This dish appeared in my cookbook – but it’s one everyone loves. Recently, I entered it into a cooking contest (which will remain unnamed – but go vote for a winner here!) and lost…
It is so simple and so ridiculously tasty. It’s the recipe every one of your guests is going to ask you to jot down before leaving your house. It tastes a lot like some of the Chinese take out dishes you may have tried, but you don’t need a course in Chinese cooking to make it. It’s a sweet dish so serve it along side a simple side like white rice and steamed vegetables.
To prove the simplicity I had a few young, budding chefs help me make it below…
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Sassy Frassy Chicken
Serves: 6
Ingredients:
Cooking spray
1.5 lbs (about 12 pieces) chicken cutlets, boneless
2 tablespoons vegetable oil
2 onions, chopped
1 green pepper, sliced
1/2 pound mushrooms, sliced
1 1/2 cups duck sauce
1 cup water
1 cup ketchup
2 tablespoons brown sugar
3 cups breadcrumbs
4 eggs, beaten
Dip each piece of chicken in egg and then breadcrumbs, and place in a single layer in baking dish. Bake uncovered in oven for 15 minutes (note: chicken will not be cooked yet). (video)
Heat vegetable oil in a wok over Medium-High heat. Saute onions until translucent, about 3 minutes. (video)
Add peppers and mushrooms and saute for an additional 3 minutes. (video)
Stir in additional ingredients and mix until until boiling. (video)
Pour sauce over semi-baked chicken. Cover with foil and bake another 30 minutes at 350 degrees F.
Filed under: Recipe on February 2nd, 2010 | Comments Off on Sassy Frassy Chicken
It’s not often I get to cook for a fancy group of Mommy bloggers – so the heat was on…
No one wants to be blog fodder a la: “you all, wait until you hear about the nasty thing I ate at Ali’s house.”
Anyway, everything turned out great and this sauce is a nice alternative for moms and dads who might be looking to step it up a level from eating Mac n Cheese with the kiddies.
Hope you enjoy!
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Penne with Vodka Sauce
Serves: 4
Ingredients:
1 pound of penne, prepared per instructions
3 cups marinara sauce
1 cup vodka
1/2 cup heavy cream, at room temperature (cold cream will curdle when added)
1/2 cup grated parmesan cheese
1/2 teaspoon salt
1/2 teaspoon ground pepper
Preparation:
In a heavy, large skillet simmer the marinara sauce and vodka over low heat. Stir often until the mixture has reduced by one fourth, about 20 minutes.
Stir the cream in to the sauce and continue to simmer over low heat until the sauce is heated through.
Remove the skillet from the heat and stir in the parmesan, salt and pepper.
Serve over pasta.
Filed under: Recipe on January 29th, 2010 | Comments Off on Penne with Vodka Sauce
We’re in Atlanta this week, and invited some fellow Canucks to come and watch the football playoffs. So, other than picking up a case of Molson Canadian, I wanted to make something that was a tip of the cap to the Great White North.
These massive slabs of beef ribs start out with a flavour packed spice rub and are then mopped with a sauce which includes beer and maple syrup. Outstandingly delicious and… mission accomplished, eh?
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Maple-Glazed Ribs
Adapted from Shelburne Farms
Serves: 4 to 6
Ingredients:
2 tablespoons garlic powder
2 1/2 tablespoons kosher salt
1 tablespoon mustard powder
3 packed tablespoons light brown sugar
2 tablespoons plus 1 teaspoon smoked sweet Spanish paprika
4 pounds beef ribs
1/2 cup beer
1/2 cup Grade B maple syrup*
1/4 cup cider vinegar
1/4 cup ketchup
* – Grade A syrup is your standard table-top variety. Grade B Maple Syrup is suited more for cooking and has a more intense maple flavour for this purpose.
Preparation:
In a small bowl, whisk together the garlic powder, salt, mustard powder, brown sugar and 2 tablespoons of the paprika. Set aside about 1 1/2 tablespoons of the rub, and rub the rest over both sides of the ribs. Cover and refrigerate for 1 hour.
Preheat the oven to 325 degrees F. With the beefier side down, wrap each rack of ribs in foil like a package. Place them on a rimmed cookie sheet or shallow roasting pan. Cook until the meat is very tender, about 2 hours.
Take the cookie sheet out of the oven and increase the temperature to 450 degrees F with a rack in the second highest position. Unwrap the ribs carefully, pour off any accumulated fat/drippings, and replace the ribs on the foil in the pan.
In a small saucepan, whisk together the beer, maple syrup, and cider vinegar. Using a basting brush, mop both sides of the ribs well with the mixture, finishing with the beefier side up. Reserve the remaining sauce.
Sprinkle the reserved spice rub over the beefier side of the ribs and cook them in the oven for about 10 minutes until glazed and crusty.
While the ribs are finishing, whisk the remaining 1 teaspoon of paprika and the ketchup into the reserved sauce. Simmer it over Medium heat for 5 to 7 minutes until slightly thickened. Adjust seasoning to taste.
Cut the ribs to separate them once removed from the oven, and brush liberally with the sauce.
Filed under: Recipe on January 24th, 2010 | Comments Off on Maple-Glazed Ribs
