Recipes Easy Gourmet

stuffedtomato

Portuguese Stuffed Tomato (my husband's top favorite)

Ingredients

  • 2 tomatoes fresh ripe and firm
  • 1/3 cup Italian breadcrumbs
  • 1 tbs fresh red pepperbell chopped
  • 1 mushroom fresh chopped
  • 1 ginger size of timble chopped
  • 1 oz cheddar cheese chopped
  • 1 oz of cheddar cheese grated for top (reserve)
  • 1 egg (slightly beaten)
  • 1 garlic chopped
  • 1 tsp thyme

Salt & Pepper to taste 

Preparation

  1. Heat oven 350°F
  2. Reserve 1 oz of cheddar cheese grated for top (broiling)
  3. In a pan use a little butter and small amount of olive oil – warm up then fast-fry all ingredients except cheese, egg and breadcrumbs. Place in bowl. 
  4. Add breadcrumbs, cheese and egg. Mix.
  5. Cut top of tomato – use fingers to remove the seeds – sections will show. (if tomato acidity represents a problem – sprinkle a little sugar) Fill each section with mixture.
  6. Cook in oven around 30 minutes uncovered.
  7. Take out of oven. Put on broiling. Add grated cheese over the tomatoes. 
  8. Keep in oven till it melts and not browns. Serve right away.

sezchuanchicken

Serves 6

SEZCHUAN CHICKEN or PARTRIDGE  FILET Orange de Seville

2 WHOLE CHICKEN BREASTS (BONELESS + SKINLESS)

OR

4 WHOLE PARTRIDGE BREASTS (BONELESS + SKINLESS)

  • Juice of 2 oranges + zest of them (grate zest first) (reserve 1/4 cup)
  • Juice of 1 lemon + zest (grate zest first)
  • 1 cup of chicken broth
  • 3 timble size Ginger Root chopped finely 
  • 1 cup of crushed pineapple or 2 inch height x 4 inch diameter
  • 1 small bunch of chives finely chopped
  • 1 small pimiento remove green stem only
  • 1 tbs Cornstarch (add more if needed by adding 1/4 cornstarch to reserved juice)
  • Cornstarch + sea salt to coat chicken filet
  • 1/2 tsp Sage (fresh or dry)
  • 1/2 tsp Tarragon (fresh or dry)
  • 1 tbs Black Pepper
  • 1/2 red curry
  • Decorate with sliced almonds and black cherries deboned and slices of banana

——————————————–

Fryer with peanut oil

Wok

Mixer Grinder

PREPARATION:

  1. Slice breasts into filets the measure of two fingers together in length and width where possible. 
  2. Coat in mixture of cornstarch and sea salt and set aside. Use fryer or another wok. Pour peanut oil or light oil. Fry to a crisp. Remove and let it drain on a paper towel.
  3. Grate zest of 2 oranges and 1 lemon – set aside. Squeeze oranges and lemon. Pour juices in wok, add broth. Bring to a boil. Reduce the heat a little.
  4. In mixer/grinder add chopped ginger with the rest of the ingredients including cornstarch. Add to wok. Reduce till thick and smooth. Stir often. Make sure consistency is like a syrup before adding fried chicken or partridge.

If you love your husband like I loved him :'( he saw me cry and wanted sex. Bastard! Foolish me, I still cooked a storm for him 😉 Sex was good I guess.

Do Not Mess with the Monkey!

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