This roast lemon chicken recipe features a rich, intense sauce made with the caramelized drippings in the roasting dish. The roasted chicken is served over some romaine, which is slightly wilted with the hot sauce. You can do this same recipe on watercress, spinach or arugula.

Makes 4 Portions of Caramelized Lemon Roast Chicken

Prep Time: 15 minutes

Cook Time: 1 hour, 30 minutes

Ingredients:

• 1 whole large chicken, about 4 lbs, rinsed, dried
• 4 lemons, juiced
• 1/4 tsp cayenne
• 1/2 tsp ground cumin
• 1 tsp fresh ground black pepper
• 2 tbsp olive oil
• salt to taste
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 3 cups chicken stock or broth
• 2 hearts of romaine, sliced into ribbons

Preparation:

In a large mixing bowl, add the lemon juice, cayenne, cumin, black pepper, olive oil, and about 1/2 tsp of salt. Whisk together and add the chicken to the bowl. Turn the chicken to coat on all sides; leave to sit out at room temp for 20 minutes, breast side down in the marinade. Choose a heavy-duty 9 x 13-inch metal or flame-proof glass baking dish, and grease the bottom with a little olive oil. Season the cavity with the dried herbs, pour in half the marinade, and tie the legs together with butcher string. Place the chicken in the baking dish, and pour over the rest of the liquid. Season generously with salt, and place in a preheated 375 degrees F. oven for 45 minutes. Remove, and brush the chicken all over with the fat from the bottom of the dish. Add 1 cup of the chicken stock to the pan. Don’t worry if the marinade has caramelized on the bottom – it will look like a dark tar, but that’s what makes the sauce so great! Return to the oven, and roast until done, about 30 minutes more (internal temp of 165 degrees F). Remove and cover loosely with foil and let rest for 20 minutes. Remove the chicken to a plate (let any liquids from the cavity drain into the baking dish when you do this), and cover with foil again while you make the sauce. Place the baking dish on high flame, and add the last 2 cups of chicken stock. Reduce by 1/2 volume to form a brown and tangy jus (pan sauce). While it’s reducing, scrap the bottom of the pan to deglaze any of the caramelized marinade. These dark bits will melt into the sauce and give it a rich flavor. You can skim some of the chicken fat from the surface if desired. Taste for salt and fresh ground black pepper, and adjust. To serve, toss the romaine with some of the hot sauce to wilt it very slightly. Divide the greens on plates and top with the chicken, spooning over the remaining sauce.

Lemon and Rosemary Poached Chicken Breast Recipe

This lemon rosemary poached chicken breast recipe is very light, but not lacking in great taste. The flavorful poaching liquid gently cooks the breasts, and is then reduced to make an easy sauce to top this tender chicken.

Makes 4 Lemon Rosemary Poached Chicken Breasts

Prep Time: 15 minutes

Cook Time: 20 minutes

Ingredients:

• 1 cup white wine
• 2 cups chicken broth
• 2 sprigs rosemary
• 1/2 onion, sliced
• salt to taste
• pinch of fresh ground black pepper
• pinch of cayenne
• 1 lemon, juiced
• 4 boneless, skinless chicken breasts
• 1 tbsp cold butter
• lemon wedges to garnish
• 2 cups cooked mashed potatoes (optional)

Preparation:

Add the wine, chicken broth, rosemary sprigs, onion, 1/2 tsp salt, black pepper, cayenne, and lemon to a 10-inch skillet (pan should be just large enough to fit the 4 chicken breasts). Bring to a simmer over high heat, and add chicken breasts. Turn the heat down to very low, and simmer the chicken breasts gently for 12-15 minutes, or until cooked through. The chicken breast will spring back lightly when poked. Internal temp should be 160-165 degrees F. Do not overcook the chicken breasts or they can get dry. When done, remove the breasts to a plate and cover with foil. Turn the heat up to the highest setting and boil the liquid for 5 minutes to reduce. Toss in the cold butter and whisk until gone. Boil for 2 more minutes and turn off heat. Taste for salt, and adjust. Place a scoop of hot mashed potato into 4 shallow bowls. Slice the breasts into 5 or 6 pieces each, and arrange over the potato. Spoon over the hot reduced poaching liquid (discard onions, or serve if desired), dividing it between the 4 portions. Serve hot with extra lemon if desired.

]]> http://westernbeefseafood.wordpress.com/2009/03/25/chicken-recipes-2/feed/ 0 Liquid Media Blogger http://westernbeefseafood.wordpress.com/2009/03/18/pork-recipes/ http://westernbeefseafood.wordpress.com/2009/03/18/pork-recipes/#comments Wed, 18 Mar 2009 07:56:04 +0000 Liquid Media Blogger http://westernbeefseafood.wordpress.com/?p=52 ]]> Sausage with Cider-Braised Sauerkraut Recipe

This sausage with cider-braised sauerkraut recipe is an example of old-world cooking at its best. The smoky sausage and sweet/tangy cabbage trade flavors and the results are wonderful. This sausage recipe is great for both a cold weather dinner, and in a bun for a summer picnic. Makes 8 Sausages with Cider-Braised Sauerkraut

Prep Time: 15 minutes

Cook Time: 45 minutes

Ingredients:

• 2 tbsp butter
• 8 Polish-style or other smoked sausages (almost any sausage will work in this recipe)
• 1 large onion, sliced
• 1 tsp caraway seeds
• 4 cloves minced garlic
• 1/2 tsp salt, or to taste
• 1/2 tsp fresh ground black pepper
• 2 (15-oz) cans sauerkraut, rinsed and drained
• 2 cups apple cider or juice
• hot mustard, optional

Preparation:

Melt the butter in a Dutch oven over medium heat, and add the sausage. Brown on both sides and remove to a plate. Add the onions and cook until they soften, about 5 minutes. Rinse the sauerkraut in cold water, and drain well. Add to the onions along with the caraway, garlic, salt and pepper. Cook, stirring for 3 minutes and then add the apple juice. Top with the sausage, cover and place in a preheated 325 degrees F. oven for 40 minutes. When done, serve sausage over the braised sauerkraut with hot mustard if desired.

Honey Mustard Pork Chops Recipe

Honey and mustard are such a good combination in all kinds of recipes, but they really work especially well with pork recipes. This very simple, but very delicious honey mustard pork chops recipe is quick to make and requires no slicing or dicing.

Makes 4 Honey Mustard Pork Chops

Prep Time: 5 minutes

Cook Time: 15 minutes

Ingredients:

• 1 tbsp vegetable oil
• 4 boneless center-cut pork chops, about 1-inch thick
• salt and fresh ground black pepper to taste
• 2 tbsp orange blossom honey, or your favorite variety
• 2 tbsp Dijon mustard
• pinch of cayenne
• 1/3 cup chicken broth
• 1 tsp cold butter

Preparation:

Heat the oil in a sauté pan over med-high heat. Season pork chops with salt and pepper, and add to the pre-heated pan. Cook for about 5 minutes per side for medium, or until they reach desired doneness. Remove from pan and reserve on a plate. Add the broth, honey, mustard, and cayenne to the pan. Whisk together and turn off heat. Add the butter and swirl around in the sauce until melted. Add the pork chops, and any juices, back into the pan to coat with the sauce. Serve immediately with some of the sauce drizzled over top.

]]> http://westernbeefseafood.wordpress.com/2009/03/18/pork-recipes/feed/ 0 Liquid Media Blogger http://westernbeefseafood.wordpress.com/2009/03/10/catering/ http://westernbeefseafood.wordpress.com/2009/03/10/catering/#comments Tue, 10 Mar 2009 15:54:47 +0000 Liquid Media Blogger http://westernbeefseafood.wordpress.com/?p=48 ]]> Catering is the business of providing foodservice at a remote site.

Mobile catering

A mobile caterer serves food directly from a vehicle or cart that is designed for the purpose. Mobile catering is common at outdoor events (such as concerts), workplaces, and downtown business districts.

Event catering

Event ranges from box-lunch drop-off to full-service catering. Caterers and their staff are part of the food service industry.

When most people refer to a “caterer”, they are referring to an event caterer who serves food with waiting staff at dining tables or sets up a self-serve buffet. The food may be prepared on site, i.e., made completely at the event, or the caterer may choose to bring prepared food and put the finishing touches on once it arrives.

The event caterer staff are not responsible for preparing the food but often help set up the dining area. This service is typically provided at banquets, conventions, and weddings. Any event where all who attend are provided with food and drinks or sometimes only hors d’oeuvres is often called a catered event.

Many events require working with an entire theme or color scheme. A catering company or specialist is expected to know how to prepare food and to make it attractive. As such, certain catering companies have moved toward a full-service business model commonly associated with event planners. They take charge of not only food preparation but also decorations, such as table settings and lighting.

The trend is towards satisfying all the clients senses with food as a focal point. With the correct atmosphere, professional event caterers with experience can make an event special and memorable.

Beautifully prepared food alone can appeal to the senses of taste, smell, and sight – perhaps even touch, but the decorations and ambiance can play a significant part in a successfully catered event.

Catering is often sold on a per-person basis, meaning that there is a flat price for each additional person. However, things like lighting and fire permits are not scaled with the guest count, so per-person pricing is not always appropriate. It is necessary to keep the cost of the food and supplies below a price margin in order to make a profit on the catering.

As many others in the food service industry, caterers and their staff work long hours. It is not uncommon for them to work on holidays or 7 days a week during holiday event seasons.

A comprehensive, formal full-service catering proposal is likely to include the following elements:

* Time-line matters: rental arrival time, staff arrival time, bar open time, meal serve time, bar close time, rental pickup, out-of-venue time. Each of these factors affects the catering price.

INGREDIENTS

• 3 cloves garlic, minced
• 1/3 cup olive oil
• 1/4 cup tomato sauce
• 2 tablespoons red wine vinegar
• 2 tablespoons chopped fresh basil
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 2 pounds fresh shrimp, peeled and deveined
• skewers

DIRECTIONS

1. In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.
2. Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
3. Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.

SERVINGS: 6

2.Coconut Shrimp

INGREDIENTS

• 1 egg
• 1/2 cup all-purpose flour
• 2/3 cup beer
• 1 1/2 teaspoons baking powder
• 1/4 cup all-purpose flour
• 2 cups flaked coconut
• 24 shrimp
• 3 cups oil for frying

DIRECTIONS

1. In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls.
2. Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer.
3. Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce.

SERVINGS: 6

3.Firecracker Grilled Alaska    Salmon

INGREDIENTS

• 8 (4 ounce) fillets salmon
• 1/2 cup peanut oil
• 4 tablespoons soy sauce
• 4 tablespoons balsamic vinegar
• 4 tablespoons green onions, chopped
• 3 teaspoons brown sugar
• 2 cloves garlic, minced
• 1 1/2 teaspoons ground ginger
• 2 teaspoons crushed red pepper flakes
• 1 teaspoon sesame oil
• 1/2 teaspoon salt

DIRECTIONS

1. Place salmon filets in a medium, nonporous glass dish. In a separate medium bowl, combine the peanut oil, soy sauce, vinegar, green onions, brown sugar, garlic, ginger, red pepper flakes, sesame oil and salt. Whisk together well, and pour over the fish. Cover and marinate the fish in the refrigerator for 4 to 6 hours.
2. Prepare an outdoor grill with coals about 5 inches from the grate, and lightly oil the grate.
3. Grill the fillets 5 inches from coals for 10 minutes per inch of thickness, measured at the thickest part, or until fish just flakes with a fork. Turn over halfway through cooking.

SERVINGS: 8

The amount of time a steak is cooked is a personal preference; shorter steak cooking times retain more juice, whereas longer steak cooking times result in drier, tougher meat but reduce concerns about disease. A vocabulary has evolved to describe the degree to which a steak is cooked. The following terms are in order from least cooked to most cooked:

• Raw – Uncooked. Used in dishes like steak tartare, Carpaccio, Gored gored, tiger meat and Kitfo.
• Blue rare or very rare – (37.8°C/100°F core temp) Cooked very quickly; the outside is seared, but the inside is usually cool and barely cooked. The steak will be red on the inside and barely warmed. Sometimes asked for as ‘blood rare’.
• Rare – (48.9°C/120°F core temp) The outside is gray-brown, and the middle of the steak is red and slightly warm.
• Medium rare – (52.2°C/126°F degrees core temp) The steak will have a fully red, warm center. Unless specified otherwise, upscale steakhouses will generally cook to at least this level.
• Medium – (57.2°C/135°F degrees core temp) The middle of the steak is hot and red with pink surrounding the center. The outside is gray-brown.
• Medium well done – (62.8°C/145°F degrees core temp) The meat is light pink surrounding the center.
• Well done – (73.9°C/165°F degrees core temp) The meat is gray-brown throughout and slightly charred.

Cuts of game animals similar to those of beef steaks are also known as steaks. Similar cuts of pork and lamb cut across the bone are designated chops, rather than steaks, but certain cuts, such as leg of lamb cut across the bone may be called steaks.

]]> http://westernbeefseafood.wordpress.com/2009/02/25/steaks/feed/ 0 Liquid Media Blogger 180px-steak_03_bg_0403061 http://westernbeefseafood.wordpress.com/2009/02/19/meat-recipes/ http://westernbeefseafood.wordpress.com/2009/02/19/meat-recipes/#comments Thu, 19 Feb 2009 05:36:39 +0000 Liquid Media Blogger http://westernbeefseafood.wordpress.com/?p=26 ]]>

Meatloaf Recipe

Ingredients

3 lb hamburger
1 can evaporated milk
1 package onion soup mix

Directions

Mix all ingredients together and put in loaf pan. Bake at 350 for
about 1 hour or until done. Top with tomato sauce or ketchup.

Variation: Put cheese and/or mushrooms in middle of meatloaf. Nice
Change.

Servings: 1 servings

Meat Pie Recipe:

Ingredients

BASE

8 oz flour
1/2 tsp salt
1/4 pt water
2 oz beef drippings

TOP

12 oz puff pastry
1 beaten egg for glaze

FILLING

1 lb minced beef
1 cube beef stock
1 tsp salt
1 pepper to taste
1/2 pt water
1 pinch nutmeg
3 tbsp flour
1 brown food coloring

Directions

Mix all base ingredients thoroughly. Roll out to about 1/8″
thickness.

Roll out puff pastry to 1/4″ thickness.

Saute the beef. Dissolve the stock cube in the water, add to beef.
Season to taste. Sprinkle with flour and cook till flour is browned
and incorporated well. Adjust seasoning and coloring to taste.

Make pies by putting scoops of about 1/4 cup on the base crust. Egg
glaze around the filling and top with the puff pastry, using the egg
glaze as a “glue” (try not to leave large air pockets). Cut around
the filling, creating individual pies. Brush the top with more egg
glaze for color and bake at 350 degrees till puffed and browned.

Servings: 12 servings

PREP TIME: 15 minutes         GRILL TIME: 12 minutes        SERVES 4

 Ingredients:

 Chicken:

• 1 cup unsweetened coconut milk
• ½ cup lime juice
• 2 tablespoon vegetable oil
• 1 tablespoon minced garlic
• 1 tablespoon chopped cilantro
• 1 tablespoon chopped chives
• 1 teaspoon chopped jalapenos
• 4 boneless, skinless chicken breast, 6 oz portions

 Mint Relish:

• 2 cucumbers, chopped
• 1 tablespoon sugar
• 1 tablespoon garlic
• 1 teaspoon grated lemon zest
• ½ cup rice wine vinegar
• ½ cup chopped mint leaves

 Directions:

 1. Chicken, combine the coconut milk, lime juice, oil garlic, cilantro, chives and jalapeno in a large reseal able plastic bag. Add the chicken, coat evenly and refrigerate at least 1 hour and up to 12 hours.

 2. Relish, combine the ingredients in a small bowl and toss to mix. Let stand at room temperature until ready to serve.

 3. Preheat the grill. Remove chicken from the bag and discard the marinade. Season with salt and pepper. Grill 6 minutes per side or until cooked through. Remove from the grill and serve with mint relish on the side.

Tomato Basil Chicken Sandwich

PREP TIME: 25 minutes   GRILL TIME: 12 minutes    SERVES 4

 Ingredients:

• 4 boneless, skinless chicken breast, 6 oz
• ½ cup of olive oil, plus more for brushing
• 2 tablespoon balsamic vinegar
• 2 tablespoon chopped basil
• 8 slices of rustic sourdough or multigrain bread
• ½ cup mayonnaise
• 4 large leaves Boston lettuce or iceberg
• 8 slices (1/2 inch thick) tomato
• 12 slices cooked thick cut bacon
• Salt and pepper

 Directions:

 1. Preheat grill. Place chicken in a baking dish. Combine olive oil, vinegar and half the basil. Sir together and pour over chicken, coat chicken well. Set aside for 20 minutes.

 2. Season the chicken with salt and pepper to taste. Grill for 6 minute on each side or until cooked through. Remove from grill and let rest.

 3. Lightly brush with olive oil one side of each bread slice. Grill the oiled side down for 1 minute or until marked and crisp. Turn and grill the other side.

 4. Sir together mayonnaise and remaining basil. Place 4 slices of bread with oiled side up and coast with basil mayonnaise.

 5. Cut each cooked chicken breast in thin slices, keeping the breast together and place 1 breast on each bread slice.

 6. Top each with lettuce, 2 slices of tomato and three slices of cooked bacon. Spread remaining mayonnaise on 4 remaining bread slices. Top each sandwich, pressing down slightly on each, cut in half and serve.

PREP TIME : 35 minutes       GRILL TIME : 20 minutes           SERVES:4

Ingredients:

4 ears of sweet corn in husk

1 ½ teaspoon chili powder

2 garlic cloves minced

2 rib eye steaks

½ teaspoon ground cumin

3 tablespoon butter

½ cup of steak sauce

Directions:

1. Preheat and oil the grill. Peel back the husk of the corn removing the silk. Rewrap the cob and soak in cold water for 20 minutes.

2. Sir together steak sauce, garlic, chili powder and cumin in a small bowl. Reserve a ¼ cup.

3. Drain corn and grill uncovered over medium heat for 20 to 30 minutes. Turn the frequently to get an even char.

4. After 10 minutes add the steaks. Increase the heat to medium-high and grill 4-5 minutes per side for medium-rare. During last 5 minute on the grill, brush with the glaze. Remove the steak and let rest a few minutes.

5. Combine the reserved ¼ cup glaze and the butter in a microwave safe cup. Microwave until melted thru. Carefully peel back the husks from the corn and brush with chili butter. Serve steak and corn with remaining chili butter.

Filet Mignon and Caper Sauce

PREP TIME: 20 minutes          GRILL TIME: 10 minutes         SERVES: 4

Ingredients:

For the Caper Sauce:

2 teaspoons canola oil

2 shallots minced

2 cups of beef broth

½ cup red wine

2 tablespoon balsamic vinegar

1 tablespoon capers, drained

1 tablespoon fresh chopped parsley

salt and pepper

For the Steaks:

2 Filet Mignon, 6 oz

2 tablespoons olive oil

salt and pepper

Directions:

1. Preheat the grill

2. Caper Sauce, heat a small sauté pan then add canola oil. Add the shallots, cook for 3 minutes. Add broth and wine and bring to a boil. Continue to boil for about 10 minutes or until liquid is reduced to a ½ cup. Sir in the vinegar and capers and season with salt and pepper to taste. Keep warm and add parsley when ready to serve.

3. Steak, rub all side with the olive oil and season with salt and pepper to taste. Grill steaks over medium-high heat for about 5 minutes per side for medium-rare. Remove for the grill and let rest. Spoon caper sauce over steaks. Serve with steamed rice and vegetables.

Fish as food describes the edible parts of freshwater and saltwater-dwelling, cold-blooded vertebrates with gills. Shellfish, such as mollusks and crustaceans, are other edible water-dwelling animals that fall into the broadest category of fish. Fish is consumed as food all over the world; with other seafoods, it provides the world’s prime source of high-quality protein.

Some common food fish species are listed below:

• Anchovy
• Carp
• Catfish
• Cod
• Eel
• Haddock
• Herring
• Mackerel
• Patagonian toothfish
• Salmon
• Sardine
• Scad
• Snapper
• Tilapia
• Trout
• Tuna

Fish is a highly perishable product. Live food fish are sometimes transported in tanks at high expense for an international market that prefers its seafood killed immediately before it is cooked. Fresh fish is a highly perishable food product, so it must be eaten promptly or discarded; it can be kept for only a short time. In many countries, fresh fish are filleted and displayed for sale on a bed of crushed ice or refrigerated.

Long term preservation of fish is accomplished in a variety of ways. The oldest and still most widely used techniques are drying and salting. Desiccation (complete drying) is commonly used to preserve fish such as cod. Partial drying and salting is popular for the preservation of fish like herring and mackerel. Fish such as salmon, tuna, and herring are cooked and canned. Most fish are filleted prior to canning, but some small fish (e.g. sardines) are only decapitated and gutted prior to canning.

Fish can be prepared in a variety of ways. It can be uncooked (raw) (cf. sashimi). It can be cured by marinating (cf. escabeche), pickling (cf. pickled herring), or smoking (cf. smoked salmon). Or it can be cooked by baking, frying (cf. fish and chips), grilling, poaching (cf. court-bouillon), or steaming. Many of the preservation techniques used in different cultures have since become unnecessary but are still performed for their resulting taste and texture when consumed.