AskChefRouler………….

Dear Chef…I will be making a large quantity of chicken salad for a baby shower I’m having. I plan on cooking boneless chicken breasts. What is a good way to cook the meat to keep it juicy and moist…not dried ou.t?

Also…do you have a good recipe for chicken salad that is a favorite?

Chicken Little                                                  

Dear Petite Poulet,

Low and Slow will always get a good juicy yield.  I would suggest placing SEASONED chicken breasts in a casserole with 1C of chicken broth, cover with foil and bake at 300 degrees for 45-60 minutes until done. (155 degrees interior)

As for Chicken Salad recipe, simple is best.  Chicken, HELLMANN’s Mayo, onion and celery.  Add Green Grapes for a sweeter finish or Green Peas as a flavor burst.  Season to your taste with S&P, BAM, Celery Salt, Garlic Powder or a hint of Sage.

Salad portion should be 4-6 oz per person.  Chicken to fixings ratio is about 50/50 and you’ll get about 30% loss in cooking so you’ll need about 3-5 oz of raw chicken to start.  i.e.  15 people x 5 oz = 75oz  or about 5#

And Remember, Appearance is 85% of Appreciation so make sure you garnish!!

Thank you for using www.AskChefRouler.wordpress.com !

So good I had to steal it !!!

It’s not often (NEVER), that the Chef gives credit to someone else for a recipe but this recipe for Lasagna was so good, I can’t improve it.  Served at the Loon Feather Reunion Party, I spent some time trying to figure out the spices in the red sauce that made this dish so good. I tasted fennel, red pepper flakes (hint of heat) and Basil. When I finally asked Lynn for the recipe, I find out the secret ingredient is HOT Italian Sausage: go figure.

Anyway here it is, try it, You’ll like it.

Lynn’s Lasagna

MEAT SAUCE:
1 LB. HOT ITALIAN SAUSAGE  (BULK)                               
1 CAN TOMATOES (16oz)
1 TBSP OF MINCED GARLIC                 
 12 OZ. CAN OF TOMATO PASTE
1 TBSP WHOLE BASIL
1-1/2 tsps SALT
BROWN MEAT SLOWLY.  SPOON OFF FAT.  ADD REMAINING INGREDIENTS.  SIMMER UNCOVERED 1/2 HOUR….STIR OCCASIONALLY.
1# LASAGNA :   COOK AND DRAIN, RINSE IN COLD WATER
 
CHEESE FILLING: COMBINE
3 CUPS OF CREAMY COTTAGE CHEESE
1/2 CUP GRATED PARMESAN
2 TBSP  PARSLEY FLAKES
2 BEATEN EGGS
1 tsp SALT    1/2 tsp PEPPER

1-1/4 LB. MOZZARELLA CHEESE SLICED
SPRAY LASAGNA BAKING DISH WITH PAM
START WITH THE NOODLES
PLACE 1/2 OF COOKED NOODLES IN BOTTOM OF PAN…..THEN SPREAD WITH HALF OF CHEESE FILLING, COVER WITH HALF OF MOZZARELLA, THEN HALF OF MEAT SAUCE——–  REPEAT LAYERS
BAKE UNCOVERED AT 350 UNTIL HOT IN THE MIDDLE (ABOUT 45 MIN TO 1 HOUR)

White Pizza on the Grill

Great, light summer dinner or appetizer; White Pizza.  Chef had the pleasure of serving White Pizza at the Loon Feather Reunion party.  Host La Donna had purchased  a truffle (NO, not the chocolate kind) Yes a real fungi from France, Truffle.   So, White Pizza with Truffle was the appetizer.

Pizza dough (see recipe below) or buy frozen pizza dough.  
                    Olive Oil or Truffle Oil
2                Cloves Garlic
1 C            Parmesan Cheese or Italian 3 Cheese Mix
8 oz         Fresh Mozzarella
Roll dough out to a medium to thin crust. About 12-14″ round. 
Sprinkle with Olive Oil.  Slice garlic over Pizza and distribute evenly
Dice/Slice mozzarella and distribute over Pizza, Spread grated Italian Cheese. 
Top with anything to your liking.  Herbs (oregano, Basil), Red Pepper flakes, Mushrooms, TRUFFLES !!, Onions.  For heartier fare, add cooked Chicken breast meat. 
2 Methods to Bake:  On the grill with a Pizza stone 400 degrees or hotter OR in the Oven at 500 degrees use a Pizza Stone or baking sheet
Bake 10-12 minutes until crust is puffed and brown.  Slice into small wedges (12-16) and serve 
 

Pizza Dough

1 pkg  dry yeast
1C Warm Water
1tsp Sugar
Mix and let sit for 5 minutes
Add 2-1/2C Flour
1tsp Salt 
1Tbsp Olive Oil
Mix and knead until dough is smooth OR make in food Processor and run for 1 minute until smooth. 
Let Rise for 1 hour: punch down and roll out to size. Let dough rest/rise for 15 minutes. Add toppings 
 

Ask Chef Rouler:

Dear Chef,

I have acquired some beautiful Northern Michigan Morel Mushrooms and would like some serving suggestions for my weekend reunion party.  Please advise.

Petoskey Mushroom Maven

Dear Northern ‘Shroomer

Here are a few suggestions that come to mind:

Morel Bisque
Morel Omelet or Quiche,
Egg White Omelet w/Morel and Fontina Cheese
Morel Gravy and Biscuits
Angel Hair Pasta and Morel in cream sauce
Morel and Asparagus Risotto
White Pizza with Morels
Bacon Wrapped Morel Poppers
Chicken stuffed with Morel Duxelles
Stuffed Grilled Morels 
Bacon and Morel Mac and Cheese

I hope these ideas have your mouth watering and your skillet sizzling!

Bon Appetit!! and thank you for using www.AskChefRouler.Wordpress.com