Saturday, February 27, 2010

Two Chicken, One Fish

All for the one pot pressure cooker style and four SILENT MAID crew members. Putting the pot on when you start the glow plug and then do veg prep should make best use of Wally's slow start up time. Steam is very hot, use pressure cooker safely.

Chicken Marengo, Napoleon's favor

Start glow plug, turn Wally up all the way, put pot on heat, add chicken skin side down. While those are warming (the diesel takes a while to start up), peel the skin from onions meanwhile. chop greens coarsely, move chicken over to side, add pasta and water, swirl to coat, replace chicken on top of pasta. layer vegetables on top of chicken, ending with tomatoes and their juice. Cover, bring to pressure, steam 10 minutes, remove from heat. let cooker cool to depressure.

1 tsp olive oil
4 chicken thighs
sea salt and fresh ground pepper
1 tablespoon chopped garlic
1/2 cup water and
1/2 box of Farfalle (about 1 1/2 -2 cups) dry pasta
1 cup of pearl onions
1/4 cup Italian parsley
1/4 fresh basil
8 leaves red Swiss chard, stems removed
8 oz. baby portobello mushrooms
14 oz. can of petite diced tomatoes
4 oz. small pimento stuffed olives, drained

Coq Au Vin (and potatoes)
Start glow plug, turn Wally up all the way, put pot on heat.
Fry bacon and chicken in bottom of pot, sweat onion, add rest of ingredients.
Cover, bring to pressure, steam 7 minutes, remove from heat, let pot cool to depressure.
If you want, thicken juice by removing meat & potatoes, add 2 tablespoons of cornstarch mixed with a little water to juice and stir while on heat until thicker. Spoon sauce over chicken.

4 slices of bacon (use precooked or panchetta for less fat)
3 onions, quartered
4 chicken pieces
8 oz. button mushrooms
1 cup red wine
1 cup chicken stock
1 garlic clove
1 teaspoon rosemary leaves
1/2 teaspoon thyme
1 pound fingerling Yukon Gold potatoes (or baby reds)
salt & pepper to taste
2 tablespoons of cornstarch

Cajun Haddock and Sweet Potatoes
Turn on Wally, put pot on to heat. This one is very quick. Peel one large sweet potato, Cut into coarse julienne (like shoestring fries) Thin slice onion, snap beans, quarter tomatoes. Oil bottom of pot add onion and garlic, swirl to coat. Add potato, beans, fish and tomatoes. Cover, bring to steam, process 4 minutes, cool quickly with cold water, open carefully and eat.

1 teaspoon olive oil
3/4 lb white fish like haddock or cod - sprinkled with
Creole seasoning (for this trial I used "Magic" all the same stuff, but less hot for our wimpy Yankee tongues. Southern crew can add Tabasco later)
1 large sweet potato
1 teaspoon chopped garlic
2 cups green beans
4 plum tomatoes (or 14 oz. can w juice)

These were all really yummy. Nice, quick, hot, underway should serve in bowls rather than plates. It is easier to wash the bowls anyway because you can stack them in the sink to sterilize. The plates are too big. All of these suffer from plating options anyway because of the cooking method. If you keep the steam time reasonable - it is a matter of balancing the starch, meat and veg times - you can retain a lot of favorable texture. Got to get the meat done, pasta -al dente, and veg crisp. If you let the steam go too long you get great flavor, but it might as well be pureed. Coming up is one pot vegetable lasagna. Any and all suggestions from crew are welcome now. Send in you comments, requests, and preferences. I am working on vegan stuff too for our lone vegan sailor.

1 comment:

michael b said...

You are a very talented person! Wish I was crew, for so many reasons.
I'll be trying your recipes at home.