FRUITY CHICKEN SALAD

• Arrange salad greens in a large bowl.
• In another bowl combine the dressing, scallions and parsley.
• Add chicken, grapes and peanuts.  Toss until evenly coated.
• Arrange chicken mixture over greens.
• Enjoy.

BEER AND CHEDDAR FONDUE

BEER AND CHEDDAR FONDUE  
from fine cooking Appetizers 2009
 

1 tablespoon unsalted butter
1/3 cup minced yellow onion
1 large clove garlic, minced
fresh ground pepper to taste
3 cups grated Swiss cheese
2 cups grated extra sharp white cheddar cheese
1 cup grated Gruyere
2 tablespoons cornstarch
1 teaspoon dry mustard (I omitted as I’m deathly allergic)
1 teaspoon caraway seeds, ground
1 12 ounce beer, preferably Budweiser (I used Dos Equis)
3 tablespoons Amontillado sherry 
Sea Salt
Dipping items – crusty bread, apples, sausages, etc…

• Melt the butter in a fondue pot or heavy sauce pan.
• Add onion and garlic, stirring until it carmelizes.
• Add the caraway seeds and stir to brown them.  
• Add the beer, increase the heat and bring to a boil.
• Reduce the heat and simmer to mellow the flavor, about 5 minutes.
• In a separate bowl toss the cheeses with the cornstarch, mustard and pepper.
• Sprinkle the cheese mixture, a handful at a time, stirring each batch until smooth and all cheese is incorporated.
• Stir in sherry and adjust seasonings as necessary.
• Keep warm over a low flame. 

BABY PEA, CHICKEN and RICOTTA TART

1 sheet frozen puff pastry, thawed in refrigerator
3/4 cup frozen peas
1 1/2 cup diced cooked chicken
1 cup whole milk ricotta cheese
1 teaspoon grated lemon zest
salt and pepper to taste
Juice of 1 lemon
1/4 cu flat leaf parsley, minced
2 scallions, sliced thin.

• Preheat oven to 400˚.
• Place pastry on lined baking sheet.
• Bake until puffed, 10-13 minutes.
• Remove from oven and top with parchment paper and an inverted baking sheet.  Bake another 10 minutes until golden brown.
• Cook peas according to package directions. Reserve 1/4 cup of peas.
• In a food processor process remaining peas, 3/4 cup chicken pieces and ricotta cheese to make a chunky puree.
• Stir in lemon zest, salt and pepper.
• In a small bowl combine the parsley, scallions and remaining peas.  
• Season with lemon juice and salt.
• Spread ricotta mixture over pastry and top with parsley mixture.
• Top with remaining peas and chicken.
• Cut into pieces and serve immediately.

I had some puff pastry left so made some apple dessert tarts to go with them.

SWEET and SPICY PORK RIBS
3 pounds spareribs,  cut into 4-5 rib sections, rinsed and patted dry
1/2 cup Hoisin sauce
3 tablespoons dry sherry
3 tablespoons sesame oil
3 tablespoons, minced fresh ginger
1 1/2 tablespoons soy sauce
1 tablespoons rice wine vinegar
1 large clove garlic, minced
1/2 teaspoon crushed red pepper
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper

• Generously salt and pepper ribs.
• In a medium mixing bowl whisk together the Hoisin sauce, sherry, sesame oil, ginger, soy sauce, rice wine vinegar, garlic and pepper flakes.
• Place ribs in a LARGE ziploc bag and pour sauce over the ribs. Refrigerate overnight.

• Heat gas grill to medium high or a charcoal grill to medium hot fire.
• Spray grill with PURE.
• Grill ribs over indirect heat for 30-45 minutes or until ribs are fork tender and easily separate, turning and basting frequently with reserved marinade.
• Sprinkle with sesame seeds and serve.

• Toss  chicken with 1 1/2 tablespoons safflower oil, cornstarch and baking soda.
• Cover and marinate 1 hour.
• Remove from refrigerator 15 minutes before cooking.

• Heat Wok or large frying pan over high heat.
• Add remaining oil to pan.
• When hot, add chicken and saute until golden.
• Add salt.
• Stir in oyster sauce.
• Transfer to bowl and set aside.
• Return  wok to high heat and add peas, stir frying 2-3 minutes until tender crisp.
• Stir in chicken.
• Serve over rice with soy sauce.

FRENCH ONION GRILLED CHEESE
1 tablespoon each safflower oil and butter, for frying

2 slices of french baguette or french bread
1 tablespoon softened butter
enough shredded
gruyere cheese to generously cover both slices of bread

½ cup wine-braised onions (see recipe below)
salt and pepper to taste

• Heat oil in frying pan over medium low heat. Add butter and allow to melt.
• Spread each slice of French bread with softened butter. 
• Add half the shredded cheese to one slice of bread
• Pile braised onions on top
• Sprinkle with the salt and pepper, then add the rest of the cheese. 
• Top with the other slice of bread, and gently press together.
• Place the sandwich in the hot pan and cook until bread is toasted brown and cheese has started to melt. 
• Carefully flip the sandwich over in the pan and cook until the other side is toasted brown and cheese has completely melted.
• Remove the grilled sandwich from the pan and serve.

WINE BRAISED ONIONS
1 clove garlic per
2 onions
 (cook about 3-5 at a time, as you will find many uses for leftover caramelized onions)
butter
beef stock

• Cut the onions in half lengthwise, then slice thinly again lengthwise.
• For every 1 large onion, heat about 1 teaspoon safflower oil in a large, heavy-bottom pan over medium heat. Add the same amount of butter, allow to melt, then add minced garlic. 
• Allow the garlic to soften (but not color), then add the onions. 
• Stir to coat the garlic and onions in oil+butter.
• Turn down the heat to medium low (so onions don’t burn). Continue to cook the onions until they are soft and deep golden brown, 30-40 minutes (depending on how many onions you cook).
• Add about 1/8 cup wine of choice and 1/8 cup beef stock, and allow to cook down with the onions, another 5-7 minutes. 
• Remove from heat and set aside enough onions for grilled cheese sandwich.

BAKED PARMESAN CHICKEN
4 boneless skinless chicken breasts
1/2 cup mayonnaise
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
sea salt and white pepper

• Preheat oven to 375F.  
• Wash and dry chicken and place in a greased 9×13 baking dish.  
• Combine the remaining ingredients to make a paste.
• Spread the paste evenly on the chicken breasts.  
• Bake uncovered for about 35 minutes, or until the chicken is cooked through and the Parmesan is golden brown. 

KRAB & PEA FRITTERS
1 cup sour cream
1 small bunch green onions, whites and greens, finely minced and divided
2 large eggs
3/4 cup whole milk*
12 ounces krab, minced
1 cup frozen peas
1 1/4 cups flour
2 teaspoons baking powder
Sea Salt
red pepper
Frank’s Hot sauce
Juice of 1 lemon
1/4 teaspoon white pepper
1 1/2 cups vegetable oil

*I only had heavy cream and 1% milk on hand, so I used 1/2 cup heavy cream and 1/4 cup 1% milk and they were perfect.

• In a medium bowl mix together the sour cream and half the green onions.  
• Add in lemon juice, salt, pepper and hot sauce to taste.
• Set aside.

• In a large bowl whisk the eggs until frothy.
• Whisk in the milk.
• Add the flour, baking soda, salt and pepper to taste, blending until combined well.
• Fold in the krab, the other half of green onions and peas until well blended.

• Using a deep skillet (at least 2 inches) heat the oil over a medium high heat until it shimmers.
• Add the batter to the oil 1 heaping tablespoon at a time.
• Cook the fritters in batches, 2-3 minutes per side.  Use a slotted spoon to turn them.  Be sure not to crowd the pan.
•  Transfer fritters to paper towels to drain.
• Serve hot with sour cream.