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Nov. 25th, 2009 05:29 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
nverland posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
carols_stuffBourbon Street Chicken
Ingredients
4 chicken breasts
1 cup brown sugar
4 tbsp peanut butter
1/2 cup honey
3 tbsp cayenne pepper
1 pint bourbon
2 oz. lemon concentrate
1 cup rice pilaf
4 bayleafs
Directions
Start by preparing rice (1 cup rice pilaf to 4 cups water) in 6" x 9" pan. Add 4 bay leaf & cover with alum foil and place in oven at 425 degrees for 45 minutes to 1 hour. Take a knife & cut up chicken. Take pint of bourbon; pour 1/4th in a bowl with chicken pieces. Set it in refrigerator for 20 minutes. Take a sauté skillet and pour 1/4 pint of bourbon into skillet, along with sugar and honey, lemon concentrate & cayenne pepper & peanut butter. Turn on low heat & continue to stir until it all reduces. Meanwhile, place 4 ice cubes in a glass. Pour remaining bourbon into the glass. Drink that while you are waiting for the sauce to thicken. (The drink will make you sweat). In about 20 min, after the chicken has marinated in frig, remove and add to the skillet, placing on med heat, continue to cook 30 minutes on one side. Turn over all chicken pieces and continue to cook for another 20 to 30 minutes until done. Add a little water if the sauce thickens too much. After that, place chicken over rice for each serving and this also will make you sweat.
Dried Cranberry Chutney Appetizers
1/2 cup dried cranberries
1/4 cup water
2 tablespoons sugar
1 tablespoon finely chopped fresh ginger
3/4 cup mango chutney
soft cheese or cream cheese
apple, slices
toasted baguette, sliced or cracker
Combine dried cranberries, water, sugar, and ginger in a small saucepan.
Bring to boiling.
Cover and remove from heat.
Let stand for 15 minutes.
Snip any large pieces of mango chutney.
Stir chutney into cranberry mixture.
Cover and chill at least 2 hours (overnight recommended).
Serve cranberry chutney with soft cheese or cream cheese, apple slices, and crackers, or with toasted baguette slices.
Makes about 1-1/3 cups chutney (twenty-one 1-tablespoon servings).
Make-Ahead Tip: Refrigerate chutney, covered, up to 2 days.
Ingredients
4 chicken breasts
1 cup brown sugar
4 tbsp peanut butter
1/2 cup honey
3 tbsp cayenne pepper
1 pint bourbon
2 oz. lemon concentrate
1 cup rice pilaf
4 bayleafs
Directions
Start by preparing rice (1 cup rice pilaf to 4 cups water) in 6" x 9" pan. Add 4 bay leaf & cover with alum foil and place in oven at 425 degrees for 45 minutes to 1 hour. Take a knife & cut up chicken. Take pint of bourbon; pour 1/4th in a bowl with chicken pieces. Set it in refrigerator for 20 minutes. Take a sauté skillet and pour 1/4 pint of bourbon into skillet, along with sugar and honey, lemon concentrate & cayenne pepper & peanut butter. Turn on low heat & continue to stir until it all reduces. Meanwhile, place 4 ice cubes in a glass. Pour remaining bourbon into the glass. Drink that while you are waiting for the sauce to thicken. (The drink will make you sweat). In about 20 min, after the chicken has marinated in frig, remove and add to the skillet, placing on med heat, continue to cook 30 minutes on one side. Turn over all chicken pieces and continue to cook for another 20 to 30 minutes until done. Add a little water if the sauce thickens too much. After that, place chicken over rice for each serving and this also will make you sweat.
Dried Cranberry Chutney Appetizers
1/2 cup dried cranberries
1/4 cup water
2 tablespoons sugar
1 tablespoon finely chopped fresh ginger
3/4 cup mango chutney
soft cheese or cream cheese
apple, slices
toasted baguette, sliced or cracker
Combine dried cranberries, water, sugar, and ginger in a small saucepan.
Bring to boiling.
Cover and remove from heat.
Let stand for 15 minutes.
Snip any large pieces of mango chutney.
Stir chutney into cranberry mixture.
Cover and chill at least 2 hours (overnight recommended).
Serve cranberry chutney with soft cheese or cream cheese, apple slices, and crackers, or with toasted baguette slices.
Makes about 1-1/3 cups chutney (twenty-one 1-tablespoon servings).
Make-Ahead Tip: Refrigerate chutney, covered, up to 2 days.
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Date: 2009-11-26 04:14 am (UTC)