Servings

12

Cooking Time

30 min.

Difficulty Level

Average

Ingredients

4 cups buttermilk

15 cloves garlic, sliced

1 cup fresh rosemary leaves

2 tablespoons + coarse salt

2 tablespoons + freshly ground pepper

3 (3 lb.) whole chickens, cut into 8 pieces, with the breasts halved

Olive oil

Preparation Instructions

In a bowl, stir together the buttermilk, garlic, rosemary, 2 tablespoons salt, and 2 teaspoons pepper.

Lay the chicken pieces out on two or three baking sheets. Pour half the buttermilk mixture over the chicken; turn the chicken pieces over and pour the remaining buttermilk mixture over them. Refrigerate overnight, turning the chicken pieces now and then.

A half hour before cooking, remove the chicken pieces from the refrigerator. Preheat the grill and coat the grate with olive oil.

Remove the chicken pieces from the baking sheets, patting them dry with paper towels.

Grill the chicken breasts and drumsticks over direct heat for 10 minutes, being sure the skin side faces the heat. Turn and cook over indirect heat, covered, until a thermometer in the thigh reads 165 degrees F., about 15 minutes or so.

Grill the chicken wings over direct heat, turning frequently for about 15 minutes, or until cooked thoroughly.

Grilled Buttermilk Chicken

Buttermilk is essential for fried chicken, but as this recipe proves, it’s terrific for grilled chicken, too.

Chicken Vegetable Soup

Servings

6-8

Preparation Time

Approx. 5 minutes

Cooking Time

8 hours on Low Heat; 4 hours on High Heat

Difficulty Level

Easy

Ingredients

3 carrots, peeled and sliced

3 stalks celery, sliced

1 medium onion, chopped

2 lbs. boneless, skinless chicken pieces

Salt and pepper to taste

Hot water

Preparation Instructions

Peel and chop vegetables and put in crock pot.

Add chicken pieces, salt and pepper. Cover with hot water.

Put lid on crock pot and cook on Low Heat for 8 hours or on High Heat for 4 hours.

Sauteed shrimp

 

Servings

4

 

Preparation Time

15 mn

 

Cooking Time

15 minutes

 

Recommended Wine

Pouilly Fuissé

 

Ingredients

7 oz. gray shrimp, wine white, minced parsley, chopped shallots, 1 onion, chopped, peppercorns, 1 bay leaf

Preparation Instructions

Place a few drops of oil in a frying pan and sauté the shrimp. When they begin to turn brown, add a small amount of white wine. Add parsley, shallots, and bay leaf. Just before serving, top with onion and peppercorns.

Caesar Salad With Parmesean Twill

 

 

Ingredients

1 head of romaine hearts ½ cup finely grated reggiano parmasean cheese 2 slices double smoked bacon 2 cups of balsamic vinegar 1 tbs honey

 

Preparation Instructions

Trim and wash romaine lettuce leaves. Pat dry with paper towel. On a baking sheet lay out your Parmesan cheese, lengthwise, about 8 inches by 1 inch. Place cheese in 350 degree F oven, for 6 to 7 minutes, until melted and slightly browning. Remove from oven, let cool for 30 seconds. Using tongs or a palette knife remove the strip of cheese from the baking tray and roll around a mug or glass, being sure to put the seam underneath the weight of the glass, while it rests, making sure it adheres, and let cool. On the same baking tray, lay out your two pieces of double smoked bacon flat. Place another baking tray of equal size on top, and bake in the oven for approximately 10 minutes at 350 degrees F. Remove from the oven and take the top tray off. Lay bacon out on paper towel and pat dry excess grease. Bacon should be dark, fully cooked and after one minute out of the oven should be crispy.

Grilled Mustard Chicken Breasts

Servings

4-6

 

Preparation Time

5 minutes, plus 2-4 hours to marinate

Cooking Time

6-8 minutes

Difficulty Level

Average

 

Ingredients

1/4 cup Dijon mustard

1/4 cup coarsely ground mustard

1/4 cup German mustard

1 1/2 tbsp. fresh lemon juice

1/4 tsp. freshly grated lemon zest

1/4 cup white vinegar

1/3 cup apple juice

1 shallot, peeled and sliced

1 small clove garlic, minced

1/4 tsp. coarse ground black pepper

4 boneless, skinless chicken breasts (approx. 1 lb. total)

Preparation Instructions

Mix all the ingredients together, except the meat, in a shallow bowl. Add chicken and turn once or twice to coat.

Cover bowl and chill for 2-4 hours to marinate, turning occasionally.

When ready to grill, remove chicken from bowl. Discard marinade.

Place chicken on lightly oiled, preheated grill. Cook until meat is no longer pink inside, about 3-4 minutes on each side.

CROCK POT ROAST

Servings

8

 

Cooking Time

 

8 - 8 1/2 hours

Difficulty Level

Easy

 

Ingredients

 

3 lb. boneless pork loin roast

2 garlic cloves (thinly sliced)

6 potatoes (cubed)

1 onion (sliced)

¾ cup beef, chicken, or vegetable stock

1 ½ tablespoons soy sauce

1 tablespoon cornstarch

1 tablespoon water

Preparation Instructions

 

Cut slits along the top of the roast and place the garlic slices in them. Place the roast under the broiler until golden.

Place the potatoes in the crock pot. Add half the onions. Add the roast. Add the remaining onions.

In a mixing bowl, combine stock and soy sauce. Pour this mixture over the roast. Cover and cook on low for 8 hours.

Using slotted spatulas, remove the roast and the vegetables from the crock pot.

In a small bowl, combine the cornstarch and water. Pour into the crock pot. Cook on high until thickened. Pour over the roast and vegetables before serving.

CAKE WAFFLES

4 eggs
1 c. sugar
1/4 tsp. cardamom (optional)
1 tsp. vanilla
2 c. flour
4 tsp. baking powder
1/2 tsp. baking soda
2 c. milk
1/2 c. melted butter

 

Beat eggs and sugar. Add cardamom and vanilla. Sift flour, soda, and baking powder. Add milk and mix until batter is smooth. Cool shortening before adding. Bake in preheated waffle iron greased slightly.