• Today in History - 1483

    From Dave Drum@1:2320/105 to All on Saturday, June 25, 2022 06:36:00
    KING RICHARD III BEGINS HIS RULE OF ENGLAND: The House of York sends
    their last king to the throne of England, as Richard III begins his
    rule. His reign will be brief, ending two years later at the Battle
    of Bosworth Field, but his infamy will live on, as a future scribe
    named Shakespeare will find inspiration in Richard's reputed villainy.

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Richard's Chicken Breasts
    Categories: Poultry, Wine, Mushrooms, Herbs, Cheese
    Yield: 4 Servings

    8 Chicken breast halves;
    - skined, boned
    1/2 c All-purpose flour
    1 ts Poultry seasoning
    1 tb Butter
    1 tb Olive oil
    1/4 c Marsala wine
    1 c Chopped portobello
    - mushrooms
    1 c Chopped onion
    1 ts Dried rosemary
    4 sl Mozzarella cheese

    Season flour with poultry seasoning. Dredge the chicken
    breasts in the seasoned flour. Melt the butter with the
    oil in a medium skillet over medium-high heat, fry the
    chicken in the hot butter mixture for about 5 minutes
    each side, depending on the thickness. Remove the
    chicken and set aside (keep warm.)

    Deglaze pan with Marsala wine (deglazing is swirling or
    stirring a liquid in a pan to dissolve cooked food
    particles remaining on the bottom). Add the chopped
    mushrooms, chopped onions and rosemary. Saute for 5
    minutes over high heat.

    Return the chicken breasts to the skillet, baste with
    drippings, put cheese on the breasts and cook for
    another 2 1/2 minutes with the lid on tightly. Don't
    touch the lid! Remove from heat and let stand for 10
    minutes, until the breasts cook through. Check the
    seasoning and adjust. You will have the plumpest,
    juiciest chicken breasts you can imagine!

    RECIPE FROM: http://allrecipes.com

    Uncle Dirty Dave's Archives

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    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: King Scallops w/Hazelnut & Bacon Sauce
    Categories: Seafood, Pork, Citrus, Nuts
    Yield: 2 Servings

    10 lg King scallops; shelled
    120 ml Virgin olive oil
    1 Shallot; chopped
    2 sl Smoked back bacon; chopped
    50 ml Fish stock
    50 ml White wine
    20 g Dill; chopped
    30 g Hazelnuts; crushed
    3 cl Garlic; crushed
    1 Lemon; juice of
    25 g Unsalted butter

    For the sauce, fry the shallots in a little olive oil then
    add the bacon, garlic and hazelnuts. Add the stock and
    wine and reduce.

    Meanwhile, lightly seal the scallops in a very hot, dry
    frying pan. Season and turn the scallops, remove from the
    pan and keep warm.

    Finish the sauce with dill, lemon juice and a knob of
    butter. Arrange the scallops around a crisp green salad,
    drizzle the sauce over them and serve.

    Uncle Dirty Dave's Archives

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