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Online Recipe File for Joshua & Deb Boyd

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Chicken Marsala

3 chicken breast halves
salt
pepper
flour
thyme
rosemary
4oz button mushrooms, cut to desired size.
butter
1 cup marsala

Scallop the halves into a total of six pieces.

brine chicken for half hour in 4 cups water + 4tbs salt.

Cook mushrooms in butter until soft almost all the way through. Remove
mushrooms and set aside.

Dry the chicken. Dredge in a mixture of flour, rosemary, tyme, salt,
and pepper.

Cook chicken in same buttered pan until cooked on all sides (but not
quite all the way through). Remove and set aside.

add marsala wine to pan and reduce it. Add 2 tbsp of butter to
thicken. Add chicken breasts back, making sure they are coated, as
well as the mushrooms. Reduce heat and simmer 5 minutes.

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Cauliflower & Carrot w/ Couscous

Cumin over carrots and cauliflaur (bite sized pieces). Roast in over
until soft.

Serve over couscous, drizzle with olive oil and lemon juice.

Possibly serve with cumin chicken.

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Gertrudes Chocolate Cake

Preheat over to 400F.

4T cocoa
2 sticks margin (NOT butter under any circumstance)
1C water
heat until melted

Add:
2C flour
2C sugar
beat!

combine:
1/2t baking soda
1/2C buttermilk

beat:
2 eggs
mix and pour into 9×13 cake pan

Bake at 400F for 20 minutes. Remove cake from oven and apply icing (below).

Icing:
4T cocoa
1 stick margerin
2-4T milk
Heat till melted.
mix in pound 10x sugar
spread on hot cake

Optional:
sprinkle 1/2C nuts on top.

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Tequila Lime Chicken w/ Pasta

1 pound fettucine, cooked

2 tablespoons butter
1/3 cup fresh cilantro chopped
2 tablespoons garlic, minced
2 tablespoons jalapeno, minced
1/2 cup chicken stock
2 tablespoons tequila (maybe more?)
2 tablespoons lime juice (maybe more?)
3 tablespoons soy sauce
1.25 points chicken breast, sliced 1/2″ wide
1/2 red onion sliced finely
1 large bell pepper diced finely
1.5 cups cream

In medium sauce pan, melt two tablespoons butter. Add cilantro, garlic, and
jalapeno. Cook, stirring occasionally for 5 minutes. Add chicken stock,
tequila, and lime juice. Bring to boil and reduce to paste like consistancy.
Set aside.

Pour soy sauce over sliced chicken breast. Set aside for 5 minutes. In a
medium frying pan, melt butter. Over medium-high heat, cook onion and pepper
until tender. Add chicken and soy sauce. When chicken is cooked, add tequila
paste and cream. Bring to boil gently until the sauce is slightly thickened.
Toss with pasta, garnish wil cilantro.

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My BBQ Sauce

8oz tomato sauce
2TB molasses
1TB honey
1TB vinager (apple)
1/4 cup jackie D.a
2 teasp. worchester sauce
1 teasp. liquid smoke (optional)
1 TB minced garlic.
1/4 large onion
dash of pepper

boil 30 minutes.

This is a record of what I last did (except I didn’t use liquid smoke.
I left it above for proportion info). Following will be some comments
on it.

I think another vineager might be more appropriate, but certainly not
the other two I have on hand (balsamic and rice). Further I’m thinking
of scaling back the honey and molasses. I used some honey to take the
edge off the mollasses, but then the sum was sweeter than I wanted.

It didn’t taste right without the worchester sauce, but I don’t know
what to put in it’s place. A lot of people do use it.

I think liquid smoke is OK when I’m cooking inside. The first time I
made it (the last recipe you likely have), I was broiling stuff in the
oven, not cooking outside.

More or less onion and garlic might be appropriate based on taste.
Also, you might consider straining it out, or doing any number of other
things to them for either flavor or consistency. Most recent I minced
them, and then just let the sauce be kinda chunky.

The sauce is better when it is a day+ old. However, it was also
acceptable fresh. I made sauce on saturday and invited people for the
next day. The next day I invited more people, and realized I had an
inadequate amount of sauce, and so made some fresh, and combined them
together. It ended up being two parts day old, 1 part fresh.

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Roast Brussel Sprouts

Ingredients

  • 2 pounds brussel sprouts, trimmed and split in half length wise
  • 1 tsp curry powder
  • 2 tbsp oil
  • 1 tsp salt
  • 2 tsp lemon zest
  • 2 tbsp lemon juice

Directions

  1. Toss brussel sprouts with curry powder, oil, and salt.
  2. Roast in oven. Rotate after 10 minutes. Roast until a little browned and tender.
  3. Toss with lemon juice and zest.

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Spice Rubbed Fish with Lemony Rice

from http://www.muddy-creek-creations.com/2011/01/spice-rubbed-fish-with-lemony-rice.html
and Everyday Food, Jan/Feb 2011

Serves 4

1 tablespoon unsalted butter
1 small onion minced
1 garlic clove minced
1 cup basmati (or white) rice
1 tablespoon lemon juice
Zest from 1 lemon
2 cups chicken broth
1 pounds of a firm white fish (cod) cut into 4 pieces
2 teaspoons of spice rub

In a medium skillet (yes, skillet, fish will later be added) heat butter over medium heat, add in onion and garlic cook and stir until softened. Stir in rice and cook for another minute, then add in lemon juice, lemon zest, and water, bring to a boil then cover and simmer for about 13 minutes.

While rice is cooking prepare spice rub for fish
2 tsp coriander
1/2 tsp ginger
1/2 tsp paprika
1/4 tsp ground cumin
dash ground pepper

rub onto one side of fish, set aside until ready to cook

After 13 minutes lay fish close together on top of rice put the lid back on and cook for another 7 minutes until rice is tender and fish is opaque.

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Almost No-Knead Bread

Makes 1 large round loaf. Published January 1, 2008. From Cook’s Illustrated.

An enameled cast-iron Dutch oven with a tight-fitting lid yields best results, but the recipe also works in a regular cast-iron Dutch oven or heavy stockpot. (See the related information in “High-Heat Baking in a Dutch Oven” for information on converting Dutch oven handles to work safely in a hot oven.) Use a mild-flavored lager, such as Budweiser (mild non-alcoholic lager also works). The bread is best eaten the day it is baked but can be wrapped in aluminum foil and stored in a cool, dry place for up to 2 days.

Ingredients
3 cups unbleached all-purpose flour (15 ounces), plus additional for dusting work surface
1/4 teaspoon instant or rapid-rise yeast
1 1/2 teaspoons table salt
3/4 cup plus 2 tablespoons water (7 ounces), at room temperature
1/4 cup plus 2 tablespoons mild-flavored lager (3 ounces)
1 tablespoon white vinegar

Instructions

1. Whisk flour, yeast, and salt in large bowl. Add water, beer, and vinegar. Using rubber spatula, fold mixture, scraping up dry flour from bottom of bowl until shaggy ball forms. Cover bowl with plastic wrap and let sit at room temperature for 8 to 18 hours.

2. Lay 12- by 18-inch sheet of parchment paper inside 10-inch skillet and spray with nonstick cooking spray. Transfer dough to lightly floured work surface and knead 10 to 15 times. Shape dough into ball by pulling edges into middle. Transfer dough, seam-side down, to parchment-lined skillet and spray surface of dough with nonstick cooking spray. Cover loosely with plastic wrap and let rise at room temperature until dough has doubled in size and does not readily spring back when poked with finger, about 2 hours.

3. About 30 minutes before baking, adjust oven rack to lowest position, place 6- to 8-quart heavy-bottomed Dutch oven (with lid) on rack, and heat oven to 500 degrees. Lightly flour top of dough and, using razor blade or sharp knife, make one 6-inch-long, 1/2-inch-deep slit along top of dough. Carefully remove pot from oven and remove lid. Pick up dough by lifting parchment overhang and lower into pot (let any excess parchment hang over pot edge). Cover pot and place in oven. Reduce oven temperature to 425 degrees and bake covered for 30 minutes. Remove lid and continue to bake until loaf is deep brown and instant-read thermometer inserted into center registers 210 degrees, 20 to 30 minutes longer. Carefully remove bread from pot; transfer to wire rack and cool to room temperature, about 2 hours.

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Cook’s Illustrated’s Foolproof Pie Dough


Serves one 9-inch double-crust pie

Ingredients

  • 2 1/2 cups (12 1/2 ounces) unbleached all-purpose flour
  • 1 teaspoon table salt
  • 2 tablespoons sugar
  • 12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into 1/4-inch slices
  • 1/2 cup cold vegetable shortening, cut into 4 pieces
  • 1/4 cup cold vodka
  • 1/4 cup cold water

Directions

  1. Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses.
  2. Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds and there should be no uncoated flour).
  3. Scrape bowl with rubber spatula and redistribute dough evenly around processor blade.
  4. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses.
  5. Empty mixture into medium bowl.
  6. Sprinkle vodka and water over mixture.
  7. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together.
  8. Divide dough into two even balls and flatten each into 4-inch disk.
  9. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.

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