Dayrecipe Food Community

The flavors in this quick and easy dish are excellent.

You will be pleasantly surprised.

This dish is definitely company worthy.

We enjoy chicken glazed this way very much and hope that you will also.

Serves: 4

INGREDIENTS:

• 1 roasted or bbq whole chicken or pieces
• ½ – ¾ cup liquid wildflower honey
• ½ cup good quality sherry
• 1 tbsp meyer lemon juice
• 1 tbsp dark soya sauce
• 2 tbsp finely chopped garlic chives
• 1 tbsp finely minced garlic
• 1 finely minced shallot
• 1 ½ tsp pureed fresh ginger
• ¼ – ½ tsp coarse sea salt
• ¼ – ¾ tsp red pepper flakes
• 1 – 2 tsp potato flour
• 2 thinly sliced scallions (garnish)

DIRECTIONS:

1. Preheat oven to 350 degrees.
2. Place previously cooked chicken, in an oven proof dish.
3. Combine the honey with the sherry in pan, on low and heat for 2 – 3 minutes.
4. Next add the lemon juice and soya sauce to the honey mixture and blend well.
5. Now add the chives, garlic, shallot, ginger, salt, pepper flakes and potato flour to the honey and sherry, stirring until mixture boils and starts to thicken.
6. Pour the glaze over the chicken and bake uncovered in a 350 degree oven for 30 – 35 minutes.

TIP:

1. Baste often for that perfect glaze.
2. Watch that the chicken doesn’t burn, because it can change very quickly.
3. We love this served with rice, mashed potatoes or a simple green salad.

This traditional New Orleans drink was apparently first developed during Prohibition at the famous eatery Antoine’s. Customers were able to enjoy alcohol in a Cognac-laced coffee disguised in a pedestal coffee cup especially designed by the chef.

Makes 4 servings.

INGREDIENTS

• 1/4 cup cognac or brandy
• 1/4 cup orange zest
• 2 tablespoons sugar
• 2 tablespoons grand marnier
• 3 whole cloves
• 2 cinnamon sticks
• 4 cups strong black coffee
• whipped cream for garnish

DIRECTIONS In a small saucepan with high sides combine Cognac, zest, sugar, Grand Marnier, cloves, and cinnamon sticks. Stir over medium heat until sugar dissolves. Using long match, carefully ignite brandy mixture. Gradually pour coffee, extinguishing flames. Divide liquid equally among 4 cups and serve.

Jennifer Martin of Portland, Oregon, writes: “I am not formally trained in cooking but grew up working in food service, from chopping vegetables at food festivals to catering parties for a little extra income. Today I own Epicure Custom Cooking, a gourmet takeout shop and catering company with a few tables for dining. Our specials change weekly and are geared toward what I like to cook and eat. I simply love the business, even with my 12-hour days.”

Creamy but not heavy, this easy twist on pad Thai is even better at room temperature after the flavors have blended. Look for chili-garlic sauce and rice vinegar in the Asian foods section of the supermarket.

Makes 8 side-dish servings.

INGREDIENTS

• 12ounces linguine
• 4tablespoons orientalsesame oil8green onions, chopped
• 5garlic cloves, minced
• 1tablespoon minced peeled fresh ginger
• 1/4cup honey
• 1/4cup creamy peanut butter
• 1/4cup soy sauce
• 3tablespoons unseasoned rice vinegar
• 1 1/2tablespoons chili-garlic sauce
• 2cups mung bean sprouts
• 1cup finely shredded carrots

DIRECTIONS Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain. Transfer pasta to large bowl; add 3 tablespoons sesame oil and toss to coat.

Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Add 6 green onions, garlic, and ginger; sauté until onions soften, about 2 minutes. Add honey, peanut butter, soy sauce, vinegar, and chili-garlic sauce; whisk to blend. Simmer sauce 1 minute. Cool to room temperature. Pour over pasta and toss to coat. Add sprouts and carrots; mix well. Transfer to platter; sprinkle with remaining green onions.

This recipe can be multiplied indefinitely.

Makes 4 servings.

INGREDIENTS

• 4 thinly sliced pork chops (weighing about 1 3/4 pounds total)
• 4 teaspoons extra-virgin olive oil
• 1 tablespoon fresh rosemary
• 2 heaped teaspoons quality dried oregano
• sea salt and freshly ground black pepper

DIRECTIONS 1.Rub the pork chops on each side with the oil.Mince the rosemary and
combine it with the oregano in a small dish.Press equal amounts of the
herbs onto both sides of each pork chop and let them sit at room
temperature for at least 2 hours, and in the refrigerator up to 8 hours.

2.Build a small fire in a barbecue, and when the coals are red and dusted
with ash, spread them out and set the grill about 3-inches above the coals.Grill the pork chops until they are golden on the outside and still moist
and just slightly pink on the inside, about 4 minutes per side.Remove
from the grill, sprinkle lightly with salt and pepper and serve
immediately.

In Rome, this pasta would be served as a first course, but we prefer it as a main course. Traditionally, Romans don’t use heavy cream in this dish, so you won’t find any here either.

Active time: 10 min Start to finish: 25 min

Makes 4 main-course servings.

INGREDIENTS

• 5tablespoons unsalted butter, cut into tablespoon pieces
• 12oz dried egg fettuccine
• 1/4teaspoon salt, or to taste
• 2oz finely grated parmigiano-reggiano (1 cup)

DIRECTIONS Preheat oven to 250°F.

Melt butter in a heatproof serving bowl in middle of oven, about 5 minutes.

Cook fettuccine in a 6- to 8-quart pot of boiling salted water until al dente.

Reserve 1/2 cup pasta cooking water, then drain fettuccine in a colander. Immediately toss fettuccine with butter and salt in bowl, then slowly add 3/4 cup cheese, tossing constantly and adding enough of cooking water to keep pasta moist. Season with salt and pepper to taste, then sprinkle with remaining cheese.