Posts: 3,955
Threads: 0
Joined: Mar 2003
04-29-2007, 12:41 PM
Re: (...)
Issue 40. This was EZ!! and very tasty. An excellent dish if you're looking for a change and it won't take way long to prepare. Most ingredients are stuff you already have. Looks quite fancy and you didn't really fuss. Curry buerre blanc was most yummy too. 8 YUMS
Cis
ps This is part of the "Hmm, still no oven, let's use the grill" phase I'm in now
Cis
Empress for Life
Posts: 3,408
Threads: 0
Joined: Jan 2004
We LOVE this recipe!!! I have figured out that I can make a whole recipe - for us - for what ever reason it makes 6 chicken breasts. I use half the chicken and half the marinade the day I make it - I usually assemble and marinate early in the day. And the second half goes strait into a ziplock with the other half of the marinade and I freeze it! The marinade seperates slightly when thawed, but doesn't affect the taste of the chicken at all. Just grill and serve with fresh Curry Beurr Blanc. Of course I make a full recipe of the beurr Blanc each time!
It is wonderful - especially if you like curry.
Erin
Mom to three wonderful 7th graders!
The time is flying by.
Posts: 5,027
Threads: 0
Joined: Apr 2006
Hmmm, maybe it's time I re-introduced the family to curry. Strange people, sometimes they like it, sometimes they don't.
Don't wait too long to tell someone you love them.
Billy
Posts: 3,714
Threads: 0
Joined: Jan 2006
I think I made this, and I think I liked it(hey, it was many moons ago), will go pull it out again to put in the company category.
Billy, my kids thought they didn't like curry either, until I made a curried chicken salad with a little curry powder, some red grapes, mango chutney and slivered almonds (better if toasted), mayo and small dice celery. That opened their minds a bit.
PJ
PJ
Posts: 117
Threads: 1
Joined: Apr 2006
I didn't start subscribing til issue "60"
, can I pull the recipe from this web-site?.
Posts: 5,027
Threads: 0
Joined: Apr 2006
No! hee hee. I'll post it for you unless somebody beats me to it.
Indian-Style Stuffed Chicken Breasts
(Cuisine at home, August 2003, Issue 40, p. 21)
Makes: 4 Chicken Breasts Total Time: 45 Minutes + Marinating Rating: Intermediate
For the Chicken—
Prepare:
4 boneless, skinless chicken breast halves, see bottom picture
For the Marinade—
Mix:
1 cup plain yogurt
1/2 cup fresh lemon juice
2 T. fresh ginger, minced
1 T. garlic, smashed
1 T. paprika
2 t. curry powder
1 t. cayenne
1 t. ground cumin
1 t. ground coriander
1 t. kosher salt
For the Filling—
Combine:
1 pkg. (10 oz.) frozen spinach, thawed, squeezed dry
3/4 cup ricotta cheese
2 T. plain yogurt
1 shallot, minced
Salt and pepper to taste
For the Curry Beurre Blanc—
Reduce:
1/4 cup dry white wine
2 T. white wine vinegar
2 T. shallots, minced
Add; Reduce:
1 T. heavy cream
Off Heat, Whisk in:
1 cup cold unsalted butter, cut into tablespoons
Stir in at the End:
1/4 cup coconut milk
2 T. fresh cilantro, chopped
1 T. curry powder
1 t. sugar
1 t. crushed red pepper flakes
Curry Beurre Blanc
(Cuisine at home, August 2003, Issue 40, p. 21)
Makes: 3/4 Cup Total Time: 15 Minutes Rating: Easy
For the Basic Beurre Blanc—
Reduce:
1/4 cup dry white wine
2 T. white wine vinegar
2 T. shallots, minced
Add; Reduce:
1 T. heavy cream
Off Heat, Whisk in:
1 cup cold unsalted butter, cut into tablespoons
For the Curry Beurre Blanc—
Stir in at the End:
1/4 cup coconut milk
2 T. fresh cilantro, chopped
1 T. curry powder
1 t. sugar
1 t. crushed red pepper flakes
Reduce wine and vinegar with shallots over medium-high heat until liquid is reduced by half, 2–4 minutes.
Add cream; simmer until reduced by half, about 1 minute.
Off heat, whisk in butter, 2 T. at a time, until melted.
Stir in coconut milk, cilantro, curry powder, sugar, crushed red pepper flakes, and salt at the end. (Shown here with Indian-Style Stuffed Chicken Breasts).
Posts: 117
Threads: 1
Joined: Apr 2006
Why thank you so much
and why don't you think about this for dinner tonite?? It's early enough to go to the store......But before you go post the recipe Please!!
Posts: 5,027
Threads: 0
Joined: Apr 2006
Hah! Already did
We're having pork tenderloins again, with just salt, pepper and garlic as a seasoning. Mac salad and green salad. That's it, I'm to tired for anything else.
Don't wait too long to tell someone you love them.
Billy
Posts: 117
Threads: 1
Joined: Apr 2006
Thank you so much, not sure how you did that
above my post?... OR for your tenderlion look at issue 60 "asian pork tenderlion" it is Sooo Very Goooood and even I pulled it off
Posts: 5,027
Threads: 0
Joined: Apr 2006
I went back and edited my post Tracie, that's how I did it. Ok, it was magic
Don't wait too long to tell someone you love them.
Billy