Tuesday, February 27, 2018

Salamon Chicken and Beef Recipes to try for your Big Coock Experience


Salamon Chicken and Beef Recipes to try for your Big Coock Experience

Salamon Chicken and Beef Recipes to try for your Big Coock Experience
Salamon Chicken and Beef Recipes to try for your Big Coock Experience

Saving your sanity by preparing meals in bulk is the idea behind "The Big Cook Cookbook" and "The Big Cook 2: More Celebrated Recipes."
A week before doing the big cook, assemble two to four friends, then choose the recipes and location. Make up a detailed shopping list using the example given in the cookbook or download it from www.thebigcook.com. Phone in your meat order.
The day before, do your grocery shopping and any pre-meal preparation. On the day of the big cook, take items to where you're cooking. Spend the day cooking, then stock your freezer with your meals.
The authors have set up recipes with the ingredients in columns according to the number of meals being prepared (one, four, six or eight). In the recipes provided below, the ingredients are given for four meals.
Candace's Soy Ginger Salmon
This recipe is great with individual salmon steaks or whole fillets. The salmon will marinate in the zip-close bags, allowing the flavors to develop and mingle.
This can be cooked in the oven or on the barbecue.
2.75 kg (6 lbs) salmon fillets or steaks
750 ml (3 cups) orange juice
50 ml (1/4 cup) cornstarch
500 ml (2 cups) reduced-sodium soy sauce
125 ml (1/2 cup) olive oil
500 ml (2 cups) brown sugar
50 ml (1/4 cup) lemon-pepper seasoning
50 ml (1/4 cup) garlic powder
15 ml (1 tbsp) ground ginger
4 large zip-close bags
Label bags. Divide salmon evenly between zip-close plastic bags.
In a large bowl, combine orange juice and cornstarch and stir well. Add remaining ingredients to orange juice mixture and stir. Pour an even amount into each bag of salmon. Remove excess air, seal bags securely and freeze.
Oven: Place a layer of foil over a baking sheet. Cooking time will vary depending on the thickness of fish. Generally, it will take 4 to 6 minutes at 180 C (350 F) per 1 cm (1/2 inch) of thickness if thawed.
Barbecue: Lay salmon fillet on a piece of foil large enough to fold over and seal. Depending on the size of the fillet, grill it for 10 to 15 minutes until it is slightly flaky. You can also use "non-stick" foil with holes punctured in it and flip the fillets halfway through the cooking time if desired.
Tips:
Use salmon steaks or whole fillets. When you buy the whole fillets you will have to eyeball how many pieces you will need for each meal.
Salmon will keep cooking even after you remove it from the heat

 source, so take care to remove it at the right time to avoid

 overcooking your fish. You want it to be medium-rare and firm

 but still tender inside. It should easily flake with a fork.




GOOD COOKS PLAY CHICKEN


GOOD COOKS PLAY CHICKEN


GOOD COOKS PLAY CHICKEN
GOOD COOKS PLAY CHICKEN

TODAY, WE PLAY another game of chicken.
No, not that game of chicken. This game you play in the kitchen. No reason to be afraid. No great nerve required, either.
You win the game if your dinner partner or partners say, "Hey, I've never had chicken this way before."
Bonus points come if they actually like what they have eaten.
The latter isn't too hard because chicken has been known to taste good in so many different ways. You can cook it with lots of garlic, lots of beer, lots of spices, lots of rice, and so on, and so on. Fry it, roast it, grill it, saute it, bread it, stuff it, quiche it, Chinese it, whatever.
In the kitchen game of chicken, cheating is permissible. In fact, it is recommended.
Break any rules. In fact, there are no rules. If someone tells you that chicken doesn't go with mango or black beans or grapefruit, try it. Who knows what you might end up with.
And go where you can for help. If you're not terribly creative, or perhaps a little shy about trying something new, seek assistance.
Open any cookbook, and you'll find a long list of chicken recipes. Surf over to the World Wide Web, and download a few more. (Remember when there was no such word as downloading? That was back when the chicken was fried or stewed or roasted. Downloading has opened whole new worlds for chickens seeking to get to the other side.)
To make the game easier, we suggest you buy a big bag of frozen chicken breasts. Preferably, skinned and boned. (If you prefer dark meat, buy thighs.) Whenever you feel like playing, just pull a couple (or more) out. A few minutes on defrost in the microwave and let the game begin.
Mostly we've been grilling the chicken breast. A little marinade, a little sauce. On occasion, however, we get a little more adventuresome and stuff those breasts. (Or thighs.)
Regardless of what you stuff them with - it's cook's choice - you are certain to win the game.
Here are three recipes to get you started. They show three ways to stuff a chicken breast. Our advice, however, is to let these recipes be a guide. Stuff them with whatever hits your fancy. We can just hear a certain announcer shouting, "And that's a winner!"
CHICKEN BREASTS
STUFFED WITH PARMESAN,
SUN-DRIED TOMATOES AND CAPERS
4 sun-dried tomatoes (not packed in oil)
2 chicken breast halves, skinned and boned
2 very thin slices Parmesan cheese (or other cheese)
1 teaspoon capers
1 egg white
1 tablespoon water
1/3 cup seasoned dry bread crumbs
2 tablespoons all-purpose flour
2 tablespoons grated Parmesan cheese
Salt
Ground black pepper
For sauce:
1 tablespoon olive oil
1/2 cup sweet onions, chopped
1 (15-ounce) can diced tomatoes, undrained
1 tablespoon red wine vinegar
1/2 teaspoon granulated sugar
2 tablespoons chopped fresh basil
Preheat oven to 400 degrees.
Reconstitute tomatoes by soaking in boiling water for a few minutes, then chop.
With a sharp knife, carefully cut pockets into edges of chicken breasts. Put the slice of Parmesan into each pocket. Divide capers and chopped tomatoes and stuff into pockets. Close pockets by securing with toothpicks.
With a fork, beat egg white gently. Stir in water. In a separate bowl, combine bread crumbs, flour, grated Parmesan and a little salt and pepper. Dip chicken breasts in egg white mixture. Coat with bread crumb mixture. Place on a baking sheet and bake for 15 minutes. Turn and bake 10 minutes longer.
While chicken is baking, prepare sauce: In a small saucepan, heat the oil. Cook onions, stirring frequently, for 5 minutes. Add tomatoes and their juice, vinegar, and sugar. Bring to a boil. Reduce heat and simmer for 10 to 15 minutes. Stir in basil.
Place cooked chicken on dinner plates.






MAKE IT CHICKEN TONIGHT

                               MAKE IT CHICKEN TONIGHT


    MAKE IT CHICKEN TONIGHT
    MAKE IT CHICKEN TONIGHT


AFTER all that surfeit of turkey, you may not feel inclined to serve up chicken, but the two are very distinct, and turkey seems the richer, heavier flavour.
And with chicken a 'good buy' this week why not welcome it back with this recipe.
COUNTRY CHICKEN CASSEROLE
For four you will need:
4 chicken portions; 2 sticks celery, sliced; 2 tablespoons/15ml spoons cooking oil; 1lb/450g potatoes scrubbed and quartered (you can add to this if you have hefty appetites to cater for!); 8 oz/200g carrots, sliced coarsely; 3 tablespoons/15 ml spoons plain flour; threequarters pint/450ml cider; 1 chicken stock cube; 1 teaspoon/5ml spoon dried thyme; 1 bunch scallions, cut into 1 inch/2.5cm pieces; 1 dessert apple, sliced.
Method:
Heat the oil in a frying pan and fry the chicken for 5 minutes until browned. Transfer to a casserole dish with the potatoes,
Add the celery and carrots to the pan and fry for 2 - 3 minutes. Stir in the flour and cook for one minute, then gradually blend in the cider and add the stock cube.
Bring to boil, stirring. Add the thyme and season, and pour over the chicken.
Cover and cook for 90 minutes at 200C/400F/Gas Mark 6.
Remove from the oven and check it does not need some water added, then stir in the apple and scallions and cook a further 15 minutes. Stir well before serving.