Herbed Chicken Pate
2 pounds skinless boneless chicken breast
2/3 cup white part only leek
1/4 cup shallots
3/4 cup unsalted butter
3 egg whites
1 1/2 teaspoons salt
1/4 teaspoon freshly ground pepper
1/8 teaspoon freshly grated nutmeg
2 1/4 cups whipping cream — well-chilled
1/2 cup chicken broth
2 cups tight-packed leaves spinach
2 cups tight-packed leaves basil
3/4 cup whipping cream — well-chilled
Cut chicken into 1/2-inch pieces. Puree in processor in 2 batches to very smooth paste. Refrigerate until well chilled, at least 1 hour.
Meanwhile, thinly slice leek and shallot. Melt butter in heavy small skillet over low heat. Add leek and shallot and cook until soft, stirring occasionally, about 15 minutes. Cool.
Combine half of chicken with half of leek mixture in processor. Puree until smooth. Add half of egg whites and process until smooth. Transfer to bowl. Repeat with remaining chicken, leek mixture and egg whites. Refrigerate until well chilled.
Blend half of chicken mixture, salt, pepper and nutmeg in processor. With machine running, slowly pour 1 cup plus 2 tablespoons cream through feed tube. Blend 1 minute. Transfer to large bowl. Repeat with remaining chicken, salt, pepper, nutmeg and 1 cup plus 2 tablespoons cream. Combine both chicken mixtures.
Bring chicken broth to boil in large skillet. Add spinach and basil and toss until just wilted, about 45 seconds. Drain well. Squeeze out any remaining liquid. Puree spinach mixture with remaining 3/4 cup cream until smooth. Blend in 1/4 of chicken mixture.
Preheat oven to 350 degrees. Line 9×5-inch loaf pan with plastic wrap, leaving 5-inch overhang. Pour half of white chicken mixture into pan. Cover with half of spinach mixture. Using knife, swirl through layers to create marble effect. Repeat with remaining chicken and spinach. Tap pan on work surface to settle pate. Fold overlapping plastic over top of pate. Cover pan tightly with foil. Place loaf pan in deep roasting pan. Pour enough water into roasting pan to come 2/3 up sides of loaf pan. Transfer to oven and bake 1 1/4 hours. Cool. Weight pate with heavy object and refrigerate overnight.
Unmold pate onto platter. Let stand at room temperature 1 hour before serving.
Per Serving (excluding unknown items): 807 Calories; 69g Fat (76.7% calories from fat); 40g Protein; 7g Carbohydrate; 1g Dietary Fiber; 313mg Cholesterol; 781mg Sodium. Exchanges: 0 Grain(Starch); 5 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 13 1/2 Fat.
Black and Blue Olives
6 ounces jumbo ripe olives — canned, pitted
3 ounces blue cheese
3 ounces cream cheese — softened
2 teaspoons minced parsley
2 tablespoons dry sherry
Drain olives. Using a fork, combine blue cheese, cream cheese, parsley and sherry into a smooth paste. Using a pastry bag or the tip of a small knife, fill the olives with the cheese mixture. Chill.
Serves 10 to 12
Marinated Grilled Lamb With Lime And Cumin
2 medium onions
6 medium cloves garlic
1/2 cup olive oil
3 1/2 tablespoons chili powder
1 1/2 tablespoons cumin
1 1/2 tablespoons dried oregano
2 1/2 teaspoons salt
3 medium limes
3 medium jalapeńo chiles
7 1/2 pounds leg of lamb- boned and butterflied
PREPARATION: Peel and cube the onions and put them into the workbowl of a food processor fitted with the metal blade. Peel the garlic and add it to the processor along with the olive oil, chili powder, cumin, oregano, and 2 1/2 teaspoons salt. Squeeze in 1/4 cup lime juice. Stem the jalapeńos, add them to the processor, and process to a smooth paste. Put the lamb and the paste in a large, non-reactive bowl or baking dish and turn the meat once or twice to coat it completely. Cover and refrigerate, turning occasionally, for 24 hours.
COOKING: Remove the meat from the refrigerator and bring it to room temperature. Heat the grill and adjust the rack to about 6 inches from the coals. Or, adjust oven rack to high position and heat the oven to 400°F. Grill or roast the lamb, turning occasionally and basting frequently with the paste, until the internal temperature of the lamb at the thickest point registers 130°F, 45-50 minutes.
SERVING: Transfer lamb to a cutting board, cover loosely with foil and let rest 10 minutes. Thinly slice the lamb across the grain.
Serves: 8 to 10
Prep Time: More than a day
NOTES : A spicy, tart lamb grill with West Indian accents.
The leg is boned and butterflied to produce a flat piece of meat that is easy to carve. The finished leg furnishes meat ranging from medium rare to well done, and the crusty, spicy exterior is a wonderful foil for the juicy meat. The leg can be served fajitas-style: sliced thin across the grain and folded, along with salsa and guacamole, into warmed flour tortillas or served with potatoes and vegetables.
Yield: 10 servings
Preparation Time: 24:00
Chicken and Vegetables with Gravy
3 md Potatoes (to 4)
– pared, halved lengthwise 2 Carrots — sliced
2 Onions — sliced
2 Celery ribs — in 1″ pieces
3 To 4 lb. whole broiler/fryer
– rinsed well 2 ts Seasoned salt
1/2 ts Coarsely ground black pepper
1/2 ts Basil
1/2 c Water or chicken broth
—–GRAVY—–
1/3 c Flour
1/3 c — Water
1/2 ts Thyme
1 t Soy sauce
Put vegetables in lightly oiled slow cooker. Place whole chicken in the middle of the vegetables. Sprinkle with seasoned salt, pepper and basil. Pour water or broth over all. Cover and cook on low for 8 to 10 hours, or on high for 3 1/2 to 4 hours. If you cook it on high, increase broth or water to 1 cup. When ready to serve, remove chicken and vegetables to a serving platter. Reserve the liquid for gravy. Prepare a smooth paste with flour and water. Pour into the liquid. Turn cooker to high and stir the gravy. Add thyme and soy sauce. When thick, pour over chicken and vegetables, or serve on the side.
International Chicken
1 3 pound fryer — cut in servings
1/4 cup flour
2 teaspoons salt
2 teaspoons curry powder
1/8 teaspoon pepper
1 large onion — chopped
1 large green bell pepper — sliced into rings
2 cloves garlic — minced
1/2 cup raisins
1 16 oz can whole tomatoes — mashed
3 tablespoons flour
3 tablespoons water
Rinse chicken and pat dry. Combine 1/4 cup flour, the salt, curry powder and pepper. Dust chicken well with flour mixture. Place coated chicken in Crock-Po t and mix in chopped vegetables, garlic and raisins. Pour tomatoes over all. cover and cook on Low for 8 to 10 hours or on High for 3 to 4 hours.
Remover chicken pieces to warm platter. Thicken sauce before serving by stirring a smooth paste of the 3 tablespoons flour and water into the sauce in Crock- Pot. Cover and cook on High until sauce is thickened. This is good served on rice—especially saffron rice. Spon sauce over top. Serves 4