Aviator's Recipes
05-21-2008, 10:19 PM
#1
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Here's my first contribution
Can be prepared on a grill or in a toaster oven with a broil feature...
Takes approx. 15 mins. prep time and 20mins. cooking time (oven)
Can be prepared ahead of time and refrigerated for several hours in an airtight container [be aware the roll will be dryer if prepared in advance]
Poulet a Paul (Paul's Chicken)
1 boneless/skinless chicken breast per person
Roasted red pepper (from deli section or jar)
Chevre (unripened goat cheese)
Fresh Blackberrys (fruit not cellphone lol) or unsweetened blackberry jam/preserves
Sea Salt
Gourmet Peppercorn medly (Club House brand) or fresh ground Black pepper
Extra virgin olive oil (EVO)
Fresh grated Romano Padano Cheese (optional)
Begin by laying chicken breast out flat. (Butterflying)
Spread a layer of Chevre across the surface of the chicken
(don't worry if it's a little lumpy)
Flatten out the red pepper sections, (cutting if necessary) place a layer evenly across the chicken on top of the chevre
if using blackberry preserves place a few teaspoon fulls over the peppers along the widest portion of the breast.
if using whole blackberrys place 3-5 across the widest portion.
Begin rolling the breast away from you, use tooth picks to secure the roll together, fold the ends as you are rolling to secure contents.
Salt and Pepper outside to taste.
If broiling cover pan with a layer of foil for easy clean up. drizzle with EVO to prevent sticking. Place roll on pan and put in oven set to broil (if using full size oven set rack on highest level that will clear food on pan)
Broil 10 mins take out turn breast over and broil another 8-10 mins.
Check doneness, chicken should be completely white through visible edges and lightly browned on outer surfaces.
If grilling use a seafood grill topper basket or a foil pan to prevent loss if toothpicks fail.
Similar times apply but it will take longer on an uncovered grill.
Plate and sprinkle with the Romano Padano Cheese if using.
Serve with a baby greens salad and an un-oaked Chardonney.
Caution guests to remove tooth picks.
Enjoy!
Can be prepared on a grill or in a toaster oven with a broil feature...
Takes approx. 15 mins. prep time and 20mins. cooking time (oven)
Can be prepared ahead of time and refrigerated for several hours in an airtight container [be aware the roll will be dryer if prepared in advance]
Poulet a Paul (Paul's Chicken)
1 boneless/skinless chicken breast per person
Roasted red pepper (from deli section or jar)
Chevre (unripened goat cheese)
Fresh Blackberrys (fruit not cellphone lol) or unsweetened blackberry jam/preserves
Sea Salt
Gourmet Peppercorn medly (Club House brand) or fresh ground Black pepper
Extra virgin olive oil (EVO)
Fresh grated Romano Padano Cheese (optional)
Begin by laying chicken breast out flat. (Butterflying)
Spread a layer of Chevre across the surface of the chicken
(don't worry if it's a little lumpy)
Flatten out the red pepper sections, (cutting if necessary) place a layer evenly across the chicken on top of the chevre
if using blackberry preserves place a few teaspoon fulls over the peppers along the widest portion of the breast.
if using whole blackberrys place 3-5 across the widest portion.
Begin rolling the breast away from you, use tooth picks to secure the roll together, fold the ends as you are rolling to secure contents.
Salt and Pepper outside to taste.
If broiling cover pan with a layer of foil for easy clean up. drizzle with EVO to prevent sticking. Place roll on pan and put in oven set to broil (if using full size oven set rack on highest level that will clear food on pan)
Broil 10 mins take out turn breast over and broil another 8-10 mins.
Check doneness, chicken should be completely white through visible edges and lightly browned on outer surfaces.
If grilling use a seafood grill topper basket or a foil pan to prevent loss if toothpicks fail.
Similar times apply but it will take longer on an uncovered grill.
Plate and sprinkle with the Romano Padano Cheese if using.
Serve with a baby greens salad and an un-oaked Chardonney.
Caution guests to remove tooth picks.
Enjoy!
Last edited by aviator; 05-23-2008 at 12:45 PM.
05-23-2008, 12:37 PM
#3
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Thanks.
Here's another great little Chevre recipe you might like
Avacado Chevre Crustini
Prep time <5mins
Ingredients
Chevre (unripened Goat Cheese)
Mild Guacamole (I use Garden Fresh Gourmet brand but you can use whatever you like)
5 peppercorn medley/black pepper (optional)
Pour some guacamole into a Microwave safe bowl and heat on high for 30 sec. +/- to slightly warm the guacamole. Mix in a roughly equal amt. of Chevre return to microwave and heat on high for 30 sec. (to soften and "cream" the goat cheese) remove and mix throughly.
Colour should be a "creamy green".
If too cheesey just add a little more guac. and mix it in. If too "guac-ish" add a little more chev.
Cut some fresh Crusty Rolls or French bread and warm in toaster/oven/grill.
Spread the Avacado/Chevre on the roll/bread and serve.
Top with a little 5 peppercorn/black pepper if using.
Make a great combo with Brushcetta.
Serve with an Un-Oaked Chardonney or a White Zinfandel.
Here's another great little Chevre recipe you might like
Avacado Chevre Crustini
Prep time <5mins
Ingredients
Chevre (unripened Goat Cheese)
Mild Guacamole (I use Garden Fresh Gourmet brand but you can use whatever you like)
5 peppercorn medley/black pepper (optional)
Pour some guacamole into a Microwave safe bowl and heat on high for 30 sec. +/- to slightly warm the guacamole. Mix in a roughly equal amt. of Chevre return to microwave and heat on high for 30 sec. (to soften and "cream" the goat cheese) remove and mix throughly.
Colour should be a "creamy green".
If too cheesey just add a little more guac. and mix it in. If too "guac-ish" add a little more chev.
Cut some fresh Crusty Rolls or French bread and warm in toaster/oven/grill.
Spread the Avacado/Chevre on the roll/bread and serve.
Top with a little 5 peppercorn/black pepper if using.
Make a great combo with Brushcetta.
Serve with an Un-Oaked Chardonney or a White Zinfandel.
Last edited by aviator; 05-23-2008 at 04:21 PM.
05-23-2008, 01:24 PM
#5
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Aviator's Easy Stuffed Peppers
Ingredients
I med. bell pepper/person (red/yellow/orange)
1 Choriso sausage/pepper (if using large coil type sausage 1 should net you @4 peppers worth of meat)
1 package Uncle Ben's Bistro Express long grain/wild rice medley or brown rice medley/2 peppers +/-.
*Optional - chopped tomato, corn, peas, etc.
*Optional - Grated Romano Padano or Parmessan Cheese
Sea Salt/Black Pepper
Method:
Cut top off pepper and remove seed ball and loose seeds carefully (save pepper top).
Remove white rind portions from pepper. (if you want a spicey stuffing reserve some of the loose seeds [a few will go a long way])
Fill pepper with boiling water to warm and set aside.
Cut Sausage into small bite size pieces and heat in Microwave or skillet but do not cook through.
Prepare Rice according to package intructions except reduce time by 1/3rd.
Pour water out of Pepper and stand on end to drain throughly.
Mix sausage and rice in bowl adding pepper seeds [if using]
* If adding additional veg. mix in here (pre-cook corn/peas for 2/3rds recommended time)
* If adding cheese mix in here.
Salt and pepper to taste.
Stuff Pepper to rim and replace top.
If serving immediately return to Microwave for remaining rice/veg. cooking time and serve.
If taking on trail wrap Peppers individually with foil securely. Store in cooler. To heat place in camp fire and cover with coals for @5mins. (slightly longer if cooler very cold.)
Remove from fire, carefully unwrap and serve.
Serve with green salad and fresh rolls
Pair with cold Lager style beer like Corona or Hieneken or a chilled wine such as a White Merlot or Gewertztraminier, or a Blackberry Merlot or other wine beverage.
Ingredients
I med. bell pepper/person (red/yellow/orange)
1 Choriso sausage/pepper (if using large coil type sausage 1 should net you @4 peppers worth of meat)
1 package Uncle Ben's Bistro Express long grain/wild rice medley or brown rice medley/2 peppers +/-.
*Optional - chopped tomato, corn, peas, etc.
*Optional - Grated Romano Padano or Parmessan Cheese
Sea Salt/Black Pepper
Method:
Cut top off pepper and remove seed ball and loose seeds carefully (save pepper top).
Remove white rind portions from pepper. (if you want a spicey stuffing reserve some of the loose seeds [a few will go a long way])
Fill pepper with boiling water to warm and set aside.
Cut Sausage into small bite size pieces and heat in Microwave or skillet but do not cook through.
Prepare Rice according to package intructions except reduce time by 1/3rd.
Pour water out of Pepper and stand on end to drain throughly.
Mix sausage and rice in bowl adding pepper seeds [if using]
* If adding additional veg. mix in here (pre-cook corn/peas for 2/3rds recommended time)
* If adding cheese mix in here.
Salt and pepper to taste.
Stuff Pepper to rim and replace top.
If serving immediately return to Microwave for remaining rice/veg. cooking time and serve.
If taking on trail wrap Peppers individually with foil securely. Store in cooler. To heat place in camp fire and cover with coals for @5mins. (slightly longer if cooler very cold.)
Remove from fire, carefully unwrap and serve.
Serve with green salad and fresh rolls
Pair with cold Lager style beer like Corona or Hieneken or a chilled wine such as a White Merlot or Gewertztraminier, or a Blackberry Merlot or other wine beverage.
Last edited by aviator; 05-23-2008 at 01:40 PM.
05-23-2008, 03:37 PM
#6
Contributing Member
Mmm-mmm-mmm, Poulet a Paul will be on the menu next week. I really like strongly flavored cheeses in cooking, they actually become almost a sweet flavor with heat.
If I weren't grilling up some Cuban garlic lime chicken that's been marinating overnight, I'd do it now!
If I weren't grilling up some Cuban garlic lime chicken that's been marinating overnight, I'd do it now!
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10-16-2008, 01:55 PM
#9
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Aviator's Sublime Veal Rib Chops
Very easy to make. The smokey-ness of the chipotle pepper melds extremely well with the soft flavour of the veal. The 4-Peppercorn sauce and butter add a continental flair. The meat will just melt in your mouth.
Ingredients:
1 Veal Rib Chop/Person
Extra Virgin Olive Oil (EVO)
Chipotle Chili Pepper Powder (I use McCormick's brand)
5 Peppercorn blend or Black Pepper (fresh ground)
Sea Salt
4-peppercorn sauce (french style)
butter
Method:
Turn on Broiler or Start BBQ to pre-heat
Lightly oil both sides of chop with EVO
Dust chop with Chipotle powder (not too heavily, a little goes a long way)
add a little pepper blend and a small pinch of Sea Salt and rub in. Turn Chop over and repeat.
Place on broiler pan and put in broiler or on grill.
5 mins. per side for medium/medium rare perfection.
Finish with a drizzle of the 4 peppercorn sauce and a small pat of butter on top.
Pair with Fettucini Alfredo and mixed green salad.
Chilean Merlot for the wine.
Bon Appetit!
Very easy to make. The smokey-ness of the chipotle pepper melds extremely well with the soft flavour of the veal. The 4-Peppercorn sauce and butter add a continental flair. The meat will just melt in your mouth.
Ingredients:
1 Veal Rib Chop/Person
Extra Virgin Olive Oil (EVO)
Chipotle Chili Pepper Powder (I use McCormick's brand)
5 Peppercorn blend or Black Pepper (fresh ground)
Sea Salt
4-peppercorn sauce (french style)
butter
Method:
Turn on Broiler or Start BBQ to pre-heat
Lightly oil both sides of chop with EVO
Dust chop with Chipotle powder (not too heavily, a little goes a long way)
add a little pepper blend and a small pinch of Sea Salt and rub in. Turn Chop over and repeat.
Place on broiler pan and put in broiler or on grill.
5 mins. per side for medium/medium rare perfection.
Finish with a drizzle of the 4 peppercorn sauce and a small pat of butter on top.
Pair with Fettucini Alfredo and mixed green salad.
Chilean Merlot for the wine.
Bon Appetit!
Last edited by aviator; 10-19-2008 at 02:01 PM.
