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Since the topic seems to veer off of Film Music so often lately, I thought, if I start completely off topic, maybe it will veer into a discussion about John Williams, et al... Seriously this is a recipe I created for a restaurant I worked in about Five Years ago... Enjoy... Chicken Tarradash This is a wonderful Chicken dish that is easy to make and enjoy. It is measured as a single serving, but can be doubled or tripled easily. NOTE: It is my opinion as a Cook that Chicken should ALWAYS be cooked to an internal temperature of no less than 160 degrees Fahrenheit… You Will Need: One 6 or 8oz Chicken Breast – Completely thawed. Doesn’t need to be Boneless and Skinless (if you prefer) 3 Tablespoons Extra Virgin Olive Oil ¼ Teaspoon Salt Pepper to taste (White is preferable for appearance) ¼ teaspoon Dried Dill ¼ teaspoon Dried Tarragon ¼ teaspoon Dried Cilantro (If you are using fresh herbs, increase the amounts to 1/2 tsp) ½ Cup of either White Zinfandel or A good Blush wine 10 – 15 White Button Mushrooms, washed and cut in half 1 Clove of Garlic (you like more, add more) ¼ cup diced white onion Pour Olive Oil in a medium sized pan (if you have a good non-stick surface reduce the Olive oil by one tablespoon), over medium heat, add the clove of garlic, cooking till the edges turn light brown. Remove from Pan and discard (or eat if you like). Add onions and cook till golden and translucent. Next add Chicken Breast(s) and Salt and Pepper. Brown for three to five minutes. Then turn over. Next add your Herbs all at once, taking care that both sides of the Breast(s) are coated. Continue cooking for at least another Five minutes. If the Breast(s) appear to be cooking too quickly reduce heat to Medium/Low. Again it is important to get that internal temperature up to 160 degrees, without burning the outside of the Chicken. Before you remove the Chicken take Five Tablespoons of the reserved wine, and drizzle it over the Chicken. Cover and allow to simmer for a minute or two. Now remove the Chicken and keep warm in the Oven. Add your Mushrooms and White Wine.(For a terrific flavour variation, try Half the amount of White Mushrooms with either Brown Mushrooms in Halves or 1 diced Portobello Mushroom) Simmer till the Mushrooms are tender and the sauce is reduced by half. Serve the Chicken on a bed of White or Wild rice, with the Sauce and Mushrooms drizzled over top… Wishing everyone all the Best for a New Year filled to over-flowing with Peace.
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You think Jerry Goldsmith would enjoy it? I'm sure James Horner is copying your recipe word for word. LOL Yeah, but Horner will make it too bland, with no spice... Goldsmith on the other hand would enjoy this with a Bloomin' Onion... Yum!!!
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BIG KEN! I'm gonna make this dish! While I am far, far from a professional CHEF, I was born & raised by a family of great cooks, and as a result, I find a wonderful THERAPY in the kitchen, creating culinary delights. Your recipe is one that I shall enjoy. Thanks!
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I hope that flesh from the Academy Award-winning screenwriter Daniel Tradash (GOLDEN BOY, FROM HERE TO ETERNITY, HAWAII) isn't an essential part of the recipe. Last I heard, cannibalism was against the law...
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Can you use pork instead of chicken for this?
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Can you use pork instead of chicken for this? You can substitute Pork for Chicken, limit the amount of Salt added though, to maintain the sweetness of the meat. I might also cut back on the Wine a little, it tends to sweeten the meat even more... Bon Appetit...
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BIG KEN! I'm gonna make this dish! While I am far, far from a professional CHEF, I was born & raised by a family of great cooks, and as a result, I find a wonderful THERAPY in the kitchen, creating culinary delights. Your recipe is one that I shall enjoy. Thanks! I hope you do, Chris. Not to toot my own horn, but I had great success with this recipe. Even though I no longer cook for a living, I still find cooking very theraputic, and enjoy going to the fridge a letting my imagination go wild...
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I'll settle for sauteed liver, extra rare with a fine chianti and fava beans. Now watching on TCM: THE LONGEST DAY.
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I'll settle for sauteed liver, extra rare with a fine chianti and fava beans. Now watching on TCM: THE LONGEST DAY.
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This might be as good a place as any to post this..... Look at this wing I got at a grilled chicken place. I thoughtfully placed on something that all of you will recognize, to give it the proper scale: my copy of the FSM release of BENEATH THE PLANET OF THE APES. That wing is tiny. So, are they breeding mini-chickens now, especially for the fast food industry?
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Thats the wing of a ruk bird - like the one in Mysterious island. If you eat it all, you will find the musket pellet herbert Lom shot it with!!
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