entrees

ENTREES

CHICKEN PARMIGIANA

SERVES 6

1 3/4	cup	romano cheese	coarsely grated
1/2	cup	plain bread crumbs
1	tbls.	black pepper	coarsely ground
1	tsp.	garlic powder
1	cup	Italian parsley	coarsely chopped
3		eggs
1 1/2	cup	olive oil
6		chicken cutlets	pounded thin
2	cups	Famous Tomato Sauce*	Recipe to follow
6	slices	mozzarella cheese

1. In a large bowl, combine 1 1/2 cups of the Romano with the bread crumbs,

black pepper, garlic powder, and parsley. Using your hands, mix well. In a separate bowl, beat the eggs slightly.

2. Heat the oil in a skillet over medium high heat. Test the oil by

throwing a pinch of the bread crumb mixture into the skillet. When the mixture browns quickly, the oil is ready to use.

3. Dip each piece of chicken first in the eggs and then in the bread crumb mixture. Place each coated chicken piece in the hot oil and fry until lightly browned on all sides.

4. Meanwhile, pour a third of the red sauce into a casserole dish. When the chicken is browned, transfer the pieces to the casserole. Pour another third of the sauce on top of the chicken. Arrange the mozzarella slices on top.

Pour on the rest of the sauce. Sprinkle with the remaining 1/4 cup of Romano.

5. Bake the chicken, uncovered, in a 400 degree oven for 20 minutes.

FAMOUS TOMATO SAUCE

1	head	garlic	peeled
3/4	cup	olive oil
2	lg. cans	peeled tomatoes	with juice
8	cups	water
1	tsp.	black pepper	finely ground
1	heaping tsp.	dried basil	I use fresh and adjust accordingly
1	heaping tbls..	plus 1 tsp.	sugar
1	heaping tsp.	salt

1. Chop the garlic until fine, either in food processor fitted with the steel blade or by hand.

2. Heat the oil on high heat in a Dutch oven or large saucepan with at least a 5 quart capacity. Add the garlic and cook until light brown.

3. Stir in the tomatoes, juice, and tomato cans of water. Add the pepper, parsley, basil, sugar, and salt. Stir again.

4. When the sauce begins to boil, reduce the heat. Simmer,

stirring occasionally, about 45 minutes.

Coq Au Vin with Shitake Mushrooms

(for crock pot)

Recipe adapted from Gourmet Magazine

Yield: 4 to 5 servings

2	tbls.	olive oil
3	lb..	chicken pieces	rinsed and patted dry
1/3	cup	shallots	finely chopped
1/3	cup	onion	finely chopped
2		carrots	quartered lengthwise and cut crosswise into 1/4" pieces (about 1/2 cup)
1/2	lb	pearl onions	blanched in boiling water for 3 min.(drained and peeled)
1		bay leaf
3/4	tsp.	dried thyme	crumbled
2	tbls.	cognac
1	cup	dry white wine
2	cups	chicken broth
1/4	lb	shitake mushrooms	stems discarded and caps sliced thin
1/4	cup	cornstarch
		freshly ground nutmeg	to taste

In a heavy kettle, heat the oil over moderately high heat until it is hot but not smoking and in it sauté the chicken pieces, seasoned with salt and pepper, in batches, turning them once, for 8 to 10 minutes, or until they are browned. Transfer the chicken pieces as they are browned to a plate and keep them warm, covered.

Place the shallot, onions, carrots, pearl onions, bay leaf, and thyme in a crock pot. Place the browned chicken on top of the vegetables. Combine the Cognac, white wine and 1 3/4 cup of chicken broth and add to the cooker. Cover and cook on low for 5 hours or until chicken is tender.

Turn control to high and add the mushrooms. Dissolve the cornstarch in the remaining 1/4 cup chicken stock. Stir into the mixture. Cover and cook for 20 minutes more, or until sauce is thickened, stirring once. Transfer the chicken to a plate, and keep warm. Discard the bay leaf, and season the sauce with freshly ground nutmeg and salt and pepper to taste. Serve warm.

Vermicelli With Steak Strips And Peppers

1/2	lb	vermicelli
2	tbls.	sesame oil
1	lb	chuck steak	cut into 1 1/4" strips
1 1/2	cups	scallions (white part only)	cut into 1/2" pieces
1		green pepper	cut into 1/2" pieces
2/3	cup	scallions	(green part only)
2	tbls.	soy sauce
		pepper

Cook vermicelli. Drain under cold water. In heavy skillet heat 4 tsp. oil over moderate heat. Brown meat; pat dry and transfer to plate. Sauté white scallion and pepper until softened. Stir in steak, the scallion greens, remaining oil, soy sauce and 1/2 cup water and cook mix, scraping up the brown bits. Sprinkle with pepper to taste and spoon over vermicelli.

Penne ala Vodka

1- 28	oz. can	crushed tomatoes
1	clove	garlic	chopped
4	slices	prosciutto
1/2	stick	butter
1/2	cup	heavy cream
1/4	cup	vodka
1/2	tsp.	hot pepper flakes
1	box	penne or rigatoni
1	dash	salt

Cut prosciutto or bacon into small pieces. Melt butter and sauté proscuitto and garlic until lightly browned. Add tomatoes, pepper flakes and salt and cook for 1 hour stirring occasionally. Keep partially covered so that the sauce can reduce. When sauce has reduced to about half, add heavy cream and vodka, bring to a boil, stirring constantly. Simmer for 1/2 hour and serve over Penne, Rigatoni, or other "shaped" pasta. NOTE: If sauce becomes too thick, add either more cream or some water.

Salisbury Steak

1	10 1/2 oz. can	onion soup
1	lb.	ground beef
1/2	cup	dry bread crumbs
1		egg	slightly beaten
1/4	tsp.	salt
	dash	pepper
1	tbls.	flour
1/4	cup	ketchup
1/4	cup	water
1	tsp.	worcestershire sauce
1/2	tsp.	prepared mustard

In bowl, combine 1/3 cup soup with beef, crumbs, egg, salt and pepper. Shape into 6 oval patties. In skillet brown patties, pour off fat. Gradually blend remaining soup into flour until smooth. Add to skillet with remaining ingredients. Stir to loosen browned bits.Cover and cook low 20 minutes or until done. Stir now and then.

Greek Shrimp

12	large	shrimp	peeled, deveined and butterflied
1		red onion	julienned
4		Kalamata olives	pitted
1/2	cup	white wine
1	tsp.	fresh oregano
1	tbls.	olive oil
1	tbls.	feta cheese
1	tsp.	garlic	chopped
1/2	cup	chicken stock
4	med.	mushrooms	sliced
1		green pepper	julienned

Directions: Sauté the shrimp, wine, and garlic in the olive

oil for about one minute. Add in the peppers, onions,

mushrooms, and Kalamata olives. Sauté for about another

1 to 2 minutes. Toss in pan and add the chicken stock. Top

with oregano and Feta cheese. Serves 2-3 people for an

appetizer; serves one person for an entree with a dinner

salad.