December is Buzzing with Activity
Chef James Taylor is Cooking Something Good Dec. 19 at 12:30 pm
Chef James Taylor, President of the American Culinary Federation Columbus Chapter has two dishes for you to prepare with him.
Chicken Breast with Port Wine Mushroom Sauce
(serves 4 persons)
Package Brown Gravy Mix (enough for about 2 cups of sauce )
1 small can of chopped or diced tomatoes (not too much juice )
4 ozs. Port Wine (inexpensive)
Preparing Sauce:
Follow package instructions when preparing the brown gravy mix ( except you will need to substitute the port wine for some of the water) let the sauce simmer to make sure it thickens properly and also to let the alcohol in the port wine to cook off. While this is cooking sauté your mushrooms in a separate skillet with a little butter and season with salt, pepper and granulated garlic. When the mushroom are cooked and drained of excess fat and liquid add them to the port wine sauce along with the tomatoes, continue to let simmer for a couple of minutes.
Ingredients:
4 each 4 oz boneless skinless chicken breast (frozen may be used just be sure they are thawed before beginning)
½ cup of all purpose flour
2/3 Tblsps of vegetable oil
Salt & pepper to taste
Garlic granulated to taste
8 ozs of fresh slice mushroom
Method: Pre-heat Oven to 350 degrees
1. Lay out your chicken breast season with salt, pepper, and granulated garlic to your individual taste, on both sides.
2. Pre-heat skillet it needs to be hot before placing chicken breast in it.
3. Dredge seasoned chicken breasts into flour and shake off excess.
4. Add oil to skillet when it is hot place chicken breast in skillet and sauté until lightly brown on both sides. You are not going to finish the cooking process on the stove.
5. Place chicken into a casserole dish and place in oven to finish cooking they need to be at 165 degrees to be safe.
6. Add the port wine sauce to the chicken in the dish and place back into the oven for about 5 minutes.
7. Serve on hot plates with appropriate side dishes
Chef’s Tips:
1. You may use as much sauce as you want and you may add as much port wine as you want
2. You may also adjust the tomatoes by adding more or less. The recipe should not have a strong tomato presence unless that is what you desire.
Apple Strudel
Ingredients
4 each granny smith apples, peeled, cored and slice thin.. ( place in an acidic water solution and hold )
2 each Jonathan or Macintosh apples, peeled, cored and sliced thin. (Place in an acidic water solution and hold )
Pepperidge Farm Puff Pastry ( there are two in the package ) You will find this in the frozen food section of your grocery store )
½ cup granulated sugar
½ cup brown sugar (packed)
1/2 cup golden raisins
2 to 3 Tbls cinnamon
1 tsp allspice
Method:
Drain apples well, add all ingredients and mix well. Unfold gently the puff pastry sheet, brush all sides, with water. Place apples on pastry sheets and fold all sides in, make sure they are sealed well. Place on baking sheet lined with parchment paper, spray the paper with a pan release for easy removal from pan, cut at least 6 vapor slits in pastry.
(After it is bake place the baked strudel on a clean lined baking sheet that is also sprayed with pan release this will save you from having a mess with the paper and keep it from sticking to the strudel) and slice at least 6 vapor slits in pastry. Bake in 350 degree oven until pastry is well browned. Remove and let stand and cool.
Chef’s Tips
Sprinkle a little sugar and cinnamon mixture on top before baking for that little extra flavor and that Grandmotherly touch.
Also, you may use a sugar substitute for this recipe and you do not have to use brown sugar just add more granulated sugar. You can make it as sweet or not as you want. You can leave out the Allspice if you want to just add a little more cinnamon.
You may also substitute canned slice apples in natural juice, for fresh you will find that they are a wonderful substitute, the apples are crisp and slightly tart. Just drain any juice before following the other steps.
YOU GOT IT, NOW TRY IT!!!
Chicken Breast with Port Wine Mushroom Sauce
(serves 4 persons)
Package Brown Gravy Mix (enough for about 2 cups of sauce )
1 small can of chopped or diced tomatoes (not too much juice )
4 ozs. Port Wine (inexpensive)
Preparing Sauce:
Follow package instructions when preparing the brown gravy mix ( except you will need to substitute the port wine for some of the water) let the sauce simmer to make sure it thickens properly and also to let the alcohol in the port wine to cook off. While this is cooking sauté your mushrooms in a separate skillet with a little butter and season with salt, pepper and granulated garlic. When the mushroom are cooked and drained of excess fat and liquid add them to the port wine sauce along with the tomatoes, continue to let simmer for a couple of minutes.
Ingredients:
4 each 4 oz boneless skinless chicken breast (frozen may be used just be sure they are thawed before beginning)
½ cup of all purpose flour
2/3 Tblsps of vegetable oil
Salt & pepper to taste
Garlic granulated to taste
8 ozs of fresh slice mushroom
Method: Pre-heat Oven to 350 degrees
1. Lay out your chicken breast season with salt, pepper, and granulated garlic to your individual taste, on both sides.
2. Pre-heat skillet it needs to be hot before placing chicken breast in it.
3. Dredge seasoned chicken breasts into flour and shake off excess.
4. Add oil to skillet when it is hot place chicken breast in skillet and sauté until lightly brown on both sides. You are not going to finish the cooking process on the stove.
5. Place chicken into a casserole dish and place in oven to finish cooking they need to be at 165 degrees to be safe.
6. Add the port wine sauce to the chicken in the dish and place back into the oven for about 5 minutes.
7. Serve on hot plates with appropriate side dishes
Chef’s Tips:
1. You may use as much sauce as you want and you may add as much port wine as you want
2. You may also adjust the tomatoes by adding more or less. The recipe should not have a strong tomato presence unless that is what you desire.
Apple Strudel
Ingredients
4 each granny smith apples, peeled, cored and slice thin.. ( place in an acidic water solution and hold )
2 each Jonathan or Macintosh apples, peeled, cored and sliced thin. (Place in an acidic water solution and hold )
Pepperidge Farm Puff Pastry ( there are two in the package ) You will find this in the frozen food section of your grocery store )
½ cup granulated sugar
½ cup brown sugar (packed)
1/2 cup golden raisins
2 to 3 Tbls cinnamon
1 tsp allspice
Method:
Drain apples well, add all ingredients and mix well. Unfold gently the puff pastry sheet, brush all sides, with water. Place apples on pastry sheets and fold all sides in, make sure they are sealed well. Place on baking sheet lined with parchment paper, spray the paper with a pan release for easy removal from pan, cut at least 6 vapor slits in pastry.
(After it is bake place the baked strudel on a clean lined baking sheet that is also sprayed with pan release this will save you from having a mess with the paper and keep it from sticking to the strudel) and slice at least 6 vapor slits in pastry. Bake in 350 degree oven until pastry is well browned. Remove and let stand and cool.
Chef’s Tips
Sprinkle a little sugar and cinnamon mixture on top before baking for that little extra flavor and that Grandmotherly touch.
Also, you may use a sugar substitute for this recipe and you do not have to use brown sugar just add more granulated sugar. You can make it as sweet or not as you want. You can leave out the Allspice if you want to just add a little more cinnamon.
You may also substitute canned slice apples in natural juice, for fresh you will find that they are a wonderful substitute, the apples are crisp and slightly tart. Just drain any juice before following the other steps.
YOU GOT IT, NOW TRY IT!!!
