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Dinner Menu and Recipes Needed
Posted on 6/14/09 at 10:06 pm
Posted on 6/14/09 at 10:06 pm
So I want to cook a special dinner for Tiger4Ever on Wednesday. The requested meat is chicken- everything else is up to me. I am off all day long, so I don't have to rush. I'm in need of some recipe ideas, or just menu ideas. Here are some rules:
1) I'm pregnant, so I can't drink, so don't worry about any wine pairings.
2) He is a meat and potatoes kind of guy. He will eat the following vegetables: corn, green beans, red beans, potatoes.
Please help away!
1) I'm pregnant, so I can't drink, so don't worry about any wine pairings.
2) He is a meat and potatoes kind of guy. He will eat the following vegetables: corn, green beans, red beans, potatoes.
Please help away!
3
Posted on 6/14/09 at 10:18 pm to TigerBabeNtheWoods
I'd say Chicken marsala with a side of braised potatoes and steamed green beans...
Posted on 6/14/09 at 10:20 pm to TigerBabeNtheWoods
FWIW Giada has a pretty solid and easy marsala recipe. You could just use this and substitute chicken. For just the 2 of you, you'd probably want to cut this recipe in half as well.
Make sure you have a meat tenderizer if you want to do this bc you'd need to flatten the chicken.
ETA: Forgot the link to the recipe
LINK
Make sure you have a meat tenderizer if you want to do this bc you'd need to flatten the chicken.
ETA: Forgot the link to the recipe
LINK
This post was edited on 6/14/09 at 10:21 pm
Posted on 6/14/09 at 10:29 pm to Powerman
I think I want to do bone-in chicken or maybe a cornish hen.
Posted on 6/14/09 at 11:02 pm to TigerBabeNtheWoods
yep picata or marsala
Posted on 6/14/09 at 11:03 pm to TigerBabeNtheWoods
quote:
cornish hen.
Cajun Injector and Deep Fry.
Posted on 6/14/09 at 11:24 pm to TigerBabeNtheWoods
cast iron fried chicken, biscuits, who cares after all that?
Posted on 6/14/09 at 11:27 pm to TigerBabeNtheWoods
If you have all day to cook, might I suggest the Opelousas Chicken? The recipe is up top I think, and the dish is out of this world.
Posted on 6/15/09 at 10:14 am to lsutiger_08
I can't find it up top, maybe it's in another thread?
I tried downloading the book, but the website kept messing up.
I tried downloading the book, but the website kept messing up.
This post was edited on 6/15/09 at 10:18 am
Posted on 6/15/09 at 10:17 am to TigerBabeNtheWoods
It's in the actual book. I'll get it for you.
Here it is:
Makes: 6 - 8 servings
Prep Time: 30 minutes
Cook Time: 3 hours, 0 minutes
Ready In: 3 hours, 30 minutes
This Cajun's secret to making this dish a success is and I quote, "The secret to this very famous Opelousas dish is in the seasoning and in the long, slow basting process." Patience, Patience, Patience!!!
4 fryer halves Tony Chachere’s Creole Seasoning™
1 cup oil 1 cup water
1 small can paprika 1 tbsp chili powder
Season chicken generously with Tony’s or salt & pepper. Rub well on each side. Place fryer halves in open baking pan & cover with a mixture of oil and water. Sprinkle with paprika & chili powder.
Place pan in a pre-heated 275° oven and cook until hot. Baste continuously about every half hour until deep dark brown about 3-5 hours.
The secret to this very famous Opelousas dish is in the seasoning & in the long, slow basting process. You can also use whole chickens instead of fryer halves.
I would cut this recipe in half if it's just for two. But, I'm not lying when I tell you you will LITERALLY be trying to suck your friends off.
Here it is:
Makes: 6 - 8 servings
Prep Time: 30 minutes
Cook Time: 3 hours, 0 minutes
Ready In: 3 hours, 30 minutes
This Cajun's secret to making this dish a success is and I quote, "The secret to this very famous Opelousas dish is in the seasoning and in the long, slow basting process." Patience, Patience, Patience!!!
4 fryer halves Tony Chachere’s Creole Seasoning™
1 cup oil 1 cup water
1 small can paprika 1 tbsp chili powder
Season chicken generously with Tony’s or salt & pepper. Rub well on each side. Place fryer halves in open baking pan & cover with a mixture of oil and water. Sprinkle with paprika & chili powder.
Place pan in a pre-heated 275° oven and cook until hot. Baste continuously about every half hour until deep dark brown about 3-5 hours.
The secret to this very famous Opelousas dish is in the seasoning & in the long, slow basting process. You can also use whole chickens instead of fryer halves.
I would cut this recipe in half if it's just for two. But, I'm not lying when I tell you you will LITERALLY be trying to suck your friends off.
This post was edited on 6/15/09 at 10:20 am
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