Bekah Kate’s Weblog

CHICKEN CACCIATORE                                                            
Makes 6 servings

Stewed chicken in red wine tomato sauce

 Recipe by Jeanne Raffetto Tentis

Adapted from the recipe of my grandmother, Jennie Bonnini Raffetto

 2 T extra virgin olive oil

2 cloves garlic, mashed

1 large onion, sliced

4-5 lb chicken thighs, skinned and trimmed of excess fat

1 small can or equivalent tomato paste

Sea salt and fresh ground pepper to taste

2 c dry red wine ( i.e. Chianti, cabernet, merlot, burgundy)

¼ – ½ lb fresh mushrooms (criminni, or mixed wild, preferred)

Freshly grated Parmigiano-Reggiano and/or Pecorino Romano cheese

 
Heat olive oil in a deep heavy skillet.  Season chicken with salt and pepper and
brown in batches on all sides.  Remove from pan.  Add onion and cook until soft but not brown.  Add garlic and cook until aromatic being careful not to burn it. Return chicken to the pan. 

Combine tomato paste with 1 ½ c wine until it is a thick sauce.
Pour over chicken and simmer over low heat until chicken is tender (about 30-35 minutes).  Add remainder of the wine and the mushrooms and cook for an additional 5 minutes.  

Serve in a nest of hot polenta with freshly grated cheeses on top.

 Note:  This recipe is traditionally made with fresh rabbit.  When available, this makes a wonderful dish.  Prepare as you would chicken accept soak the rabbit in vinegar and salt water ( 1 part vinegar to 3 parts water with 3 T kosher salt) for 2-4 hrs,  rinse thoroughly before seasoning.  

BASIC POLENTA                                                                 

 Makes 8-10 servings

6 c water

1-2 t salt

2 c coarse ground corn meal (polenta)

3 T butter (optional)

Grated Parmesan and or Romano cheese (optional)

 In a large deep pot (preferably one with a heavy bottom) bring water to a hard boil over high heat.  Add salt.  Gradually whisk in the polenta stirring constantly to avoid lumping.  Another option is to reduce water to 5 c and add dry polenta to 1 c warm water before whisking into boiling water.  Reduce heat and simmer gently, stirring frequently to prevent sticking.  For your safety, use a long handled wooden spoon as mixture will bubble and pop.   Cook mixture until it comes away from the sides.  30- 40 minutes.   If too thick, thin with water.  Add butter and cheese, if desired. *****

 Polenta can be placed in an oiled bowl of medium size.  Let stand for 10 minutes. Invert onto flat plate, cut into slices and serve hot with your favorite sauce.  

 *****For Polenta with four cheeses, eliminate the butter and substitute Marscapone cheese.  Add also equal amounts, about ½ cup each, asiago, provolone and romano cheeses. 

MOTHER’S LEMON CAKE PIE                                       Makes 1 9-inch pie

 5 T flour

1 c sugar

2 egg yokes

2 T melted butter

Grated rind and juice of one lemon

 
Beat above ingredients at medium speed for 3 minutes.
Add 1 cup milk

Fold in beaten egg whites (previously beaten in small bowl).

 Bake in raw crust 40 minutes at 350 degrees.  Pie is done when top is light golden brown.

 Top with whipped cream and berries, if desired.

Use any crust recipe you like, or use a pre-made crust from the store!

Infused Liqueurs

All infused liqueurs are created using the same basic principle. A flavor is steeped in an alcohol base for a time.

Sugar Syrup is used to sweeten the infusion, if desired. Use distilled water as it is pure, as opposed to tap water that may have chlorine added. Use a healthy sugar, such as sugar in the raw.

Sugar Syrup

1 cup water

2 cups sugar

Method: Heat water in a saucepan, add the sugar, and dissolve the sugar.

Cranberry or Cherry Bounce

1 bottle, 32 oz of vodka, mid range or higher in quality

4 cups whole fresh or frozen cranberries or cherries

3/4 cup of sugar syrup

Method: Heat up vodka and simple syrup to slightly higher than body temperature, around 120 degrees. Place berries into a bottle or canning jar, cover with the vodka syrup mixture. Let sit for 3 months. Consume with lots of ice or mix with fruit juice of your choice. Can garnish drinks with sundried cherries or craisins.

Mango Vanilla Ginger Rum

1 bottle, 32 oz of good quality blonde rum such as Bacardi Anejo

3 vanilla beans

4 cups fresh or frozen chunks of mango

1/4 cup peeled, sliced fresh ginger

1/2 cup of sugar syrup

Method: Heat up Rum and simple syrup to slightly higher than body temperature, around 120 degrees. Place beans, mango and ginger into a bottle or canning jar, cover with the rum syrup mixture. Let sit for 3 months. Consume with lots of ice or mix with a small amount of cola, a splash of seltzer and a wedge of freshly mashed orange.

Luau / Caribbean Party

Outside, Party tent/shade is good. Tiki torches, flowers, theme tablecloths with a grass skirt, napkins, plates, string lights.

Have all men in Hawaiian shirts

Women in dresses with floral patterns

Buys leis for everyone and give to each guest as they arrive. Buy comfortable leis as the plastic leis are scratchy and people will not wear them for long.

Any Don Ho albums around? Pull them out and use for décor and music.

Food: Menu can mix your favorites with Polynesian/Hawaiian cuisine. Some Ideas are: Pineapple chicken salad, sweet potato salad, pineapple coconut rice, luau ham, ham chutney asparagus roll ups, sweet and sour meatballs, pineapple upside down cake.

Sweet and Sour Sauce

5 parts white vinegar

4 parts sugar

3 parts ketchup

1 part water

Or

2 1/2 cups white vinegar

2 cups sugar

1 1/4 cup ketchup

1 cup water

Method: Bring above ingredients to a boil, stirring occasionally. Add cornstarch water mixture to thicken and simmer for 1 minute. Use within 3 weeks.

Pineapple Chicken Salad

2 cups cooked chicken. May use chicken breast, or boil a whole chicken, let cool in water/stock, then peel meat when ready to use

2 cups fresh pineapple chunks

1/4 miracle whip

1/ cup sour cream

1/2 cup diced onions

1/2 cup diced celery

1/2 cup roasted slice almonds

2 teaspoon curry powder

1 tablespoon fresh tarragon, use less if dried

Salt and pepper to taste

Can cook chicken 1 day ahead. Mix all ingredients 3 hours or so before serving. Garnish with paprika and chopped parsley.

Carmen Greens Simple Fruit Salad

This sweetened salad is a big hit with kids.

Pineapple, oranges, mango, papaya, apples, grapes, cantaloupe, honeydew

Peel, cube and mix fresh fruits into a bowl. Separately mix vanilla instant pudding with pineapple juice, following manufactures ratio of milk to dry mix but using pineapple juice instead of milk. Fold the two together. Garnish with toasted coconut, cashews, maraschino cherries, craisins etc… Depending on the fruit used, peel and cube what you can 1 day ahead.

Deviled Eggs

Can be prepped 1 day ahead of time

Boil eggs for 9 minutes, shock by draining the water and adding ice water to pan. Peel and cuts eggs in half. Place the following ingredients into a food processor. Eggs yolks, miracle whip, fresh lemon juice, salt, cayenne pepper=be careful, salt, curry powder optional. Adjust seasonings. Place cooked egg whites into bowl with water to wash off any cooked yolks. Drain and lay upside on a cookie sheet lined with paper towel to dry. Using a piping bag with a star tip, fill a few hours before serving, garnish with black olive wedge, cherry tomato wedge, or a sprig of parsley.

Ham, Asparagus & Chutney Roll Ups

Blanch asparagus and shock. Do this buy bringing salted water to a rapid boil. Add fresh asparagus and cook for 90 seconds or so. Do not overcook. Immediately place asparagus into an ice bath. This stops the cooking process. After 2 minutes drain and reserve. Do not leave in ice water as over time this will make asparagus soggy.

Soften butter in the microwave, maybe 25 seconds. Lay out sliced ham, lightly spread butter over ham, add pureed chutney, then asparagus. Roll up tightly and place in cooler. As then butter cools it will harden and make the roll ups firm. May be sliced and tooth picked, or left whole and used in a salad. May prepare 1 day ahead of time.

Grand Marnier Lobster Mashed Potatoes

Keys to making them excellent

Boil potatoes with salted water. Salt adds flavor. Drain potatoes completely. Place back on stove for 1 minute to release the steam while stirring. In mixer whip the potatoes completely, scraping bottom of mixing bowl. Add butter chunks, do not substitute margarine, and hot milk. Add enough hot milk because as the mixture cools potatoes will lose steam and harden slightly, so add enough milk now. Season with salt, white pepper= be careful and nutmeg. Can peel and quarter potatoes 1 day ahead. Mashed potatoes do not hold well. Prepare 1 hour or so before serving. May hold in 200 degree oven.
Gently sauté cubed lobster in butter unit 3/4 done, add fresh lemon and small amount of Grand Marnier. Saute until about 90% done. Shut heat off. Do not over cook lobster. Fold into mashed potatoes. Garnish with chopped scallions.