Ingredients 2 tablespoons canola oil 1 pound ground turkey Coarse salt and ground pepper 1 large onion, chopped 2 jalapenos, diced (seeded for milder taste) 2 teaspoons ground cumin 1 tablespoon tomato paste 2 cans (19 ounces each) cannellini beans, drained and rinsed 2 cans (14 1/2 ounces each) reduced-sodium chicken broth 1/3 cup water […]
Sean Beauchamp Brady www.thebonvivant.com Polpette di Pollo “alla Romana” Chicken Meatballs wrapped in Prosciutto and Sage Makes 18 to 20 I called these chicken meatballs “alla Romana” because they remind me of the classic Saltimbocca alla Romana. This traditional main course, found on almost all Roman menus, is a veal cutlet topped with Prosciutto and […]
Szechwan Chicken (serves 4) Ingredients 1 Lb. Chicken breast meat, boned and skinned, cut into small cubes 5 garlics, slice into thin slivers 3 scallions, white parts only, minced ½ red pepper, cut into cubes ½ green pepper, cut into cubes 1 tablespoon of rice wine 2 teaspoons of olive oil 1 tablespoon of low […]
Roasted bone in chicken breasts stuffed with Chicken Liver and Mousee truffle- pan gravy Ingredients 4 bone in chicken breasts- skin on 1 cup wild mushrooms, sliced 2 TBSP. truffle butter 1 5.5 ounce packet Mousee Trufee 4 sprigs fresh rosemary Garlic slat Fresh ground black pepper Hungarian smoked paprika 2 leeks washed well and […]
Serves 4 Ingredients 2 Granny Smith apple, peeled, cored and cut into ¼-inch dice 1 cucumber, peeled, seeded and cut into ¼-inch dice 1 small red onion, cut into ¼-inch dice 1 small red bell pepper, cut into ¼-inch dice 1 1/2 Tbsp white wine vinegar 1 ½ Tbsp. rice wine vinegar 2 ½ tsp […]
Roasted Turkey with and Wild Rice and Goat Cheese Stuffing Ingredients 1 fresh turkey, about 16 pounds 20 fresh sage leaves 1 cup (2 sticks) butter, melted Salt and freshly ground pepper Pomegranate Sauce, recipe follows Wild Rice and Goat Cheese Stuffing, recipe follows Chopped chives, for garnish Pomegranate seeds, for garnish Directions Preheat the […]
Ingredients ¼ cup cracked wheat (bulgar) –you may substitute Quinoa 1 cup hot water 1 cup grape tomatoes sliced 3 green scallions, chopped very fine 1 large bunch parsley, chopped Juice of one lemon plus zest ½ cup olive oil ¼ cup mint Salt and pepper to taste Feta cheese-optional For the chicken: 4 bone […]
Ingredients 4 Cornish game hens- halved, backs removed ½ cup orange juice 4 TBSP. soy sauce 2 TBSP. whit balsamic vinegar 2 teaspoons honey ½ teaspoon freshly grated ginger Dash kosher salt Orange zest for garnish Directions Preheat oven to 400 degrees. Rinse and pat dry hens. Whisk ingredients together in a bowl. Pout into […]
Roasted Corn Salsa Ingredients 2 ears corn, roasted on grill and taken off cobb 1 red pepper small dice 1 jalapeno (seeded and chopped fine) 1 small onion small dice cilantro, chopped salt pepper Directions Combine all ingredients and season BBQ Chicken Quesadilla Ingredients BBQ Sauce Chicken Breast Corn Salsa 2 flour tortillas cheddar […]
From “Naples at Table” by Arthur Schwartz, HaperCollins, 1998 This recipe is from Arthur’s friend Agata Lima, who lives in a house with a terraced hill on the Amalfi coast. It quite typically uses the area’s famous lemons. Pollo al Limone Lemon Chicken Ingredients 1 3½- to 4-pound chicken, cut into 10 pieces Salt Freshly […]
