The Guest
Appearances section will feature odds & ends &
offerings from Doug's friends, of course, on an irregular
basis.
This installment comes to us
from Peter Hagist, an excellent chef with a flair for the
exotic. Peter will be providing recipes for native cuisine
from the countries Doug visits. Bon Appetit.
The South Will Rise Again -
And So Will Gold
|
Sauteed
Chicken Breasts with Pan Gravy
Spoonbread
Broiled
Tomatoes
Green
Salad
Chocolate
Cups
|
Order of Preparation:
serves 4-6
Chocolate Cups
Spoonbread
Salad
Broiled Tomatoes
Chicken
Always warm plates!
Chocolate
Cups:
Melt 3 oz chocolate in 1/2
cup milk, add 3/4 cup cream; beat 3 egg yolks with 1/3 cup
sugar, add chocolate and cream mixture; pour into 6 cups,
bake at 325 F for 30 minutes in pan with boiling water
poured halfway up cups. Chill 2-4 hours.
Spoonbread:
Melt 2 T butter in 8"
ceramic or iron baking dish; mix together 1/2 cup cornmeal.
1/4 cup flour, 1 T sugar, 1 t salt, 1 t baking powder, add 1
egg and 1 cup milk; pour mixture into baking pan, pour 1/2
cup milk over top. Bake 45 minutes at 375F.
Sauteed
Chicken:
Lightly salt, pepper and
flour 4-6 chicken breasts, saute in olive oil until golden -
about 12 minutes, pour off grease, deglaze pan. With 1/4 cup
white wine, add 1/2 cup chicken stock and boil down to
thicken; salt and pepper and pour over chicken.
Broiled
Tomatoes:
Cut 3 ripe tomatoes in half
and arrange in pan; sprinkle with olive oil, salt, pepper
and a spoonful of brown sugar. Broil for 5-10 minutes until
golden.
Serve dinner with a nice red or white wine of your
choice.
