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If you’re a reader here you know my love of Costco and their wonderful roasted chickens. Inexpensive, practical and versatile, these are wonderful to use as a base and create. Today I made a homemade French-inspired chicken salad served over a potato nest. I used Golden Grill Russet Hash browns, which are pre-packaged and to which you simply add hot water and cook – you may use your preferred brand.

• 1 roasted chicken, meat shredded
• 1/4 cup mayonnaise
• 1/4 cup Dijon mustard
• 1 red and green bell pepper each chopped
• 1 small red onion, chopped small dice
• 2 tbsp fresh tarragon, chopped cooursely
• salt
• white pepper
• 4 tbsp sour cream
• 1/4 tsp smoked paprika

In a mixing bowl I shredded the chicken, added the mayonnaise, Grey Poupon, tarragon, chopped red and green bell peppers, red onion, salt and white pepper. Mix and incorporate completely.

In a frying pan I added the oil and placed individual hash brown patties to brown on each side. Remove from pand and drain on a paper towel. Salt and pepper to taste.

With a ice cream scoop I molded the chicken salad and placed one portion on each crispy hash brown. Top with a dollop of sour cream and a sprinkling of smoked paprika.

Tags: chicken, potato, tarragon
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I was thinking of a rich, flavorful sauce to coat the savory chicken fingers I pan-fried and seasoned with Italian Seasonings. White wine, Madeira or Port would be the basis, alcohol burned off of course, and the resulting flavor napped over each crispy piece of chicken served over rice and steamed vegetables was the result.

This serves 2 hungry guys:

• 10 thawed chicken tenders
• flour to coat
• salt and freshly cracked black pepper
• 1 to 2 tsp Italian seasoning
• 3 tbsp butter
• 1 tbsp olive oil
• 1/2 cup chopped shallots
• 1/2 cup chicken stock
• 1/2 cup Paul Masson Madeira
• 1/2 cup heavy cream

I made this with steamed broccoli that had lemon zest tossed in and steamed rice, which takes 20 minutes to cook so plan accordingly.

In a saute pan, melt 2 tablespoons of the butter and olive oil. Saute the shallots until translucent. With a paper towel pat dry the chicken tenders, sprinkle with Italian seasonings, coat with flour, shaking off excess and add to pan. Cook for several minutes on each side until golden brown and crispy, adding salt and pepper after each side is cooked. Remove from pan and drain on a paper towel on a plate – keep warm in a low temp oven to make sauce.

To the saute pan add the chicken stock and scrape the bits of cooked pieces to clean pan. Next add the Madeira over low heat and continue to cook for several minutes until reduced by half. Add the cream to the pan, whisking to incorporate, then the 1 tablespoon of butter. Pour sauce over chicken and serve!

Tags: chicken, port
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I love the tangy taste of rhubarb. It looks similar to celery, but is dark red in color. Good old Wikipedia says “Although the leaves are toxic, various parts of the plants have medicinal uses. Fresh raw stalks are crisp (similar to celery) with a strong tart taste; most commonly the plant’s stalks are cooked and used in pies and other foods for their tart flavor.”

In this recipe I will make a crisp, crumbled dessert that is baked. The result is wonderful when mixed with some apples.

• 1 cup flour
• 1 cup sugar
• 1 egg
• 1tsp baking powder
• 1 tsp vanilla
• 5 large stalks of fresh rhubarb
• 3 apples – Granny Smith (for tart) or Golden Delicious (for sweeter)
• 1/3 cup of butter
• 1 tsp cinnamon

Preheat oven to 400˚. Rinse and cut off the ends of the rhubarb and chop into 1/2″ pieces. Peel, core and slice the apples into bite size pieces. Place in a greased 13″ x 9″ baking pan.

In a mixing bowl beat the flour, sugar, egg, vanilla and baking soda until it becomes a crumbled mixture. Sprinkle this mixture over the apples. Melt the butter, drizzle over the top and sprinkle with cinnamon. Bake for 40 minutes.

Tags: rhubarb
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Well the new grill is getting a workout for sure! With the addition of the rotisserie we are experimenting with all sorts of grilling, marinades and meats. Today’s is a marinade with a Mediterranean flavor with spices, honey and yogurt. We purchased a beautiful leg of lamb and marinated this for over 24 hours. It was great with a salad and roasted potatoes.

• 1 leg of lamb (4lbs)

Marinade:

• 1/4 cup honey
• 3 tbsp plain yogurt
• 2 tbsp dried mint
• 1 tbsp fresh ginger
• 3 tsp tumeric
• 1 1/2 tsp ground cardamom
• 2 tsp paprika
• 3 cloves of garlic, chopped
• 1/2 tsp salt and freshly ground black pepper each

In a large mixing bowl combine all the above ingredients and mix thoroughly. It will appear to be a thick paste. Pierce the lamb all over for the marinade to penetrate. Place the lamb in the bowl and cover with marinade completely. Turn several times over the 24 hour period. Cook to your liking and use reserved marinade to baste the lamb while grilling. Let the meat rest for at least 10 minutes before slicing.

Tags: lamb
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