Asian Egg Drop Soup

Copyright 2000 Television Food Network, G.P. All rights reserved 4 cups prepared chicken stock, plus 2 tablespoons 1 tablespoon soy sauce 1 tablespoon cornstarch 2 eggs, lightly beaten 2 green onions, chopped, including ends Salt and white pepper, to taste Bring soup stock nd soy s uce to !oil. "n s# ll cup, # ke slurry !y co#!ining the cornst rch nd 2 t !lespoons o$ chicken stock. %tir until dissolved. %lowly pour in the cornst rch #i&ture while stirring the stock, until thickened. 'educe he t to si##er. Pour in the eggs slowly while stirring the soup in the s #e direction. The egg will spre d nd $e ther. Turn o$$ the he t nd dd the green onions. %e son with s lt nd pepper, nd serve i##edi tely (ield) * servings Prep Ti#e) +0 #inutes Cook Ti#e) +, #inutes

40 Cloves and a Chicken

'ecipe courtesy Alton Brown 1 whole chicken (broiler/fryer) cut into 8 pieces 1/2 cup plus 2 tablespoons olive oil 1 sprigs fresh thy!e 4 peeled cloves garlic Salt and pepper Prehe t oven to -,0 degrees F. %e son chicken with s lt nd pepper. Toss with 2 t !lespoons olive oil nd !rown on !oth sides in wide $ry p n or skillet over high he t. 'e#ove $ro# he t, dd oil, thy#e, nd g rlic cloves. Cover nd ! ke $or + +.2 hours. 'e#ove chicken $ro# the oven, let rest $or , to +0 #inutes, c rve, nd serve. (ield) / servings Prep Ti#e) +0 #inutes Cook Ti#e) + hour -0 #inutes 0i$$iculty) 1ediu#

Achiote Marinated Baby Chickens Stuffed with Chori o and Mustard !reens
'ecipe courtesy A ron % nche2 1 package achiote paste % tablespoons garlic, chopped 1/2 cup olive oil 1 bunch !ustard greens, cleaned, tri!!ed and 1 teaspoon toasted cu!in roughly chopped 1 teaspoon ground coriander 1/2 cup chicken stock 1 teaspoon "e#ican oregano 1 baking potato, like russet, peeled, diced and 2 poussins or baby chickens blanched 4 large links of hard dried Spanish chori$o 2 tablespoons sliced green olives 1 Spanish onion, diced Salt and pepper Co#!ine in $ood processor chiote p ste, olive oil, cu#in, cori nder, oreg no, nd the +3t !lespoon o$ g rlic. 1 ke sure to puree ll these ingredients until it !eco#es p ste. 'u! the # rin de inside the chicken c vities, underne th the skin, s well s, outside. Allow the chickens to # rin de overnight, re$riger ted. Ne&t d y, he t up l rge s ute p n. Add chori2o nd cook $or , #inutes, until crispy, then dd the onion nd * t !lespoons o$ g rlic, nd cook $or nother 2 #inutes. Add #ust rd greens nd degl 2e with chicken stock. Cook $or 2 #inutes until greens h ve wilted, then dd pot to, green olives, nd se son to t ste with s lt nd pepper. 4nce the stu$$ing h s cooled, distri!ute it e5u lly into the chickens nd pl ce the# on sheet with r ck. Pl ce in prehe ted -6, degree F oven $or + hour. (ield) * servings Prep Ti#e) 7 hours +0 #inutes Cook Ti#e) + hour +, #inutes

Basic Chicken Stock

'ecipe Courtesy o$ 8#eril 9 g sse 1 tablespoon olive oil 1 large onion, peeled and &uartered 1 carrot, peeled and chopped 2 celery stalks, chopped 1 head of garlic, cut in half 1 bou&uet garni 2 pounds raw chicken bones, rinsed in cold water 4 &uarts of cold water Salt and pepper "n l rge stock pot, over high he t, dd the oil. :hen the oil is hot, dd the onions, c rrots, nd celery. % ute $or 2 to - #inutes. Add the re# ining ingredients nd !ring to !oil. 'educe the he t to low nd si##er $or !out 2 hours. 'e#ove the stock $ro# the he t nd ski# o$$ ny scu# th t is on the sur$ ce. %tr in the stock through l rge $ine3#esh sieve. 0isc rd the !ones nd veget !les. (ield) - 5u rts Prep Ti#e) +0 #inutes Cook Ti#e) 2 hours -0 #inutes

"oasted #oussin with Si$teen Spices with Cara%eli ed Mango&!arlic Sauce with 'ried #lantains
Copyright +;;; Bo!!y Fl y. All rights reserved. Si#teen Spice 'hicken( ) tablespoons cinna!on ) tablespoons ancho chile powder ) tablespoons pasilla chile powder ) tablespoons ground cu!in ) tablespoons ground coriander ) tablespoons ground ginger 1 tablespoon ground cloves 1 tablespoon ground fennel seed 2 tablespoons garlic powder 2 tablespoons onion powder 1 tablespoon all spice 1 teaspoon chile de arbol ) tablespoon brown sugar 2 tablespoons kosher salt 2 tablespoons coarsely ground black pepper 1 teaspoon cayenne pepper *live oil 4 poussin, 1 1/2 pounds each

Caramelized Mango Sauce( 8 cups chicken stock 2 tablespoons olive oil 1 Spanish onion, coarsely chopped 4 cloves garlic, coarsely chopped 1 large ripe !ango, peeled, pitted and coarsely chopped 1/4 cup light brown sugar + cloves roasted garlic, s!ashed to a paste 2 tablespoons chopped cilantro Salt and freshly ground pepper Fried Plantains 4 green plantains, peeled and sliced on bias into 2, inch pieces 2 cups peanut oil Salt

For the Chicken: Prehe t oven to *00 degrees F. Co#!ine the spices in #ediu# !owl. Brush e ch poussin with oil nd ru! the spice #i&ture over the entire !ird. "n hot l rge s ute p n se r ll sides o$ poussin, until golden. Pl ce the !irds on r ck over ! king sheet nd ro st the !irds $or 2, to -0 #inutes, until <ust cooked through. 9et rest +0 #inutes !e$ore serving. For the Mango Sauce: Pl ce stock in #ediu# s ucep n over high he t nd reduce to * cups. =e t oil in #ediu# s ucep n over #ediu# he t, dd the onions nd cook until so$t. Add the ro sted g rlic nd cook $or + #inute. Add the # ngo, nd cook $or 2 #inutes. Add the reduced stock nd !rown sug r nd cook slowly over #ediu# he t until the # ngo is very so$t, nd $ lling p rt, -0 to *0 #inutes. Pl ce the #i&ture, in ! tches, in !lender nd !lend until s#ooth. %tr in the #i&ture into cle n s ucep n, whisk in the ro sted g rlic nd cook $or +0 to+, #inutes until reduced nd slightly thickened. %tir in the cil ntro nd se son with s lt nd pepper to t ste. For the Pl nt ins) =e t oil in c st iron skillet to -/, degrees F. Fry the pl nt ins in ! tches until golden !rown. 'e#ove the# with slotted spoon to pl te lined with p per towels nd se son with s lt to t ste. (ield) * servings Prep Ti#e) + hour +, #inutes Cook Ti#e) -0 #inutes

#anko Crusted Chicken Sandwich with 'our Chile Aioli

Copyright, 2000, 1ing Ts i nd A#y Tru<illo. All 'ights 'eserved 'hicken( 4 boneless chicken breasts Salt and pepper + cups panko cru!bs 'anola oil, for frying 2 tablespoons -orean red pepper flakes 4 leaves red leaf lettuce 1 bunch parsley, leaves only, chopped 4 slices to!ato 2 cups all,purpose flour 4 s!all pain de ca!pagne ) whole eggs, beaten with 2 tablespoons cold water "n l rge #i&ing !owl, co#!ine the p nko, red pepper $l kes, p rsley, s lt nd pepper. 0ip e ch !re st into the $lour, then the eggs, nd then the p nko #i&ture. Fill $ryer or #ediu# he vy pot +.- $ull with the oil, he t over high he t to -,0 degrees F. Add the co ted !re sts nd llow the# to cook through, !out 7 to +0 #inutes. Aioli: 1 .alapeno, chopped 1 serrano chile, chopped 1 dried /hai bird chile, ground 1 teaspoon -orean red pepper flakes 1/2 cup fresh le!on .uice 01 egg yolk 1 1/2 cups canola oil Sugar, to taste Salt and pepper, to taste

>sing $ood processor, co#!ine the < l peno, serr no, ground Th i !ird chile nd red pepper $l kes nd !lend until #inced. Add the le#on <uice nd the egg yolk to the #i&ture. :hile the processor is running, slowly pour in the oil. Continue until # yonn ise3like consistency is chieved. %e son with the sug r, s lt, nd pepper, nd re$riger te until re dy to use. ?'A: 8GG :A'N"NG The A#eric n 8gg Bo rd st tes) @There h ve !een w rnings g inst consu#ing r w or lightly cooked eggs on the grounds th t the egg # y !e cont #in ted with % l#onell , ! cteri responsi!le $or type o$ $ood poisoning....=e lthy people need to re#e#!er th t there is very s# ll risk nd tre t eggs nd other r w ni# l $oods ccordingly. >se only properly re$riger ted, cle n, sound3shelled, $resh, gr de AA or A eggs. Avoid #i&ing yolks nd whites with the shellA Potato Chips: ) baking potatoes, like russets, washed, and thinly sliced 'anola oil, for deep frying Salt >sing # ndoline, or sh rp kni$e thinly slice the pot toes. Fill $ryer or #ediu# he vy pot +.- $ull with the oil nd he t over high he t to -00 degrees. Add the pot toes to the oil nd $ry until golden !rown nd crisp !out , #inutes, # king sure to turn the chips t le st once. 'e#ove the chips nd dr in on p per towels, sprinkle with s lt. Pl ting) Cut e ch !re d in h l$ nd to st on grill or under !roiler. %pre d the ioli on one side o$ the !re d nd top with the lettuce nd to# to slices. Cut the chicken lengthwise nd pl ce it on top. G rnish with the pot to chips Bever ge suggestion) speci l "ce Te s nd lots o$ !eers A FosterAs, % # Ad #s, %ierr P le Ale

(ield) * servings Prep Ti#e) *, #inutes Cook Ti#e) *0 #inutes

(erb "oasted Chicken with a Mi$ of "oasted Baby "oot )egetables

'ecipe courtesy 8#eril 9 g sse, 2002 Herb Roasted Chicken: 1 () 1/2 to 4,pound) whole chicken 1 1/2 tablespoons salt 2 teaspoons black pepper 1 tablespoon !inced garlic 1 tablespoon chopped thy!e leaves 1/2 tablespoon chopped sage leaves 2 tablespoons chopped parsley leaves (reserve the parsley ste!s) 1/2 cup olive oil 1 le!on, &uartered 2 bay leaves Baby Root egetables: 1/4 pound baby turnips, peeled and ste! ends tri!!ed 1/4 pound baby red carrots, peeled and ste! ends tri!!ed 1/4 pound orange carrots, peeled and ste! ends tri!!ed 1/4 pound baby golden beets, peeled and ste! ends tri!!ed 1/4 pound baby beets, peeled and ste! ends tri!!ed 1/4 pound fingerling potatoes, halved 1 1/2 teaspoons salt 1/2 teaspoon black pepper 1/4 cup olive oil

Prehe t the oven to *6, degrees F. : sh the chicken nd p t dry. %e son well inside nd out with the s lt nd pepper. "n s# ll !owl, co#!ine the g rlic, thy#e, s ge, p rsley nd olive oil. 'u! the olive oil nd her! !lend into the c vity o$ the chicken s well s ll over the e&terior. Pl ce the p rsley ste#s into the c vity o$ the chicken, nd s5uee2e e ch le#on 5u rter into the chicken nd pl ce the rind in s well. Put the ! y le ves inside the chicken nd pl ce the !ird in ro sting p n or s ute p n, nd put it into the oven. 'o st $or !out + hour, or until the chicken is golden !rown, nd the <uices run cle r. 'e#ove $ro# the oven nd let sit $or +0 #inutes !e$ore c rving. For the veget !les) Pl ce the veget !les in l rge #i&ing !owl, nd se son with the s lt nd pepper. 0ri22le with the olive oil nd pl ce in ro sting p n or on sheet p n. Pl ce in the oven nd ro st $or -0 #inutes, turning once #idw y during cooking to ensure even !rowning. %erve with the her! ro sted chicken. (ield) * servings Prep Ti#e) -, #inutes "n ctive Prep Ti#e) +0 #inutes Cook Ti#e) + hour 0i$$iculty) 1ediu#

*hite Chicken Stock

'ecipe courtesy o$ % r 1oulton 1 pounds !eat and bones (backs, necks, wings are best) of chicken, chopped into 2, to ),inch pieces 2 teaspoons salt 2 carrots, scraped 2 onions, peeled 2 celery stalks 2 leeks, washed Bou!uet garni( 2nto a cheesecloth tie( 4 ste!s thy!e 1 bay leaf + parsley sprigs 2 unpeeled garlic cloves % peppercorns

Pl ce #e t nd !ones into l rge stockpot nd dd cold w ter to cover the# !y 2 inches, Bring to si##er t #ediu# he t. As the li5uid st rts to si##er, scu# will rise. 'e#ove it with l dle $or !out 20 #inutes until it stops to ccu#ul te. Add the veget !les nd the !ou5uet g rni nd dd #ore w ter i$ necess ry A w ter should cover ll ingredients !y +3inch. :hen li5uid is si##ering g in, ski# s necess ry. Beep t si##er $or * to , #inutes. %ki# $ t nd scu# occ sion lly. Boiling w ter should !e dded i$ the li5uid ev por tes !elow the level o$ ll ingredients. Never llow the li5uid to !oil to void $ t nd scu# incorpor ting the#selves into the li5uid nd

# king it cloudy. Cooking # y !e stopped t ny ti#e nd continued l ter. Never cover the pot tot lly until contents h ve co#pletely cooled A otherwise the stock will turn sour. A$ter * to , hours o$ cooking, str in the stock out o$ the stockpot into !owl. Press on the veget !les to s5uee2e out ll the li5uid. 0isc rd the veget !les. 9et stock settle $or , #inutes. 'e#ove $ t $ro# its sur$ ce with l dle, then dr w p per towels over the sur$ ce o$ the stock to !lot up l st tr ces o$ $ t. 4r put the stock into the re$riger tor, uncovered, until $ t on top h s h rdened nd c n !e scr ped o$$. T ste the degre sed stock $or t ste. Boil it down to ev por te so#e o$ its w ter content nd to concentr te its strength. Chill in ice3! th. Cover nd re$riger te it, or !ottle nd $ree2e it. %tock kept in the re$riger tor #ust !e !rought to the !oil every - or * d ys to keep it $ro# spoiling. Prep Ti#e) +0 #inutes Cook Ti#e) , #inutes

Spicy (oney Barbecued Chicken

'ecipe courtesy 8#eril 9 g sse, 200+ 1 cup soy sauce )/4 cup finely chopped yellow onions 1/) cup rice wine vinegar 1/4 cup honey 1/4 cup chopped fresh cilantro 2 tablespoons sriracha (hot red pepper chili paste) 2 tablespoons white sesa!e seeds 2 tablespoons chopped fresh gingerroot 2 tablespoons !inced garlic 2 tablespoons sesa!e oil 12 skin,on chicken thighs (about ) 1/2 pounds), or dru!!ettes 3oneyed 4pple,'abbage Slaw, recipe follows

"n l rge !owl, co#!ine soy s uce, onions, rice wine vineg r, honey, cil ntro, srir ch , ses #e seeds, ginger, g rlic nd ses #e oil, nd stir well to co#!ine. Pl ce the chicken in l rge pl stic ! g or ! king dish nd cover with the # rin de. Toss to co#!ine nd pl ce in the re$riger tor, turning $re5uently, to # rin te t le st / hours. Prehe t the grill to #ediu# nd the oven to -,0 degrees F.

'e#ove the chicken $ro# the # rin de, reserving the # rin de. P t the chicken dry, nd grill the chicken, skin3 side up, until !rowned, !out +0 #inutes. 1e nwhile, pl ce the le$tover # rin de in s# ll s ucep n nd !ring to !oil. 9ower the he t to #ediu# nd si##er until slightly thick, !out +0 #inutes. Turn the chicken, nd grill until the skin is !rowned nd crispy, !out , #inutes. Tr ns$er the chicken skin3side up to ro sting p n nd ro st, ! sting with the # rin de occ sion lly, until cooked through, !out +0 to +, #inutes #ore.

Arr nge the chicken on %l w.

pl tter, nd spoon the reduced # rin de on top. %erve with the =oneyed Apple3C !! ge 2 5ranny S!ith apples, cored and cut into !atchsticks 1 large carrot, peeled and shredded 1 6elgian endive, cored and cut crosswise into 1/2, inch thick slices 1/2 cup very thinly sliced yellow onion, preferably sweet onion, such as "aui or 7alla 7alla 1/4 cup !inced fresh parsley

Honeyed Apple"Cabbage Sla#: 1/4 cup !ayonnaise, plus 2 tablespoons 1/4 cup sour crea! 1 tablespoon thy!e honey 1 tablespoon apple cider vinegar 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper ) cups shredded green cabbage (about 1/2 head cabbage)

"n !owl, co#!ine the # yonn ise, sour cre #, honey, vineg r, s lt, nd pepper, nd whisk well. %et side.

"n l rge !owl, co#!ine green c !! ge, pples, c rrot, endive, onion nd p rsley. Toss with the dressing until evenly co ted. Pl ce in the re$riger tor, covered, to chill slightly !e$ore serving. (ield) / to 7 servings (ield) / to 7 servings Prep Ti#e) *0 #inutes "n ctive Prep Ti#e) / hours Cook Ti#e) -, #inutes 0i$$iculty) 1ediu#

Spicy 'ried Chicken with Di+on Slaw

Copyright, 2000, 1ing Ts i, All 'ights 'eserved 4 chicken legs, rinsed and patted dry 4 chicken thighs, rinsed and patted dry 4 breasts with the wing attached, rinsed and patted dry 4 cups yogurt (!ay substitute with butter!ilk) 1/4 cup sa!bal 2 tablespoons garlic, finely !inced 1 tablespoon ginger, finely !inced 2 tablespoons honey 1/4 cup naturally brewed soy sauce 1 tablespoon coarse ground black pepper 2 le!ons, .uiced ) cups panko bread cru!bs 1 tablespoon togarashi 1 tablespoon paprika 2 tablespoons sesa!e seeds 1 tablespoon cu!in Salt for seasoning 'anola oil for frying

"n l rge !owl, #i& together the yogurt, s #! l, g rlic, ginger, honey, soy, !l ck pepper nd le#on <uice. 1i& chicken in the !owl nd let # rin te t le st * hours, pre$er !le overnight. "n nother l rge !owl, #i& together the p nko, tog r shi, p prik , ses #e seeds nd cu#in. Pull the chicken out o$ the # rin de nd se son lightly with s lt. Pl ce chicken in p nko !owl nd co#pletely co t the chicken. =e t oil to -,0 degrees nd $ry until !rown. 1 y h ve to do he t tr ns$er on the l rger pieces, CPulling the chicken out o$ the $ryer nd resting $or - to , #inutes, !e$ore $inishing the $rying.D 0r in on p per towels nd se son g in lightly with s lt.

829*: S;47( 2 tablespoons 8i.on !ustard 2 egg yolks Salt and black pepper, to taste 1 cup canola oil 2 teaspoons !ustard seed soaked in the .uice of 2 le!ons, 1 hour 1 head cabbage, de,cored and shredded 1/2 head red cabbage, de,cored and shredded 1/2 cup sliced green scallions

"n $ood processor dd the 0i<on nd egg yolks nd se son. :hile running on high speed, slowly dri22le in the oil in the !eginning to e#ulsi$y then pour the rest in. Add the #ust rd seeds nd le#on <uice, pulse to #i& nd check $or se soning. Toss the 2 c !! ges, sc llions nd +.2 o$ the dressing. Add #ore dressing i$ needed nd let sl w sit -0 #inutes in the re$riger tor !e$ore serving. P9AT"NG 4n huge pl tter, pile the sl w in the #iddle nd surround with chicken. 1unchE

B8F8'AG8 =ouse # de le#on de sprit2er C2 p rts le#on <uice, + p rt li#e <uice, + p rt sug r, - p rts sod w ter, serve on ice.D (ield) * servings Prep Ti#e) * hours +0 #inutes Cook Ti#e) -0 #inutes

Brown Chicken Stock

'ecipe courtesy o$ % r 1oulton 1 pounds !eat and bones (backs, necks, wings are best) of chicken, chopped into 2, to ),inch pieces 2 teaspoons salt 2 carrots, scraped 2 onions, peeled 2 celery stalks 2 leeks, washed Bou!uet garni( 2nto a cheesecloth tie( 4 ste!s thy!e 1 bay leaf + parsley sprigs

2 unpeeled garlic cloves % peppercorns Brown #e t, !ones nd veget !les either in ! tches in he ted stockpot, oil dded. 4r pl ce ll #e t, !ones nd veget !les on ! king sheet nd !rown in oven nd then dd to stockpot. :hen !rowned, dd cold w ter to cover the# !y 2 inches, Bring to si##er t #ediu# he t. As the li5uid st rts to si##er, scu# will rise. 'e#ove it with l dle $or !out 20 #inutes until it stops to ccu#ul te. Add the !ou5uet g rni nd dd #ore w ter i$ necess ry G w ter should cover ll ingredients !y + inch. :hen li5uid is si##ering g in, ski# s necess ry. Beep t si##er $or * to , #inutes. %ki# $ t nd scu# occ sion lly. Boiling w ter should !e dded i$ the li5uid ev por tes !elow the level o$ ll ingredients. Never llow the li5uid to !oil to void $ t nd scu# incorpor ting the#selves into the li5uid nd # king it cloudy. Cooking # y !e stopped t ny ti#e nd continued l ter. Never cover the pot tot lly !e$ore contents h ve co#pletely cooled G otherwise the stock will turn sour. A$ter * to , hours o$ cooking, str in the stock out o$ the stockpot into !owl. Press on the veget !les, to s5uee2e out ll the li5uid. 0isc rd the veget !les. 9et stock settle $or , #inutes. 'e#ove $ t $ro# its sur$ ce with l dle, then dr w p per towels over the sur$ ce o$ the stock to !lot up l st tr ces o$ $ t. 4r put the stock into the re$riger tor, uncovered, until $ t on top h s h rdened nd c n !e scr ped o$$. T ste the degre sed stock $or t ste. Boil it down to ev por te so#e o$ its w ter content nd to concentr te its strength. Chill in ice3! th. Cover nd re$riger te it, or !ottle nd $ree2e it. %tock kept in the re$riger tor #ust !e !rought to the !oil every - or * d ys to keep it $ro# spoiling. Prep Ti#e) +0 #inutes Cook Ti#e) , hours

Bb, Chicken -uesadilla with S%oked .o%ato "elish and Butter%ilk Dressing
Copyright +;;; Bo!!y Fl y. All rights reserved. 4 chicken thighs, boned (about 1 pound), skin re!oved ) cups "esa 66< sauce or store bought, divided Salt and freshly ground pepper 24 (+,inch) flour tortillas 2 cups shredded "onterey 9ack cheese 2 cups shredded white cheddar cheese 1 large red onion, thinly sliced 1/4 cup olive oil 2 tablespoons ancho chile powder

) tablespoons balsa!ic vinegar 1/4 cup coarsely chopped cilantro Salt and freshly ground pepper

Smoked $omato Salsa: 8 cold s!oked plu! to!atoes, coarsely chopped 1/2 serrano chile, finely chopped 4 cloves garlic, finely chopped Pl ce in #ediu# ! king dish. Pour 2 cups o$ the ! r!ecue s uce over chicken nd let # rin te $or 2 hours in the re$riger tor. 'e#ove $ro# # rin de, se son with s lt nd pepper to t ste nd grill $or 6 to 7 #inutes on !oth sides or until tender nd cooked through. Tr ns$er chicken to pl te nd let cool. Prehe t oven to *,0 degrees. :hen chicken is cool enough to h ndle, slice. Toss with the reserved + cup o$ !!5 s uce. Pl ce 7 tortill s on $l t sur$ ce nd sprinkle with 2 t !lespoons o$ e ch o$ the cheeses nd onion slices. Top with so#e chicken. %t ck nother tortill on top nd repe t. Top with the re# ining 7 tortill s. Brush the top o$ the tortill s with oil nd sprinkle with the chili powder. Pl ce tortill s on lightly oiled ! king sheet nd ! ke $or , to 6 #inutes or until golden !rown nd cheese h s #elted. For the %#oked To# to % ls ) 1i& ll ingredients together nd se son with s lt nd pepper to t ste. For the Butter#ilk 0ressing) 1i& ll ingredients together nd se son with s lt nd pepper to t ste. To serve) Pl ce + 5ues dill on e ch pl te nd cut into 5u rters. Top with dollop o$ s ls nd dri22le with the !utter#ilk dressing.

Buttermilk %ressing( 1/4 cup sour crea! )/4 cup butter!ilk 2 cloves garlic, finely chopped ) tablespoons finely chopped red onion 2 tablespoons fresh li!e .uice 1/4 teaspoon cayenne pepper Salt and freshly ground pepper

(ield) 7 servings Prep Ti#e) 2 hours +0 #inutes Cook Ti#e) *, #inutes

Chicken 'ried Steak

'ecipe courtesy 8ddie :ilson, Thre dgills 2 eggs 2 cups !ilk, at roo! te!perature ) cups flour 2 teaspoons !eat seasoning

2 cups frying oil, preferably 'anola 8 (+,ounce) tenderi$ed beef cutlets at roo! te!perature (or tenderi$ed center cut boneless pork chop, or tenderi$ed boneless chicken breasts) "ashed potatoes, recipe follows :hisk eggs nd #ilk together in !owl nd set this egg w sh side. Co#!ine the $lour nd #e t se soning in nother !owl nd set side. =e t the oil in he vy +*3inch c st iron skillet over #ediu# he t to -,0 degrees F. >se deep $rying ther#o#eter to check te#per ture. The oil should pop loudly when drop o$ egg is dropped in. 0ip e ch o$ the $irst * cutlets in the egg w sh #i&ture. 0redge the# in the $lour, then dip the# ! ck into the egg w sh, nd very gently pl ce the# in the hot oil. As you c rry the# + t ti#e $ro# the egg w sh to the skillet, hold pl te under the# to c tch the dripping egg w sh. ThereHll !e regul r e&plosion o$ noisy oil popping. Cook $or to , #inutes, until !re ding is set nd golden !rown. Gently turn the# with long h ndled #e t $ork or long #et l tongs. Be c re$ul. Cook nother - #inutes. C re$ully re#ove the# $ro# the skillet nd dr in on pl tter lined with p per towels. 9et oil rehe t nd repe t process $or other * cutlets. Mashed Potatoes: 1 pound baking potatoes, like russets, peeled and cut in &uarters 12 tablespoons (1 1/2 sticks) butter 2 cups half,and,half or 1 1/2 cups !ilk 1 teaspoon salt 1 teaspoon black pepper Boil pot toes until tender. 0r in nd # sh with !utter, h l$3 nd3h l$, s lt nd pepper. Be t until s#ooth.

(ield) +0 servings (ield) ) 7 servings Prep Ti#e) +0 #inutes Cook Ti#e) -0 #inutes 0i$$iculty) 8 sy

Chicken /egs
'ecipe courtesy To# %ch udel 1 cup seasoned flour 2 eggs ) cups 'heerios (processed to powder)

+ chicken legs 1/4 cup canola oil %et out - sh llow cont iners on counter nd $ill + with the $lour, + with eggs nd + with Cheerios. 0ip e ch chicken leg to co t in $irst the $lour, sh king o$$ the e&cess, then the egg, nd l st the Cheerios. =e t c nol oil in p n nd pl ce the co ted chicken legs side !y side in p n turning to !rown evenly. Cook 20 to 2, #inutes until legs re cooked through. (ield) / servings Prep Ti#e) +0 #inutes Cook Ti#e) 2, #inutes

Chicken /ollipops
'ecipe courtesy Tyler Florence + chicken wings (about % pounds) 1 cup honey

1/2 cup whole,grain !ustard )/4 cup bread cru!bs, seasoned :ith p ring kni$e, cut round the thin tip o$ e ch chicken wing to loosen the #e t round the <oint. :hile holding the ! se, push the #e t down gently to e&pose the !one nd $or# Ichicken lollipop.J

'e#ove ny $lesh le$t on the thin end with cle n towel. Co#!ine the honey nd #ust rd in #i&ing !owl. Thin the #i&ture out with !it o$ w ter. 0ip the chicken #e t in honey3#ust rd, llowing the e&cess to drip o$$, then co t with !re d cru#!s. Prehe t oven to -,0 degrees F. Pl ce Ichicken lollipopsJ on ! king p n st nding up. 'o st $or 20 to 2, #inutes. %erve i##edi tely. (ield) , do2en chicken lollipops, serves -0 C2 per personD Prep Ti#e) -, #inutes Cook Ti#e) 2, #inutes

Blasted Chicken
'ecipe courtesy % r 1oulton ) 1/2 pound chicken, rinsed and patted dry Salt and pepper Prehe t the oven to *,0 degrees. %e son the chicken ll over with s lt nd pepper nd pl ce in ro sting p n. 'o st $or *, #inutes, or until the <uices run cle r, when thigh is pricked with skewer. Tr ns$er the chicken to cutting !o rd nd let st nd $or +, #inutes. (ield) * servings Prep Ti#e) , #inutes Cook Ti#e) + hour

Chicken Meatball Di% Su%

'ecipe courtesy The 4rient l Pe rl &gg 'hite Pancakes: 4 egg whites 1/2 teaspoon wheat starch 1/4 teaspoon salt 1/1+ teaspoon white pepper =egetable oil

Chicken Meatball( 1/2 pound boneless, skinless chicken breast, chopped fine + ()1 to )% shri!p per pound si$e) shri!p, peeled, chopped fine 4 pieces black !ushroo!, chopped fine 1 ounce back fat, chopped fine 1/) piece scallions, chopped

fine 2 pieces cilantro, !inced 8 pieces water chestnut, chopped fine 1/8 teaspoon white pepper 1/4 teaspoon salt 1/4 teaspoon sesa!e oil 1 to 1/2 teaspoon oyster sauce 'ilantro sprigs &gg #hite sauce:

1/2 cup chicken broth or water 1 egg white 1 tablespoon all,purpose flour >inch salt =irginia ha! slice, dried and ground into a powder or cru!bled hard boiled egg yolk !i#ed with kosher salt, for decoration

To # ke egg white p nc kes) 9ightly !e t egg whites with whe t st rch, s lt, nd pepper until well co#!ined. =e t nonstick s ute p n over #ediu#3high he t. Add so#e oil nd he t. Pour 2 te spoons o$ the #i&ture into the p n, spre ding it out into sh pe o$ circle, while # king sure it is s thin s piece o$ p per. 'epe t with ll o$ the ! tter. "n the !owl o$ $ood processor, co#!ine chicken, shri#p, #ushroo#s, $ t, sc llions, cil ntro, w ter chestnut, white pepper, s lt, ses #e oil, nd oyster s uce. Pulse until ll the ingredients re chopped. 'e#ove the le ves $ro# sever l cil ntro sprigs. Bl nch sprigs in !oiling w ter $or +, to -0 seconds to so$ten enough to !e !le to tie into knot. To # ke di# su#) 9 y out n egg white p nc ke. Add so#e o$ the chicken #e t! ll $illing. Fold the p nc ke round the $illing nd tie the opening with the so$tened cil ntro. Tri# the top o$ the du#pling. Put the du#plings into ste #er, nd cook $or !out , to +0 #inutes.

8gg white s uce) he t the w ter nd dd the egg white, stirring vigorously, dd + t !lespoon $lour nd se son with s lt. G rnish the du#plings with ground dried Firgini h # or cru#!led h rd3!oiled egg yolk #i&ed with kosher s lt nd so#e egg white s uce. (ield) / servings Prep Ti#e) -0 #inutes Cook Ti#e) +, #inutes 0i$$iculty) 1ediu#

Chicken *ing Dru%sticks

'ecipe courtesy Gour#et 1+ chicken wings 1/2 cup seasoned flour

2 large eggs beaten lightly with 4 tablespoons !ilk 2 cups fine fresh bread cru!bs + tablespoons !elted unsalted butter Cut o$$ the tips o$ the chicken wings, reserving the# $or # king stock i$ desired, nd h lve the wings t the <oints. :ith s# ll kni$e, scr pe the #e t down the !ones s $ r s possi!le to # ke plu#p @dru#stick@ nd re#ove the thinner !one $ro# the pieces with 2 !ones. Arr nge the dru#sticks on l rge pl te nd chill the# $or + hour. 0redge the dru#sticks in $lour, sh king o$$ the e&cess, dip the# in the egg #i&ture, letting the e&cess drip o$$, nd roll the# lightly in the cru#!s, nd sh king o$$ the e&cess. Arr nge the dru#sticks - inches p rt on !uttered <ellyroll p ns nd chill the# $or n hour. 0ri22le the dru#sticks with the !utter nd ! ke the# in prehe ted #oder tely hot oven C-6, degrees FD $or -, to *0 #inutes, or until they re golden !rown. The dru#sticks # y !e # de up to + d y he d, cooled, nd chilled, covered. 'ehe t the dru#sticks in prehe ted #oder te oven C-,0 degrees FD $or 20 #inutes or until they re hot. Tr ns$er the dru#sticks to n pkin3lined ! sket. (ield) 2 to * servings Prep Ti#e) -0 #inutes "n ctive Prep Ti#e) 2 hours Cook Ti#e) *0 #inutes 0i$$iculty) 8 sy

.andoori Murghi 0!rilled Chicken Skewers1

'ecipe courtesy o$ Gour#et 1 g 2ine For marinade: 2 teaspoons cu!in seeds

) whole cloves 1/4 cup plus 2 tablespoons plain whole,!ilk yogurt (preferably "iddle ?astern) ) tablespoons chopped garlic ) tablespoons chopped peeled fresh gingerroot 1 1/4 teaspoons chili powder (preferably :ew "e#ican) 1 1/4 teaspoons paprika 1 teaspoon salt *ne,pound boneless skinless chicken breasts )+ (1,inch) ba!boo skewers Acco#p ni#ents) 9ouki r it Crecipe $ollowsD 9i#e wedges 1 ke # rin de) "n n electric co$$ee.spice grinder $inely grind cu#in seeds nd cloves. "n !lender !lend ground spices with re# ining # rin de ingredients until s#ooth. Cut chicken !re sts crosswise into +.*3inch3thick strips nd in l rge se l !le pl stic ! g co#!ine with # rin de. %e l ! g, pressing out e&cess ir nd turn ! g sever l ti#es to co t chicken well. 1 rin te chicken t le st + d y nd up to 2. :hile chicken is # rin ting, so k skewers in w ter t le st + hour. Prep re grill Cor prehe t oven to its highest te#per ture, ,00 degrees to ,,0 degreesD. 'e#ove skewers $ro# w ter nd p t dry. Thre d + piece chicken lengthwise onto e ch skewer nd grill on n oiled r ck set , to / inches over glowing co ls, turning over once, until <ust cooked through !out , #inutes. CAltern tively, in lightly oiled sh llow ro sting p n rr nge skewers in one l yer nd ro st in #iddle o$ oven.D %erve skewers with r it nd li#e wedges.

(ield) 7 ppeti2er servings Prep Ti#e) 2* hours Cook Ti#e) +0 #inutes

Browned Stewed Chicken

'ecipe courtesy Cheryl %#ith 1 () 1/2 to 4 pound) chicken, cut into 8 pieces 1 large onion, halved and sliced + garlic cloves, sliced 8 sprigs fresh thy!e 2 tablespoons olive oil

1 teaspoon kosher salt @resh ground black pepper 2 tablespoons olive oil

12 allspice berries 1 large to!ato, coarsely chopped 1 1/2 cups chicken broth

1/2 to 1 teaspoon hot sauce Salt @resh ground black pepper

Toss the chicken, onion, g rlic, thy#e, olive oil, s lt, nd pepper together in !owl. Cover nd re$riger te overnight. 'e#ove the chicken $ro# the re$riger tor -0 #inutes !e$ore you st rt cooking. 'e#ove the chicken $ro# the # rin de. 'eserve the # rin de. =e t l rge skillet over #ediu#3high he t. Add the olive oil to the p n, nd !egin !rowning chicken pieces in ! tches until golden !rown. 'e#ove the l st ! tch $ro# the p n, then dd the llspice !erries nd # rin de, nd cook $or !out , #inutes. Add the to# toes nd return chicken to the p n. ' ise the he t, nd !ring to si##er. Add chicken stock, hot s uce nd g in, !ring to si##er. Cover p n nd d<ust he t to low si##er, $or ppro&i# tely -0 #inutes, or until chicken is cooked through. Ad<ust se soning nd serve. (ield) * to / servings Prep Ti#e) 20 #inutes Cook Ti#e) *, #inutes 0i$$iculty) 8 sy

Buffalo&Style Chicken *ings

Fro# Food Network Bitchens 2 cups all,purpose flour 1/2 teaspoon fine salt 1/2 teaspoon cayenne =egetable oil for frying

2 pounds chicken wings, split at the .oint, wingtips re!oved and discarded 1/2 cup unsalted butter, !elted 2 tablespoons freshly s&uee$ed le!on .uice

1/4 cup hot sauce, or to taste 6lue 'heese 8ressing, recipe follows 'elery sticks

Prehe t the oven to *00 degrees F. "n l rge !owl, whisk together the $lour, s lt, nd c yenne. "n l rge he vy3!otto#ed pot, pour in the oil to depth o$ 2 inches. Pl ce over #ediu# he t nd he t until deep3 $ry ther#o#eter inserted in the oil registers -6, degrees F. :orking in - ! tches, dredge the wings in the $lour #i&ture nd $ry until lightly !rowned, !out +0 to +2 #inutes per ! tch. >sing slotted spoon, tr ns$er the wings to p per towel3lined pl te. C1 ke sure the oil returns to the proper te#per ture !e$ore $rying e ch ! tch.D "n l rge !owl, co#!ine the !utter, le#on <uice, nd hot s uce. Toss the $ried wings in the hot s uce #i&ture. Tr ns$er the wings, with the s uce, to l rge $oil3lined ! king sheet, or 2 s# ll ones, nd ! ke, turning the wings occ sion lly, until crispy nd they h ve !sor!ed #ost o$ the s uce, !out -, #inutes. Tr ns$er the wings to serving pl tter nd serve with the !lue cheese dressing nd celery sticks. Blue Cheese %ressing 1 cup !ayonnaise 1/2 cup cru!bled "aytag blue cheese (about ) ounces), divided 1/2 cup half,and,half 2 tablespoons sour crea! 1 tablespoon freshly s&uee$ed le!on .uice

1/4 teaspoon 7orcestershire sauce 1/2 teaspoon kosher salt @reshly ground black pepper "n #ediu# !owl, whisk together the # yonn ise, +.* cup o$ the !lue cheese, h l$3 nd3h l$, sour cre #, le#on <uice, :orcestershire, nd s lt, until s#ooth. Gently stir in the re# ining +.* cup o$ !lue cheese nd se son with pepper, to t ste. >se now or store in the re$riger tor $or up to - d ys. (ield) 2 +.* cups Copyright 200+ Television Food Network, G.P. All rights reserved (ield) !out * ppeti2er servings. Prep Ti#e) -0 #inutes Cook Ti#e) + hour 0i$$iculty) 8 sy

Butter%ilk 'ried Chicken

'ecipe courtesy T ny =oll nd 1 () pound) fryer, cut into pieces 2 cups butter!ilk + cloves garlic, s!ashed 1 large onion, sliced 1 cup chopped !i#ed fresh

herbs (parsley, tarragon, thy!e) 1/2 teaspoon paprika 1/2 teaspoon cayenne pepper

2 cups flour 1/4 teaspoon garlic salt 1/4 teaspoon onion salt 1/2 teaspoon cayenne pepper

Salt and pepper ) cups solid vegetable shortening

%o k chicken in !utter#ilk with g rlic, onions, her!s, p prik , nd c yenne pepper. 'e$riger te overnight or t le st 7 hours. 0r in in col nder, le ving so#e her!s on chicken. "n l rge p per grocery ! g, #i& $lour with se sonings. 1e nwhile, he t - cups shortening in c st iron p n until -,0 degrees. Pl ce chicken pieces in ! g with $lour nd sh ke, let sit + #inute, then sh ke g in. Add chicken to hot p n nd $ry on + side $or 20 #inutes, then turn to $inish. (ield) * servings Prep Ti#e) 7 hours +0 #inutes Cook Ti#e) -, #inutes

Chicken and Chinese Sausage "ice (ot #ot

Copyright, 2000, 1ing Ts i, All 'ights 'eserved ) chicken thighs, boned, 1/2, inch dice, with the skin 1 tablespoon dark soy sauce 1/2 tablespoon sugar 1/2 tablespoon sesa!e oil 1/2 cup sliced scallions

1/2 tablespoon cornstarch 1 tablespoon !inced ginger 1 lapchang ('hinese sausage), 1/4,inch disks

) cups 'hinese long grain rice, washed until water is clear, drained 1 teaspoon salt

1 tablespoon peanut oil + cups chicken stock

Co#!ine the chicken, soy, sug r, ses #e oil, sc llions, cornst rch, ginger nd s us ge nd let # rin te re$riger ted $or t le st +, #inutes. "n cl y pot Cor s ucep nD, co#!ine the rice, s lt nd oil. 4n high he t, s ute !rie$ly then dd the stock to Fu<i C+ +.* inches !ove the riceD. Bring to !oil then reduce to #ediu# he t nd si##er until the stock h s ev por ted to the level o$ the rice. Add the chicken #i&ture, cover nd cook in prehe ted -,0 degree F oven $or +2 to+, #inutes. %tir well, cover, turn he t on high $or only + #inute then reduce he t to very low. Cook $or n ddition l +0 #inutes, then turn he t o$$. 9et st nd , #inutes !e$ore serving. P9AT"NG %erve rice pot $ #ily style with rice !owls nd chopsticks. :ine %uggestion) Percy 1cCoy Finey rds, %ono# County, Ch rdonn y +;;6 (ield) * servings Prep Ti#e) 20 #inutes Cook Ti#e) *, #inutes

Chicken Cooked in Beer

'ecipe courtesy 1ichi! 1 package chicken legs 2 tablespoons soy sauce nd 1ori#oto, the "ron Che$s Salt >epper

5arlic powder, to taste 2 tablespoons sesa!e oil 1 cup beer 4 tablespoons teriyaki sauce ) colored bell peppers, diced

4 tablespoons beef broth ) onions, chopped 'ornstarch, !i#ed with a little water, as a thickening agent

Cut e ch chicken leg into * pieces. 1 rin te in soy s uce, s lt, pepper, g rlic powder nd oil. % ute until !rown, slowly dding the !eer. 4nce the !eer ev por tes, dd * t !lespoons o$ teriy ki s uce nd s ute until ll li5uid is !sor!ed, nd set side. % ute !ell peppers, in oil, !ee$ !roth, onions, s lt, pepper nd cornst rch $or thickness. Top the chicken legs with the veget !les. Prep Ti#e) +, #inutes Cook Ti#e) +, #inutes

Chicken Cordon Bleu

'ecipe courtesy 8#eril 9 g sse 4 (+,ounce) chicken breast, cut in half and pounded into thin scallops 8 thin slices of proscuitto 8 slices of 6eth!ale

1 cup flour 2 eggs, slightly beaten with 2 tablespoons !ilk 1 cup herb bread cru!bs ?ssence, recipe follows ) tablespoons olive oil

4 ounces .ulienned proscuitto 1 cup sweet peas Salt and black pepper 1 tablespoon butter 2 cups "ornay sauce, hot

%e son e ch side o$ the chicken sc llops with s lt nd pepper. 9 y on sc llop $l t nd l yer 2 pieces o$ the proscuitto, 2 pieces o$ the cheese nd top one chicken sc llop. %e son the $lour with 8ssence. C re$ully dredge the chicken in $lour. 0ip the chicken in the egg #i&ture, letting ny e&cess drip o$$. %e son the !re d cru#!s with 8ssence. Fin lly dredge the chicken in the her! crust, crusting e ch side co#pletely. "n s ute p n, he t the olive oil. :hen the oil is hot, dd the chicken. % ute $or 2 to - #inutes on e ch side or until golden !rown. 'e#ove $ro# the p n nd dr in on p per3lined pl te. %e son with 8ssence. "n s ute p n, #elt the !utter. Add the <ulienned proscuitto nd sweet pe s. %e son with s lt nd pepper. % uti $or 2 #inutes. Fold the proscuitto nd pe s into the 1orn y s uce. %erve the s uce with the chicken

&ssence (&meril)s Creole Seasoning*: 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder

1 tablespoon cayenne pepper 1 tablespoon dried leaf oregano 1 tablespoon dried thy!e Co#!ine ll ingredients thoroughly nd store in n irtight < r or cont iner. (ield) !out 2.- cup 'ecipe $ro# @New New 4rle ns Cooking@, !y 8#eril 9 g sse nd Kessie Tirsch. Pu!lished !y :illi # nd 1orrow, +;;-. (ield) * servings Prep Ti#e) +0 #inutes Cook Ti#e) +0 #inutes For #ore o$ 8#erilHs recipes, go to 8#erils.co#. For #ore o$ 8#erilHs recipes, go to 8#erils.co#.

Chile con Carne

'ecipe courtesy 0i n B rrios 1 pound ground beef Salt, to taste >epper, to taste 1 teaspoon garlic powder 1 teaspoon cu!in 1 bay leaf 1 cup water 1/8 cup chile powder Brown the ground !ee$ nd dd the s lt, pepper, g rlic powder, cu#in nd ! y le $. Continue cooking #e t in its own <uices. "$ #e t dries up dd little w ter. Ne&t, !egin dding the chile powder. Add w ter nd let si##er $or short while. "$ you desire to dd !e ns to your chile you should dd cooked pinto !e ns now. %erve in !owls nd g rnish with cheese nd onions nd hot $lour tortill s or cr ckers. This chile # y lso !e served over enchil d s or t # les or dded into Chile con Lueso. (ield) +2 enchil d s servings Prep Ti#e) , #inutes Cook Ti#e) 20 #inutes

)enison Chile con Carne

'ecipe courtesy 'iver ' nch %te k =ouse 2 $ire3ro sted po!l no pepper 2 $ire3ro sted to# toes, pureed 2 to - ounces #inced ro sted g rlic * ounces oil or cl ri$ied !utter - slices diced ! con + pound ground pork , pounds venison 2 t !lespoons kosher s lt + t !lespoon white pepper + t !lespoon !l ck pepper 6 t !lespoons chile powder / t !lespoons chori2o se soning - t !lespoons oreg no +.* t !lespoon cu#in + r #ekin chopped onions 2 r #ekin diced green !ell pepper 2 r #ekin diced red !ell pepper + r #ekin diced An hei# chile + r #ekin diced celery +2 ounces 9one %t r Beer 2 C+/3ounceD c ns crushed to# toes * +.2 pints C62 ouncesD chicken stock + cup cooked kidney !e ns + cup cooked !l ck !e ns + cup cooked pinto !e ns + r #ekin chopped cil ntro 1 s h rin Fet cheese, $or g rnish Blue tortill strips, cut thin, $ried

First, $ire ro st po!l no pepper, to# toes nd g rlic cloves. 0ice g rlic, !lend to# toes, peel nd slice po!l nos nd set side. T ke 0utch oven or l rge skillet nd dd oil. =e t oil nd dd in the ! con. %tir in ground pork nd cook on high he t $or - to , #inutes then dd in venison. Add s lt to t ste, white nd !l ck pepper, chile powder, chori2o

se soning, oreg no nd #inced g rlic nd stir well. Add cu#in slowly to your liking. %lowly, slowly dd cu#in, !e c re$ul Cpower$ul stu$$D. Cook this ll re l good nd stir const ntly. :hen the #e t is cooked, dd in onions, !ell pepper, An hei# chilies nd celery. 0egl 2e your p n with +2 ounces 9one %t r Beer. Add your !lended to# toes, 2 c ns o$ crushed to# toes, po!l no peppers, chicken stock, !e ns nd cil ntro. 9et si##er nd get good t ste. "$ you like it hotter, dd %err no peppers or < l penos. Thicken with # s h rin . %erve in l rge !owl with $et cheese nd $ried corn tortill strips in center. Acco#p ny with cr ckers, corn!re d nd ice cold 9one %t r. (ield) +0 to +, servings Prep Ti#e) 20 #inutes Cook Ti#e) 2, #inutes 0i$$iculty) 1ediu#