Sauces

Port Wine and Fig Sauce

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INGREDIENTS:

  • 1 cup tawny port, such as Fairbanks Port
  • 3/4 cup reduced-sodium chicken broth
  • 1 Granny Smith apple, unpeeled, cored, and cut into 1/2-inch dice
  • 3/4 cup (1/2-inch) diced dried figs
  • 1 tablespoon finely chopped yellow onion
  • 6 tablespoons cold unsalted butter, cut into 1/2-inch cubes
  • Kosher salt and freshly ground black pepper

DIRECTIONS:

  1. Start the sauce. Bring the port, stock, apple, figs, and onion to a boil in a medium saucepan over high heat. Boil until the liquid is reduced to about 3 tablespoons, about 10 minutes. Remove from the heat.
  2. To finish the sauce, reheat it slightly over high heat. If the fruit has absorbed the liquid, add a tablespoon or two of water to return the liquid to 3 tablespoons. Reduce the heat to very low. A few cubes at a time, whisk in the butter to make a smooth sauce. Season with salt and pepper. Set aside.
Dinner

Chicken Biryani

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INGREDIENTS:

  • 1 Cup Dry Basmati Rice
  • 2 TB Vegetable Oil
  • 1-2 Onion (Sliced)
  • 1 TB Water
  • 1-2 lbs Chicken
  • 1 Cup Plain Yogurt
  • 1/2 Cup Water
  • Salt
  • Biryani Masala (spice mix)
  • Lemon Pepper

DIRECTIONS:

  1. Boil or steam rice until almost done. Put on side.
  2. Add oil to a pan and heat it. Add onions and fry till they turn golden.
  3. Add a small amount of water. Add chicken and fry till the color slightly changes to pale.
  4. When tender add one cup of plain yogurt. Mix well add ½ cup of water. Cook another 10 minutes. Add salt to taste.
  5. Add biriyani masala. Add lemon pepper to taste. Simmer about 10 minutes.
  6. Add rice and mix well. Simmer for 5 minutes.
  7. You are done.
Dinner

Chicken Piccata

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Quick and easy. That’s right. Any dish where you pound a piece of meat flat and it cooks in 6 minutes is quick. That’s why if I’m in a hurry and the fam needs some dinner, I’m going with schnitzel or piccata. This version is quick and simple. If you want to go nuts an add cream to your sauce, ok, but it’s not needed.

Chicken Piccata

INGREDIENTS:

  • 4 x 6 oz Chicken Breast Halves
  • 1/4 cup All Purpose Flour
  • 1 TB Butter
  • 1 TB Olive Oil
  • 1/2 cup Dry White Wine (Pinot Grigio)
  • 1/4 cup Lemon Juice (fresh squeezed if possible)
  • 2 TB Capers
  • 2 tsp Fresh Minced Garlic
  • 1/4 tsp salt
  • 4 cups hot cooked Spaghetti
  • 2 TB chopped fresh Parsley (optional)

DIRECTIONS:

  1. Pound chicken to 1/2 inch thickness. Salt and pepper both sides. Dredge each side in flour, shake off excess.
  2. Repeat step 1 if chicken isn’t thin enough (I had to when I realized my chicken could be thinner). I wrapped it back up in plastic wrap, pounded it again, added more salt and pepper and re-dredged.
  3. Heat butter and oil in large skillet over med-high heat. Cooke 3 minutes on each side or until browned. If pan gets dry add more oil. Cook in batches if necessary. Remove chicken and keep warm.
  4. Add wine, lemon juice, capers, and garlic. Scrape and loosen brown bits on bottom of pan. Cooke for 2 minutes or until slightly thickened. Add salt and pepper.
  5. Top the chicken and/or pasta with the pan sauce. Serve with a vegetable.