Iron Chef VJ (sorta)

[Sister Fracas 5]

I'd have to do it on a day Hubster isn't home cuz he doesn't like any seafood, but I could probably do a salmon dish for myself.

[Nessa 23]

I've never cooked scallops, and I hope I can find it cuz I've been wanting to try it for so long.

[Amby 490]

seared scallops are delish nessa! put a little oil in a pan and high heat. wait for the pan to get really hot and then pop the scallop in. don't touch it for awhile cos you want it nice and browned on the outside. then flip. sooooo yummy.

[awaterlily 0]

For the mashed potatoes:

Add a 1-2 garlic cloves, grated (or as much or little as you prefer) to the boiling potatoes. Once done and drained, transfer to a large bowl, add butter and milk or light cream, salt and pepper as you normally would. Use an electric mixer to whip the mix.

Another trick to enhance the potato flavor is to add 1 quart of chicken or vegatable broth in place of some of the water when boiling.

I've added the chix recipe below (in red)

I want to play!

Here's my chix dinner...Creamy Tarragon Chicken w/garlic mashed potatoes

UPDATE: Chicken Recipe

INGREDIENTS

4 boneless chicken breasts halves, sliced thin

1 shallot, grated

4 tbsn butter

1/2 C white cooking wine

1/2 C light cream

1 tsp dried tarragon

1/2 C fresh parsley, roughly chopped

2 tbsp olive oil

salt & pepper, as desired

DIRECTIONS

In a large skillet over medium heat, add 2 tbsp butter, 1 tbsp olive oil and shallots. Allow to simmer for 2-3 minutes. Add chicken and thoroughly cook both sides, keeping covered.[/color]Turn heat down to medium low.

Using tongs, remove the chicken and set aside.

Add wine, light cream, tarragon, parsley salt & pepper, remaining butter and olive oil to the skillet. Whisk mixture together for about 2-3 minutes or until it thickens to a sauce consistency. Return chicken to the skillet. Turn chicken to coat both sides with the sauce. Turn temperature down to low. Cover and simmer for 5 minutes. Serve.

Oh, that looks wonderful! Excellent photo, too! Would you mind sharing your recipe? How much garlic do you use for the mashed potato?

Edited April 2, 2008 by awaterlily

[Nessa 23]

seared scallops are delish nessa! put a little oil in a pan and high heat. wait for the pan to get really hot and then pop the scallop in. don't touch it for awhile cos you want it nice and browned on the outside. then flip. sooooo yummy.

that's all? what else can I add? do I use any seasoning, salt? pepper? Can I put some garlic? Maybe make a salad to go with it and some garlic bread

[Amby 490]

salt and pepper and I just like them with a nice simple salad. on their own they're like melt in your mouth yummy. try to get really big sea scallops though!

[Nessa 23]

salt and pepper and I just like them with a nice simple salad. on their own they're like melt in your mouth yummy. try to get really big sea scallops though!

I'll try. I'll see what they have at the commissary. As for the salad, would be basic lettuce, tomato, onion.

[Sister Fracas 5]

Ok, making my chicken tonight. It's gonna be a garlic, lemon, herb chicken. But I don't know how good it will be because it's suppose to be made with chicken legs, skin on, but hubster doesn't like legs and removes skin, so I'm not sure how much of the good flavor will be absorbed by the breast meat. I will probably marinate the chicken to get more flavor in the meat. I'll post the recipe with pic tomorrow and let you know how it turned out.

[Ms. Squirrel 11]

Ok, making my chicken tonight. It's gonna be a garlic, lemon, herb chicken. But I don't know how good it will be because it's suppose to be made with chicken legs, skin on, but hubster doesn't like legs and removes skin, so I'm not sure how much of the good flavor will be absorbed by the breast meat. I will probably marinate the chicken to get more flavor in the meat. I'll post the recipe with pic tomorrow and let you know how it turned out.

Loosen the skin and rub the spices underneath, right into the meat. That's what I did with my sage chicken and it came out wonderful

And don't forget to take a photo

[Bootylicious!! 2]

If my chicken has thawed I'll be making mine tonight also. If not I'll get to it over the weekend. Then I have to remember to get my seafood for next weeks recipe.

[Ban Hammer 13,625]

Ok, making my chicken tonight. It's gonna be a garlic, lemon, herb chicken. But I don't know how good it will be because it's suppose to be made with chicken legs, skin on, but hubster doesn't like legs and removes skin, so I'm not sure how much of the good flavor will be absorbed by the breast meat. I will probably marinate the chicken to get more flavor in the meat. I'll post the recipe with pic tomorrow and let you know how it turned out.

Loosen the skin and rub the spices underneath, right into the meat. That's what I did with my sage chicken and it came out wonderful

And don't forget to take a photo

i think if sister fracas does that just right she won't have to worry about making dinner

[Sister Fracas 5]

Ok, making my chicken tonight. It's gonna be a garlic, lemon, herb chicken. But I don't know how good it will be because it's suppose to be made with chicken legs, skin on, but hubster doesn't like legs and removes skin, so I'm not sure how much of the good flavor will be absorbed by the breast meat. I will probably marinate the chicken to get more flavor in the meat. I'll post the recipe with pic tomorrow and let you know how it turned out.

Loosen the skin and rub the spices underneath, right into the meat. That's what I did with my sage chicken and it came out wonderful

And don't forget to take a photo

I already got breast meat withough bones and skin cuz hubster gets so freaked out about skin.... I think the recipe would be better with skin. I never make roasted or baked chicken cuz hubster is so weird about skin and doesn't like meat with bones... oi! But yeah, putting the herbs and stuff under the skin is nice...I do that when I make the thanksgiving turkey.

i think if sister fracas does that just right she won't have to worry about making dinner

nutter!

Edited April 3, 2008 by Sister Fracas

[Nessa 23]

yummy. this weekend is fish weekend. scallops, if I can find it, or I'll wind up buying some other fish I'm interested.

[Sister Fracas 5]

Ok, here's my Roasted Chicken with Garlic and Herbs, served with rosemary roasted potatoes with goat cheese and steamed green beans with pearl onions.

The chicken recipe....

1 1/2 lbs chicken breasts

4 tbsp fresh lemon juice

1/4 cup extra virgin olive oil

1 tsp dried Thyme

1 tsp dried parsley

1 tsp Creole seasoning

4-6 cloves of garlic, minced (depending on how much garlic you like)

Black pepper

Salt if you want (the Creole seasoning has salt in it, so I didn't use more)

Make marinade: Combine lemon juice, oil, herbs, seasoning, garlic and pepper (salt if you are using.

Wash chicken, pat dry, put chicken in marinade and refrigerate for an hour.

Preheat oven to 375 degrees.

Arrange chicken in roasting pan, pour some of the marinade over the chicken so the chicken doesn't dry out while cooking. Bake for 35-40 minutes, basting several times.

This recipe originally called for chicken legs, but as I said erlier in this thread, legs are not hubster's favorite and he doesn't like chicken with skin. If you use bone-in meat it will take longer than I've said in this recipe. It was good though...juicy. Also, the original recipe didn't call for marinating, but I think it made the flavor better.

[Ms. Squirrel 11]

Bravo, Sister Fracas! It looks wonderful!

Do you just crumble the goats cheese over the rosemary potatoes after you take them out of the oven? They look really good. So does the chicken, by the way.

My seafood project for tomorrow is mussels. I will buy two different kinds and cook them with tomato sauce. It's the last month you can have mussels until September, so I might as well.

Next week Saturday is my Grandma's 83rd birthday and like every year I am making Paella for her. I love Paella!! We use sausage, chicken, fish, sepia, gambas, mussels, snails and all kinds of other yummy stuff. I can't wait. Mhhhhh...