat is cooked through.
• Place bone side down for the first half of the cooking time; about 10 minutes.
• When you are ready to flip the chicken put the green onions on the grill.  Keep a close eye on them, turning every so often.   They will be done when the chicken is done about 10 minutes.  You should see some charred bits.
• Flip the chicken over and grill for another 10 minutes, or until the juices run clear when pricked with a fork or a meat thermometer reads 160F at the breasts thickest point.
• While chicken is grilling, in a large skillet over medium heat bring the leftover marinade to a simmer and reduce by half about 15 minutes.  You should have about 1 cup dipping sauce.
• Set the cooked chicken aside to rest for about 5 minutes under a loose tent of tin foil.  Serve with salad.  Garnish with 3 grilled green onions each, fresh lime wedges and a side dish of the cooked, reduced marinade for dipping.

Serves 4

Guilt Free Hot Wings

As I was boiling these wings as per the recipe I must admit I was a little skeptical…but thankfully I was wrong.  This is a delicious recipe and because the wings are marinated and simmered in stock they are as fat free as you are going to get.  From Food and Drink Early Summer 2014.

2 cups chicken stock
1/4 cup white wine
2 large cloves garlic, peeled and roughly chopped
1 kg chicken wings, wing tip discarded, cut in half
Salt and freshly ground pepper

DIPPING SAUCE
1/4 cup balsamic vinegar
2 tbsp Dijon mustard
2 tbsp honey
2 tsp hot pepper sauce or to taste
1 tbsp olive oil
Salt and freshly ground pepper

1. Preheat oven to 450F.
2. Combine chicken stock, white wine and garlic in a pot over high heat.  Bring to a boil and and wings.  Turn heat to medium and simmer wings, stirring occasionally for 8 to 10 minutes or until chicken is almost cooked.
3. Drain chicken wings and place skin side up on a parchment lined baking sheet.  Sprinkle with salt and pepper.  Bake 20 to 25 minutes, turning once or until wings are golden brown and cooked through.
4. While chicken wings are baking, combine vinegar, mustard, honey, hot pepper sauce and oil.  Season with salt and pepper.  Serve as a dip for wings if desired.

Serves 4

House Noodles with Chicken

Another great recipe from Food and Drink Magazine Winter 2000.  You can easily vary the vegetables, add a little extra spice or switch the chicken with pork or shrimp.  So easy and so yummy.

NOODLES
250 g fresh Chinese noodles
2 tbsp vegetable oil
1 tsp sesame oil

STIR FRY
250 g boneless chicken cut in 1 inch dice
2 tsp soy sauce
1 tbsp white wine
1 egg white
1 tsp cornstarch
Pepper to taste
4 chinese mushrooms
1 tsp finely chopped ginger
1 tsp finely chopped garlic
60 g snow peas
1/2 red pepper thinly sliced
2 cups bok choy, sliced

SEASONING SAUCE
2 tbsp oyster sauce
2 tbsp white wine
1/2 cup chicken stock
1 tsp Chinese chili sauce
1 tsp cornstarch mixed with
1 tbsp water

GARNISH
2 chopped green onions
2 tbsp finely chopped coriander, optional

1. Bring a large pot of water to boil.  Add noodles and bring back to boil.  Drain noodles and stir in 1 tbsp vegetable oil and sesame oil.  Heat a non stick skillet over medium heat.  Add noodles and press into skillet.  Cook 3 minutes or until bottom is browned.  Flip over and cook second side for 2 to 3 minutes longer.  Place on cookie sheet and reheat when needed in 350F oven for 10 minutes.
2. Marinate chicken in soy sauce, wine, egg white, cornstarch and pepper for 30 minutes.  Remove from marinade.  Bring a pot of water to boil.  Add chicken and simmer for 2 minutes or until chicken turns white.  Drain.  
3. Soak mushrooms in hot water for 20 minutes, drain and discard water.
4. Heat remaining 1 tbsp oil on high heat in wok or skillet.  Add ginger and garlic and stir fry for 30 seconds.  Add vegetables and stir fry until vegetables soften slightly, about 2 minutes.  Return chicken and stir together.
5. Combine oyster sauce, wine, stock, soy and chili sauce.  Pour over chicken mixture and stir together.  Stir in cornstarch mixture, bring to boil, taste for seasoning adding extra soy if needed.  Pour over reheated noodles.  Garnish with green onions and coriander, if desired.

Oven Roasted Chicken Breasts with Wild Rice

From the Food and Drink Spring 2000

4 - 6 oz boneless chicken breasts, skin on

Marinade
1/4 cup olive oil
2 tbsp white wine
1 tbsp minced garlic
2 tbsp coarsely ground peppercorns
1 tbsp soy sauce

Wild Rice
2 tbsp currants
1 1/2 cups wild rice
3 tbsp butter, unsalted
3 tbsp carrots, diced 1/4 inch
3 tbsp celery, diced 1/4 inch
4 1/2 cups chicken stock
1 bay leaf
Salt and freshly ground pepper
Pinch thyme

1. Trim chicken breasts.  Combine marinade ingredients in a large bowl.  Toss chicken with marinade.  Cover and refrigerate for 6 to 8 hours, turning occasionally.  **I usually put the whole thing in a freezer ziploc bag as I find they marinate more evenly.
2. Plump up currants by covering with hot water.  Leave for 15 minutes.  Drain and reserve fruit.
3. In a pot with a tight fitting lid, heat butter over medium heat.  Add carrots, onion and celery and saute until tender not brown, about 4 to 5 minutes.  Add rice, stir over moderate heat for 2 minutes.  Add stock, bay leaf, seasonings and thyme.  Bring to a boil.  Cover pan, reduce heat and cook for 45 minutes to 1 hour or until rice is tender.  Fluff rice, correct seasoning, and then stir in currants.  Reserve until needed. 
4. Preheat oven to 400F.
5. Drain chicken.  Heat non stick skillet over medium high heat.  Add chicken, skin side down and saute until golden brown, 2 to 3 minutes.  Turn over and place in an oven proof baking dish.  Bake for 15 to 20 minutes or until juices are clear.
6. Serve over wild rice.

Creamy Barley Risotto with Asparagus and Porcini

Love this take on a risotto, I am a new fan of Barley!  From Food and Drink 2011

1 pkg dried porcini mushrooms (if you can't find these, just saute some mushrooms and use chicken or vegetable stock for the mushroom liquid
2 tbsp unsalted butter
1 onion, finely chopped
1/2 tsp freshly ground black pepper
1 cup pearl barley
1/2 cup dry white wine
4 cups vegetable or chicken stock
1 lb (500 g) thin asparagus spears
1/2 cup crumbled fresh soft cheese with garlic and herbs such as Boursin
1/4 cup snipped fresh chives
Salt to taste

1. In a 2 cup glass measure, combine porcini mushrooms with 1 cup water.  Cover tightly with plastic wrap and pierce plastic wrap in several places with the point of a knife.  Microwave on high for 30 seconds.  Let stand for 5 minutes.
2. Remove mushrooms, squeezing out and reserving soaking liquid.  Rinse and drain mushrooms, then chop finely.  Strain soaking liquid through a paper towel lined sieve into a medium saucepan.  Set aside.
3. In a large saucepan, melt butter over medium heat.  Add onion, porcini and pepper.  Cook for 5 to 7 minutes, stirring often, until onion is soft but not browned.  Stir in barley until well coated with onion mixture.
4. Add wine and bring to a boil, stirring until wine has been absorbed.  Stir in w2 cups stock.  Increase heat to high and bring to a boil.  Reduce heat to low and simmer, uncovered and stirring occasionally, for about 20 minutes or until stock has been absorbed, and barley has swollen and is starting to soften.
5. Meanwhile, add remaining stock to mushroom soaking liquid and heat over medium high heat until steaming.  Keep warm over low heat.
6. Add hot stock mixture to barley 1/2 cup at a time, stirring often and allowing barley to absorb stock before adding more, until most of stock is used (you may not need all of it) and barley is tender but still a little chewy, about 20 minutes.
7. Meanwhile trim woody ends from asparagus by snapping spears where they break naturally.  Cut asparagus diagonally into 1/2 inch pieces.  Stir asparagus into barley.  Cover and cook for 5 to 7 minutes or until asparagus is tender crisp.  Stir in cheese and half of chives.  Season with salt and more pepper to taste if necessary.  Spoon into shallow bowls and sprinkle with remaining chives.

Sauteed Shrimp with Warm Mint and Pea Pesto

From Food and Drink 2011, If you are short of time, make the pesto ahead and warm up just before serving.

Mint and Pea Pesto
2 1/2 cups fresh green peas
1/2 cup chopped fresh mint
1/2 cup grated Parmesan cheese
2 tbsp butter
1/4 cup whipping cream
Salt and freshly ground pepper

SHRIMP
Salt to taste
1 1/2 lbs (750g) large shrimp, shelled
2 tbsp olive oil
1/2 cup chopped shallots
1 tbsp chopped garlic
1 tsp hot smoked Spanish paprika
1/4 cup white wine
1/4 cup chicken stock
Freshly ground pepper

1. Bring a pot of water to a boil.  Add peas and blanch for 1 minute.  Drain and rinse with cold water to stop cooking.  Set 1 cup peas aside.
2. Add remaining peas to a food processor along with mint, cheese, butter, and cream and process until almost smooth.  Stir in reserved peas and heat in a skillet until warm and slightly runny, adding a little more cream if needed.  Season with salt and pepper to taste.
3. Salt shrimp.  Heat oil in a large skillet over medium high heat.  Add shallots and garlic and saute for 30 seconds or until beginning to soften. Add shrimp and paprika and saute for 2 minutes or until almost cooked through.  Add wine and stock and bring to a boil.  Boil until shrimps are pink and slightly curled, about 1 minute longer.  Use tongs to remove cooked shrimp from pan.  Cook juices for 1 minute longer or until reduced to about 1 tbsp.  Scrape sauce over shrimp, toss together and season with salt and pepper to taste.  Serve with warm Pesto.

Serves 4

Roasted Maple Glazed Chicken with Roasted Seasonal Vegetables

The original recipe called for Cornish Hens…but I switched for chicken.  I feed a family of 4 and it just seemed a better fit - besides the kids would never eat a "baby chicken".  Roasted vegetables are one of my favourite foods.  This one has fennel, which I am just starting to use.  Give it a try if you haven't used it - it definitely has a different flavour.  If you are not adventurous - just omit it and add some more squash or sweet potatoes.

Roasted Vegetables
1 small pepper squash, cut into 8 wedges
2 red onions, cut in 1/2 inch thick rings
3 portobello mushrooms, halved (or use cremini mushrooms - about 8)
1 fennel bulb, trimmed and cut in 6 pieces
2 sweet potatoes, peeled and sliced 1/2 inch thick
1/4 cup olive oil
Salt and freshly ground pepper
1/2 tsp grated nutmeg
2 tsp fresh thyme

Chicken
1 chicken
salt and pepper to taste
2 tbsp vegetable oil
1 spanish onion, peeled and chopped
3/4 cup white wine (enjoy the rest)
1/4 cup maple syrup
2 tbsp cider vinegar

1. Preheat oven to 450F.
2. Place vegetables in one layer in roasting pan.  Toss with olive oil, salt, pepper, nutmeg and fresh thyme.  Bake for 25 to 30 minutes or until browned and tender.
3. Remove backbone from chicken.  Break breastbone and remove.  Turn chicken onto flesh side and flatten.  It is now butterflied.  Season with salt and pepper.
4. Heat a skillet over high heat and add 1 tbsp vegetable oil.  Sear chicken skin side down, about 2 minutes.  Flip when the skin is light golden.  Sear underside.  Add remaining oil and fry a piece at a time.
5. Place onions in roasting pan and add wine.  Place a rack in pan and place bird on rack, skin side up.  Roast 15 minutes.  Combine maple syrup and vinegar and brush liberally over chicken.  Roast another 5-10 minutes and baste again.  Roast another 5 to 10 minutes basting frequently or until juices are clear.  Remove from oven and cover with a clean tea towel.  Cut into quarters.  Strain pan juices discarding onions.
6. To serve:  put one of each kind of vegetable on to a dinner plate.  Place a piece of chicken over the vegetables.  Drizzle some of the strained juices over.

From Food and Drink 2000

Mushroom Risotto

This is a wonderful dish on its own or with fish or chicken.  From Food and Drink 2003.

1 cup boiling water
1/2 cup dried porcini mushrooms
8 oz mixed fresh wild mushrooms
2 tbsp olive oil
2 tbsp butter
1 tsp chopped garlic
Salt and freshly ground pepper
2 tbsp chopped parsley

RISOTTO
5 cups chicken stock, approx.
2 tbsp olive oil
2 tbsp butter
1/2 cup finely chopped onion
1 1/2 cups Carnaroli or arborio rice
1/2 cup white wine
1/3 cup grated Parmesan cheese
Salt and freshly ground pepper

1. Pour boiling water over dried mushrooms in a bowl and let sit for 30 minutes.  Drain mushrooms and reserve liquid and mushrooms separately.
2. Remove stems from fresh mushrooms and slice.  Heat oil and butter in skillet over medium high heat.  Add garlic and sliced mushrooms.  Saute until mushrooms exude their liquid.  Season with salt, pepper and chopped parsley.  Leave in skillet for reheating.
3. To make risotto, bring stock to simmer on stove.  Heat oil and 1 tbsp butter in a heavy pot on medium heat.  Add onion and saute for 3 minutes or until softened.  Add rice and saute until rice is coated with oil.
4. Pour in wine and simmer steadily until wine is absorbed.  Pour in mushroom soaking liquid and dried mushrooms and cook, stirring until most of liquid is absorbed.  Add 1 cup of stock, stirring until most is absorbed.  Continue to add stock in 1 cup quantities, stirring most of the time until rice is creamy with a slight bite in the centre, about 18 to 20 minutes.  Reheat mushrooms and stir into rice.
5. Remove from heat, stir in remaining 1 tbsp butter and Parmesan cheese.  Season well with salt and pepper.  Serve immediately.

Serves 4

Lobster

I cooked my first live lobster this summer.  I was a little worried about it I have to say, but I needn't have been.  I got these tips from Food and Drink magazine 2000.  I bought my lobsters from the local Zehrs and they were just fine.  It must be more common now as most grocery stores carry live lobsters. My family would never have cooked this when I was a kid!  Of course that was when meat and potatoes was the norm.

BUYING LOBSTER

• Buy and cook alive.  
• The supplier should have a good sized tank.
• The lobster should put up a fight when taken from the water.  The better the fight, the fresher the lobster.  Don't buy submissive lobsters, they are old and tired.
• Try to get a 1 1/2 lb (750 g) lobster
• Female lobsters are sweeter, while males have larger, meatier claws (any surprise here people).
• Females will also have roe inside if you like that.
• Keep the lobster in a paper bag or box in the refrigerator until cooking time.
• Cook the lobster the day you buy it.

COOKING LOBSTER

• I have a good sized pot, but still only cooked them one at a time.  Do not over crowd the pot.
• Fill an 8 to 10 qt pot with 6 qt of water and add 3 tbsp of salt.  
• Cover and bring to a full rolling boil.
• Take the lobsters from the fridge, pick them up by the body, turn them belly side up and plunge them head first into the boiling water.  When you do this they die within seconds.  Make sure they are both submerged in the water.  Cover. When the water returns to a boil, remove the lid and reduce heat just enough to keep the water at a steady boil without boiling over.  Cook for 10 minutes.  Remove the lobsters from the pot.  
• To double check they are cooked, insert an instant read thermometer 1 inch into the lobster meat via the vent hole at the base of the tail.  165F (75C) means the lobster is cooked.
• Serve with sauce

WHITE WINE BUTTER

1/3 cup finely diced shallots

2 tbsp dry white wine

2 tbsp white wine vinegar

2 tbsp whipping cream

1/2 cup butter, cut into small pieces at room temperature

salt and freshly ground pepper

• Place shallots, wine and vinegar in a pan over low heat.  Cook until almost all the liquid evaporates, about 7 minutes.  The shallots will be just glistening.  Add cream and heat until boiling.  Remove from the heat.  Using a whisk, whisk in butter, piece by piece until totally incorporated.  Season to taste.  Do not reheat.  The sauce can be kept if necessary in a thermos previously rinsed with hot water or in hot water bath.

Elegant Rolled Lasagna with Veal and Cheese

Preparation Time:  40 minutes
Cooking Time:  20 minutes
Bking time:  55 minutes
Makes:  8 to 12 servings

12 lasagna noodles, about 1/2 (500g) pkg (not oven-ready noodles)
1 tbsp olive oil
1 lb (500g) lean ground veal or ground chicken
2 crushed garlic cloves
3 tbsp butter
4 shallots, finely chopped, or 2 crushed garlic cloves
1/3 cup all purpose flour
1 cup dry white wine
3 cups half and half cream
1 tsp salt
1/2 tsp freshly ground black pepper
1/4 tsp freshly ground nutmeg
1 cup freshly grated Parmesan cheese
475 g container ricotta cheese
2 cups spaghetti or pasta sauce
1 cup grated mozzarella or mild provolone cheese

1. Preheat oven to 350F.  To cook lasagna noodles, place a large pot of salted water over high heat. When boiling, add noodles and cook, uncovered, stirring occasionally, until al dente.  Check recommended cooking times on package, noodles usually take about 12 to 14 minutes.  Drain noodles and immediately rinse under cold water.  Lay drained wet pasta in a single layer on a piece of waxed paper.  Cover with another piece of waxed paper and let stand at room temperature.
2. Meanwhile, heat oil in large frying pan set over medium high heat.  Crumble in meat and sprinkle with garlic.  Saute just until meat loses its pink colour, about 5 minutes.  Stir often with a fork to keep meat separated.  Remove from heat and set aside.
3. To make cream sauce, melt butter in a large saucepan set over medium heat.  Add shallots and cook, stirring often, until soft, about 2 minutes.  Add flour and stir constantly until mixture bubbles, about 2 minutes.  Then gradually stir in wine, cream, salt, pepper and nutmeg.  Stir frequently until mixture thickens and boils, about 8 minutes.  Remove from heat and stir in 1/2 cup Parmesan.
4. Then, stir ricotta cheese with remaining 1/2 cup Parmesan and 1 cup hot cream sauce until evenly blended.  Mix in cooked veal.  Taste and add more salt, pepper and nutmeg, if you wish.  Spread spaghetti sauce in bottom of a 9 x 13 inch baking dish.  Spread each noodle with about 1/3 cup meat and cheese mixture.  Roll up and place noodle rolls, seam side down, in baking dish.  Repeat with remaining noodles.  If any veal mixture remains, dab over top of rolls in dish.  Rolls will not completely fill dish.
5. Pour cream sauce over pasta rolls.  Sprinkle with mozzarella cheese.  Bake, uncovered, in centre of preheated oven until rolls are hot and cheese is golden, about 55 minutes.  Serve with a tossed green salad.