Tuesday, August 19, 2008

Gypsy Cooking

So, one of my favorite things to do is throw dinner parties. In fact, there's a group of us who love this and that's how Supper Club was born. But when I host, the tricky thing is that I almost never stick with the recipes. I use them as a sort of guideline... look at the ingredients suggested, the order and ways in which things are prepared, and then I substitute, and in general, make-it-up as I go along. Could never tell you the exact measurement, I just "eye it" and guess.

But I'm hungry right now and want to reveal some of my favorite recipe variations.

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CHICKEN GYPSY

INGREDIENTS:
Chicken breasts pounded flat
Bearnaise sauce (you can cheat like I did and buy it in a jar, or it's simple to make from scratch)

For the Stuffing Inside:
Cream cheese softened
Crab meat (just used 1 or 2 cans...whatever I had on hand)
Chives, finely chopped
Garlic powder

Breading:
Egg
Milk
Flour
Crumbs (I think in the last time I didn't have bread crumbs, so I finely crushed Ritz crackers or something of that sort)

COOKING PART:
  1. Oven @ 350 F
  2. Mix all the Stuffing Ingredients together
  3. Lay chicken out & insert a dollop of stuffing; tuck corners over (use toothpicks to temporarily hold)
  4. Make egg wash using an egg & a brief pour of milk
  5. Dunk chicken in flour, then egg wash, then coat with crumbs
  6. Place in baking dish with corners face down; remove toothpicks (should stay-put)
  7. Bake for 30-35 minutes (make sure there's no pink!)
  8. Top with heated Bearnaise sauce.

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Then once I took this recipe for Maple Chicken Cream de Brie Sauce and gave it my own twist.

CANDIED CHICKEN BRIE

INGREDIENTS:
Boneless, Skinless Chicken Breasts

Marinade:
equal parts- Honey; Maple Syrup; Brown Sugar
Garlic Powder
Crushed Red Pepper (this ingredient is key for the kick!)

Brie Sauce:
Brie
Heavy Whipping Cream
White Wine
Garlic chipped
Chopped chives
Dijon Mustard

COOKING PART:

  1. Mix marinade ingredients & then marinate the Chicken for 15 minutes in a large Ziploc bag. Make sure it inhales all the sweet, sugary goodness. I always add just a sprinkle more of the red pepper right before I place it in the oven.
  2. Bake chicken @ 350 F for 35-40 minutes (I put foil down because this mess gets very gooey)
  3. Meanwhile, make the sauce by combining wine, garlic and chives in a large sauce pan. Add cream and simmer for 10 minutes, then add Brie and mustard...keep stirring mixture to make sure the lumps melt evenly. I'm pretty sure I added a little more wine here and there until the consistency was just right.
  4. Top the candied chicken with the Brie sauce and it's a yummy goodness you wouldn't expect!

4 comments:

Cupcakes and Cashmere said...

wow i'm thoroughly impressed. i've loved to be part of a group like this, but nobody would want me since i have no cooking skills!

{Amanda} said...

yum yum yum!!! i love our supper club =) but the joy of it is to experiment and test out your cooking skills! you just have to have gracious and forgiving friends who are willing/daring to taste your concoctions (haha!)

emily, you're too cute & i wish you lived nearby- i'm sure we'd be friends!

TDavis said...

So when's the next supper club meeting? I think I'll crash it!

{Amanda} said...

bring it on! oh and bring some good food too =)