CHICKEN SUPREMES a La RUSSE

 

This recipe originated with Jacque Pepin’s recipe for Cornish game hens a La Russe. I have modified it for Chicken Supremes. A Chicken Supreme is a restaurant cut of chicken; it is a skin on breast with the drummette bone of the wing left in place. They weigh about 8 oz. which makes a nice individual serving. Our chicken Supremes are rather special as they come from a Mennonite Co-Op poultry abattoir that chills their birds using an air chill method rather than the common practice of immersing the birds in a tank of Chlorine laced ice water. The birds are raised without the use of drugs and hormones in their feed and in close proximity to the abattoir, so the stress of shipping is minimized.  An unstressed bird is a tasty bird; the skin on these birds will be more golden than white as the chlorine bleaches the skin.

YIELD- 2 portions

INGREDIENTS

1 tsp. each of oil and butter

2        Chicken Supremes

2 Tbsp.       Dry rub for chicken*

Use a prepared rub such as CLUB HOUSE Roasted Garlic and Peppers or Montreal Chicken Spice

METHOD

Ensure you have a non-stick skillet or a cast iron skillet that will hold 2 chicken supremes and another skillet or heavy pot that can be placed on top of the chicken to weigh it down. (I use a non-stick skillet for the chicken, then a circle of parchment paper and a cast iron pot with a heavy rock in it to weigh the chicken down) The chicken has to be pressed down.

Heat the skillet on medium-low heat with the oil & butter. Rub the skin side of the chicken with the rub and place skin side down in the skillet. Brown the chicken until it has a nice dark crust—about 8 minutes. Flip chicken over and put a lid on the skillet and brown for an additional 7 minutes. (no weights) The chicken should have an internal temperature   of 170 degrees F. Allow the chicken to rest for 5 minutes before serving.

 

PUMPKIN CHIFFON PIE

I have been using this pumpkin pie recipe for some time and decided I should write it down. The difference in this recipe is that the filling is very light, almost like a mousse. This comes from whipping the egg whites and whipping cream until stiff and folding it into the puree mixture. When cooking it puffs up like a soufflé and then settles. Slow cooking is the order of the day as eggs don’t like high heat.

 

YIELD 2-3 pies and some tarts depending on shell size

INGREDIENTS

1 Can           E.D. Smith pumpkin puree (28 oz—796 ml)

6                   Eggs, separate and reserve 2 egg whites

1 Cup           White sugar

2/3 Cup        Brown sugar

1 Tsp            Salt

2 Tbsp          Molasses -- to taste

1 Tbsp.         Vanilla

2 Tbsp          Pumpkin spice (ginger, nutmeg, cinnamon, cloves)

1 ½               Cups milk

 

1 ½ cups whipping cream mixed with the two reserved egg whites

Pie shells and tart shells

METHOD.

Beat the 4 eggs and two yolks then add all ingredients except the whipping cream and reserved egg whites. Blend mixture well. You can use a stand mixer or do it by hand with slotted spoon or spurdle.

Whip the dream and egg whites to soft peaks and foldinto puree; it should be streaky. Ladle into pie shells and eitherfreeze for later use or bake at 350 F until edge of pastry is brown. There should be a spot in the middle that is still raw looking (about the size of a toonie—it will finish cooking with the residual heat)

Cool to room temperature on a rack, add ice cream or whipped cream and enjoy the best lightest pumpkin pie ever!

SCALLOP & CORN CHOWDER

SCALLOP & CORN CHOWDER

YIELD    4 servings                                                       

 

3 cups fresh corn kernels

1/2 small white onion

1/2 Tsp. Red chili flakes to taste

1 red Pepper, diced

1 clove garlic

1 cup fresh whole milk

1 cup fresh cream (18%)

8 oz dry Bay scallops

4 oz smoked bacon, diced

1 teaspoon butter

1/4 teaspoon smoked chili powder

1/2 teaspoon paprika

2 tablespoons fresh cilantro or parsley, chopped

Sea salt and freshly ground pepper

 

 

Pulse (two or three pulses-you want some texture) the uncooked corn in a blender with the milk, cream, pepper flakes and smoked chili powder, then transfer to a heavy pot set over medium-low heat.  Stirring frequently, allow to simmer until reduced by 1/4.

 

Chop the pepper, onion and garlic, sauté and add to the pan.  Stir to combine.

 

Meanwhile, sauté diced bacon over medium-high heat until well browned.  Pour off all but 1 teaspoon of fat and add 1 teaspoon butter, paprika and cilantro/parsley.  Quarter the scallops and sear until golden brown.  Transfer to the soup, stir to combine. Adjust seasoning with salt & pepper if necessary and serve steaming hot.

 

BISON CHILI

 BISON CHILI

BISON CHILI

YIELD                                                                    

 

2 lb ground bison

1/2 lb ground bacon

1 Tbsp Summer savoury

Pepper and salt to taste

1 med onion

Dehydrated onions

1  red pepper

1  green pepper

1 cup beef stock as needed

1 can tomatoes

1 tbsp tomato paste

Garlic paste

2 cans red kidney beans

3      tbsp chili pwdr

2 tsp cumin or coriander

1- tsp crushed chili peppers

Pinch Mexican chipotle pwdr

Bovril beef stock 1 tbsp

 

METHOD

Fry meat, summer savoury & onion, add all into slow cooker—cook 5 hours

 

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Catfish Fillets - New Orleans Style

Ingredients

  • White pepper and salt to taste
  • Blackening Seasoning * recipe below
  • Butter, melted
  • Lemon juice from one lemon
  • Non stick spray and canola oil
  • Lemon dill compound butter

Method

Rinse the filets in cold water, Thaw filets, pat dry and lightly season with salt and pepper, place in a shallow bowl and juice one lemon over fillets; mix well and refrigerate for an hour.

Remove filets to a flat surface and brush generously with melted butter.

Heat a cast iron or nonstick skillet to blazing hot, spray pan with non-stick spray; add a little canola oil to pan. (this will be smoky so have fan on or work outdoors on a BBQ side burner).

Cover one side of filet with blackening powder. Place spice side down into hot pan; sprinkle blackening season on exposed side. Cook for three minutes and then flip for three more minutes.

Remove from pan and drizzle with melted lemon dill butter

Blackening spice is available in stores and online or you can use the following recipe. If you like more heat add a little cayenne pepper to recipe or use purchased Cajun spice.

Blackening Spice

  • 3 tablespoons smoked paprika
  • 2 teaspoons onion powder
  • 1-1/2 teaspoons sea salt4
  • 1 teaspoon garlic powder
  • 1 teaspoon ground black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper add more for hotter!

Method

Measure and dump all the herbs and spices in a jar and stir to combine. Use immediately, or cover and store in a dark dry place.

Cod, Baked with Breadcrumb Topping

(Can be prepared with other white fish)

Ingredients

  • 2 6-8 oz cod portions
  • 1 Pkg. of Garlic Parsley Compound butter (or Lemon Dill)
  • 1 cup Bread crumbs
  • 1/2 tsp Sea salt and white pepper to taste.
  • 1 tbsp Miracle Whip or mayonaisse
  • Additional spices and seasoning to taste

Method

Preheat oven to 375 F. Place Cod filets on a silicone paper lined baking sheet. Lightly season cod with salt and pepper.

Place a no-stick skillet on Med. heat and add bread crumbs and one tbsp of compound butter. Stir fry and heat until crumbs are browned.

Brush top of Cod with Mayonnaise and press crumbs into cod filet. Bake in preheated oven for approx 20-25 minutes. Cod should be opaque and crumbs browned.

Serve with lemon wedge and tartar sauce.

Grilled Fresh Halibut

Ingredients

  • 2 Fresh halibut filets (or more)
  • 1 *Pkg garlic Parsley compound butter
  • Sea salt and white pepper
  • Lemon slices

Method

Clean and preheat your BBQ to about 375 F.

Lightly season the Halibut with white pepper and sea salt.

Gently melt the garlic parsley butter. Pour butter into shallow dish and coat both sides of Halibut in butter.

Oil your grill grates and place Halibut on grill. After 2 minutes, rotate Halibut 45 degrees. Cook 2 more minutes and flip. Repeat for second side for about 3 minutes. Do not overcook -- should be 135-140 degrees F internal temperature.

Serve with some charred lemon slices.

* Garlic Parsley Butter Available In Store