1/4 cup red-wine vinegar
1/4 cup reduced-sodium soy sauce
2 tablespoons sugar
1 tablespoon Asian sesame oil
1 scallion, thinly sliced
2 teaspoons grated peeled ginger root
1/4 teaspoon crushed red pepper flakes
Monday, August 15, 2011
Friday, June 24, 2011
Canetton a l'orange for 2 duck
Clean ducks well
Brush with EVOO outside and Inside
Make cuts with knife under wings and thighs so they cook thoroughly.
Ducks need to be amber in color when done.
Place in 360* oven-preheated
Time for 30 min.
Take out of oven. Brush inside of ducks with orange sauce and put duck back in oven for 30 more minutes.
Orange Sauce:
Prepare:
Zest of 1 whole orange. NO WHITE PEEL AT ALL.
6 oz oj
1/4 cup grand marnier or contreau
1-1/2T flour
Veggie bullion 1/4-1/2cup
1/2 - 2/3 stick butter
Place butter in steel or metal sautee pan to avoid flame making dish uneatable. Add zest. Keep flame low. If u have gas stove expect a flame when adding liquor. Remove and blow on fire or wait until it extinguishes.
Add liquor. Slowly add sifted flour and veggie bullion, avoiding lumps. Then add 6 or more oz of OJ as needed. Again, avoid lumps, until you get a somewhat thick, sweet sauce.
Brush interior of ducks after 30 min of baking, with orange sauce, then put back in the oven and cook for an additional 30 min.
Enjoy.
Play it by ear. Never measured ingredients. Bon chance.
Brush with EVOO outside and Inside
Make cuts with knife under wings and thighs so they cook thoroughly.
Ducks need to be amber in color when done.
Place in 360* oven-preheated
Time for 30 min.
Take out of oven. Brush inside of ducks with orange sauce and put duck back in oven for 30 more minutes.
Orange Sauce:
Prepare:
Zest of 1 whole orange. NO WHITE PEEL AT ALL.
6 oz oj
1/4 cup grand marnier or contreau
1-1/2T flour
Veggie bullion 1/4-1/2cup
1/2 - 2/3 stick butter
Place butter in steel or metal sautee pan to avoid flame making dish uneatable. Add zest. Keep flame low. If u have gas stove expect a flame when adding liquor. Remove and blow on fire or wait until it extinguishes.
Add liquor. Slowly add sifted flour and veggie bullion, avoiding lumps. Then add 6 or more oz of OJ as needed. Again, avoid lumps, until you get a somewhat thick, sweet sauce.
Brush interior of ducks after 30 min of baking, with orange sauce, then put back in the oven and cook for an additional 30 min.
Enjoy.
Play it by ear. Never measured ingredients. Bon chance.
Buffalo Pulled Chicken
•4 skinless, boneless chicken breast halves (2 lb)
•1 bottle buffalo wing sauce, divided
•1/2 (1 ounce) package dry ranch salad dressing mix
•2 tablespoons butter
•Place the chicken breasts into a slow cooker, and pour in 3/4 of the wing sauce and the ranch dressing mix. Cover, and cook on Low for 6 to 7 hours.
•Once the chicken has cooked, add the butter, and shred the meat finely with two forks.
•1 bottle buffalo wing sauce, divided
•1/2 (1 ounce) package dry ranch salad dressing mix
•2 tablespoons butter
•Place the chicken breasts into a slow cooker, and pour in 3/4 of the wing sauce and the ranch dressing mix. Cover, and cook on Low for 6 to 7 hours.
•Once the chicken has cooked, add the butter, and shred the meat finely with two forks.
Friday, April 1, 2011
white chocolate cranberry cookies
8 oz butter
1 1/2 c sugar
2 eggs
mix
add
2t vanilla
mix
add
2c flour
orange zest
1t powder
1/2 t salt
1/4t soda
mix
add
2c oats
2c crasins
12oz white chocolate chips
bake 375 till done
1 1/2 c sugar
2 eggs
mix
add
2t vanilla
mix
add
2c flour
orange zest
1t powder
1/2 t salt
1/4t soda
mix
add
2c oats
2c crasins
12oz white chocolate chips
bake 375 till done
Wednesday, March 30, 2011
Glühwein-- glowing wine
Ingredients: for 6-8 servings or you can just double the ingredients for more.
1 liter of semi-dry red wine (Merlot is fine,)
juice of 2 oranges
a small diced apple
4 wholes cloves
2 cinnamon sticks
about 1/2 cup of sugar, but add it bit by bit to your taste
1 cup of brewed regular black tea
Let the whole mixture simmer below boiling temperature and when it's simmered for about 20 minutes add a few slices of an orange and float them together with the apple pieces.
1 liter of semi-dry red wine (Merlot is fine,)
juice of 2 oranges
a small diced apple
4 wholes cloves
2 cinnamon sticks
about 1/2 cup of sugar, but add it bit by bit to your taste
1 cup of brewed regular black tea
Let the whole mixture simmer below boiling temperature and when it's simmered for about 20 minutes add a few slices of an orange and float them together with the apple pieces.
Sage Chicken
3 chicken breasts, boned, trimmed, and halved
3 tbsp. butter
10-12 fresh sage leaves
1 c. dry white wine plus or minus
Salt and pepper to taste
Place the chicken breast halves so the breasts are flat. In a saute pan, melt the butter. Add the sage and on a medium high flame, brown the chicken halves, lightly on both sides. Sprinkle with salt and pepper, then add half the wine. Turn the breasts as they cook and as the wine reduces, add the rest of the wine. The chicken should be cooked in about 8 minutes, depending on the breast size. Place chicken on serving dish. Pour pan juices and sage over and serve. Serves 4.
2 tbsp. flour
2 cloves garlic, crushed
1 lemon rind, grated
2 whole boneless chicken breasts, skinned and halved
1 1/4 c. chicken broth
3 tbsp. olive oil
2 1/2 tsp. fresh sage, chopped
Salt and pepper to taste
2 egg yolks
2 tbsp. lemon juice
Preheat oven to 350 degrees. Mix flour, garlic and lemon rind. Coat chicken with mixture. Put leftover flour in the chicken broth and stir together. Heat oil in ovenproof fry pan or Dutch oven and saute chicken until lightly browned on both sides. Add chicken stock (with flour) and sage. Bring to a boil. Season with salt and pepper. Cover. Remove pan from stove. Place in oven and bake for 25-30 minutes. Serve with rice or noodles.
3 tbsp. butter
10-12 fresh sage leaves
1 c. dry white wine plus or minus
Salt and pepper to taste
Place the chicken breast halves so the breasts are flat. In a saute pan, melt the butter. Add the sage and on a medium high flame, brown the chicken halves, lightly on both sides. Sprinkle with salt and pepper, then add half the wine. Turn the breasts as they cook and as the wine reduces, add the rest of the wine. The chicken should be cooked in about 8 minutes, depending on the breast size. Place chicken on serving dish. Pour pan juices and sage over and serve. Serves 4.
2 tbsp. flour
2 cloves garlic, crushed
1 lemon rind, grated
2 whole boneless chicken breasts, skinned and halved
1 1/4 c. chicken broth
3 tbsp. olive oil
2 1/2 tsp. fresh sage, chopped
Salt and pepper to taste
2 egg yolks
2 tbsp. lemon juice
Preheat oven to 350 degrees. Mix flour, garlic and lemon rind. Coat chicken with mixture. Put leftover flour in the chicken broth and stir together. Heat oil in ovenproof fry pan or Dutch oven and saute chicken until lightly browned on both sides. Add chicken stock (with flour) and sage. Bring to a boil. Season with salt and pepper. Cover. Remove pan from stove. Place in oven and bake for 25-30 minutes. Serve with rice or noodles.
Carolyn's Easy Hot Pickled Peppers
For 1 quart jar
Watch & cut green tomatoes in halves or quarters (leave whole if cherry)
2 Tbls. salt
3 Tbls. sugar
1 teas. oregano
1 teas. crushed red pepper
3 galis cloves
1 whole clove
1 basil leaf
Fill sterile jar with tomatoes pack firmly. Fill to 1" with white vinegar. Fill the
rest with olive oil or salad oil. Screw top and shake & leave upside down, to
make sure the top is on tight. Then turn right side up.
Watch & cut green tomatoes in halves or quarters (leave whole if cherry)
2 Tbls. salt
3 Tbls. sugar
1 teas. oregano
1 teas. crushed red pepper
3 galis cloves
1 whole clove
1 basil leaf
Fill sterile jar with tomatoes pack firmly. Fill to 1" with white vinegar. Fill the
rest with olive oil or salad oil. Screw top and shake & leave upside down, to
make sure the top is on tight. Then turn right side up.
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