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| Chicken Cacciatore (2 -3 servings) 3 lb. chicken pieces of your choice 3 tbs. olive oil 2 medium onions, chopped 3 cloves garlic, minced 1 16 oz. can diced tomatoes in juice or 5 medium tomatoes, peeled, seeded and chopped � cup flat parsley, chopped � cup fresh basil leaves, chopped or 2 tsp. dried basil � tsp. red pepper flakes � cup dry white wine 2 tbs. brandy (optional) salt and freshly ground black pepper to taste � lb. fresh mushrooms, thinly sliced 1. Heat olive oil in an electric skillet or Dutch oven until very hot. Brown chicken until golden on all sides. Remove and set aside. 2. Reduce heat to medium. Saut� onions until translucent, about 5 minutes. Add garlic and saut� 2 minutes longer. 3. Add all other ingredients besides mushrooms and bring to boil. Cook uncovered over high heat about 5 minutes, until sauce is reduced. Add chicken, cover, and lower heat to a simmer. Simmer for about 45 minutes or until chicken is cooked through yet still tender. 4. Add mushrooms to liquid in skillet. Re-cover and simmer another 5 minutes. Serve with pasta. Note: Fresh or dried rosemary or sage may be substituted for the basil in whole or in part. Use smaller quantities, as these herbs are stronger. |
| Country Captain (3 - 4 servings) 2� tbs. Madras curry powder 1 tsp. salt � tsp. freshly ground black pepper 1 tsp. paprika � tsp. ground cloves � tsp. ground cardamom 3 lb. chicken pieces, skin removed 3 tbs. vegetable oil 2 medium onions, chopped 3 cloves garlic, minced 1 1 inch piece fresh ginger, peeled and minced 1 16 oz. can tomatoes in puree (S & W Brand preferred) 1 large green pepper cut into thin strips or diced 1 tsp. dried thyme � cup raisins 3 -4 cups cooked rice (yield from 1 cup raw rice) flaked coconut, slivered almonds and / or cilantro leaves (optional) 1. Mix first six ingredients together thoroughly. 2. Press the spice mixture into the chicken pieces on all sides to lightly coat. About half will be used. Reserve remaining spice mixture. 3. Heat vegetable oil in an electric skillet or Dutch oven to medium heat. Cook chicken until spices form a well browned crust on all side. Remove chicken from skillet and set aside. 4. Saut� onions, garlic and ginger in drippings in skillet until golden brown and cooked through. Add all but one teaspoon of the remaining spice mixture and cook over low heat for one minute. 5. Add tomatoes, green pepper and thyme to skillet and mix thoroughly. Bring to boil. Add chicken pieces, spoon sauce over them and cover. Lower heat to a simmer. Cook 30 to 45 minutes, until chicken is tender. 6. Meanwhile, cook rice according to instructions, adding the remaining spice mixture to the cooking water. 7. Add raisins to chicken and allow them to heat through. Serve over the rice, sprinkled with coconut, almonds and /or cilantro if desired. |
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| Chicken Paprikash (2 -3 servings; not for dieters!) 3 lb. chicken pieces of your choice 1 tsp. salt � tsp. freshly ground black pepper 3 tbs. butter 2 large onion chopped 2 tbs. Hungarian sweet paprika (�Szeged� brand, comes in a red can, can buy at most supermarkets) 1 tsp. caraway seeds (optional) 1 8 oz. can peeled tomatoes, drained and chopped 1 cup chicken broth or bouillon 1 8 oz. container sour cream, at room temperature 1 8 oz. package medium width egg noodles fresh dill (garnish) 1. Remove skin from chicken. Sprinkle with salt and pepper. 2. Melt butter in electric skillet or Dutch oven. Brown chicken until just golden. Do not overbrown. Remove chicken and set aside. 3. Saut� onion in dripping until golden. Add paprika and caraway seeds and cook over gentle heat another minute. Add tomatoes and both and bring to boil. Reduce slightly. 4. Add chicken to skillet and simmer 45 minutes or until chicken is just tender. In the meantime, cook noodles according to instructions on package. 5. Add sour cream just before serving and stir to mix. Heat slightly to re-warm but do not boil. Serve over the noodles, garnished with dill. |
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| Scallops Proven�al (2-3 servings � fast and easy) 1lb. bay scallops 2 tbs. olive oil 1 small onion, chopped 2 cloves garlic, minced 1 large tomato, seeded and chopped 2 tbs. fresh flat-leaf parsley, minced � tsp. oregano 1 tbs. capers, drained (optional) � tsp. salt � tsp. freshly ground pepper � tsp. red pepper flakes (optional) juice of � lemon cooked rice or pasta lemon wedges 1. Heat olive oil in a large skillet. Saut� onion and garlic until translucent. Add tomato, seasonings and capers and simmer uncovered for 15 minutes, until slightly thickened. 2. Increase heat to high, add scallops and lemon juice. After mixture comes to a boil, decrease heat to a simmer again. Cook uncovered about 5 to 7 minutes, until scallops are opaque and cooked through. Do not overcook.. Serve over rice or pasta with lemon wedges on the side. |
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| This recipe combines Mexican, Italian and Oriental flavors: Grilled Tuna Steak in Lime Ginger Salsa (2-3 servings) 1 lb. fresh tuna steaks (2 or 3), cut 1 inch thick juice of two limes 2 tsp. soy sauce 1 tbs. grated fresh ginger 2 cloves garlic, minced 2 tbs. olive oil 1 large onion, chopped 2 medium tomatoes, peeled, seeded and chopped � tsp. salt � tsp. freshly ground pepper � tsp. cayenne � tsp. ground cumin 1� cups cooked rice fresh cilantro (garnish) 1. Combine lime juice, soy sauce, ginger and garlic. Pour over tuna steaks. Marinate 1 to 2 hours, turning once. Drain tuna and pat dry. Reserve marinade. 2. Heat olive oil in a skillet. Saut� onion until translucent. Add tomatoes, reserved marinade, and additional seasonings. Reduce over low heat about 15 minutes. 3. While salsa is cooking, grill or broil tuna steaks about 2 to 3 minutes on each side. Fresh tuna should be served with a rare center. 4. To serve, place one tuna steak on each plate with rice alongside. Top with warm salsa and garnish with cilantro. |
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