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July 19 Chicken.life

July 18, 2000

Some like it hot: Recipes



Chicken Sauce Piquant

  • 1/2 cup oil
  • 2 cups all-purpose flour
  • 2 cups chopped onion
  • 1/2 cup chopped bell pepper
  • 1/2 cup celery
  • 1 tablespoon chopped garlic
  • 2 cups water
  • 10 chicken breasts, cut into cubes
  • 8 cups tomato sauce
  • 1/2 cup fresh parsley, chopped
  • 3 tablespoons Creole seasoning
  • Louisiana hot sauce, Tabasco or cayenne pepper, to taste


Heat oil over medium heat in Dutch oven or other large, heavy pot. Add flour and stir continuously until it gets a dark, chocolate brown. This is called a roux. When it gets brown, immediately add onion, bell pepper, celery and garlic, and stir until onions are clear. Add remaining ingredients, stirring well. After it comes to a boil, cover and cook on low heat about an hour, until the chicken gets tender. Serve over rice or cooked spaghetti noodles.

This will serve 10 or more people.

It also can be cooked with rabbit, venison, alligator or just about any meat you want to use.

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- From Cajun Cookin restaurant

Hashed Brown Potatoes with Black Lentils

  • 1 slice bacon, chopped fine
  • 1/4 cup onion, chopped fine
  • 2 cloves garlic, minced
  • 2 cups potatoes, diced into 1/4-inch pieces
  • 1 cup black lentils, cooked
  • 2 tablespoons parsley, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper


In large saut pan set over medium heat, cook bacon until very crisp.

Add onions and garlic. Cook 2 to 3 minutes. Add potato, stirring constantly.

Add cooked lentils and parsley. Combine well. Adjust seasonings.

Serves 4.

- Frank Terranova

Orange Roughy Provencale

  • 1 cup red ripe tomatoes, peeled and chopped
  • 1/2 cup yellow peppers, diced into 1/4-inch pieces
  • 3 tablespoons scallions, sliced thin
  • 1 teaspoon dried herbs
  • 1/2 teaspoon fresh thyme, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons fresh lemon juice
  • 1/2 cup calamata olives, sliced
  • 2 tablespoons Italian parsley, chopped
  • 4 6-ounce orange roughy fillets
  • 3 tablespoons olive oil


Combine first eight ingredients and blend well. Set aside.

On a baking dish sprayed with cooking spray, arrange fish fillets and drizzle with 2 tablespoons of olive oil.

Preheat oven to 375 degrees. Add remaining oil to tomato mixture and top evenly with mixture. Bake for 15 to 18 minutes or until fish flakes. Garnish with parsley.

Serves 4.

Note: If orange roughy is not available, use other lean, white fish.

- Frank Terranova

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