Holiday Special

Breast of Chicken Elizabeth

2-8oz. skinless boneless chicken breasts pounded to half inch thick

½ cup all purpose flour

½ cup unseasoned bread crumbs

1 tsp. salt

1 tsp. ground black pepper

3 tblsp. butter

½ cup scallions diced (white only)

1 cup sliced mushrooms

½ cup blue cheese crumbled

1 cup heavy cream

1 tblsp. fresh chopped parsley 

Mix together the flour, bread crumbs, salt and pepper.  Dredge the chicken breasts in the flour mixture coating well.  On medium heat, melt the butter and add the chicken breast, a 14” sauté pan works best.  Brown the chicken on one side, about eight minutes, do not allow butter to burn.  Turn the chicken to opposite side and add the scallion and mushroom.  When both sides of the chicken are browned and cooked through remove the chicken to two serving plates.  Add the cheese and allow to melt slightly.  Add the cream and turn up heat to high.  When sauce begins to boil, turn off the heat.  Stir the sauce and spoon over both chicken breasts.

Filet of Haddock Samuel

½ cup unseasoned bread crumbs

2 tblsp. real maple syrup or honey

3 tblsp. melted butter

3 tblsp. Dijon mustard

½  cup chopped walnuts or pecans

2 tblsp. chopped parsley-divided

2-8oz. skinless-boneless haddock filets

Combine the first five ingredients in a medium size mixing bowl.  Add one of the tablespoons of parsley and mix well.  Lay the haddock filets on a baking dish skin side down.  Top each filet with the crumb mixture.  Bake at 350 degrees for 30 minutes.  Remove to serving plates and garnish with remaining parsley.

Sautéed Seafood with Tarragon Butter

4 Tblsp. butter

1-6oz. lobster tail, cut in half and de-shelled

½ lb. peeled and deveined

1 dozen little neck clams

½ cup diced onions

½ cup diced green bell pepper

½ cup diced red bell pepper

1 tsp. dried tarragon leaves

½ lb. cooked garlic and parsley fettuccine

2 tblsp. shredded Asiago cheese

1 tblsp. fresh chopped parsley 

In a large sauté pan, melt the butter over medium heat.  Add the lobster, onions and peppers.  Cook until onion begins to wilt and lobster is pink on the shell side.  Add the shrimp and clams and cook until clams open and shrimp is pink on both sides.  Add the tarragon and pasta and toss all of the ingredients until the pasta is heated.  In two pasta bowls, divide the pasta and seafood equally.  Top with the remaining butter and garnish with the Asiago and parsley.

Steak Au Poivre Catalina

2-8oz. center cut NY strip steak

2 tblsp. “Roland brand” five pepper corn blend

3 tblsp. butter

½ cup sliced mushrooms

4 whole jalapeno peppers

24 grape tomatoes

½ cup port wine

1 tblsp. fresh chopped parsley 

Begin by cracking the peppercorns, a Ziploc bag and rolling bin works well.  Coat the strip steaks on both sides using all of the peppercorn mixture.  In a large sauté pan melt the butter over high heat and add the steaks.  Brown the steaks on both sides cooking 5-6 minutes each side to medium rare.  Remove steaks to two serving plates and add the mushrooms, jalapenos and tomatoes.  Still on high heat, brown mushrooms, peppers and tomatoes.  Add the port wine and bring to a boil.  Turn off heat and spoon vegetables and sauce over steaks.

Updated:9 December 2005