| Tarragon-Citrus Chicken Salad | Curried Chicken Salad |
Ed's Chicken Newburg Pot-Pies
8 oz. sliced mushrooms 1 tsp. minced garlic 1 stick (8 oz.) butter or margerine 8 Tbls. flour 1/2 cup dry vermouth or dry sherry 2 cups chicken stock 2 cups half-and-half 3-4 Tbls. grated Parmesan cheese Salt & white pepper, to taste 1/2 cup sliced black olives 1/2 cup sliced natural almonds 2 Tbls. chopped pimento 1 cup frozen green peas 1 cooked chicken, skinned, boned and chopped, about 4 cups 1 jar pearl onions (not pickled!), drained Biscuit dough, seasoned with dried tarragon and white pepper 1 egg yolk mixed with 1 Tbls. half-and-half
Sauté mushrooms and garlic in butter. Blend in flour, and stir in vermouth, stock and half-and-half. Stir in Parmesan, salt and pepper. Add olives, almonds, pimento, peas, chicken and onions. Heat through.
Spoon into individual casseroles; top each with 2-3 small biscuits, and glaze with yolk mixture. Bake at 425F for 20-25 minutes, or till biscuits are done and golden-colored.
(Trick: if you don't want to mess with biscuit dough, omit it and instead, after the filling is done, top with halved mini-croissants from the bakery and heat a couple of minutes more.)
6 servings
Orange-Coriander Chicken
2 whole boneless, skinless chicken breasts, halved 5 Tbls. butter, divided 1 Tbls. finely chopped green onion or shallots 2 cloves crushed garlic 1 tsp. ground coriander seeds 2/3 cups orange juice 1 cup very dry vermouth 1/4 tsp. salt 1/2 cup sliced natural almonds, toasted
Sauté chicken in 3 Tbls. butter over medium heat, turning occasionally, 10-15 minutes, till tender. Remove and keep warm. To pan add green onion (or shallots), garlic and coriander; cook 2-3 minutes, stirring. Add juice and reduce to syrupy consistency. Add vermouth and reduce by half. Add salt and 2 Tbls. butter. Stir in almonds and pour over chicken. Serve with rice/wild rice mixture.
[Variation: substitute about 1/3 cup orange marmalade for the orange juice.]
4 servings
Chicken Salad
Combine and chill: Diced meat from a rotisserie chicken 1/2 to 3/4 cup chopped celery 1/2 chopped parsley 1/2 cup chopped onion or green onion 1/2 cup chopped toasted nuts Salt & pepper to taste plus: Ed's Basic Dressing
Tarragon-Citrus Chicken Salad
Combine and chill: Diced meat from a rotisserie chicken 1/2 to 3/4 cup chopped celery 1/2 cup chopped parsley 1/2 cup chopped onion or green onion 1/2 cup chopped toasted nuts Salt & pepper to taste with: Tarragon-Citrus Dressing Blend together: 1 cup mayonnaise 1 Tbls. Dijon mustard 1 to 2 tsp. dried tarragon 1/4 tsp garlic powder 2 Tbls. fresh orange juice 1 Tbls. fresh lemon juice 1/2 tsp each: lemon zest & orange zest Dash or Worcestershire sauce (optional)
Curried Chicken Salad
Combine and chill: Diced meat from a rotisserie chicken 1/2 to 3/4 cup chopped celery 1/2 chopped parsley 1/2 cup chopped onion or green onion 1/2 cup chopped toasted nuts Salt & pepper to taste OPTIONAL: 1/3 cup chopped raisins with a dressing made by blending: 1 cup mayonnaise 2 tsp. curry powder 1/2 tsp. ground ginger 1/4 tsp. garlic powder dash Worcestershire sauce plus a little hot sauce or red pepper if desired
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