Breaded Chicken Breasts Mascarade

Eight Garnishes for Chicken Breasts Mascarade:

Julienned Carrots,Turnips and Zucchini with Watercress

Fruit Medley

Cucumber and Pepper

Mushroom,Egg,and Tomatoes

Green Garnish

Tuna,Bacon,and Chives

THE BEST RECIPES

We like to use fresh tomato spaghetti with this dish,making it a symphony of reds and pinks.Ordinary spaghetti is fine,however,and tastes just as good.This is another of those easy pasta recipe requiring no grated cheese;just pass the peppermill. A beautiful and sophisticated pasta dish,perfect as the first course of an important dinner.
Ingredients:


2 tablespoons best-quality olive oil
1/2 cup finely chopped yellow onion
1 can Italian plum tomatoes
2 teaspoons dried tarragon
salt and freshly ground black pepper,to taste
1 cup heavy cream
2 tablespoons salt
1 pound(450g) spaghetti
pinch of cayenne pepper
1/2 pound(220 g)lobster meat or more,about 1½ cups,the equivalent of  a 3-to 4-pound lobster
parsley,fresh basil or fresh tarragon sprigs(for garnish)

Cooking Method:
Heat the olive oil in a saucepan.Add the onion,reduce heat and cook,covered,until tender,about 25 minutes.Chop and drain tomatoes and add them to the onions.Add the tarragon,season to taste with salt and pepper,and bring to a boil.Reduce heat,cover and simmer,stirring occasionally,for 30 minutes.
Remove the resulting mixture from the heat and let it cool slightly.Purée it in the bowl of a food processor fitted with steel blade,or use a food mill fitted with a medium disc.Return purée to the saucepan,stir in heavy cream,and set over medium heat.Simmer the mixture,stirring often,for 15 minutes,or until slightly reduced.taste the sauce,correct seasoning,and stir in cayenne and lobster meat.Simmer further,3 to 5 minutes,or just until lobster is heated through.
Meanwhile,ina large pot,bring 4 quarts water to a boil.add the salt,stir in the pasta,and cook until tender but still firm.Drain immediately and arrange on warmed serving plates.Spoon sauce evenly over pasta and garnish with a sprig of parsley,basil and tarragon.Serve this easy pasta recipe immediately.

The bot tartare sauce makes an interesting change from Hollandaise.The sauce is made while the salmon fillets are cooking in the oven.
Ingredients:


4 salmon fillets,skin and bones removed
1/2 cup dry white wine or dry vermouth

For the Sauce:

3 tablespoons butter
1/2 cup finely chopped green onions
2 tablespoons finely chopped cornichons(sour pickles)
2 teaspoons capers
1/2 cup Crème Fraîche
1 tablespoon Dijon mustard
4 tablespoons Italian parsley,chopped
salt and freshly ground black pepper to taste.

Cooking Method:
Preheat the oven to 350°F(177°C). Arrange the salmon fillets in one layer in a baking sheet in which it fits snugly without overlapping.Warm the wine or vermouth in a small(non-corrodable) saucepan;pour over the salmon.cover the dish tightly with foil and bake in the preheated oven for 15 minutes.
Sauté the green onions in butter until wilted;add the cornichons and capers.Remove from the heat.Take the salmon dish out of the oven;remove the salmon to a plate,cover loosely with the foil,and put back in the turned-off oven while you finish the sauce.
Pour the salmon cooking liquid into the pan with the green onions and capers,turn heat up to high and reduce to 1/4 cup.Add the mustard and creme fraîche and continue to cook over high heat until the sauce thickens slightly.season to taste with salt and pepper.Stir in the parsley.
Place the salmon fillets on warmed plates;spoon the sauce around and serve

Ingredients:
Easy and very simple shrimp and avocado salad.Delicious and healthy.Just try to make it!


1/4 cup raw pumpkin seeds(pepitas)
1/4 cup plus 1 tablespoon extra-virgin olive oil
2 tablespoons freshly squeezed lemon juice
1 small shallot,thinly sliced
1/4  cup chopped cilantro
1 large grapefruit
1 Hass avocado,cut into 1/4-inch lengthwise
salt and freshly ground black pepper to taste
3/4 pound shelled and deveined large shrimp
one 5-ounce head of Boston lettuce,torn into bite-size pieces

 
Cooking Method:
Preheat the oven to 400°F(200°C). Spread the pumpkin seeds in a pie plate and bake for 3-5 minutes,or until lightly toasted.Transfer to a plate and let cool.
Meanwhile,in a large bowl,combine 3 tablespoons of the olive oil with freshly squeezed lime juice,shallot and cilantro.Using a sharp knife,peel the grapefruit,removing all of bitter white pith.Working over the bowl,cut in between the membranes to release the grapefruit sections into the bowl;discard the membranes.gently fold in the avocado and season with salt and pepper to taste.
In a medium skillet,heat the remaining 2 tablespoons of oil until shimmering.Add the shrimp,season with salt and pepper and cook over moderate heat,tossing until curled and pink,about 4-5 minutes.
Arrange the lettuce on a platter.Using a slotted spoon,lift the grapefruit and avocado from the citrus vinaigrette and gently spread over lettuce.Add the shrimp to the vinaigrette and gently spread over the lettuce.add the shrimp to the vinaigrette and toss to coat.Arrange the shrimp over salad and drizzle the remaining citrus dressing on top.Scatter the toasted pumpkin seeds on top and serve.Shrimp and avocado salad is ready.Enjoy it!

Easy and simple grilled salmon steak recipe with charcoal or gas grill.
Ingredients:


1 lb(450g) salmon steak
2 tablespoons prepared butter-floured mix
1 tablespoon safflower oil
1 tablespoon lemon juice
1 tablespoon mustard
1 tablespoon finely chopped fresh parsley
1/2 teaspoon salt-free herb seasoning
1/8 teaspoon cayenne pepper

Cooking Method
Cut salmon into serving-size pieces and arrange in a shallow bowl.Combine all ingredients together.Pour resulting mixture over salmon.Marinate 15 to 30 minutes,turning occasionally.
Lightly spray grill with nonstick cooking spray.Grill salmon 4 to 5 minutes on each side until fish flakes easily with a fork.brush with marinade while grilling.Serve grilled salmon steak with lemon and fresh herbs.
 

Ingredients:


1 whole salmon,cleaned
3/4 cup dry white wine,or equal parts of freshly squeezed lemon juice and water
3 minced shallots,or 1 small onion minced
celery leaves from a small stalk
8 basil leaves
3 tarragon sprigs
2 rosemary sprigs
2 lemon slices with peel
salt to taste
white wine sauce(see following recipe)

Cooking Method:
Leave salmon whole or remove the head.Rinse under cold running water and place on paper toweling to dry.Place the wine in a saucepan and add the remaining ingredients,except the salt and wine sauce.Let the resulting mixture simmer,uncovered,1/2 hour without boiling.
Preheat the oven to 375°F(190°C). Place salmon lengthwise on a long sheet of foil,bring up the edges and pour the wine mixture over the fish.Sprinkle with salt.
Completely enclose the fish,crimping the foil to seal the edges tightly.Place the foil-wrapped fish in a large baking pan and transfer to the oven.Bake until the fish flakes easily when tested with a fork,about 1 hour.Serve salmon baked in foil hot with white wine sauce.
Note:A small 3-or4-pound center cut of salmon may be baked in exactly the same manner as the whole salmon.For a center cut of that size,use half the wine-herb mixture and prepare half the amount of sauce.Cook 10 minutes a pound in 375°F(190°C) oven.

White Wine Sauce
Ingredients:


1/4 pound butter
2 shallots
6 tablespoons flour
liquid from salmon baked in foil

equal parts dry white wine and boiling water
1/2 cup cream
salt and freshly ground black pepper to taste
2 eggs yolks:

Cooking Method:
While the salmon is baking,melt the butter in a saucepan and add the shallots.Cook until transparent but not brown.Using a wire whisk,stir in the flour until it is well blended.Cook over low heat 3 minutes.Let stand until the fish is done.
When the dish is removed from the oven,use the large spoon to dip out the juices and add to the butter mixture in the saucepan,stirring constantly over moderate heat.Continue stirring vigorously and add enough wine and boiling water to make 5 cups of liquid.
Cook the liquid,stirring,until thickened and smooth.Add the cream and season with salt and pepper.Strain through a fine sieve.Just before serving,reheat and add the egg yolks lightly beaten with a little of the hot sauce.Cook 2 minutes over low heat but do not let boil.

Ingredients:


2 tablespoons butter
1/3 cup chopped onions
1/3 cup chopped carrots
1/3 cup chopped celery
4 cups water
1/2 cup dry white wine,or 1/4 cup vinegar
salt to taste
peppercorn to taste
1 salmon steak
Hollandaise sauce

Cooking Method:
In a large nonstick skillet heat the butter,add the vegetables and cook -3-5 minutes.add the water,dry white wine and seasonings and simmer 5 minutes.
Wrap the salmon in cheesecloth and place in the boiling liquid.Reduce the heat,cover and simmer gently about 15 -20 minutes,or 5-7 minutes per pound.
Remove poached salmon steak carefully,unwrap and serve hot with Hollandaise sauce.