Coq au Vin

Serves 8

• 2 chickens, cut up
• ½ cup all-purpose flour
• ½ cup canola oil
• 1 slice smoked bacon (optional)
• 1 cup celery, medium diced
• 1 cup diced carrot
• 1 cup diced onion
• 4 garlic clove, peeled and sliced
• 6 ounces button mushroom, washed and diced
• 1 cup brandy
• 2 bottles red wine
• 2 tablespoons tomato paste
• 2 sprig fresh thyme
• fine sea salt and freshly ground black pepper

1 package egg noodles, cooked

Lay the chicken pieces on a parchment lined baking pan; season chicken with salt and pepper and lightly dust with flour.

Heat canola oil in a heavy bottomed stock pot, slowly add the chicken and cook over medium heat until the skin is golden brown and crispy. Turn chicken and continue cooking until golden brown.
Remove chicken from pan and discard all but 1 tablespoon of oil. Render the bacon until crisp and add the celery, carrot, onion , garlic and mushroom; cook until lightly caramelized.
Deglaze the pan with the brandy and add the browned chicken, red wine and tomato paste and thyme. Bring to a boil and simmer on very low heat for about 3 hours, until the chicken is very tender and starts falling off the bone.
Carefully remove the chicken from the sauce and reduce the sauce by half. Once the sauce had thickened, add the chicken and season to taste. Serve over egg noodles.

Orange Cream Pie

This quick and easy pie is Refreshing if "company's coming" or as a light add-on to the after dinner desert tray.

•  2 cups Nilla Wafers crumbs (about 60 wafers)
• 1/3 cup butter, melted
• 1 (8 oz.) package cream cheese, softened
• 1 (14 oz.) can Eagle Brand Sweetened Condensed Milk
• 1 (6 oz.) can frozen orange juice concentrate, thawed
• 1 cup (1/2 pt.) heavy cream, whipped

COMBINE wafer crumbs and butter; press firmly into bottom and up side to rim of 9-inch pie plate. Chill.
BEAT cream cheese until fluffy in large bowl. Gradually beat in sweetened condensed milk and juice concentrate until smooth. Fold in whipped cream. Pour into crust.
CHILL or freeze 2 hours or until set. If frozen, remove from freezer 5-10 minutes before slicing. Garnish as desired.

Creole Seasoning...

     Used as a Steak Rub or Dashed onto Chicken or Seafood for a Spicy Kick, this is a good mix to have on hand.  Great for gifting.

• 1/3 c.  Sea Salt
• 1/4 c.  Granulated Garlic
• 1/4 c.  Black Pepper
• 1/3 c.  Paprika
• 2 tbsp. Cayenne Pepper
• 2 tbsp. Dried Oregano
• 2 tbsp. Dried Basil
• 3 tbsp. Granulated Onion

"Pot Roast" Chicken...

     As with most of my recipes, this one is Hostess Friendly.  After considerable Prep, it's not time consuming; allowing you to enjoy your guests.  Perfect for a Family Pot Luck. 
     Also, you may use substitute vegetables to suit your palate.

•1 chicken, about 4 pounds, halved or quartered
•1 clove garlic, mashed and minced
•1 tablespoon butter
•freshly ground black pepper
•1 1/2 to 2 pounds potatoes, cut in 1-inch chunks
•4 to 6 carrots, cut in 2-inch pieces, halved or quartered crosswise if very thick
•3 to 4 ribs celery, cut in 2-inch pieces
•2 tablespoons olive oil
•3 cloves garlic, mashed and minced
•1 cup chicken broth
•salt and pepper

Heat oven to 425°. Lightly oil a roasting pan.

Wash the chicken and pat dry. Combine the 1 clove of mashed and minced garlic with the butter and a little fresh ground black pepper. Separate the skin and rub some of the butter mixture under the skin of each of the chicken pieces. Arrange the chicken in the roasting pan.

Combine the potatoes, carrots, and celery. Toss with the olive oil and 3 cloves of minced garlic. Arrange the vegetables around the chicken and sprinkle the chicken and vegetables with salt and pepper. Pour chicken broth into the roasting pan.

Roast, basting occasionally, for about 1 1/4 to 1 1/2 hours, or to about 165° when a meat thermometer is stuck into the meaty part of the thigh. Add more chicken broth, if needed.  Serves 4.

Blueberry Crumb Cake...

•1 1/2 cups all-purpose flour

•1 teaspoon baking powder
•1/4 teaspoon baking soda
•1/4 teaspoon salt
•4 ounces butter, softened (8 tablespoons)
•3/4 cup granulated sugar
•2 large eggs
•1/2 cup sour cream
•1 1/2 teaspoons vanilla extract
•2 cups blueberries

Topping:
•1/2 cup light brown sugar, packed
•3/4 cup flour
•1/2 teaspoon ground cinnamon
•dash ground nutmeg
•5 tablespoons melted butter
•1/2 cup finely chopped walnuts or pecans, optional

Combine the 1 1/2 cups flour, baking powder, soda, and salt; set aside.

In a mixing bowl with electric mixer, cream the 4 ounces of softened butter with 3/4 cup granulated sugar. Beat for about 3 to 4 minutes. Beat in the eggs until smooth. Beat in sour cream and vanilla. With mixer on low speed, beat in the flour mixture just until blended. Spread the batter in the prepared baking pan. Sprinkle blueberries evenly over the batter.

In another bowl combine the brown sugar, 3/4 cup flour, cinnamon, and nutmeg, stirring with a fork until smooth. Add the 5 tablespoons of melted butter and blend well with the fork. Blend in chopped nuts, if using. Sprinkle the crumb mixture evenly over the blueberries.

Bake for 40 to 45 minutes, until the cake is firm and top is browned.

Let cool for about 10 minutes on a rack; remove the side of the pan and cool completely before slicing.

Grilled/Roasted Corn...

     This has become an essential side for Summertime Cookouts.  Grilled Corn has a great flavor and is easy to prepare.  Secrets to Success with the Grilling is a good Brine Soak  and a Hot Grill .

BRINE SOAK (for about 8 ears):

• 1 gal. water
• 1/2 c. salt
• 1/2 c. sugar

Soak the shucked corn in brine for 1 hr. (can be held longer, but I suggest not over 5 hrs.).

When you're ready to grill, be sure the grill is HOT (try doing over direct fire).  Cover and rotate every 2 min. until "charred to perfection".