Recipes of the Month
* Exported from MasterCook *
Chicken Sicilian
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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4 chicken breast halves without skin -- (8-ounce)
Olive oil -- for sauteeing
1 whole onion
4 cherry peppers -- seeded and sliced
16 mushrooms -- chopped
3 cups black oil cured olives and capers
1 Dash paprika
3 ounces butter -- (3 to 4)
Cut the chicken into pieces. Place a saute pan over medium-high heat. Add enough
oil to lightly coat the bottom of the pan and heat. Add the chicken and brown on
both sides. Add the onion and the cherry peppers. Discard any excess oil. Add
the mushrooms, olives, and capers. Add a dash of paprika and 3 to 4 ounces
lightly salted butter. Cook on a high flame until the butter is completely
melted, mixing to keep the butter from separating.
Source:
"Recipe courtesy of Villa di Roma"
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* Exported from MasterCook *
Fire Roasted Beef Tenderloin with Madeira Mustard Sauce
Recipe By :Recipe courtesy Wolfgang Puck, 2001
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1/2 cup peanut oil
1 tablespoon black peppercorn
1 tablespoon ground star anise -- plus whole pieces,
for garnish
1 teaspoon coriander seeds
1/4 teaspoon Szechuan peppercorns
1/2 teaspoon red curry paste
1 tablespoon tamarind paste
1 tablespoon honey
1/2 cup Madeira
3/4 cup veal stock
1 pound beef tenderloin
1 tablespoon rice wine vinegar
1/2 tablespoon Chinese powdered mustard
2 tablespoons butter
In a saucepan, heat oil, black peppercorns, star anise, coriander seeds, and
Szechuan peppercorns for 1 minute until aromatic. Stir in red curry paste,
tamarind paste, and honey. Deglaze with Madeira and reduce until syrupy. Add the
veal stock and continue to reduce in half. Transfer to a blender and process to
a puree. Strain and set aside.
Over hot grill, cook the tenderloin until grill marks appear on all sides.
Transfer to a saute pan and pour in half of the strained sauce. Roast in the
oven for 4 to 5 minutes or until desired doneness.
Transfer the remaining sauce to a saucepan and cook over medium heat. Reduce
until thickened. In a cup, dissolve the powdered mustard in rice wine vinegar.
Whisk in mustard and finish sauce with the butter.
To serve, cut the steak into thin slices. Nap with Madeira Mustard Sauce and
serve with Wasabi Mashed Potatoes garnished with a whole star anise.
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