Tuesday, August 19, 2008

Recipes from Meat Fab - Poultry

Here's the recipes we never made in meat fab...
Chicken Picatta (1 portion)
season flour with salt and pepper
season 1 pounded chicken breast with salt and pepper, then dredge in flour
heat a saute pan and add 2 T of butter and 1 T of olive oil
add the chicken and saute until golden on both sides
remove the chiken to a warm plate and then deglaze the pan with 1.5 T lemon juice and 4 oz chicken stock
add 1/4 t capers and check seasoning. return chicken to the pan and simmer to heat through
add 2 t parsley and remaining butter to finish sauce.

Chicken Wing (for 1/2 lb of wings)
season wings with salt and pepper
fry until golden and they float
immediately toss in sauce mix (1 bottle hot sauce, 4 oz butter, 1/2 t cayenne, 2 T honey, and 2 oz red wine vinegar)

Grilled Turkey Paillard with Chimichurri
combine (1/4 c cilantro, 1 T chopped mint, 1 T chopped parsley, 2 cloves minced garlic, 1 pinch red pepper flakes, 1.5 t cider vinegar, 1.5 t water, and 1/4 t salt) and check seasonings

Confit (for 6 lbs of duck)
combine:
2T ground black pepper, 1/2T ground cinnamon, 1/2T ground clove, 1/4t ground allspice, 3 crumbled bay leaf, 4T kosher salt, and 1 t TCM

Turkey Burger with Onion Confit
combine (2.5 lb ground turkey, 1 t salt, 1 t sugar, 1 t minced garlic, 1/2 t fennel seeds, 1/2 t chopped rosemary, 1/2 t chopped thyme, 1/4 t cayenne, and 1/4 t black pepper) and paddle for 2 min
form into 4 oz patties
bake or grill ntil they reach an internal temperature of 165F
Onion Confit
combine (1 lb sliced onion, 2.5 oz red wine vinegar, 2 oz honey, 2 oz red wine, and 1 pinch ground black pepper) and simmer until jam-like

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