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Here's my initial entry into the College Iron Chef board. Hoping it… - Iron Chef: College Style

About Here's my initial entry into the College Iron Chef board. Hoping it…

Previous Entry Sep. 9th, 2005 @ 09:57 am Next Entry
Here's my initial entry into the College Iron Chef board. Hoping it works out fine.

Key ingredients:
chicken breasts
frozen broccoli
ground beef

First, Stuffed Chicken Breasts.

  • Chicken Breasts
  • Frozen Broccoli
  • Bread
  • Assorted "green" herbs, e.g. cilantro, basil, rosemary. Whatever you have on hand.

Begin by lightly toasting bread, roughly half a slice for each stuffed chicken breast. Tear or cut the toast into small squares, roughly crouton-sized. Toss 'em in a bowl.

Next, lightly sautée the broccoli in butter. Not looking to fully cook here, just to defrost and add some flavor. The broccoli should still be somewhat crisp when you take it out of the pan. Chop it finely and add to the bowl of bread. Any extra moisture and/or butter from the pan can be drizzled into the bread as well.

Add whatever green herbs you wish to the stuffing mixture. I like to go with cilantro, basil, parsley, and thyme. Mix well.

Now for the chicken. If your breasts are thick enough (inch thick or so), butterfly a slit in the middle of each one for stuffing. If you only have the thin breasts, you can cheat by holding two together with toothpicks.

Stuff the breasts with the aforementioned mixture, then fasten closed with a toothpick.

Place the stuffed chicken on a rack on a cookie sheet, it will help drain some of the excess grease. Brush some salt and pepper over the top of the breasts.

Bake at 350 for roughly 45 minutes. Actual cook time varies depending on thickness of meat and thickness of stuffing. Check early, check often.

Next: Pop Johnson's Pepper Gravy 'n Beef.

  • Ground beef
  • Flour
  • Butter
  • Milk
  • Salt, pepper, onion powder

  • Macaroni noodles
  • Potatoes

    First off, we've got an easy version and a more difficult version. The recipe is better with mashed potatoes as a platter, but all that's given is plain potatoes. If you feel like mashing, cooking with a bit of milk and butter, and suchlike, that's up to you. Otherwise, have the macaroni noodles ready and hot by the time the beef and gravy is ready.

    Brown your ground beef, drain the grease. Season the beef with a dash of salt and onion powder.

    While that's browning, make up a roux of butter and flour, more heavy on the flour than a normal roux. When that's starting to turn brown and nutty, add some milk to make a basic white sauce. Cook it down with a liberal dose of black pepper, and you should have a nice thick pepper gravy.

    Stir the ground beef into the gravy while it simmers, so that the meat absorbs some of the flavor of the gravy.

    Serve the beef and gravy mixture over the noodles or potatoes.
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