Text 10163, 75 rader
Skriven 2007-01-07 23:19:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: instant rice wars
=========================
 -=> Quoting Carol Shenkenberger to Jim Weller <=-

 JW> Canned spinach just has to be the worst though. Spinach is way to
 JW> delicate to can.

 CS> Sniff.  I *like* canned spinach.

Sorry. Not picking on you. I should have added "YMMV".

I don't like canned or frozen. I'll pay a little extra for fresh every
time.


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     Title: CATFM Seared Chicken Roulade In Butter Wine Sauce
Categories: Chicken, Sauces
  Servings: 2

      1    Butterball Fresh Chicken
           Breast
      2 sl Boar's Head Black Forest
           Ham
     12    fresh spinach leaves
  1 1/2 c  Stonehaven Chardonnay
      4 oz butter

Butterfly the chicken breast and pound flat(about 1/4 inch thick).
Season both sides with salt and pepper to taste. Place spinach leaves on
top of the chicken. Top the spinach with the Boar's Head ham. Roll up
the chicken breast and secure with a couple of tooth picks. Bring your
All-Clad pan to a med-high heat. Drizzle in about teaspoons of olive oil
and sear on all sides. Add the Stonehaven wine all at once and let
chicken simmer in the wine for about 5 min. Remove the chicken and set
aside. Simmer the wine on high heat until reduced by 3/4ths. Remove the
pan from the heat and whisk in the butter one tablespoon at a time until
melted. Return the chicken to the pan to warm through(about one minute).
Serve the chicken immediately and pour sauce over chicken.

From: Www.Chefandthefatman.Com
 
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MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: CATFM Pork Loin
Categories: Pork, Sausage
  Servings: 6

      2 lb pork loin
      1    link of andouille sausage
      1 bn spinach
           S&P to taste

Heat your BGE to about 325. Butterfly the pork loin so it is like a tri
fold wallet. Season both sides of the pork loin. Cover the pork with
spinach place the link of sausage and roll up tight. Use butchers
twine(ask meat manager for some) to tie up roll. Place in BGE and cook
till an internal temp of 155. Let rest and it will hit 160. Slice and
serve.

From: Www.Chefandthefatman.Com
 
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Cheers

Jim, in Yellowknife




... Every moving thing that liveth shall be meat for you
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