Chicken Pileau

This dish is also called Southern Chicken Rice or Chicken Bog. Mmmmm Sounds yummy, donit? It's a shame it doesn't look that way.

4 Chicken breast

2 lg onions (chopped fine)

polish Sausage or Smoked sausage

3 tbsps butter

 

3c stewed tomatos

 

4 stalks celery

black pepper

3c rice

 

1 green pepper (chopped fine)

 

1c breadcrumbs

Boil chicken in water with butter. Save broth. Remove chicken from bone and pull apart into smaller pieces.

In a pan brown sausage and onions in butter.

Place rice in large pot, add chicken, measure broth to equal 4 cups. If you do not have enough to make 4 cups, use water. Pour into pot with rice and chicken. Add sausage, tomatos, Green pepper,Celery, and onion, salt and pepper. Cover. Bring to a boil.

Remove from stove, place in a buttered baking dish, cover with bread crumbs and bake 350 degrees for 1 hour.

klay

Matterhorn Chicken

I don't know why it's called Matterhorn Chicken, I didn't even realize there where chickens on the Matterhorn. But after an exhaustive search I found there are....

Who would have thought...

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4 chicken breasts, split, boned, and skinned

2 eggs beaten

salt

3/4c bread crumbs

4 tsps chopped onions

2c (8oz) shredded swiss cheese

oil

noodles or rice

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Place the Chicken breasts on a cutting board, flatten the breasts to 1/4" thickness.

Sprinkle each piece with salt

Top with 1/2 tsp onion and 1/4 cup cheese

Fold chicken over cheese, secure with toothpicks.

Dip stuffed chicken in egg and roll in bread crumbs.

Brown in oil.

Place each breast in baking dish and Bake at 400 degrees for 20min.

Serve with Noodles or Rice

E-ha!! It's time fer a little CHILI

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There's nothing quite as good as a little Chili. And here's a Chili fer ya.

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1/4c veg oil

3 lb beef 1" cubes

(I prefer a good Sirloin, but you cane use stew beef, or lamb, or chicken, or venison, or horse if ya wanna. Just remember if ya use horse y'll be walkin home.)

3 cloves garlic

6 tbsps chili powder

2 tsps salt

2 tsps oregano

2 tsps cummin

2 tsps hot pepper sauce (*more on this later)

1 1/2 qts water

1/3 cup white cornmeal

1 small can or jar green chilis

2 cans kidney beans

1 cup chopped onions

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Heat oil in a large kettle add meat and brown well,

add garlic, chili powder, salt, oregano,cummin, hot pepper sauce, green chilis, onions, and water. mix well

Bring to boil, cover and reduce heat cook 1 1/4 hours stir occasionally.

Add Cornmeal mix well - simmer uncovered 30 minutes.

Serve over rice.

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* As for the hot sauce you can use any brand you wish, I usually stick to a generic pepper sauce such as Franks or Goya. These are added more for the vinegar pepper taste rather than heat. If you prefer a more "Oak" taste you can use tabasco, but I find that "Oak Barrel" flavor sometimes over powers even the chili powder.

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As for heat the chili the way it is made here is "not" hot. You can add more chili powder or black pepper but that will change the taste.

What I do for any dish I want "HOT" I use an extract. Pepper extracts are simply the acid juice removed from the pepper and bottled. Extracts really have no flavor of their own but they add heat.

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I use Blairs Reserves such as "2am", "3am", or "halloween". You can find Blair products online at

http://extremefood.com/shop/home.php?cat=3

Another source for pain in a bottle is Tijuana Flats at

http://hotfoods.tijuanaflats.com/store/pc/viewCategories.asp?idCategory=35

they have the "Smack my ass and call me Sally" collection, with "Chets gone mad" and "Going Postal"

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Remember when using extracts they are not a sauce, a few drops in a pot and you will know they are there, a couple of drops too many and NO ONE will eat it.

klay

Hungarian Goulash

4 1/2 lbs onions

2 qts water

1/4 lb butter

2 tbsp salt

4 1/2 lbs cubed beef

3/4 tsp black pepper

3 tbsps paprika

In a large kettle saute' onions in butter for 5 mins,

add beef, paprika, salt, pepper and 2 qts water.

Simmer covered for 2 hours or until meat is tender, stirring occasionally.

Serve over Noodles.

Round Pork and Noodles

To start with I have to say I purposely wrote the incorrect name on the title. The correct name should be Pork Balls and Noodles, but with this club I know that would generate a plethora of comments from rude to disgusting. What else would you call a meatball made with pork instead of beef.

6-8 servings

1 egg slightly beaten

1 lb ground pork

1c bread crumbs

1 tbsp butter

2c milk (divided)

1 tbsp flour

1/3c minced onion

1/4 tsp dry mustard

1 tsp salt

1/4 tsp paprika

1 8oz package wide noodles

Mix together egg, bread crumbs, 1/4 cup of milk, onion, salt, paprika

let stand for 15 minutes

Add ground pork and mix well with hands dipped in cold water.

Shape 24 meatballs

Over high heat in heavy skillet brown the pork balls in butter.

Cover and reduce heat to low and cook 20 min or til done.

With slotted spoon remove meat and set aside.

Stir flour and mustard into drippings.

stir over medium heat until browned.

Gradually stir in remaining milk stir until thick and smooth.

Add meat and heat until heated through.

Season with salt and pepper.

(If gravy is too thick add water to bring to desired consistency)

Cook noodles, drain, and toss with butter.

Serve meat and gravy over noodles.

Finnish Stew

When I was young I had a new neighbor move in, and she was Finnish (as in from Finland, the country). Anyway I had a crush on her. Unfortunately it never worked out, I was 10 she 35 and there was a husband, you know. Anyway... she knew how to cook, Doughnuts with cardamom (a spice), breads, and meals, including this one Finnish Stew.

(Although she did not use canned soup, she made her own cream of mushroom soup)

Chuck Steak

Thick boneless Pork chops

1 tbsp butter

1 can golden Mushroom soup

1 pkg frozen baby Lima beans(*)

2 carrots (sliced)

white rice

Melt butter in a skillet, cut the steak and pork onto 1" cubes place and brown.

Place meat in a greased 1 1/2 to 2 quart casserole pan with frozen Lima beans carrots and soup. Place in oven and cook for 1 1/2 hours at 350 degrees.

(*) If using canned Lima beans do not add until last 1/2 hour.

Serve over rice

As a kid I hated carrots, (I no longer hate them, I just don't trust them) and I believed Lima beans were something they fed to prisoners on Devils Island (yech). As I've grown up I found that Lima beans are still nasty. But I will eat them in this meal just as I did when I was young.

This was the only meal I will eat with those little green alien kidney looking things.

Baked Shrimp Scampi

Thanksgiving in 1997 My Girlfriend at the time took her son with her to Vermont with our friends. Her daughter had not been very well behaved and as a consequence I took custody of the daughter and the house whilst she was away. Wanting to make amends the daughter (lets call her Karen to protect the Innocent) asked if she could do something to make it up to her mother. I suggested that she cook a dinner for the family. So Karen and myself went shopping for the meal.
She peeled potato's added milk and butter and made mashed potato's, she baked a ham, noodles, and corn. This girl had never made anything before so she wanted to do everything. She set the table with the families best dinnerware, I decided I would make Baked Shrimp Scampi as an additional dish.
So that Sunday evening Mom an brother returned, Karen was all proud of her work, she sat there at the end on the table waiting to be forgiven. Everyone sat down and ate the corn and had the noodles with Baked Shrimp Scampi. None of them had the Ham or the mashed potato's that she had worked so hard on. All that work and pride went to naught. The food was packed into the fridge as leftovers. I never felt that sad for anyone before. She was crushed.

So here's the recipe for the Scampi that ruined a 11 year-old's life.

Ingredients
1 cup butter
2 tablespoons prepared Dijon-style mustard
1 tablespoon fresh lemon juice
1 tablespoon chopped garlic
1 tablespoon chopped fresh parsley
2 pounds medium raw shrimp, shelled, de-veined, with tails attached

Directions
Preheat oven to 450 degrees F (230 degrees C).
In a small saucepan over medium heat, combine the butter, mustard, lemon juice, garlic, and parsley. When the butter melts completely, remove from heat.
Arrange shrimp in a shallow baking dish. Pour the butter mixture over the shrimp.
Bake in preheated oven for 12 to 15 minutes or until the shrimp are pink and opaque.

Serve by itself as an appetizer or over noodles as a entree'

klay

Bean Salad

I love summer, lots of riding, no jacket, no chaps, no gloves. And then there's FOOD, Picnics, Hotdogs and Hamburgers, Steaks, and chops. Grille food. Then there's macaroni salad and Tater salad. Yes I know it's Potato salad but I like the way Tater rolls off the tongue. Oh yeah, Summer Time Picnic food.

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Three Bean Salad, 5 bean salad, 15 bean salad (I think its a competition thing).

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Cool tasty food on a hot humid day.

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2 cans cut green beans

1 can yellow wax beans

1 can red kidney beans

(I like canned beans over fresh because I'm lazy and its a lot easier to just open and dump)

1 medium red onion sliced real thin

1 green bell pepper sliced real thin

3/4 cup of sugar

1 cup white vinegar

1/2 cup vegie oil

1 tsp celery seed

1 tsp mustard seed

mix beans with onions and peppers

mix sugar,vinegar,oil,and seeds and bring to boil

boil for 5 minutes

pour boiled mixture to cover bean mix and chill

serve chilled

Magic Marshallow Crescent Puffs

Loved these as a kid...and I still do

If you have children let them help make these, Because every kid likes Marshmallows, have them stuff those puffy white sugar puffs inside then watch their faces when they open the pastry and find the Marshmallows have magically disappeared.

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1/4 cup sugar

1/3cup butter or margarine

1 teaspoon cinnamon

2- 8oz cans Pillsbury* Quick Crescent Rolls

16 Kraft* Jet puffed large Marshmallows

powdered Sugar Glaze

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Combine Sugar and Cinnamon.

Dip Marshmallows in melted Butter and roll in the Cinnamon/Sugar mix.

Wrap the Crescent Roll triangle around each Marshmallow completely covering the Marshmallow squeezing edges of dough tightly to seal.

Dip in butter.

Place each pastry on a foil covered cookie sheet and bake at 375 degrees for 10-15 minutes until golden brown.

immediately remove and drizzle with glaze.

klay

Spanish Pork Shoulder

I love Pork Shoulder, and no one can make a better pork than the Spanish. When I wanted Shoulder I would get in the car and head to Grand Avenue in New Haven Ct. to El Coqui Restaurant or Frog Hollow in Hartford Ct. to the Spanish neighborhoods or run down to 3rd avenue in Spanish Harlem in New York City. These places are easy to find, just look for the giant steamed up windows with yellow heat lights blazing away behind them and menus painted on the glass. Items like Papas Rellenas (Potato Balls), Chicharron, Pollo Frito (Fried Chicken), Morcilla, Chuchifritos, Arroz con gandules, and Empanadas.

No matter where I went I could find nowhere else that cooks pork with this taste. Then a restaurant opened in New London, Ct. called Tienda de delicatessen del cerdo or The Pork Deli. No more having to travel forever. Well, after a year or so the owner sold the property and they were no more, but he gave me the recipe.

Olive Oil 1 - Pork Shoulder

Chopped Garlic - Garlic Cloves

Salt (Kosher rock)

Black Pepper - Adobe with Pepper (Goya)

Mix the olive oil, Adobe, salt and chopped garlic together in a bowl

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You will notice there are no measurments here, he said he mixed them by sight and never used measureing devices. I have found that you can play with these and no matter what you do you will get the correct taste. You can prepare it using as much or as little of each as you wish depending on whether you want it garlicy, salty or peppery.

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Place the shoulder on a cutting board and using a sharp knife stab it repeatedly hard to the bone.

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Carefully carve the skin away from the fat layer pealing it back as you go. DO NOT CUT ALL THE WAY OFF. When the skin is folded back, use the knife and remove the loose fat layer from the meat.

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With the skin still pealed back, sprinkle black pepper acoss all meat surfaces. Place garlic cloves into each stab hole and push in as far as possible. Rub the entire surface of the meat and the skin with the oil/spice mix you made.

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Stretch the skin back over the meat and pin in place.

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Place in oven overnite, for 8 hours at 200 degrees.

I usually place it in at 10pm until 6am.

The slow cooking allows the spices to penetrate the meat.

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After 8 hours turn heat up to 450(broil) for 1 hour to crisp the skin.

If skin begins to burn reduce heat slowly.

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Allow to cool and pull the pork off the bone, the restaurants will usually serve this over Aroz con Gandules which is yellow Spanish rice with green pigeon peas.

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klay

Stuffed Shells with meat

Tested at the Club

If anyone is interested in the recipe for the stuffed shells we served at the Club Thursday night, here it is.

Although for the amount we made for the club you have to multiply the ingredients by 4 (4 pans worth)

Shells with Meat
1 package large shells 1 clove Garlic minced
3 tbsps butter 1/3 cup Sherry
3 lbs ground beef 1/3 cup grated Parmesan Cheese
1/3 cup minced onion 1 tsp salt
½ cup dried breadcrumbs ¼ cup minced celery
Olive oil 1 ½ quart Marinara (or preferred sauce)
1lb grated mozzarella cheese

Add oil to 4 quarts boiling water, gradually add shells so water does not stop boiling. Boil uncovered 15 minutes. (stir occasionally). Pour off part of the water,
Place shells in cold water. Set aside

Melt butter in a large fry pan, add beef and cook until lightly browned. Add onions, celery and Garlic, Cover and cook for 15 minutes. Remove from heat, Stir in sherry, grated cheese, salt and breadcrumbs. Allow to cool til warm.

Pour 2 cups of sauce in a shallow casserole dish,

Stuff each large shell with the meat and close shell then place in a shallow casserole dish. When finished, pour remaining sauce over the shells.

Cover the top of the shells and sauce with the mozzarella cheese. Cover and bake for 30 mins at 375 degrees.

(Note, Dry when re-heated)

klay

Baked Chicken Breast in Wine sauce

Hungry? Want something easy to make?

The Thursday night meal March 4th 2010

Easy/Inexpensive

Chicken Breast (boneless)
2 cans Cream of Chicken soup
1 cup of white wine
1/2 stick butter
dryed parsley
Egg noodles
Olive oil or salt

Slice the breasts into 1/2 to 3/4 inch thick strips, place in baking pan. Mix soup wine and butter and pour over chicken, Sprinkle with parsley.
Bake at 350 degrees for 1 1/2hours

In a large pan add water salt or oil bring to boil, add egg noodles and cook.
When done strain water

Place large protion of noodles on plate and cover with Chicken and sauce.
Quick/ easy.

A note, I have found that a store brand soup such as Stop and Shop's Cream of chicken has more chicken peices and better flavor than Campbells soup.

klay

BEEF BURGUNDY

When I was growing up my mother decided that I should know how to cook. She beleived that once out on my own I would be living on hotdogs, hamburgers and boxed macaroni and cheese otherwise. So starting at an early age she put the task to me, once a week she would choose a recipe and I would have to make supper for the family. Not to be one to pussy-foot around teaching the basics, This was the "first" meal she had me make.

Have made this at home but have not made this for the Club,

Serves 7-8
6 slices of bacon 2 cloves of minced garlic
3 lbs beef - cubed 2 medium Bay leaves
1/3 cup flour 1/2 teaspoon salt
1 can tomato soup 1/8 teaspoon black pepper
1 can water 1 can beef broth
1 lb med carrots grated 1 cup Burgundy or dry red wine
1 1/2 lb small white onions

In a large skillet cook bacon, remove, crumble, and set aside.

Dust beef with flour and brown in bacon fat when done place meat in a 3 quart casserole.

Stir soups and water, into the skillet and mix with meat drippings,
add wine, garlic, salt, pepper, bay leaves, bacon and simmer.

When heated pour over meat in casserole. Cover and bake at 350 degrees for 1 hour.

Add carrots and onions and bake for additional 1hour.

Uncover and bake for 15 minutes to thicken.
Remove bay leaves,

Serve over noodles.

Whats this?

Every Thursday night the New London Motorcycle Club has a meeting, during the warmer months of the year there is a mystery ride before the meeting. The Thursday mystery riders meet at Davids Place on route 85 in Chesterfield Ct. for supper then at 6pm they take different routes to the 8pm meeting. During the colder months of the year when the clocks are set back and it is dark early the Club members meet at the Club house on Moxley Rd in Montville Ct. for an inhouse cooked dinner at 6 before the 7pm meeting.

This is a Recipe Book, some of which has actually been eaten by the New London Motorcycle Club, and Some they have yet to try...but they will whether they know it yet or not.