usvi-on-line
The Official OT Food Porn
-
nothintolose
- Posts: 1960
- Joined: Mon Aug 07, 2006 10:36 pm
- Location: New Orleans, LA
I kinda did it off the top of my head based on what we did with the pork tenderloin in our class so I'll try.
2 chicken breasts
2 pounds fresh spinach (maybe a little less)
salt and pepper as needed
1/2 pound bacon, chopped
1 cup feta cheese (not sure if that's the amount I used)
Cook bacon till crisy.
Cook spinach. Just put it in a pot and cook it till it looks done. It has its own water so you don't need to add water.
Pound the chicken breasts out flat wih the flat side of a meat mallet (put plastic wrap over them when you do it). Salt and pepper the chicken to taste. Put the ingredients on top of the chicken (in the class we combined the ingredients, but I did them separate for the chicken). Roll close and secure with butcher's twine.
Sear the chicken on all four sides in the bacon oil until golden brown.
Place saute pan in a 350 degree oven till cooked. I actually put them in a separate pan cuz my cheapy pans can't go in the oven. I guessed on when they were cooked and cut into them to be sure. You can kinda smell when they are ready. I think it took like 35 minutes but not positive.
Remove from oven then slice so you can see the pretty insides
For the wine sauce (not shown), I used half a bottle of white wine (for the pork we used merlot) into the same saute pan that everything else cooked in and same amount of water. For the red wine one the directions say to add butter till dry?? For my white wine one I added a bit of flour to thicken it up.
Hope that works for ya'.
2 chicken breasts
2 pounds fresh spinach (maybe a little less)
salt and pepper as needed
1/2 pound bacon, chopped
1 cup feta cheese (not sure if that's the amount I used)
Cook bacon till crisy.
Cook spinach. Just put it in a pot and cook it till it looks done. It has its own water so you don't need to add water.
Pound the chicken breasts out flat wih the flat side of a meat mallet (put plastic wrap over them when you do it). Salt and pepper the chicken to taste. Put the ingredients on top of the chicken (in the class we combined the ingredients, but I did them separate for the chicken). Roll close and secure with butcher's twine.
Sear the chicken on all four sides in the bacon oil until golden brown.
Place saute pan in a 350 degree oven till cooked. I actually put them in a separate pan cuz my cheapy pans can't go in the oven. I guessed on when they were cooked and cut into them to be sure. You can kinda smell when they are ready. I think it took like 35 minutes but not positive.
Remove from oven then slice so you can see the pretty insides
For the wine sauce (not shown), I used half a bottle of white wine (for the pork we used merlot) into the same saute pan that everything else cooked in and same amount of water. For the red wine one the directions say to add butter till dry?? For my white wine one I added a bit of flour to thicken it up.
Hope that works for ya'.
Last edited by nothintolose on Sat Dec 15, 2007 6:52 pm, edited 1 time in total.
. Sounds absolutely delicious. I'll be making it soon. I don't have much free time today, so I am going to improvise those ingredients with some pasta. I'm sure it will be created as I go along and if it is success, I'll post the recipe.-
nothintolose
- Posts: 1960
- Joined: Mon Aug 07, 2006 10:36 pm
- Location: New Orleans, LA
Brenda - good luck and definitely post any different ideas you have.
I orginally got the idea from a local restaurant that we went to with Kellyanna and Brad. I had the stuffed pork tenderloin. Unfortuantely, I couldn't remember what it was stuffed with except goat cheese so for our final cooking class we all got to request to learn something and that was my suggestion. That's what the head chef came up with.
I am honestly still trying to decide what kind of cheese I really want in there. I tried some sheep's cheese the last time I did it, and it was too mild. Gonna try havarti (Waterguy's suggestion). Am also thinking of using apricot preserves and pecans when I do the havarti. I am up for ANY suggestions though.
I orginally got the idea from a local restaurant that we went to with Kellyanna and Brad. I had the stuffed pork tenderloin. Unfortuantely, I couldn't remember what it was stuffed with except goat cheese so for our final cooking class we all got to request to learn something and that was my suggestion. That's what the head chef came up with.
I am honestly still trying to decide what kind of cheese I really want in there. I tried some sheep's cheese the last time I did it, and it was too mild. Gonna try havarti (Waterguy's suggestion). Am also thinking of using apricot preserves and pecans when I do the havarti. I am up for ANY suggestions though.
-
California Girl
Thanks all - I was happy to finally have some decent popovers.
It was my first time cooking venison (this was deer) - it seems to be a cross between beef and liver - was strange to the touch and very gamey smell. The stew was very much like Beef Stew - but the texture of the venison was different.
Mary Beth - if you don't care for beef stew, you wouldn't care much for this either
It was my first time cooking venison (this was deer) - it seems to be a cross between beef and liver - was strange to the touch and very gamey smell. The stew was very much like Beef Stew - but the texture of the venison was different.
Mary Beth - if you don't care for beef stew, you wouldn't care much for this either
janet
-
California Girl
-
nothintolose
- Posts: 1960
- Joined: Mon Aug 07, 2006 10:36 pm
- Location: New Orleans, LA
