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Author Topic: Recipe Experiments
Godric
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I'm gonna try a new recipe for dinner this evening.

I thought maybe we could devote a thread to our recipe experiments. Post them here and let us know how they turn out.

I took elements from 2 separate recipes I found and threw in my own spin. Here's what I came up with. I call it "Apple Bacon Chicken Liver":

4 chicken breasts, boned & skinned
1/3 lb. chicken livers
1/3 (12 oz.) pkg. sliced bacon (4 slices)
3 tbsp. butter
3/4 c. apple juice
3/4 c. dry white wine
1 med. onion, sliced
1 clove garlic, minced
1-1/2 tsp. thyme
1/2 tsp chili powder
Salt & Pepper to taste
4 tsp. Dijon mustard
1-1/2 tbsp. apple jelly
1 lg. red cooking apple, cut & sliced

Cut bacon into 1 inch pieces. Cook bacon and apple slices until browned, remove and drain on paper towel. Add 2 tbsp. butter. In drippings and butter, cook onions over medium heat. Add chicken and chicken liver and brown. Add apple juice, wine, garlic and thyme. Cover and cook until chicken and liver is tender. Remove chicken and liver and keep warm. Bring liquid to a boil. Reduce heat. Add the mustard, jelly and chili power and stir well until blended. Add apple slices and bacon. Add 1 tbsp. butter just until melted. Pour sauce over chicken.

I'm serving with a baked potato.

What do you think?

[ March 20, 2010, 07:45 PM: Message edited by: Godric ]

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Uprooted
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I think it sounds good if you leave out the liver! Let us know how it turned out.
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Godric
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Yeah, I know liver isn't to everyone's taste. My poor wife must suffer my wide-ranging palate.

Also, omitting the bacon from this recipe, you can make it kosher, I believe.

I will let you know how it turns out. My biggest concern is getting the end sauce just right - I've yet to master the reduction sauce. Usually, I wind up just adding cornstarch.

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LisethMA
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It turned out really well. Couldn't find liver so Godric used Gizzards which didn't work, but gave it good flavor. All in all, I liked it.
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Godric
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So yeah, packages labelled "chicken gizzards" do not make a suitable substitute for chicken liver. Oh well.

Otherwise, a little less butter when frying the chicken and a pinch less dijon mustard in the sauce should be just about right.

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Synesthesia
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All I ever do is experiment in the kitchen.
Lasagna is wonderful with vodka sauce. Also pork fat with meat on it is good sauted and then boiled in apple juice with some cinnamon

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Geraine
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Not very original, but I have made a lot of BBQ sauces out of exotic fruits.

Mango, Guava, and Passion fruit BBQ sauce. Guava is my favorite. [Smile] I can find the Guava at the Mexican supermarkets here in Vegas, and the Passion Fruit Pulp and juice I can find at the small Brazilian market.

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vonk
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I enjoy experimenting with BBQ sauce and marinade also. I usually switch up the peppers though. I think I'll try fruit. How do you do it? Just drop it in the pot? Current favorite marinade/sauce: bottle of A1 plain marinade, can of coke, lots of minced garlic, several deseeded chopped jalapenos, soy sauce and oyster sauce. Perfect for chicken or ribs. Marinade over night. I would love to know how to make the base sauce, if anyone knows, rather than using A1.
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Geraine
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I usually puree the fruit to get the base. Usually works pretty well.
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Godric
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Egg Baked Potato:

1 large potato
1 egg
1 tbsp. olive oil
Salt & pepper to taste

Poke holes around the potato with a fork. Coat the potato in olive oil. Hollow out a "bowl" in the top of the potato. Spice to taste. Mix the egg and pour into the "bowl." Bake in tin foil for ~1 hour.

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rivka
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That is going to be one very cooked egg.
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Godric
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I was half expecting the egg to be over-cooked, but no...

I didn't mix the egg - the yolk developed a very crispy crust that after removal left the egg just fine, and very tasty. I'm thinking mixing it will get rid of the crust issue.

[ April 15, 2010, 03:44 AM: Message edited by: Godric ]

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Itsame
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Simple one that I hadn't tried before, but is now my favorite brussels sprouts recipe.

Seared Brussels Sprouts with Balsamic Vinegar

About 2 pounds of Brussels Sprouts
Onions
Garlic
3/4 cup of balsamic vinegar

Saute the garlic and the onions until the onions are soft. Sear the sprouts until they start to brown. Add enough balsamic that the sprouts are actually boiling in the vinegar. Allow the vinegar to burn off. Serve while hot. It is delicious while hot, but tastes horrible when cold (as with most brussels sprouts recipes).

ETA: Oh, halve the sprouts before searing.

[ April 15, 2010, 03:55 AM: Message edited by: JonHecht ]

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Godric
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quote:
Originally posted by JonHecht:
It is delicious while hot, but tastes horrible when cold (as with most brussels sprouts recipes).

Ha! Too true... I need to have brussel sprouts more. [Smile]
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Godric
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Drunken Chicken

4 boneless, skinless chicken breasts
1/2 can of black beans
1 stalk of celery, diced
1 carrot, diced
1/2 stick of butter
1 bottle of dark beer (I use Newcastle)
1 tsp. celery seeds
1 tsp. cayenne pepper
Salt & pepper to taste

In a large pan, add the beer and butter. Heat until butter melts. Add celery seeds and cayenne with salt & pepper. Add Chicken breasts. Cook on one side for 3-5 minutes. Flip chicken, add beans, celery and carrots and cover (I use a pizza pan). Cook until done. Drain sauce and serve.

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Godric
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quote:
Originally posted by Geraine:
Not very original, but I have made a lot of BBQ sauces out of exotic fruits.

Mango, Guava, and Passion fruit BBQ sauce. Guava is my favorite. [Smile] I can find the Guava at the Mexican supermarkets here in Vegas, and the Passion Fruit Pulp and juice I can find at the small Brazilian market.

Guava BBQ sauce sounds wonderful. I live in Vegas too - where is this Brazilian market of which you speak?
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Itsame
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Baked Sweet Potatoes

(I'm a vegan, which I why I am not using meat or anything like that in my recipes)

OK, so slice the potatos thickly, blah blah blah.

Marinade:
White wine vinegar as the liquid base
Paprika
Plenty of Pepper
Plenty of Salt
Lemon juice
cayenne
onion powder
garlic powder
lots of dill
a bit of cumin

Rub the potatoes in the marinade and save the extra as a dip.

Bake.


All of this is to taste, so it's kinda (really) vague. I make it all the time and it is always devoured by all in sight very quickly.

Sorry I'm not being more specific; I'm kind of an intuitive cook and don't really pay much attention to how much of what I'm doing or even what ingredients I'm using. I just do what looks and smells good. I love cooking.

Edit: Forgot a major ingredient.

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Godric
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Actually, I was hoping to stumble across some interesting (vegan/vegetarian/kosher/Greek/Asian/what-have-you) recipes here. I see and read tons of recipes in cook books and on TV, but I'm interested in actual dishes real people prepare.

After rubbing the potato slices, you bake?

Do you warm the dip, chill it or serve at room temp?

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Itsame
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I tend to serve it at room temp. The reason I just said bake is because I've never timed it. I turn it on to 450 then keep an eye on it.

I also make ratatouille with some regularity, but there's no need to post common recipe like that.

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vonk
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I'm making a baked breaded chicken breast for dinner tonight. I haven't made this in a while and am indecisive on a few things and thought I'd turn to Hatrack for help.

Milk or egg bath? Once or twice breaded? Breadcrumbs or seasoned flower? 350f for about 30 minutes? They'll be boneless and pounded thin. Any ideas are appreciated.

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Godric
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quote:
Originally posted by vonk:
Milk or egg bath?

Milk.

quote:
Once or twice breaded?
Twice.

quote:
Breadcrumbs or seasoned flower?
Once in each. Flour 1st.

quote:
350f for about 30 minutes?
Sounds about right.

Good luck!

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