totem: (Default)
[personal profile] totem
Here's an link to a web video community for sharing recipes
http://www.imcooked.com/

Watch actor Christopher Walken roast a chicken with pears
http://www.imcooked.com/view_video.php?viewkey=5ff68e3e25b9114205d4

Or watch vincenzof cook parmesan puffs (and learning not to put the paper plate near an open flame and after it catches on fire, what happens when he tries to put it out with an oily utensil.) LOL!
http://www.imcooked.com/view_video.php?viewkey=bea6b5716254057a194e

Also, here's a link for something a little different
"Cookin' With Jolene The Trailer Park Queen Show"
http://www.youtube.com/user/JoleneSugarbaker
cathouse_mary: (Default)
[personal profile] cathouse_mary
Start out with your turkey or chicken, or even a game hen. Remove the giblets, then rinse inside and out in cold water, patting fry with paper towels afterward. Salt and pepper the cavity, and truss for roasting. Take softened butter and loosening the skin of the breast from the meat with your fingers, spoon the butter under the skin and then smooth the skin back into place. I use a tablespoon divided for a game hen, two for a chicken of four or five pounds, use your best judgment on a turkey. Seasoning the butter is optional, but I like to flavor my butter with garlic, lemon, and rosemary.

Rub the whole bird with olive oil, then season the skin as desired. Preheat the oven to 350F, and rack the bird - then insert some stainless steel item with some heft into the cavity. I use a pair of butter knives. Stainless steel conducts heat and helps the bird to cook more thoroughly. Cover the roasting pan and cook for 25 minutes per pound.

During the last hour of roasting, turn the heat up to 400F uncover the pan and brown the breast skin for 30 minutes. Then remove the pan from the oven, and carefully flip the bird breast-side down and return to the oven for another 30 minutes at 400F. Remove from oven, allow to sit for fifteen minutes, then remove the stainless steel before carving and serving.
cathouse_mary: (Default)
[personal profile] cathouse_mary

2 lbs boneless, skinless chicken thighs - cubed
2 tablespoons olive oil
1 large yellow onion
1 cup chicken broth
1 can cream of coconut
6 tablespoons of Sadaf curry powder
1 packet Mahatma (or same measure of other rice) Spicy Yellow Rice

Saute the chicken thigh meat in the olive oil until partly cooked. Toss in the onions and cover for about five minutes. Pour in chicken broth, cream of coconut, and stir in the Sadaf curry powder - bring to a steady simmer for ten minutes uncovered. Pour in the rice packet, stir, bring to a simmer and then reduce heat to low, cover, and cook for 20 minutes. Remove from heat, let sit for five minutes, then dish and eat.

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