Stir Fry Chicken

Basic Stir Fry Recipe:

Ingredients:

•4 skinless, boneless chicken breasts
•2 garlic cloves
•4 scallions
•1 cup bean sprouts
•1/4 cup vegetable oil
•1 tablespoon fresh minced ginger

Instructions:

•Rinse the chicken breasts in cold water, dry and cut into 1/2 inch cubes
•Peel and mince garlic
•Wash the scallions and cut into thin rings
•Rinse the bean sprouts in cold water and pat dry
•Heat the vegetable oil in a large skillet or wok
•Stir fry the chicken for 4 minutes over high heat
•Push the chicken to the side and add garlic, scallions and ginger
•Cook, stirring constantly for 2 minutes
•Add the sprouts and stir-fry another minute


That’s the “Basic Stir Fry Chicken Recipe,”
so if you’re counting ...that’s ONE.

For the other restaurant stir fry recipes, reserve the sprouts (hold back) until the recipe calls for them.

ENJOY!


Stir Fry Chicken in Sweet and Sour Sauce


Ingredients:

•1 medium tomato
•1/4 cup soy sauce
•1/4 cup red wine vinegar
•1 tablespoon sugar
•1/8 teaspoon ground pepper
•2 ounces roasted peanuts, coarsely chopped


Instructions:
(Remember, no sprouts yet)

•Cube the tomato and add to the chicken-garlic mixture
•Cook one minute
•In a bowl, mix soy sauce, vinegar, sugar and pepper, stir into chicken
•Bring to a boil
•NOW YOU ADD the sprouts and cook one minute
To serve: Portion stir fry on to plates and top with the chopped peanuts.





Stir Fry Chicken in Spicy Ginger Sauce

Ingredients:

•1 tomato
•2 dried chili peppers, crushed (or 1/2 teaspoon crushed red pepper)
•1 tablespoon fresh ginger, minced
•3 tablespoons red wine vinegar
•2 tablespoons soy sauce
•1 tablespoon dark sesame oil

Instructions:
(Remember, no sprouts yet)

•Cube the tomato and add it to the chicken-garlic mixture
•Cook one minute
•In a bowl, combine chilies, ginger, vinegar, soy sauce and sesame oil
•Stir into the chicken and bring to a boil
•Add the sprouts
•Cook one minute longer



Stir Fry Chicken Recipe in Coconut Sauce


Ingredients:

•1 can (8 ounces) coconut milk
•1 1/2 tablespoons soy sauce or oyster sauce if available
•1 dried chili pepper, crushed (or 1/4 teaspoon crushed red pepper)


Instructions:
(Remember, no sprouts yet)

•Add the coconut milk to the chicken-garlic mixture and bring to a boil
•Simmer over medium heat for 5 minutes
•Stir in the soy sauce (or oyster sauce) and chili
•Add the sprouts and cook another minute
Portion to plates and have at it!

Chicken Parmesan

Ingredients

•1 1/2 tablespoons each of butter and peanut oil (or vegetable oil)
•Four 5-6 boneless chicken breasts
•1 1/2 cups garlic cream sauce or Marinara sauce.
•6-8 ounces freshly grated Mozzarella cheese
•1 pound cooked fettuccine pasta (follow package directions to cook al dente)
•2 ounces Parmesan cheese, freshly grated
Instructions:

•Put water, Kosher salt and a little olive oil in a large pot over high heat and bring to a boil for the fettuccine
•While water is heating, trim the chicken breasts and lightly pound them between plastic wrap to flatten
•Put butter and peanut (or vegetable) oil in a sauté pan over medium heat
•When butter stops foaming, add the chicken to the pan and cook 3 minutes
•Turn the chicken breasts over and cook 3 more minutes
•Cook pasta according to package directions (please do not over cook)
•Drain and rinse the fettuccine under hot water and keep it warm
•Place the chicken in a baking dish just large enough for the four chicken breasts and ladle the garlic cream sauce or the Marinara sauce over the chicken
•Top the sauce and chicken breasts with the Mozzarella cheese and put in a 350 degree F oven until the cheese is melted and beginning to brown and the sauce is bubbling
•Remove from oven, portion the pasta into bowls or on plates and top with a chicken breast and sauce
•Sprinkle each serving with freshly grated Parmesan cheese

Penne Pasta, Wild Salmon, Fresh Asparagus

Ingredients:

•6 tablespoons mayonnaise
•1 1/2 tablespoons Dijon mustard
•1 1/2 tablespoons sour cream
•1 tablespoon fresh tarragon, chopped
•1 tablespoon fresh lemon juice
•1 tablespoon poppy seeds
•Salt and pepper to taste
•2 cups Penne’ pasta
•1 1/2 pounds asparagus, ends trimmed, cut into one inch pieces
•1/2 cup green onions, thinly sliced
•8 ounces wild smoked salmon cut into 1/2 inch pieces
Instructions:

•Whisk first 6 ingredients in a medium bowl and season with salt and pepper
•Cook pasta in large pot of boiling, salted water until pasta is almost tender but still firm to bite (al dente’- follow package directions)
•Drain, but reserve 1/4 cup cooking liquid
•Rinse pasta with cold water until cool and drain well in colander
•While pasta is cooking, cook asparagus in a small amount of water in a skillet (or better yet, steam it ) for about 1 minute in a steamer pan or basket
•Drain asparagus and transfer to large bowl with the pasta
•Add green onions and smoked salmon
•Mix the reserved cooking liquid into the dressing
•Add to salad and toss to blend
•Season with salt and pepper and transfer to serving bowl and
Chill at least one hour and up to six hours for best flavor results

Grilled Salmon

Ingredients:

•Four 4-6 ounce salmon fillets
•1/2 cup Japanese bread crumbs available in stores as "Panko"
(I recommend you keep some Panko in your pantry. It is useful for many great seafood and chicken recipes.)
•1/4 cup Parmesan cheese, finely grated
•3/4 teaspoon dried dill weed
•1/4 teaspoon seasoning salt
•1 teaspoon dried parsley
•1/2 cup mayonnaise
•1 tablespoon lemon juice
Instructions:

•Combine Panko, Parmesan cheese, dill weed, seasoning salt and dried parsley
•Coat fish fillets with mayonnaise mixed with lemon juice
•Coat fish with the herb breading on both sides
•Fry in a large skillet over medium heat to a golden brown on both sides
•Finish in oven if needed at 350 degrees F until fish just starts to flake (4-5 minutes)

Crab Stuffed Halibut

Ingredients:

•Eight 6-7 ounce halibut fillets (Do not cut all the way through)
•Clarified Butter
•Sea salt
•1/2 - 1 cup of white wine
•Crab mix or stuffing

Ingredients For Crab Recipe:

•1 1/2 cups crab meat, moisture gently squeezed out (I use Dungeness crab)
•2 tablespoons chopped green onion
•6 tablespoons chopped celery
•1/4 teaspoon coarse black pepper
•Crab mix dressing (recipe below)


Instructions For Crab Mix:

•In a mixing bowl, combine crab, onion, celery and black pepper
•Add only enough crab dressing to moisten
•Cover and refrigerate unless using immediately


Ingredients For Crab Dressing:

•1/4 cup mayonnaise
•1/4 cup sour cream
•1 tablespoon lemon juice (fresh squeezed is great)
•1/4 teaspoon salt (Do Not add if crab meat is already salty)
•3 drops of Tabasco sauce


Instructions For Crab Dressing:

•In a bowl, combine all crab dressing ingredients with a whip (whisk) or fork


Instructions For Crab Stuffed Halibut

•Pre-heat oven to 350 degrees F
•Using a sharp kitchen knife, cut a pocket in the middle of each fillet
•With a spoon, stuff each fillet with about two tablespoons of the crab mixture
•Brush each fish fillet with clarified butter
•Season fish with a little sea salt
•Place crab stuffed halibut fillets in a baking dish and pour enough wine in the pan to cover the bottom of the pan (do not pour the wine over the fish - pour around the fillets)
•Bake a 350 degrees F for about 25-30 minutes, checking for doneness at the 25 minute mark (allow 12-13 minutes per inch of fillet thickness, testing for doneness at the thickest part - fish will flake easily when tested with a knife)
•Remove from oven and plate



Clarified Butter

Once accomplished, you can use drawn butter for making dishes that benefit from buttery flavor but must be cooked over moderately high heat, such as sautéed potatoes, eggs, fish, and many other items. It is also used to make hollandaise sauce and several other similar sauces.

To make drawn butter (clarified) you slowly heat butter (unsalted or salted) over low heat until the butter separates into three layers. The top layer is a foam (the whey) and should be skimmed off with a spoon. A milky layer on the bottom of the pan is the milk solids. In between is a pure golden-yellow liquid called drawn butter.

Once separated you skim the foam off the top, remove the pan from the heat and let it sit for a few minute. You then strain the remaining mixture into another container through a very fine sieve or you can pour it through cheese cloth.

The resulting liquid is the drawn butter (butterfat) that can be covered and stored several weeks in the refrigerator. It can also be frozen. If you freeze it, do so in small batches.

To clarify butter:

•Melt butter over very low heat
•Skim off what comes to the surface
•Slowly pour off the oil part into another
container through a very fine sieve
or cheese cloth
•Discard the solids
You will find many recipes on my website that call for using clarified butter so if you cook fairly often you might as well make a good size batch of this ingredient.