Showing posts with label Cayenne pepper. Show all posts
Showing posts with label Cayenne pepper. Show all posts

Thursday, August 1, 2013

CHICKEN WITH SAUCE PIQUANTE - Recipe Of the Day

Cayenne peppers used during the marination of ...
Cayenne peppers used during the marination of chicken (Photo credit: Wikipedia)
This ought to be cooked with Cayenne pepper and served with a highly seasoned sauce, but not everybody likes that and a simpler way to cook the chicken "al diavolo" is the following:
Take a young chicken, remove the neck and the legs, open it all in front and flatten it open as much as possible. Wash and wipe dry with a towel, then put it on the grill and when it begins to brown turn it. Grease it with melted butter or with oil, using a brush, and season with salt and pepper. The later may be Cayenne pepper for those who like it. Keep turning and greasing until it is all cooked.
To prepare the sauce piquante that many like with chicken broiled in this way, put four tablespoonfuls of butter in a saucepan and when it begins to brown add two tablespoonfuls of flour and stir until it is well browned, but do not let it burn. Draw to a cooler place on the range and slowly add two cupfuls of brown stock, stirring constantly, add salt and a dash of Cayenne and let simmer for ten minutes. In another saucepan boil four tablespoonfuls of vinegar one table[Pg 102]spoonful of chopped onion, one teaspoonful of sugar rapidly for five minutes; then add it to the sauce and at the same time add one tablespoonful of chopped capers two tablespoonfuls of chopped pickle and one teaspoonful of tarragon vinegar. Stir well and let cook for two minutes to heat the pickles. If the sauce becomes too thick dilute it with a little water.
This sauce is excellent for baked fish and all roasts and boiled meats, besides being a fitting condiment for the chicken "al diavolo".

Make something extraordinary tonight.
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Monday, July 29, 2013

CHICKEN WITH SAUCE PIQUANTE - Recipe of the day



This ought to be cooked with Cayenne pepper and served with a highly seasoned sauce, but not everybody likes that and a simpler way to cook the chicken "al diavolo" is the following:
Take a young chicken, remove the neck and the legs, open it all in front and flatten it open as much as possible. Wash and wipe dry with a towel, then put it on the grill and when it begins to brown turn it. Grease it with melted butter or with oil, using a brush, and season with salt and pepper. The later may be Cayenne pepper for those who like it. Keep turning and greasing until it is all cooked.
To prepare the sauce piquante that many like with chicken broiled in this way, put four tablespoonfuls of butter in a saucepan and when it begins to brown add two tablespoonfuls of flour and stir until it is well browned, but do not let it burn. Draw to a cooler place on the range and slowly add two cupfuls of brown stock, stirring constantly, add salt and a dash of Cayenne and let simmer for ten minutes. In another saucepan boil four tablespoonfuls of vinegar one table[Pg 102]spoonful of chopped onion, one teaspoonful of sugar rapidly for five minutes; then add it to the sauce and at the same time add one tablespoonful of chopped capers two tablespoonfuls of chopped pickle and one teaspoonful of tarragon vinegar. Stir well and let cook for two minutes to heat the pickles. If the sauce becomes too thick dilute it with a little water.
This sauce is excellent for baked fish and all roasts and boiled meats, besides being a fitting condiment for the chicken "al diavolo"

Make something extraordinary tonight.
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Wednesday, July 10, 2013

FISH, EAST INDIA STYLE - Recipe Of The Day

Croutons in a bowl
Croutons in a bowl (Photo credit: Wikipedia)
Curry in the spice-bazaar (egypitan) in Istanbul
Curry in the spice-bazaar (egypitan) in Istanbul (Photo credit: Wikipedia)
Peel two medium-sized onions, cut into thin slices. Put in a stewpan with a small lump of butter and fry until lightly browned. Pour over them some white stock, judging the quantity by that of the fish; one ounce of butter, little curry powder, salt, lemon juice, a little sugar, and cayenne pepper. Boil the stock for fifteen or twenty minutes, then strain into a stewpan, skim and put in the fish, having it carefully prepared. Boil gently, without breaking the fish. Wash and boil half a cup of rice in water, and when cooked it should be dried and the grains unbroken. Turn the curry out on a hot dish, garnish with croutons of fried bread. Serve hot, with the rice in separate dish.

Make something extraordinary tonight.
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Saturday, June 29, 2013

Spanish Steak - Recipe Of The Day

Frying chopped onions and tomatoes in a frying pan
Frying chopped onions and tomatoes in a frying pan (Photo credit: Wikipedia)
Pound thoroughly by means of a saucer a half cup of flour with a pound
of round steak.


 Then over a hot fire quickly fry the steak and remove.
In the same pan fry two good-sized onions, thinly sliced, and half a
dozen good-sized tomatoes and one large mango pepper
.

If the pepper is mild, add cayenne pepper. When the onions begin to get soft and the tomatoes to dry, add the meat. Cook very slowly until meat is tender.
One can use canned tomatoes very nicely for this. Cook onions and
tomatoes and peppers together, with plenty of oil or crisco until they
begin to thicken. Then add the meat. This is also a very satisfactory
way of reserving cold steak or any kind of cold meat. After the tomato
and onion mixture is well cooked, add the cold meat and heat up all
together.


Making something extraordinary tonight.  
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