Posts Tagged ‘Recipes’

Poulet au Citron (Lemon Chicken)

Friday, October 1st, 2010

Description: A French way to cook a whole chicken

Serves: 2 to 4 (depending upon the size of the chicken)

Time: 2 hours


1 whole chicken
Fine sea salt
Fresh ground black pepper
2 lemons, quartered lengthwise
small bunch of thyme


Heat oven to 425 desgrres
Season cavity with salt and pepper
Place lemons and thyme in the cavity. Truss closed.
Rub the skin with butter. Season all over with salt and pepper
Place chicken on its side on a roasting rack in a roasting pan. Cook for 20 minutes
Turn chicken to its other side and cook for another 20 minutes
Turn chicken breast side up and continue roasting for 20 more minutes.
Reduce heat to 375 degrees.
Turn the chicken breast side down at an angle with its tail in the air (this allows the juices to flow down into the breast meat.
Roast until juices run clear about 15 minutes
Remove from oven and season generously with salt and pepper
Turn off oven
Transfer to a platter breast side down and tail in the air.
Cover loosely with foil
Place in the oven with the door opened. Let rest from 10 to 30 minutes
Remove the lemons from the cavity.
Carve the chicken.
Squeeze the lemons all over the cut poultry, extracting as much juice as possible.

Chow Mein

Thursday, April 22nd, 2010

An excellent way to use up left-overs.  This is not an authentic Chinese recipe because Chow Mein is an American recipe (according to a Chinese cook book I own)

Serves: 3-4

Time: 30 minutes


2 cups shredded cabbage
½ cup bean sprouts
½ cup sliced mushrooms
1 med onion, sliced
½ cup celery cut into thin sticks
1 cup of cooked meat (chicken, turkey, pork)
2 tablespoons corn starch mixed with 4 tablespoons water
oil for cooking

2 tablespoon sherry
5 tablespoons soy sauce
½ cup chicken stock
½ teaspoon sugar


Heat oil in wok or large skillet
add cabbage, celery and onions. Stir fry until wilted
Add mushrooms and sauce. Cook 3 minutes
Add bean sprouts and meat
Thicken with dissolved corn starch


Serve with white rice and Chinese noodles

Ping your blog

Baked Cod with Roasted Potatoes and Onions

Monday, February 22nd, 2010

Description:  A variation on fish and chips

Serves: 2-3

Time: one hour


4 potatoes
Cooking spray
Cooking oil
¾ teaspoon paprika

large onion
cup plain dry bread crumbs
Black pepper to taste
1 pound cod in one or more pieces


Preheat oven to 450 degrees
Spray a glass baking pan with nonstick cooking spray
Peel and cut potatoes in half lengthwise, then cut halves into small wedges
Slice and then coarsely chop the onion
Place potato wedges and onion in a bowl and toss with black pepper, ¼ teaspoon paprika, and 1 teaspoon of oil
Place in a single layer in baking pan and cook for 30 minutes or until the potatoes are almost done. Remove baking dish, leave oven on
Combine bread crumbs, pepper and ½ teaspoon paprika in bowl
With a fork, stir in 1 tablespoon of oil, blending until crumbs are evenly moistened.
Press fish into bread crumbs on both sides
Place fish in baking dish after pushing potatoes aside
Bake 12 minutes or until fish and potatoes are done


Serve with malt vinegar

Substitute any firm white fish such as halibut or hake.

If you want to add some heat, throw in a dash of cayenne pepper with the paprika and to the bread crumbs

Burga’s Chicken Recipe

Thursday, September 17th, 2009

(Faux News Network)

Based on the great response when Burga the warrior-cook gave us one of his secret recipes, Faux News Network has brought him back to give us another of his field-tested recipes. Our Gundarland reporter Andre DeVille will moderate the discussion.

Andre: What have you got for this time?

Burga: I gotta great grilling recipe.

Andre: Sounds good.

Burga: See, every year inna fall after campaigning season is over, all us heroes get together at the Hero’s Guild in Dun Hythe and have a big feast.  We drink a lotta ale and swap lies about what we did durin’ the warm weather.  I always cook up a pile of chickens for these parties and here’s how I do it.

First, get the chickens cut up inna parts

Then I sprinkle a lotta celery salt and onion powder on the chickens and let ‘em set for a time.

After that, I grill ‘em until they’re done.

That’s it.  Nice and easy and don’t take away from me tellin’  my own lies.

This also works out inna field, say on a dove or a crow or a buzzard.  Iffen you ain’t got a grill with you, spit the bird parts and prop ‘em over the fire.

Andre: I’ve tried this recipe using a modern broiler and it works just as well as a grill or a camp fire.  It really is a delicious and simple way to cook chicken parts.

Home-made Italian Salad Dressing

Saturday, July 25th, 2009

Serves:  8 to 10 salad servings

Time: 5 minutes


½ teaspoon of dried basil, oregano, thyme
1 teaspoon of dried parsley and chives

Ground black pepper to taste

Red pepper flakes to taste
⅓ cup balsamic vinegar
2 tablespoons water
⅔ cup extra virgin olive oil


Mix all ingredients and shake

Notes:  This is much better than the bottled or packaged dressings