RECIPES FOR
MARCH 2000
CHICKEN AND SAUSAGE JAMBALAYA
3 chicken breasts
1/2 package smoked sausage, sliced
1/2 green bell pepper, chopped
3 stalks celery, chopped
3 large white onions, chopped
2 cloves garlic, chopped fine
1/4 cup peanut oil
2 cups white long-grain rice
2-1/2 cups water
12 ounces beer
flour to coat chicken
1-1/2 teaspoons rosemary
1 teaspoon thyme
a handful of chopped parsley (hard to put too much)
salt to taste
cayenne pepper
Wash the chicken and place it skin side down on a plate
(you can remove
the skin if you want).
Depending on how spicy you want it,
coat the chicken with cayenne pepper
until very red or
use just a little.
Turn the chicken pieces over and lightly coat the skin side.
Let sit for 15 minutes or so to soak it all up.
Heat the oil in the bottom of a large heavy cast iron or aluminum pot.
Place the flour in a paper bag
(season the flour lightly with salt,
cayenne pepper, black
pepper, garlic powder, etc).
Place a couple of pieces of chicken at a time
into the bag and shake to coat.
Fry the chicken in the oil until golden brown.
Don't worry about cooking it all the way through just yet.
Remove the chicken.
Now place the onions, celery, garlic and bell pepper into the pot
(along with a bit more oil if necessary)
season them with a little salt and pepper
and sauté them until the onions are transparent,
scraping the bottom of the pot often.
Add the rosemary, thyme, bay leaf and parsley and cook for a minute or so.
Place the sausage slices, chicken, and a little water
into the pot and mix well with the vegetables.
Turn heat low, cover and simmer
for about 30 minutes (until the chicken is tender).
Stir the mixture frequently,
always scraping the bottom to keep things from burning
(break the chicken up a bit with the spatula as it cooks.
It should break up naturally as the dish cooks,
but this just helps things a little).
When the chicken is cooked, add the washed rice
and stir it into everything for a couple of minutes.
Pour the warm beer and the water
in and stir things for another minute or so.
Taste it at this point and adjust the salt if necessary.
Now, keeping the heat low, cover the pot
and cook until the rice is tender
(anywhere from 30 minutes to an hour).
Stir the mixture every now and then,
scraping the bottom of the pot.
NOTES:
- If desired, before serving, remove chhicken pieces to a place and cut
meat from the bones. Return meat to the pot and make sure it's heated through.
- Chicken breasts, bone-in or boneless,, may be substituted for the whole
chicken; however, thighs and drumsticks have so much more flavor, and
any meat cooked with the bone in is always more flavorful.
- Chicken stock is recommended over watter, especially if using boneless
skinless chicken breasts, since those cuts usually get very dry with prolonged cooking.
- Traditional herbs used in Creole cookking are actually oregano, thyme, and bay leaves.
from: http://www.web-holidays.com/mardi/index.htm
ref:3/4/00
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COCONUT MACAROON CHEESECAKE
1 c. flaked coconut, toasted
1/4 tsp. almond extract
˝ c. ground pecans
3 eggs
2 tbl. marg., melted
1 egg white
3-8z pkg. cream cheese, soft
˝ tsp. vanilla
˝ c. sugar
1/3 c. sugar
˝ tsp. vanilla
2/3 c. flaked coconut, toasted
In a small bowl combine 1 c. coconut,
pecans, and melted margarine.
Press into the bottom of 9" spring form pan.
Set aside.
In a large mixer bowl beat cream cheese
with a an electric mixer on low;
gradually add the ˝ c. sugar,
first ˝ tsp. vanilla and almond extract.
Beat till fluffy.
Add the 3 whole eggs; beat on low speed just till combined.
Pour into crust-lined pan.
Bake in 350°F oven for 35 min.
(Cheesecake will not be completely done at this point).
Meanwhile, in a small mixing bowl beat egg white
and remaining vanilla till soft peaks form;
gradually beat in the 1/3 c. sugar till stiff peaks form;
*fold in the 2/3 c. coconut.
Carefully spread atop partially baked cheesecake.
Return to oven and bake 20 min. more.
Cool on wire rack for 15 min.
Loosen sides of cheesecake from pan.
Cool 30 min. more; remove sides of pan. Cool completely.
Cover and chill at least 4 hours before serving.
ref:3/11/00
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DUBLIN POTATO SALAD
3 large white potatoes
2 tablespoons white vinegar
2 teaspoons sugar
1 teaspoon celery seed
1 teaspoon mustard seed
3/4 teaspoon salt, div.
2 cups finely shredded cabbage
12 ounce can corned beef or left over corned beef
1/4 cup chopped dill pickle
1/4 cup sliced green onion
1 cup mayonnaise
1/4 cup milk
Cover potatoes in lightly salted water and boil until tender.
Drain, peel and cube.
Combine vinegar, sugar, celery seed,
mustard seed and ˝ tsp. salt;
drizzle over still-warm potatoes.
Cover and chill.
Just before service gently fold in
cabbage, corned beef, pickle and onion.
Combine mayo, milk and remaining 1/4 tsp. salt;
pour over salad.
Gently toss.
Serve in cabbage-lined bowl.
Kathy's Kitchen
ref:3/18/00
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FLOUNDER WITH PARMESAN CRUST
6 flounder, sole or orange roughy fillets
1/3 cup plain yogurt
2 tbl. grated Parmesan Cheese
1 tbl. Dijon mustard
1 tbl. lemon juice
1 ˝ tsp. horseradish, drained
Preheat broiler and prepare broiler pan
with nonstick spray.
Arrange fish in broiler pan.
In small bowl, combine yogurt, mustard,
lemon juice and horseradish.
Spread mixture over both sides of fillets.
Top with Parmesan cheese.
Broil about 8 inches from heat,
turning once, for about 6 minutes,
or until fish flakes easily.
6 servings.
Kathy's Kookbook
ref:3/25/00
