GOURMET CHICKEN SANDWICH

GOURMET RECIPE CHICKEN SANDWICH

INGREDIENTS

• 6-8 chicken breast, boned
• 1/2 c. butter
• 1 c. chicken broth
• 2-3 tsp. lemon juice
• 1/2 lb. sliced mushrooms
• 2 med. onions, sliced
• 1/2 c. white wine
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 tsp. lemon pepper
• 1 tsp. parsley
• 1/2 tsp. garlic
• 1/2 tsp. gumbo file
• 1 thick loaf French bread, butter, garlic powder, Parmesan cheese

INSTRUCTIONS
Brown chicken breast in 1 tablespoon butter. Remove and set aside. Add 1/4 cup broth, lemon juice and remaining butter to skillet. Stir until butter melts. Add mushrooms and onions, cover and cook over low heat until tender, stirring occasionally. Add wine and remaining broth; stir. Add salt, pepper, lemon pepper, parsley, garlic powder and gumbo file`. Stir well.
Place chicken breast in skillet and spoon sauce over each breast. Cover and simmer 30 to 45 minutes. Cut breast into 1" slices, sprinkle lightly with garlic powder and Parmesan cheese. Place under broiler until golden brown.
To serve sandwiches, place 1 slice of bread on plate, top with chicken breast and pour sauce over sandwich. The gourmet recipe is ready...enjoy it !

GOURMET CHICKEN ENCHILADAS

GOURMET CHICKEN ENCHILADAS ...a great chicken gourmet recipe to try...nice !

INGREDIENTS

• 4 large chicken breasts
• 1 large onion chopped finely
• 10 large flour tortillas (or use low carb wheat tortillas)
• 2 T butter
• 1 can rotel diced tomatoes
• 1/4 cup sliced jalapeneos
• 3 cups shredded Colby Jack cheese
• 1 8 oz. brick cream cheese softened
• 1 pint sour cream
• 2 T chopped cilantro
• 1 tsp Cavenders greek seasoning
• 1/2 tsp garlic powder
• 1/2 tsp chili powder
• 1 pkg cream of chicken Cup-o-Soup

INSTRUCTIONS
Boil chicken in lightly salted water until tender. Dice and set aside.
In large saucepan, saute onions until tender. Stir in Rotel, diced chicken, 1 cup Colby Jack cheese, cream cheese, 1 cup of the sour cream, 1 T cilantro, Cavenders, and garlic powder.
Taste the mixture and add more seasonings, if needed.
Grease large casserole dish and preheat oven to 375 degrees.
Fill each tortilla with 1 cup chicken mixture and roll up. Lay filled tortillas into casserole with seams on the bottom.
In medium size mixing bowl, whisk together the other cup of sour cream, the dry Cup-o-Soup contents, chili powder, and 1 cup hot tap water until smooth and creamy.

Pour soup mixture over tortillas. Sprinkle with 2 cups Colby Jack cheese, and the other T of cilantro. Lay jalapenos on top if desired.
Bake uncovered for 30 minutes until cheese is melted and slightly browned. Allow to cool for 5 minutes before serving.
The chicken gourmet recipe is ready for feasts..enjoy it !

lamb-saut-with-figs.

Pork Loin with Confit Garlic Petals

Pork Loin with Confit Garlic Petals
Try this nice gourmet recipe. This favorite recipe enjoyed at Le Fil du Temps, a bistro on the Dronne River in Brantôme, Périgord. This roast is a perfect dish for entertaining 10 or so guests. You can easily prepare the confit garlic and tomatoes in the morning or even a day ahead, so that all that's left to do is put the roast in the oven while your guests are having an aperitif.

Ingredients

- 1 Pork loin roast
- 450 g (1 lb.) Rognons
- 10 confit Garlic ''petals'' (recipe follows)
- 3 confit tomatoes
- 1/2 bunch chopped rosemary leaves
- Duck fat
- A pinch of sugar
- Salt and pepper

INSTRUCTIONS

1. Butterfly the pork roast: slice it crosswise, being careful to not cut completely through it,
then open the two halves like a book;
2. season with salt, pepper and rosemary; stuff with the kidneys, confit garlic and tomatoes; close again and tie up like a roast; brush with duck fat; place on a spit and cook on a rotisserie, or else place into a 180° C (350° F) oven for about 50 minutes; a meat thermometer inserted in the middle of the roast should indicate 62° C (144° F.)

Confit Garlic Petals

1. Slice the garlic cloves on a mandolin;
2. pour some duck fat over top and let cookslowly in a 70° C (160° C) oven for 10-15 minutes; remove and drain on paper towels.

Confit Tomatoes

1. Cut the tomatoes in quarters; seed them;
2. place on a parchment-lined baking sheet (avoid placing the tomatoes in direct contact with the metal: oxidization will occur)
3. Season with salt and pepper and sprinkle with a pinch of sugar;
4. place into a 60° C (140° F) oven and cook for 2 hours.
This great gourmet recipe of Pork Loin with garlic is ready to serve....great taste !

lamb-tagine-with-artichokes-and-peas.

Pork and Onion Turnovers - Pâtés croches

Pork and Onion Turnovers - Pâtés croches
Try this amazing gourmet recipe .....!

Ingredients

Ingredients for the pastry
- 1.2 kg (2 lb. 10 oz.) flour
- 10 g (2 tsp.) salt
- 1 liter (4 cups) milk
- 2 g (1/2 tsp.) baking soda
- 290 g (10 oz.) melted vegetable shortening

Filling
- 2 kg (4 1/2 lb.) ground Pork
- 275 g (10 oz.) chopped onion
- Salt and pepper

INSTRUCTIONS

1. place the flour in a large bowl and form a well in the center; add the salt and baking soda;
2. add the milk, then the melted fat;
3. mix into a smooth dough;
4. roll out the dough and cut into 20 cm (8") rounds;
5. combine the ingredients for the filling;
6. place about 115 g (4 oz.) filling on one side of each round;
7. moisten the edges with water; fold over into a turnover;
8. fold the edges over into a kind of cord;
9. crimp to form a decorative border;
10. make a slash in the top of the pastry with the tip of a knife;
11. place on a greased baking sheet; bake in a preheated 170° C (325° F) oven for 1 hour, until
browned.
Great gourmet recipe of pork with onions is ready to serve...nice !

Poached Sirloin with Dried Ceps and Vermicelli

This great poached sirloin Gourmet recipe stands at the crossroads of east and west. It's inspired by the traditional Japanese soup shabu shabu, a broth containing meat, shiitake mushrooms, noodles and vegetables. Variations of it are found throughout Asia, in China and Vietnam. If you don't have consommé, you can use bouillon cubes, one meat and one chicken, for each liter of water.

INGREDIENTS :

- 700 g (1 lb. 8 oz.) beef sirloin

- 50 g (2 oz.) dried Ceps (porcini)

- 60 g (2 oz.) Chinese bean-thread noodles (vermicelli)

- 50 g (2 oz.) celery root (celeriac)

- 1 liter (4 cups) beef consommé

- 1 tbsp. grainy mustard

- Coarse sea salt, freshly ground pepper

INSTRUCTIONS

1. Place the ceps (porcini) in a bowl, add 500 ml (2 cups) water and soak for 30 minutes. Drain, strain the soaking liquid through a cloth and add it with the liter of consommé to a soup pot.
2. Rub the meat on all sides with coarse salt and freshly ground pepper. Tie it up like a roast, keeping one end of the string long enough to tie to the handle of the pot, and add to the pot.
3. Add the peeled celery root. Cook for 25 minutes over low heat.
4. Remove the meat with the string and let it rest at room temperature.
5. Cook the vermicelli for 4 minutes in half the broth over low heat. Bring the remaining broth to a boil, add the ceps and reduce the heat; let infuse for 5 minutes.

Finishing and presentation

1. Place the ceps and noodles with the meat (still tied) into a soup tureen. Cover and reserve while preparing the sauce.
2. Crush the piece of celery root in a bowl with a fork; add the mustard and enough broth to form a sauce thick enough to coat a spoon. Pour into a sauce dish.
3. Place the tureen on the table before your guests. Remove the meat and place it on a cutting board. Slice thinly.
4. Place some vermicelli and ceps into 4 serving bowls;
5. place the sliced meat on top with a sprinkling of coarse salt.
6. Serve the sauce on the side and the remaining hot broth in bowls.
   
7. This great gourmet recipe of the poached sirloin is ready to serve.....mmmm what a taste ! Nice ! Enjoy the sirloin....

beef-tenderloin-with-fleurie-wine

Lamb Tagine with Artichokes and Peas

Try this nice gourmet recipe of lamb Tagine with Artichokes and Peas ...its recommended !

Ingredients for 6-8 servings
- 1.5 kg (3 lb.) Lamb, cut into pieces
- 2 kg (4 1/2 lb.) Artichokes
- 2 kg (4 1/2 lb.) Peas or fresh beans
- 1 tsp. ginger
- A pinch of Saffron
- 1 clove of garlic
- 3 tbsp. oil
- Peel of a preserved lemon
- A handful of olives
- Juice of 1 lemon

INSTRUCTIONS

1. Pour the oil into a deep pot or Dutch oven; lightly sauté the lamb; season with salt and add
the ginger and saffron. Mix well, cover with water and put the lid on. Cook for 15 minutes, checking occasionally to see if more water is required.
2. Meanwhile, clean the artichokes and place the hearts into acidulated water. Cook them in boiling salted water to which some of the meat cooking liquid has been added, for 15-20 minutes.
3. Cook the peas in boiling water for 10 minutes, then add a little of the cooking liquid.
4. Place the meat and sauce into a tagine; garnish with the artichokes and peas; put into a 180° C (350° F) oven and cook for 60 to 90 minutes or until the meat is tender.
Then this amazing gourmet recipe is ready to serve.... a fantastique taste of lamb tagine..!

beef-tenderloin-medallions-caramelized.

Lamb Sauté with Figs

Try this great gourmet recipe of lamb saute . Serve the sauté accompanied by fresh buttered noodles.

INGREDIENTS:
- 1.5 kg (3.3 lb.) boneless Lamb shoulder, cut into pieces
- 800 g (1 lb. 12 oz.) fresh Figs
- 2 onions
- 1 clove of garlic
- 4 sprigs of flat leaf parsley
- 30 g (2 tbsp.) butter
- 1 tbsp. peanut oil
- 200 ml (3/4 cup) dry white wine
- Salt and pepper

INSTRUCTIONS

1. Brown the pieces of meat on all sides with the onions in a mixture of butter and oil for about
10 minutes.
2. Add the white wine, salt and pepper. Add the garlic and parsley and combine; cover and let
simmer for 30 minutes over low heat.
3. Add the peeled quartered figs and mix gently. Add a little hot water if necessary.
4. Correct the seasoning and continue cooking for 20 minutes longer.
Then this gourmet recipe of the lamb saute with figs is ready to serve... hmmm...nice !

beef-and-ale-pot-roast.