Archive for the ‘Poultry’ category

Barefoot Bloggers: Caesar Club Sandwich

March 25, 2010


Yum!  This week, Karen of Shortbread chose Caesar Club Sandwich as our recipe to try over on the Barefoot Bloggers.  This recipe, which can be found in Barefoot Contessa at Home, was a big hit in my house.  It starts with bone-in chicken breast roasted in the oven.  The delicious homemade Caesar salad dressing was easy to make.  I substituted about 3/4 of an anchovy filet for the anchovy paste because that’s what I had.  I also substituted Romaine for the Arugula and left out the sun-dried tomatoes.

I loved this sandwich.  The only thing I wish I had done differently is make more!  Ron has already claimed the leftovers so there’s none left for me.  Boo hoo.

Caesar Club Sandwich

  • 2 split (1 whole) chicken breasts, bone in, skin on
  • Good olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 4 ounces thinly sliced pancetta
  • 1 large garlic clove, chopped
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 1/2 teaspoons anchovy paste
  • 1 teaspoons Dijon mustard
  • 1 1/2 tablespoons freshly squeezed lemon juice
  • 1/2 cup good mayonnaise
  • 1 large ciabatta bread
  • 2 ounces baby arugula, washed and spun dry
  • 12 sun-dried tomatoes, in oil
  • 2 to 3 ounces Parmesan, shaved


Preheat the oven to 350 degrees F.

Place the chicken breasts on a sheet pan skin side up. Rub the chicken with olive oil and sprinkle with salt and pepper. Roast for 35 to 40 minutes, until cooked through. Cool slightly, discard the skin and bones, and slice the meat thickly. Set aside.

Meanwhile, place the pancetta on another sheet pan in a single layer. Roast for 10 to 15 minutes, until crisp. Set aside to drain on paper towels.

Place the garlic and parsley in the bowl of a food processor fitted with a steel blade and process until minced. Add the anchovy paste, mustard, lemon juice, and mayonnaise and process again to make a smooth dressing. (Refrigerate the Caesar dressing if not using it immediately.)

Slice the ciabatta in half horizontally and separate the top from the bottom. Toast the bread in the oven, cut side up, for 5 to 7 minutes; cool slightly. Spread the cut sides of each piece with the Caesar dressing. Place half the arugula on the bottom piece of bread and then layer in order: the sun-dried tomatoes, shaved Parmesan, crispy pancetta, and sliced chicken. Sprinkle with salt and pepper and finish with another layer of arugula. Place the top slice of ciabatta on top and cut in thirds crosswise. Serve at room temperature.

 It’s Thyme to Eat!



Barefoot Blogging: Indonesian Ginger Chicken

February 11, 2010

I’m happy to have found this recipe.  It’s quick and easy (as long as you remember to put the chicken in the marinade the night before) and very, very tasty.  My family gave it high marks.

This recipe was chosen back in January by Todd of A Cooking Dad for the Barefoot Bloggers to make.  I came late to the party and this recipe caught my eye.

The recipe can be found here, but I’ll tell you the ingredients:

1 cup honey

3/4 cup soy sauce

1/4 cup minced garlic

1/2 cup grated fresh ginger

2 chickens, quartered

Needless to say, you can easily halve the recipe.  Enjoy!

It’s thyme to eat!

Alton Brown’s Turkey Salad

December 10, 2009

You are not going to believe how something this simple can taste so good.  It’s pretty, too!  The recipe is from Alton Brown, “Good Eats: The Early Years” (Stewart, Tabori & Chang) as reprinted here.









Alton Brown’s Turkey Salad

  • 1 pound roasted turkey meat, cubed
  • ½ cup light mayonnaise
  • ½ small lemon, squeezed
  • 2 stalks celery, thinly sliced
  • ½ small red onion, finely chopped
  • ½ cup pecans, toasted and roughly chopped
  • ¼ cup dried cranberries, roughly chopped
  • 2 tablespoons fresh sage, cut in chiffonade
  •  ½ teaspoon kosher salt
  • Black pepper to taste

 Combine everything in a large airtight container, Chill one hour before serving. Keeps up to 3 days.

— Alton Brown, “Good Eats: The Early Years” (Stewart, Tabori & Chang)

It’s Thyme to Eat!

Chicken and Bacon Casserole

December 10, 2009

In America, we aren’t terribly familiar with Rachel Allen which is a shame.  She is Irish and she has published some really good cookbooks.  This recipe is based on her Chicken and Bacon Casserole found in Rachel’s Favorite Food, @2004, Gill & McMillan.

Please don’t judge the recipe by the lousy photos!







Chicken and Bacon Casserole
1/2 – 1 pound Bacon
4 tablespoon Olive oil ; divided
1 Chicken ; cut into pieces
12 Baby carrots
10 Baby onions ; peeled
8 cloves Garlic ; peeled
14 ounces Chicken stock
2 sprigs Rosemary (or thyme or sage)
1/2 cup White wine
Cut bacon into 3/4 inch pieces.  Put into a small saucepan of cold water and bring upt to a boil (in order to remove excess salt).  Drain and dry with paper towels.  Heat 2 tbsp of oil in a frying pan and cook bacon until crisp.  Drain on paper towels then transfer to dutch oven.

If desired, toss the chicken pieces with flour and a little salt and pepper.

Fry the chicken pieces until golden, adding additional oil if necessary.  Remove to dutch oven.  Saute the carrots, onions and garlic for a minute, seasoning with salt and pepper and add to oven.  Deglaze the frying pan by adding the wine and then stock, scraping up any browned bits on the bottom of the pan.  Transfer to dutch oven, add a sprig or two of rosemary.

Bake at 375 for 1 hour.

Strain the juices and spoon off the fat on the top, if desired.  Thicken with some roux.

Sprinkle with chopped parsley.

It’s Thyme to Eat!

Turkey Tetrazzini

December 9, 2009

This recipe starts with fresh mushrooms.  I. Love. Fresh Mushrooms.

Make the sauce.  You could use milk instead of cream but why would you want to?

It looks pretty if, during the last 5 minutes, you sprinkle the breadcrumbs only around the edges and you sprinkle the center with fresh minced parsley.

This recipe is based on a Ham Tetrazzini recipe by Diana Rattray which can be found here. 

Turkey Tetrazzini

  • 1-2 tablespoons butter
    8 ounces sliced mushrooms, fresh
  • 1/4 cup chicken broth
  • 1/2 cup butter or margarine
    1/2 cup all-purpose flour
    1 cup heated milk
    1 cup heated chicken broth ; low sodium
    1/4 teaspoon pepper
  • 1/2 teaspoon salt
    1/8 teaspoon ground nutmeg
    1/4 cup dry sherry
    3/4 cup heavy cream
    1 pound thin spaghetti
    2 cups chopped cooked turkey
  • 1/3 cup grated Parmesan or Romano cheese
  • Buttered bread crumbs
  • 1 tablespoon minced fresh parsley

Melt 1-2 tablespoons butter in a large skillet over medium.  Cook, stirring frequently, over medium heat until mushrooms release their moisture and brown slightly.  Deglaze pan with 1/4 cup chicken broth.  Remove from heat.

Melt  1/2 cup butter in a medium saucepan over medium heat.  Stir in 1/2 cup flour, cook about 1 minute. Combine milk and broth; stir into roux.  Cook, stirring constantly, until thickened.  Stir in sherry. Remove from heat and add salt, pepper, nutmeg, cream and turkey.

Meanwhile cook spaghetti according to package directions.  Drain.

Combine mushrooms, spaghetti and sauce mixture.  Pour into greased 13 by 9 inch baking dish.  Cover and bake at 350 for about 30 minutes until bubbling around the edges.  Uncover sprinkle with grated parmesan and buttered bread crumbs.  Bake for an additional 5 minutes until breadcrumbs  golden brown.

(Please ignore the dots.  They don’t mean anything, I just can’t figure out how to get rid of them).

It’s Thyme to Eat!