MENU WEDNESDAY #5

MENU #5 – This week's menu has to be one of my favorites - just perfect for a nice, but not fussy, company dinner. Dean's Famous Chicken is a classic preparation that adapts easily to different sauces, but it best just as it is, in my humble opinion. I especially like the flavors of nutmeg and Parmesan and have been known to add a bit of extra nutmeg. Leftovers, should you have any, make wonderful sandwiches, cold or reheated. Grilled Tomatoes and Roasted Asparagus were served with this chicken the first time I had it, and I still think they go perfectly together. Bananas Foster is a dessert that never fails to delight, and is often made tableside, adding a little drama and elegance to an otherwise simple dessert. Why not invite some friends into the kitchen and make this entire dinner together -- it's that easy! Then reward them with a yummy dessert with a little flair . . . or, flare!

DEAN’S FAMOUS CHICKEN
6 boneless chicken breast halves
1 c. flour
1/2 tsp. freshly ground nutmeg
1 c. breadcrumbs
1/2 c. grated Parmesan cheese
3 eggs
1/2 c. (1 stick) unsalted butter
1/2 c. white wine
2 tbsp. flour
1 c. chicken broth
2 tbsp. lemon juice
1 tbsp. capers (optional)

Combine flour with nutmeg in a plate or flat bowl. Beat eggs in a second plate of flat bowl. Combine breadcrumbs with Parmesan cheese in a third plate or flat bowl. Melt butter in a large frying pan over medium heat. Dredge each chicken breast in flour, then dip in beaten egg, then coat in breadcrumbs. Sauté in frying pan until golden brown on both sides. Remove breasts to an oven safe plate or pan, covered loosely with foil and keep warm until serving.

Remove all but two tablespoons of butter from the pan and deglaze pan with white wine; simmer for a minute. Add flour to pan and stir to form a roux. Add chicken broth to roux and stir to blend until bubbly. Add lemon juice and capers. Serve warm lemon sauce with chicken.

Note: This chicken is excellent even without a sauce, or with any sauce of your choice.

GRANT’S OVEN-ROASTED TOMATOES
3 large or 6 medium tomatoes, cored, cut in half, and seeded
extra-virgin olive oil
salt and pepper
herbs: your choice of chopped fresh parsley, basil, chervil, and/or oregano
crumbled feta cheese

Preheat oven to 400 degrees. Rub the tomato halves lightly with oil, then sprinkle with salt and pepper. Place them in a baking pan and roast for 5 - 7 minutes, until they begin to soften. Add feta cheese to tops of tomatoes, and continue to roast until the cheese melts, about 5 minutes. Remove and garnish with chopped fresh herbs and serve.

OVEN-ROASTED ASPARAGUS
1 lb. fresh asparagus spears
olive oil
kosher salt
freshly ground black pepper

Preheat oven to 400 degrees. Trim and clean asparagus as needed. Place asparagus on a heavy baking sheet and drizzle with olive oil, and toss to coat evenly. Sprinkle with kosher salt and pepper. Place tray in oven and roast for 8 – 10 minutes - depending on thickness of spears.

BRENNAN’S BANANAS FOSTER
1/4 c. (1/2 stick) butter
1 c. brown sugar
1/2 tsp. cinnamon
1/4 c. banana liqueur
4 bananas, cut in half lengthwise, then halved
1/4 c. dark rum
4 scoops vanilla ice cream

Combine the butter, sugar, and cinnamon in a flambé pan or skillet. Place the pan over low heat either on an alcohol burner or on top of the stove, and cook, stirring, until the sugar dissolves. Stir in the banana liqueur, and then place the bananas in the pan. When the banana sections soften and begin to brown, carefully add the rum. Continue to cook the sauce until the rum is hot, and then tip the pan slightly to ignite the rum. When the flames subside, lift the bananas out of the pan and place four pieces over each portion of ice cream. Generously spoon warm sauce over the top of the ice cream and serve immediately.


SHOPPING LIST for MENU #3
Dean’s Famous Chicken
Grant’s Oven-Roasted Tomatoes
Oven-Roasted Asparagus
Brennan’s Bananas Foster

Produce
tomatoes - 3 lg. or 6 med.
fresh herbs (parsley, basil, chervil, or oregano)
fresh asparagus - 1 lb.
bananas - 6

Pantry Staples
flour - 1+ c.
nutmeg - 1 whole
breadcrumbs or Panko - 1 c.
chicken broth - 1 c.
lemon juice - 2 tbsp.
capers - 1 tbsp.
olive oil
kosher salt
pepper
brown sugar - 1 c.
cinnamon - 1/2 tsp.

Meat
6 boneless chicken breast halves

Frozen Foods
premium vanilla ice cream - 1/2 gal.

Dairy
Parmesan - 1/2 c.
eggs - 3
butter - 2 sticks
feta cheese - 2/3 c.

Specialty Food Market
white wine - 1 c.
banana liquer - 1/4 c.
dark rum - 1/4 c.

MENU WEDNESDAY #1

MENU WEDNESDAY - A complete menu with recipes and a shopping list to simplify your life!

MENU #1 - My friend Kerry served this flank steak the first time she invited us for dinner, way back in the early 80's, and we've been serving it to guests since then! This menu has a slight Asian flavor, but the dessert is all-American. Variations are almost limitless -- try it with chicken or pork and make enough for leftovers on salad or sandwiches for the next day or later in the week. Don't forget to add ice cream to the shopping list if you want to add that to the cake for dessert -- vanilla is good, but how about cinnamon or butter pecan. Ummm! Serve this easy, make-ahead menu any time of the year and I know your family or guests will enjoy it!

KERRY’S TERIYAKI FLANK STEAK – Kerry L.

1/4 c. soy sauce
3 tbsp. honey
2 tbsp. wine vinegar
1 1/2 tsp. garlic powder
1 1/2 tsp. ginger
3/4 c. olive oil
2 flank steaks

Blend soy sauce, honey, wine vinegar, garlic powder, ginger and olive oil in a blender (or with a wire whisk.) Place flank steaks with marinade in a covered glass dish or large Ziploc bag; refrigerate and marinate overnight. Remove from marinade and broil or grill until rare or medium rare (145 degrees); let stand for 5 minutes before slicing across the grain in 1/2-inch slices.
Note #1: This recipe makes 6 - 8 servings, depending on size of flank steaks. Leftovers are good on a hearty salad for lunch or dinner the next day.
Note #2: The marinade is also good with chicken pieces or pork tenderloins.

CASHEW SLAW – Dianne F.

1 pkg. coleslaw OR broccoli slaw mix
1 c. cashews
1/2 c. oil
1/4 cup white vinegar
1/3 c. sugar
1/2 tsp. each salt and pepper
1 small can chow mein noodles

Mix all ingredients and refrigerate until serving.
Note: If making ahead of time, reserve the chow mein noodles to add just before serving.

SCOTT’S FAVORITE BAKED BROWN RICE - Scott S.

1 1/2 c. brown rice, medium or short grain
2 1/2 c. water
1 tbsp. unsalted butter
1 tsp. kosher salt

Preheat the oven to 375 degrees F. Place the rice into an 8-in. square glass baking dish. Bring the water, butter, and salt just to a boil in a kettle or covered saucepan. Once the water boils, pour it over the rice, stir to combine, and cover the dish tightly with heavy-duty aluminum foil. Bake on the middle rack of the oven for 1 hour. After 1 hour, remove cover and fluff the rice with a fork. Serve immediately.
Note: My brother-in-law Scott swears by this rice recipe from Alton Brown.

APPLE PIE CRUMB CAKE

1 yellow or butter cake mix (Duncan Hines)
1/3 c. oil
2 eggs
1/2 c. water
1 can (21 oz.) apple pie filling
1/2 c. all-purpose flour
1/4 c. brown or white sugar
1/4 c. cold butter
1/4 tsp. ground cinnamon

Preheat oven to 350 degrees. Mix together the cake mix, eggs, water, and oil. Pour mixture into a greased 9x13-inch pan. Spoon apple filling on top of cake mixture and swirl it in gently. In a small bowl, mix together the flour, sugar, butter and cinnamon until it combines into peas-size crumbs. Sprinkle crumb mixture evenly over top of cake mixture. Bake at 350 degrees for 30 – 40 minutes, or until cake is set in middle and crumb topping is browned.


SHOPPING LIST for Menu #1
Teriyaki Flank Steak
Cashew Slaw
Baked Brown Rice
Apple Pie Crumb Cake

Produce

Coleslaw or Broccoli slaw mix (1 pkg.)
OR shred 1/2 head of cabbage and 2 carrots

Pantry

Honey (3 tbsp.)
Sugar (1/4 c.)
Soy sauce (2 oz.)
Olive oil (3/4 c.)
Cooking oil (slightly less than 1 c.)
Wine vinegar (slightly less than 1/2 c.)
Cashews (1 c.)
Chow mein noodles ( 1 sm. can)
Garlic powder (1 1/2 tsp.)
Ground ginger ( 1 1/2 tsp.)
Ground cinnamon (1/4 tsp.)
Kosher salt
Pepper
Brown rice (1 1/2 c.)

Packaged Goods

Cake mix – (1 yellow or butter 1 – I like Duncan Hines)
Apple pie filling (1 can)
All-purpose flour (1/2 c.)

Meat

Flank steaks (2)

Dairy

Butter (slightly less than 1 stick)
Eggs (2)

Thanks for visiting Cora's Prairiewood Kitchen ~ now back to Cora Cooks.