|Gourmet Food On The Trail 2002
Hello here are a few recipes that I will be cooking up in Elko this coming January 29th. The Chicken Marabella comes from the days of whitewater rafting in Idaho, Ever Met A River?
fabuloso sabor; fabulous flavors
Ingredients: for 8 people
8 large chicken breast
1 package of pitted dryed prunes
12 ounce jar of queen Spanish olives stuffed with minced pimento
4 to 5 bay leaves
3/4 cup virgin olive oil
1 bottle (750 ML) hearty red wine
1/4 cup red wine vinegar
1 tbsp mustard of your choise
pinch of basil, tarragon or parsley, rosemary , salt and fresh ground pepper
4 to 8 cloves garlic
In a deep kettle or dutch oven blend all ingredients except chicken. Wash the chicken and then submerge in sauce, refrigerate over night or at least six hours. Separate chicken from sauce. Gradually bring sauce to simmer, stir intermittently. Heat a large lightly oiled skillet and brown chicken on all sides. Place chicken in kettle or dutch oven with sauce. Cover and let simmer about ten minutes or until chicken is tender. Serve with rice.
|3 cups very hot tap water
1/2 cup (1/4 lb) butter or margarine
1/3 cup sugar
2 1/2 tsp salt
2 pkg active dry yeast
9 to 9 1/2 cups all-purpose flour
In a large bowl, combine hot water, butter, sugar, and salt. Stir until butter has melted; let cool to about 110
degrees. Stir in yeast, cover, and set in a warm place until bubbly (about 15 minutes).
Beat in about 5 cups of the flour to make a thick batter. Stir in enough of the remaining flour (about 3 1/2
cups) to make a stiff dough. Turn dough out onto a floured board; knead until smooth and satiny (10 to 20
minutes), adding flour as needed to prevent sticking. Place dough in a greased bowl; turn over to grease top.
Cover and let rise until doubled (about 1 1/2 hours).
Punch dough down and knead briefly on a floured board to release air; shape into a smooth ball. With a circle of foil, cover the inside bottom of a 5-quart cast-iron or cast-aluminum Dutch oven. Grease foil, inside of Dutch oven, and underside of lid with salad oil.
Place dough in Dutch oven and cover with lid. Let rise in a warm place until dough pushes up lid by about
1/2 inch (about 1 hour -- watch closely).
Bake, covered with lid, in a preheated 375 degree oven for 12 minutes. Remove lid and bake for another 30 to
35 minutes or until loaf is golden brown. Remove from oven and turn out onto a rack to cool (you'll need a
helper). Peel off foil and turn loaf upright. Makes 1 very large loaf.
|Drawing By: Sophie Shepard|
1/4 cup hazelnuts (about 1 ounce)
1 (16-ounce) can fat-free, less-sodium chicken broth
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh oregano
1/4 teaspoon salt
1/8 teaspoon black pepper
2 garlic cloves, minced
11/3 cups uncooked couscous
Preheat oven to 350`. Place the hazelnuts on a baking sheet. Bake at 350` for 15 minutes, stirring once. Turn nuts out onto a towel. Roll up towel, and rub off skins. Chop nuts, and set aside. Bring chicken broth and the next 6 ingredients (broth through garlic) to a boil in a medium saucepan, and gradually stir in the couscous. Remove from heat; cover couscous and let stand 5 minutes. Fluff couscous with a fork. Stir in the hazelnuts.
Yield: 6 servings (serving size: 2/3 cup).
|From The River And My Soul CD I E-book Dutch Oven Cooking (Coming Soon) I Email Joyce I Music I Shows|