1 1/4 cups frozen corn kernels, thawed
1/4 cup chopped red onion
1/4 cup chopped red bell pepper
1/4 cup chopped fresh cilantro
1 1/2 tablespoons fresh lime juice
2 teaspoons chopped seeded jalapeño chili
chicken
1/2 cup dark beer
1 tablespoon soy sauce
1 tablespoon chopped fresh cilantro (coriander leaves)
2 teaspoons chopped seeded jalapeños
2 teaspoons lime or lemon juice
4 skinless boneless chicken breast halves
Combine all ingredients in bowl. Season with salt and pepper. (Can be made
4 hours ahead. Cover and chill.)
Combine first 5 ingredients in medium bowl. Add chicken and turn to coat.
Cover and refrigerate at least 1 hour or up to 4 hours. Preheat barbecue (medium-high heat) or preheat broiler. Drain chicken.
Season with salt and pepper. Grill or broil chicken until just cooked through,
about 4 minutes per side. Cut chicken into thin diagonal slices. Arrange
chicken on plates. Top with salsa and serve.
Chicken Shepherd's Pie
filling
4 cups chicken broth
3 carrots, cut crosswise into 1/4-inch slices
3/4 pound red potatoes, quartered lengthwise and cut crosswise into 1/2-inch
pieces
2 large ribs of celery, cut crosswise into 1/2-inch pieces
2 1/2 cups cubed cooked chicken (the meat from a 3-pound chicken)
1 onion, chopped
3/4 stick (6 tablespoons) butter
6 tablespoons all-purpose flour
1/4 teaspoon dried thyme, crumbled
1/4 teaspoon freshly grated nutmeg
1/2 cup minced fresh parsley leaves
In a saucepan bring the broth to a boil, add the carrots, the potatoes,
and the celery, and simmer the vegetables, uncovered, for 10 to 15 minutes,
or until they are tender. Transfer the vegetables with a slotted spoon
to a large bowl, reserving the broth, and add the chicken to the bowl.
In another saucepan cook the onion in the butter over moderately low heat,
stirring, until it is softened, add the flour, and cook the roux, stirring,
for 3 minutes. Add 3 cups of the reserved broth in a stream, whisking,
reserving any remaining broth for another use, and bring the mixture to
a boil, whisking. Add the thyme and simmer the sauce, stirring occasionally,
for 5 minutes. Stir in the nutmeg, the parsley, and salt and pepper to
taste, pour the sauce over the chicken mixture, and stir the mixture gently
until it is just combined. Transfer the mixture to a 2-quart shallow baking
dish or divide it among four 2-cup shallow baking dishes. The filling may
be made 1 day in advance and kept covered and chilled. Bring the mixture
to room temperature before continuing with the recipe.
biscuit crust
1 1/3 cups all-purpose flour
1 1/2 teaspoons double-acting baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons cold unsalted butter, cut into bits
2 tablespoons cold vegetable shortening, cut into bits
1/3 cup grated sharp cheddar
1 large egg
about 1/3 cup buttermilk
an egg wash made by beating 1 large egg yolk with 1 tablespoon milk
Into a bowl sift together the flour, the baking powder, the baking soda,
and the salt, add the butter and the shortening, and blend the mixture
until it resembles meal. Add the Cheddar and toss the mixture. Into a liquid
measuring cup break the egg, add enough of the buttermilk to measure a
total of 1/2 cup, and beat the mixture with a fork. Add the egg mixture
to the flour mixture, stirring until the mixture just forms a dough, gather
the dough into a ball, and on a floured surface pat it out 1/2 inch thick.
Cut out as many rounds as possible with a 2-inch fluted round cutter dipped
in flour, gathering the scraps and patting the dough out again in the same
manner. Arrange the rounds on the chicken mixture, brush the tops of the
rounds with the egg wash, and prick the rounds with a fork. Bake the pie
in the middle of a preheated 450°F. oven for 15 to 25 minutes, or until
the biscuits are puffed and golden and the filling is bubbling.
Chicken With Sweet Barbeque Sauce
1 1/3 cups firmly packed brown sugar
1 15-ounce can tomato sauce
1 cup cider vinegar
1 large onion, chopped
6 tablespoons Dijon mustard
1 tablespoon plus 1 teaspoon dried thyme, crumbled
1 teaspoon salt
1 teaspoon cayenne pepper
2 chickens, each cut into 6 pieces
Combine first 8 ingredients in heavy medium saucepan. Simmer 15 minutes
to blend flavors. Season with pepper. (Can be made 2 days ahead. Cover;
chill.)
Preheat oven to 375°F. Arrange chicken in single layer in large baking
pan. Brush with some sauce. Roast until cooked through, basting occasionally
with sauce, about 1 hour.
Devilled Chicken Wings
1 stick (1/2 cup) butter
2 tablespoons Dijon mustard
1/8 teaspoon cayenne
1 cup dried bread crumbs
1/2 cup grated Parmesan
1 teaspoon ground cumin
20 chicken wings, wing tips cut off and discarded
In a shallow dish whisk together the butter, the mustard, and the cayenne.
In another shallow dish combine well the bread crumbs, the Parmesan, the
cumin, and salt and black pepper to taste. Dip the chicken wings, a few
at a time, in the butter mixture, letting the excess drip off, coat them
with the crumb mixture, and arrange them without touching in a greased
shallow baking pan. Bake the chicken wings in the lower third of a preheated
425°F. oven for 30 minutes. (If extra-crisp chicken wings are desired,
turn the wings after 20 minutes.)
Duck Breasts With Pear And Green Peppercorn Sauce
1 1/2 pounds boneless duck breast
1 firm-ripe Bosc pear
3/4 cup apple juice
1/2 teaspoon cornstarch
2 tablespoons Calvados, Armagnac or sweet cooking sherry
1 tablespoon green peppercorns packed in brine, drained and crushed lightly
1 vegetable (or chicken) bouillon cube
1 teaspoon fresh thyme leaves or 1/4 teaspoon dried, crumbled
Trim excess fat from duck breasts. Heat a 12-inch heavy skillet over high
heat until very hot. Pat breasts dry and season with salt. Put breasts,
skin sides down, in skillet and reduce heat to moderate. Cook breasts 20
minutes, or until skin is crisp and mahogany-colored, removing fat from
skillet as it is rendered with a metal bulb baster (or very carefully pouring
it off). Turn breasts and cook about 2 minutes for medium-rare or to desired
doneness. Transfer breasts to a plate and keep warm, covered loosely.
While duck breasts are cooking, peel pear and cut into 1/4-inch dice. Pour
off all but about 1 tablespoon fat from skillet and sauté pear until
lightly browned, about 1 minute. In a measuring cup stir together apple
juice and cornstarch. To pear add Calvados or Armagnac. Stir in cornstarch
mixture, peppercorns, demiglace or bouillon cube, and thyme and simmer,
stirring, 2 minutes, or until slightly thickened. Serve duck breasts, sliced,
with sauce spooned over them.
Roast Duck
duck
1 5-pound duck, fresh or frozen, thawed (neck, heart and gizzard reserved)
1 medium onion, quartered
1 carrot, coarsely chopped
1 celery stalk, coarsely chopped
4 1/2 cups water
2 tablespoons (1/4 stick) butter
6 large garlic cloves, sliced
1 cup ruby port
1 tablespoon all purpose flour
Preheat oven to 400°F. Trim excess fat from cavity of duck. Using fork,
pierce duck skin in several places. Place duck, breast side up, on rack
in large roasting pan. Brush soy sauce over duck. Mix mustard and pressed
garlic in small bowl. Brush mustard mixture over duck. Mix salt, pepper
and thyme in another small bowl. Sprinkle spice-herb mixture over duck
and in cavity. Roast duck 45 minutes. Turn duck and roast, breast side
down, 30 minutes. Turn duck and roast, breast side up, until duck is deep
golden brown and cooked through, about 15 minutes longer. Transfer duck
to platter. Serve with sauce.
sauce
1/3 cup soy sauce
3 tablespoons dijon mustard
3 large garlic cloves, pressed
1 teaspoon coarse salt
1 teaspoon ground pepper
1 teaspoon dried thyme
Cut off duck wing tips at joint. Combine neck, heart, gizzard and wing
tips in large saucepan. Add onion, carrot and celery to pan. Add 4 1/2
cups water and bring to boil. Reduce heat and simmer 1 hour. Strain stock
into medium saucepan. Boil stock until reduced to 1 cup, about 15 minutes.
Melt 1 tablespoon butter in heavy large skillet over medium heat. Add sliced
garlic and sauté until golden, about 2 minutes. Add Port and boil
5 minutes. Add reduced duck stock and boil until reduced to 1 cup, about
8 minutes. Mix remaining 1 tablespoon butter and flour in small bowl. Whisk
into sauce and simmer until thickened, about 1 minute. Season sauce with
salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Rewarm
before serving.)
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