New Favorite Summer Dish

Here is the newest favorite Summer dish.  Quick easy 5 ingredients. Great Flavors!!

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Double Pea Saute w/Ground Pork
Brown ½ pound Ground Pork in 2 Tbsp of Olive Oil
Add 2 Tbsp each of minced Garlic and Fresh Ginger
When meat is browned, Stir in ½ pound of Fresh Snap Pea Pods and ½ Pound of Fresh Peas (can use frozen). Cook until tender

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Stir in 3 Tbsp of Fresh Lime Juice and 1 cup of chopped Basil
Season with S&P

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Serve over Rice, small Pasta like Cavatelli or Rice Noodles

Bond………James Bond

The Chef has done it again!!  Upon a request to honor 50 years of Bond Movies, Chef Rouler has created a one of a kind menu with movie references.

An Evening with Bond……..James  Bond

Previews and Trailers

Caviar, Toast Points, Puff Pastry                         From Russia with Love                                                                                                        GoldenEye, The Spy Who Loved Me

Caribbean Coconut Shrimp                                   Dr No, Thunderball

Turkey Phyllo Turnovers                                       The World is Not Enough

Voodoo Cajun Oysters                                           Live and Let Die

Vesper Cocktail                Casino Royale

Carte Blanche Cocktail   Newest Book – Carte Blanche

Extra Dry Vodka Martini  All 23 Movies to Date

Champagne- Bollinger ‘51

The Main Attraction

Avgolemono- Greek Egg-Lemon Soup                  For Your Eyes Only

Swiss Chard, Emmenthaler Salad                        On Her Majesty’s Secret Service

Beef Wellington                                                       For Queen and Country !!

-Gold Fingerling Potatoes                             Goldfinger

-Broccoli                                                          Cubby and Family

Chocolate MoonPie Cake                                       Moonraker

Cheese, Sweets and Fruits                                    View to a Kill

Icewein                              Die Another Day

 

Thai Noodles

A recent conversation brought up the love for Asian Noodles. They are easy to make and the Rice Noodles absorb the sauce to enhance the flavor of the dish.  There are many ways to present the dish but the basic is the Thai Sauce for the Noodles

2Tbsp          Salad Oil

2 Tbsp         Soy Sauce

1 Tbsp         Brown Sugar

1Tbsp         Rice Wine Vinegar

1 tsp            Asian Fish Sauce

Dash           Red Pepper Flakes (adjust for “heat” to taste)

Place Noodles in a pot of boiling water, turn off heat and let them steep until tender. About 5 minutes. Drain then toss with sauce. At this time you can add them to any Stir Fry dish or plate, then top with favorite items.

I stir fry vegetables, including Bean Sprouts, Pea Pods, Carrots,Mushrooms, Green Onions and Peppers.

For Protein, you can use Shrimp, Beef, Pork or Chicken. Garnish with Chopped Peanuts, Mint or Green Onion.

Ye Olde Chicken

A long time ago, in a far, far away galaxy, before the Food Network, Foodies,10,000 brands of BBQ sauce and propane grills, there was Grilled Chicken. One preparation was a basting sauce called Cornell Sauce.  I first tasted it at the 8 Point Lake cottage of a certain MSU Co-Ed I was dating. Her father, a professor in Agronomy, used this sauce every time he grilled chicken, which was EVERY weekend.  He was an alumnus of Farmhouse fraternity and this sauce was accredited to Farmhouse Extension of Cornell University.

In researching this sauce I found some interesting facts.  It was created by Dr. Robert C. Baker in 1948 while he was at Penn State, but didn’t get any recognition until he was at Cornell University as a professor of Food Science.  He had been tasked to promote the New York State poultry industry, so he used his sauce on grilled chicken at the NY State fair.  Cornell Chicken is now the standard at the Fair and has been served there for over 50 years.  Dr. Baker’s other claim to fame is a thing called chicken nuggets!

We have always considered this a Tesar family recipe.  There is another chicken recipe from Milo B. called Topsey-Turvey Chicken. If you are interested in that recipe, comment on this Blog and the Chef will respond.

Cornell Sauce

For Grilled chicken: Half, Quarter or 8 pieces

2C           Vinegar
1C          Oil
1            Egg
3 Tbsp   Salt
1Tbsp    Poultry Seasoning- can substitute: chicken base, chicken bullion cube or spices
1 tsp      Black Pepper
Mix all ingredients together, liberally baste chicken every 15 minutes.

For a change of pace and trip back to Ye Olden Times try this sauce.

PS> Foodie quiz: Why is the egg important to this sauce?    10 pts.

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)

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