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Cornish Hens with Creamy Chipotle Sauce

Beans and Grains No Comments »

4 each Cornish game hens — about 1 1/4 pounds

2 1/2 cups Roasted Tomatillo-Chipotle Salsa — separate recipe

1 pound green beans — trimmed

1 large white onions — sliced 3/8″ thick

1/2 cup heavy cream

1 tablespoon vegetable or olive oil

salt, preferably coarse

Rinse the hens and pat dry.
Set them in a bowl and coat with the Roasted Tomatillo-Chipotle Salsa.
Cover and let stand at room temperature for 1 hour.

In a large pot of boiling salted water, cook the green beans and onion slices until both are crisp-tender, about 4 minutes.
Drain and spread out on a tray to cool.

Preheat oven to 450-degrees.
Scrape the marinade from the hens back into the bowl and stir in the cream.
Set the hens, breast side up, in a large oiled roasting pan with the legs facing out.
Brush hens with the oil, season with salt and roast in the middle of the oven for 15 minutes.
Arrange the beans and onions around the hens, pour the marinade over and roast for about 20 minutes longer, or until the thigh juices run clear when pierced.

Transfer the hens and vegetables to a serving platter and cover loosely with foil.
Spoon off any fat from the pan sauce.
Set the roasting pan over 2 burners on moderate heat and boil, scraping up any browned bits, for 1 minute.
Season with salt.
Spoon half of the sauce around the hens and serve with the remaining sauce.

Chicken with Peppercorn Sauce

Chicken No Comments »

1 ea Salt

1 ea Black pepper

1 ea Paprika

1 ea Garlic

1 ea Basil

4 ea Chicken breasts

4 T Cooking oil

1 t Cooking onion, chopped

1 T White wine

1 t Green peppercorns

1/2 c Chicken stock

1/2 c 35% cream

Grind the salt, pepper, paprika, garlic and basil until it is a powder and then sprinkle this mixture over the chicken breasts. Heat the 4 tbsp oil in a frying pan and saute the chicken until it is cooked but not overcooked and dry.
Meanwhile, brush another frying pan with remaining cooking oil and saute the onions until they are transparent.
Add the white wine and reduce until it is a syrup.
Add 1/2 of the peppercorns and crush with a fork in the pan. Add the chicken stock and reduce by 1/2.
Now, tranfser the liquid from the pan into blender and blend until smooth.
Place the mixture back in the frying pan, add the rest of the peppercorns (do not crush this time) and the 35% cream.
Cook this slowly until the mixture thickens.
Pour over the cooked chicken breasts and enjoy.

Cold Spicy Tomato Soup with Avocado and Chives

Hot and Spicy No Comments »

1 1/2 pound ripe tomatoes

1 garlic clove

1/2 cup well-chilled chicken or vegetable broth

1/2 teaspoon ground cumin

salt and freshly ground black pepper a lime — to taste , juice of tabasco — or to taste 1/2 california avocado — cut into 1/2-inch

– dice 2 teaspoons minced fresh chives

Fill a large pot with water and bring to a boil.
Core each tomato and cut a small “x” in the skin on the opposite end.
Lower 2 or 3 tomatoes into the boiling water and let blanch for 15 to 20 seconds or until the skins start to peel.
Immediately transfer the tomatoes to a large bowl of iced water.
Blanch the remaining tomatoes in the same manner.
Peel each tomato by pulling the skins off with a paring knife.
Cut each tomato in half crosswise and squeeze out the seeds.
Coarsely chop the seeded tomatoes.

In a blender or food processor puree the garlic clove and the chopped tomatoes.
Add the broth, cumin, salt, pepper, and 1 tablespoon lime juice, continuing to puree until smooth.
Pour the soup into a metal bowl, set the bowl in a bowl of iced water, and stir the soup occasionally until it is very cold.
Taste and adjust seasoning with Tabasco, salt, pepper and lime juice.
Divide the avocado and the chives between two chilled bowls and ladle the soup over them.

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