Better Than Chang’s Sweet & Spicy Chicken

  • Written by Jake
  • Posted August 22, 2010 at 8:07 pm

Sweet and Spicy Chicken

 

1 cup vegetable oil

2 chicken breast fillets

1/3 cup cornstarch

Toss chicken in cornstarch and sauté in hot oil until golden brown and cooked through.

Sauce

1 tablespoon sesame oil

2 tablespoons ginger minced

2 tablespoons chopped garlic (3 to 4 cloves)

3 tablespoons chopped green onions (about 3 onions)

1 cup orange juice

2 tablespoons chili sauce

2 tablespoons white distilled vinegar

2 tablespoons granulated sugar or honey

1 teaspoon soy sauce

Sweat ginger, garlic, and green onions in sesame until aroma. Add remaining ingredients and bring to simmer. Thicken with

2 tablespoons water mixed with 1/2 tablespoon cornstarch. Simmer until thickened and toss with chicken and serve over rice.

 

 

 

 

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Chicken Scallopine

  • Written by Jake
  • Posted at 7:08 pm

 

 

CHICKEN SCALLOPINE

1 OZ OIL

3 CHICKEN MEDALLIONS

¼ CUP DICED BACON

1/8 CUP DICED TOMATOES

1 CUP MUSHROOMS

½ TSP SALT AND WHITE PEPPER

1/3 CUP LEMONBUTTER

 

 

HEAT OIL IN SKILLET. ADD BACON AND MUSHROOMS. SAUTE UNTIL MUSHROOMS ARE TENDER. ADD CHICKEN, TOMATOES, AND SAUTE SPICE. CONTINUE TO COOK UNTIL CHICKEN IS HEATED THROUGH. REMOVE CHICKEN FROM PAN AND SET ON PLATE. ADD LEMON BUTER AND CONTINUE TO COOK UNTIL SLIGHTLY THICKENED.

 

 

LEMON BUTTER

¼ CUP LEMON JUICE

¼ CUP WHITE WINE

¼ CUP SHALLOTS, DICED

½ CUP CREAM

¼ CUP CELERY, DICED

2 TBS GARLIC, MINCED

SALT AND PEPPER

½ # BUTTER

 

IN MEDIUM SAUCEPAN, PLACE ALL INGREDIENTS, EXCEPT BUTTER. COOK OVER MEDUIM HEAT UNTIL REDUCED BY HALF. STRAIN. RETURN TO PAN AND ADD BUTTER AND COOK UNTIL MELTED. CHILL UNTIL FIRM.

 

 

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Strawberry Balsamic Vinaigrette

  • Written by Jake
  • Posted August 3, 2010 at 7:39 am

My strawberry balsamic vinaigrette that we demonstrated at the Owosso Farmer’s Market.  After many demands to share it here it is.

  • 1 Lg Shallot
  • 1 cup strabwrries
  • 1 TBSP Basil
  • 1 TBSP Dijon mustard
  • 1/2 cup Balsamic vinegar
  • 1 cup vegtable oil
  • 1 cup olive oil

Chop shallots in a food processor.  Add dijon mustard and strawberries and pulse.  Add Balsamic vinegar.  With food processor running slowly add the vegetable and olive oil.  Season with salt and pepper and enjoy on you favorite salad!

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Waugh Wine Diner Menu

  • Written by Jake
  • Posted April 26, 2010 at 4:12 pm
 

 

 

 

Waugh Cellar’s Winemaker’s Dinner April 28, 2010

 

 

 

 

 

It is with great pride and pleasure that the Wrought Iron Gill welcomes Waugh Cellar’s Owner/Winemaker Ryan Waugh

 

 

 

Executive Chef Jason Blastic

 

 

Appetizer Course

 

 

Duck and fois gras potsticker with pomegranate gastric and Thai shrimp purse with red curry.

 

 

 

 

Paired with 2009 Riesling, Santa Barbara County “Fazia Vineyard”

 

 

 

 

Seafood Course

 

 

Pan seared Jumbo sea scallops with split leek puree with curried mango chutney.

 

 

 

 

Paired with 2008 Chardonnay, Russian River “Indinoli Vineyard”

 

 

 

 

Salad Course

 

 

Rabbit rillette, Maytag blue cheese, crispy morel mushrooms and dried cranberries over a bed of fresh spinach and arugula tossed in pistachio vinaigrette.

 

 

 

 

Paired with 2006 Petite Sirah, Dry Creek Valley

 

Intermezzo

 

 

Horseradish Granite

 

 

Entree Course

 

 

Chargrilled Greg Norman wagu rubbed with Italian sea salt, shaved black truffle and Tellicherry peppercorns. Accompanied by tartiflette potatoes, carrots Robuchon and fresh Michigan asparagus with a red wine shallot reduction sauce.

 

 

 

 

Paired with 2006 Cabernet Sauvignon, Napa Valley

 

 

 

 

Dessert Course

 

 

Tartlette au Cassis with vanilla gastric, dark chocolate truffle with toasted hazelnuts and cherry panna cotta with butter cookie crumbs.

 

 

 

 

Paired with 2005 Zinfandel, Dry Creek Valley

 

 

 

 

 

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Strawberry Shortcake and Blueberry Cobbler! The Sweet Biscuit!

  • Written by Jake
  • Posted April 7, 2010 at 8:42 am

The Sweet Biscuit is such an easy preparation to make for Strawberry Shortcake and any other fruit filling! You can easily make any cobbler by baking it over your your favorite filling such as apples, blueberries, peaches, rhubarb, etc. Such an easy dessert!

My Recipe for a Sweet Buttermilk Biscuit

  • 4 Cups Flour
  • 6 0z Butter
  • 4 tsp Baking Powder
  • 2 tsp salt
  • 1 Cup Sugar
  • 1 tsp Baking Soda
  • 2 cups Buttermilk
  • some extra flour

Simply mix together all the dry ingredients, cut in the butter to the flour.

Next mix in the buttermilk and ONLY mix by hand until incorporated.  Next flour your hands and flour a cutting board, scoop out dough and form into any size biscuits you like and place in a 9×13 baking pan.  Place them together tightly, when baked they will bake together yet be distinctly seperate portions.

Brush with melted butter and bake at 425 degrees until done and nice and golden brown.

For your cobbler simply drop spoon fulls of dough over you filling and bake.

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