Coming to you from a classically trained private chef:
Hi all! I now post 12 months of original bi-weekly recipes of delicious dishes from various cultural fusions created exclusively by me! Some recipes will be savory, others will be sweet. Most will work in large batches for families and some will be in small batches for couples or singles. I'm going to start out delivering original recipes through photographs and written directions and ease into filmed recipes.
About Me: Classically trained culinary artist, author and curator of #frolickingraptors
I am the curator of the hashtag: #recipeweekly so please use it to send me any requests you may have for themes for recipes (i.e., indian-mexican fusion, or a recipe showcasing mushrooms in multiple fashions, etc.), and I will pick one and the following week, include that bonus recipe.
Recipe No.3: Crow's Nest
Serving Size: 4
Entree
4 large, skinless, boneless chicken breasts
1-2 cups buttermilk
2 cups of all purpose flour
4-5 tablespoons of Cajun seasoning
1/2-1 cup of lard (Crisco, Snow Cap, etc.)
Preheat the oven to 375 degrees Fahrenheit. Wash and cut the chicken into 1-2 inch cubes. Put the buttermilk in a bowl and add the chicken cubes. Put flour in a separate bowl, and add the seasoning and stir. Set aside. Let the chicken soak 20 minutes. Then turn a saucepan on to medium-high heat, and add half the lard. Take each piece of chicken out of the buttermilk and add it to the flour bowl, thoroughly coating each piece before putting it in the saucepan to fry. Flip each piece when the the frying side begins to spread the golden brown color up through the chicken. (It shouldn't be flipped until the chicken allows aka doesn't stick.) As each piece becomes fully browned, place them together in a roasting pan, and then put the roasting pan in the oven.
Entree Pasta
1 package of spinach-artichoke tortellini's (raviolis work fine too but I found they weren't as tender)
12 oz roasted red pepper bisque (with crab in it is ideal)
2 tablespoons of butter
2 tablespoons garlic, minced
Bring water to a boil on the stove top for the pasta. Add the pasta and cook until the pasta floats. Drain the pasta, and put the pasta back in the hot pot and on the stove on low. Add the minced garlic and butter. Add the bisque and put the lid on.
Side
2 zucchinis, quartered and sliced
2 yellow crook-neck squash, quartered and sliced
1 yellow sweet onion, diced
9-12 white button mushrooms, washed and sliced
1/4 cup sliced pepperoncinis
1/4 bunched cilantro, chopped
3 tablespoons minced garlic
4 tablespoons olive oil or 2 tablespoons butter
Salt and black pepper to taste.
4 bread rolls, sliced in half, and buttered
Combine zucchini, squash, mushrooms and fat and cook in a pan on the stove on medium-high heat. After 5 minutes, add diced onion, sliced pepperoncinis, cilantro leaves, garlic and salt and pepper. Cook until golden brown, stirring occasionally. Place the bread in the oven and cook until golden brown on top. Pull out and set aside.
Turn your chicken down in the oven to 325 degrees Fahrenheit. Stir pasta.
Salad
1 small Butter-leaf head, hollowed out, per serving
1/2 cup cucumber, peeled and sliced, per serving
7 orange cherry tomatoes, whole, per serving
3 tablespoons roasted sunflower seed/pumpkin seed, per serving
Ranch dressing to taste.
Serve in individual bowls. Place the hollowed out butter-leaf head of lettuce in the bowl first. Fill the center with the cucumber slices, and the cherry tomatoes. Add the dressing and then the seeds on top.
Serve the meal on plates in thirds. A third of the plate chicken, a third vegetables and a third pasta. Add the bread. Serve immediately.
Now you have a lovely meal to suit tastes of all ages! Remember, upvote the recipe and send in your requested themes to #recipeweekly for a bonus recipe each week! You might just see yours!
Rose Schreiber. Copyright 2018. Not for reproduction or republication. All rights reserved.
and use the #frolickingraptors to submit fiction for weekly posting!