Easy Sole Meuniere September 8, 2017 by Jenny Chang Leave a Comment Easy Sole Meuniere 2017-09-09 00:00:54 Serves 4 Print Ingredients 1/2 cup all-purpose flour Kosher salt and freshly ground black pepper 4 fresh sole fillets, 3 to 4 ounces each 6 tablespoons unsalted butter 1 teaspoon grated lemon zest 6 tablespoons freshly squeezed lemon juice (3 lemons) 1 tablespoon minced fresh parsley Instructions Preheat the oven to 200 degrees F. Have 2 heat-proof dinner plates ready. Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a large shallow plate. Pat the sole fillets dry with paper towels and sprinkle one side with salt. Heat 3 tablespoons of butter in a large (12-inch) sauté pan over medium heat until it starts to brown. Dredge 2 sole fillets in the seasoned flour on both sides and place them in the hot butter. Lower the heat to medium-low and cook for 2 minutes. Turn carefully with a metal spatula and cook for 2 minutes on the other side. While the second side cooks, add 1/2 teaspoon of lemon zest and 3 tablespoons of lemon juice to the pan. Carefully put the fish filets on the ovenproof plates and pour the sauce over them. Keep the cooked fillets warm in the oven while you repeat the process with the remaining 2 fillets. When they're done, add the cooked fillets to the plates in the oven. Sprinkle with the parsley, salt, and pepper and serve immediately. Notes 2008, Barefoot Contessa Back to Basics, All Rights Reserved By Julie Busteed Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Spiced Chicken and Grape Skewers June 29, 2017 by Jenny Chang Leave a Comment Spiced Chicken and Grape Skewers 2017-06-29 13:52:34 Print Ingredients 2 tablespoons olive oil 1/2 teaspoon lemon zest 1 tablespoon lemon juice 2 cloves garlic, minced 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1/2 teaspoon salt 1 pound boneless skinless chicken breast, cut into 3/4-inch cubes 8 (10-inch) skewers 1 1/2 cups seedless green grapes Cooking spray 2 tablespoons chopped fresh mint leaves 1 lemon, cut into wedges Instructions In a medium sized bowl whisk together the oil, lemon zest, lemon juice, garlic, cumin, coriander, and salt. Add the chicken to the marinade and toss to coat. Marinate the chicken for 20 minutes. While the chicken is marinating, soak the skewers in water, if wooden. Thread 4 pieces of the chicken and 4 grapes onto the skewers, alternating them. Spray a grill pan with cooking spray and preheat over a medium-high heat, or prepare an outdoor grill. Grill the chicken until cooked through, about 3 to 4 minutes per side. Sprinkle with mint and serve with lemon wedges. By Dana Williams Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Avgolemono Soup May 7, 2015 by Amy Patterson Leave a Comment Avgolemono (Greek Egg & Lemon) Soup 2015-05-07 03:04:03 Serves 8 Print Ingredients 1 whole chicken breast, split 1 stalk celery, roughly chopped 1 small onion, quartered 6 cups water 1/3 cup uncooked long grain rice 1 t. salt 3 eggs 1/4 cup freshly squeezed lemon juice ¼ cup parsley, chopped Thin lemon slices for garnish Instructions Simmer chicken breast, celery, and small onion in water for 30 minutes. Skin and debone chicken, shred. Strain stock. Add enough water to make 6 cups. Combine stock, rice and salt in saucepan. Heat to boiling, cover, reduce heat and simmer 20 minutes. Beat eggs in bowl until frothy. Slowly add lemon juice in a steady stream. Beat constantly to prevent eggs from curdling. Stir in 2 C. hot stock and rice mixture into eggs, whisking constantly. Gradually pour back into soup. Cook slowly, stirring constantly, until slightly thickened. Stir in shredded chicken and parsley. Garnish each serving with lemon slices. By Carolyn Raber Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/