Poultry

Bacon and Cheese Stuffed Chicken

Breast of Chicken Asperigus Stir Fry

Broiled Spring Chicken (in lemon juice and oregano)

Brunswick Stew

Cajun Chicken Breast

Chicken A'la Creole

Chicken Breasts In Garic Butter

Chicken Wings

Chicken Gumbo

Chicken Paprikash

Chicken Marengo

Country Captain (East Indian curried chicken)

Creole Chicken

Curried Turkey

Grocery Bag Turkey

Indonesian Chicken Breasts

Japanese Fried Chicken

Light Sicilian Chicken

Paella "Vieux Carre`"

Smothered Chicken

Steeping Poultry

Turkey Cottage Pie

Turkey Fillets "Creole"

Turkey & sausage gumbo

Turkey
Salt
Favorite stuffing
Vegetable oil
Large  brown grocery bag

Night before, wash turkey with cold water. Salt well in and out. Cover with
paper and refrigerate. In morning stuff the turkey and tie legs. Pour oil on
turkey, coating well. Slide turkey into a large clean brown grocery bag. Tie
shut tightly. Put in roasting pan. Co not cover. Start turkey in a cold
oven. Bake for 25 minutes per pound at 325 degrees F. About 1/2 hour before
turkey is done, split bag open. Remove turkey to another pan and brown if
necessary at 350 degrees F.

SOURCE:    Junior League, Grand Rapids, Michigan

** High quality spring rolls or egg rolls are available in your supermarket deli, pre-cooked, ready to heat and serve.

**Chef's Note 2: this recipe can be multiplied easily as needed.

CREOLE CHICKEN

You will need;
6 slices bacon
1 3 lb. chicken, cut into serving pieces
5 tbsp flour
1 tbsp olive oil
3/4 cup sliced onion
1 clove garlic, minced
2 stalks celery, chopped
1 green pepper, cut into very thin strips
2 (16-0z) cans crushed tomatos
2 tsp thyme
1 tsp fresh ground black pepper
1/4 tsp cayenne pepper
2 bay leaves
juice of 1/2 lemon
Now, let's cook !
Cook bacon slices in dutch oven until crisp, remove and drain on paper towels. Set aside. Dredge chicken in flour and cook in bacon drippings until golden brown. Remove from pan and set aside. Add olive oil to pan with onion and garlic and sautee for 5 minutes. Add celery and green pepper and sautee 3 minutes longer.
Add tomatos, thyme, pepper, cayenne pepper and bay leaves. Place chicken pieces on vegetable mixture and simmer for 30 minutes. Add water if mixture becomes too dry. Stir in lemon juice and serve over steamed white rice or hot buttered noodles.
Serves 4
Remember to cook this dish for someone you love !
Warmest regards,
Chef John

CHICKEN PAPRIKASH

You will need;
4 1/2 lbs cut up chicken parts, fryer or broiler
1/2 lb smoked bacon, diced
3 tbsp butter
1/4 cup sweet Hungarian Paprika
3 tbsp flour
1 tbsp white vinegar
3 cups thinly sliced onions
1 tbsp fresh garlic, minced
2 cups chicken stock
1 bay leaf
1/2 tsp salt
1/2 tsp fresh ground black pepper
1 tbsp fresh lemon juice
1 1/2 cups sour cream
2 cups sliced, fresh mushrooms (optional)
Now, let's cook !
Rinse and pat dry the chicken. Season to taste with salt and fresh ground black pepper. Heat the butter in a large heavy bottomed skillet or dutch oven over medium heat until very hot. Add as many pieces of chicken to the skillet as you can without crowding and sautee until golden brown on all sides, about 5 minutes. Remove the chicken to a platter and continue to cook the remaining chicken in the same manner until all the chicken has been cooked. Add the sliced onions and reduce the heat slightly. Cook the onions slowly, stirring ocassionaly until they begin to color, about 10 minutes. This step requires close attention ! Sprinkle the flour over the onions and continue to cook for 1 to 2 minutes. At this point,add the paprika, vinegar and chicken stock to the onion mixture as quickly as possible stirring until well blended.
Adding the paprika without the vinegar and chicken stock could allow the mixture to turn bitter, ruining the flavor of the dish. Add the garlic, bayleaf, salt and pepper and bring to a boil stirring constantly. Return the chicken with all accumulated juices to the pan, reduce heat until the liquid barely bubbles, cover and cook, turning chicken once for an additional 20 to 30 minutes or until dark meat is completely cooked.
Remove chicken to a warm platter and discard the bay leal. Allow the sauce to settle and skim the excess fat from the surface with a spoon. Bring the sauce to a boil over medium high heat untl it thickens, becoming almost pasty. Remove the pan from the heat and blend the sour cream thoroughly into the sauce. Return the sauce to the stove and simmer until smooth and creamy. You may add the mushrooms at this point, if desired as well as the lemon juice and salt and pepper to taste. Return the chicken to the pan and heat through. Serve with hot, buttered noodles seasoned with a dash of nutmeg. By adding a chlled tomato and cucumber salad and hot rolls, you will have prepared a wonderful Sunday dinner for your family and friends.

CHEF JOHN'S TURKEY AND SAUSAGE GUMBO

You will need;
For the stock:
1 meaty turkey carcass or 3 - 4 lbs turkey parts (wings, thighs or legs)
2 quarts water
2 celery stalks with leaves, coarsely chopped
1 large onion, coarsely chopped
3 carrots, coarsely chopped
1 tsp crushed peppercorns
2 bay leaves, crushed

For the soup:
3 slices bacon, diced
1 large green pepper, chopped
1 large onion, chopped
2 cloves garlic, finely chopped
1/2 cup diced celery
3 cups chopped canned tomatoes
1 1/2 cups sliced okra ( frozen will do if frsh is not available)
1 cup whole kernel corn
1 1/2 lbs. Andouille sausage (or any good smoked sausage)
1 tsp dried thyme
1/4 cup chopped fresh parsley
1 tbsp Tabasco sauce
salt and fresh ground pepper to taste
I tbsp file' gumbo powder
Now, lets cook!
To make the stock, combine all ingredients in a large kettle over medium heat and bring to a boil. Reduce heat and simmer, loosely covered, for about 2 hours or until meat starts to fall from the bones. Strain the stock and discard the vegetables. Cut the meat from the bones in chunks and reserve stock and meat separately.In a large dutch oven or soup kettle, sautee the bacon, green pepper, onion, garlic and celery until the vegetables are tender, about 10 minutes. Remove any excess bacon fat. Add the reserved stock, tomatoes, okra, corn , sausage, thyme and parsley and bring to a boil. Reduce heat and simmer about 20 minutes or until okra is tender. Stir in Tabasco sauce and the reserved turkey meat.. Season with salt and fresh ground pepper to taste, remove from heat and let stand for 1 hour to allow flavors to blend.(May be made ahead up to this point and refrigerated or frozen). T o serve, reheat the soup to just below simmering and stir in the file' powder(do not allow the soup to boil after the file' has been added). Serve the gumbo in large shallow bowls surrounding mounds of steamed rice and garnished with a sprinling of fresh chopped parsley. Serve with plenty of crusty sourdough bread for dipping. Keep this on hand for a quick supper to serve to unexpected guests or after busy days of holiday shopping. Everyone will love it!
Warmest regards,
Chef John 

The following recipe deals with a unique method for cooking poultry developed by the chinese. It insures especially succulent , full flavored and smooth textured flesh every time. STEEPING is the gentle way to poach poultry. In this classic chinese cooking method, poultry is cooked in a tightly covered pan of very hot liquid with little or no direct heat from the stove. The poultry gently steeps in the residual heat sealing in all the moistness and flavor generally diminished with conventional cooking methods. The technique is simple, if you can boil water you will have no difficulty at all. This method works especially well with chicken or turkey and all though it takes some time, it requires little or no effort. It will provide you with moist, tasty meat that can be served warm or cold or as a base in many delicious recipes, not to mention the delicate stock remaining for use in soups and sauces. Try this out this method for a delicious Steeped Turkey Breast ..................... ( A large turkey breast needs some direct heat before steeping. A 2 1/2 to 3 lb fryer or boneless chicken breasts or chicken pieces should be brought to a rapid boil, tightly covered, removed from direct heat and allowed to cool completely in the pot. NO PEEKING! You will need:
1 turkey breast half ( 2 1/2 to 3 lbs.)
1 large carrot cut in half
1 large onion cut in half
2 ribs of celery
3 or 4 fresh parsley sprigs
Place the turkey breast and vegetables in a 6 to 8 qts. pan. Pour in enough cold water to cover the turkey by 1 to 2 inches. Lift the turkey out and set aside. Cover the pan and bring to a rolling boil over high heat. Carefully add turkey to the boiling water, recover and immediately turn heat to very low. Simmer for 15 minutes. Remove from heat (NO PEEKING...do not uncover) and allow to steep until completely cool. Remember, the turkey will continue to cook in the residual heat if you do not uncover the pan until it is completely cooled. This will result in a moist, delicious breast of turkey that you can slice and serve cold, make sandwiches or use in many different recipes. Let your imagination take over .

CHICKEN MARENGO

You will need;

3 to 4 lbs. chicken pieces

3/4 cup flour

1/3 cup vegetable oil

1 large onion, diced

1 large bell pepper, cut into strips

1 clove garlic, minced

1/2 cup chicken stock

1 can (16 oz) stewed tomatoes

3/4 cup dry red wine

1 can (16 oz) medium, pitted black olives

1 tsp thyme

12 large mushroom caps

2 tbsp butter or margarine

3/4 cup toasted, seasoned coutons

chopped parsley for garnish

Heat vegetable oil in large skillet. Dredge chicken pieces in flour and sautee in hot oil

until golden brown on all sides. Reduce heat, add garlic, onion and bell pepper and sautee 10 minutes longer or until vegetables are crisp/tender. Add chicken stock, tomatoes, olives and seasonings. Cover and simmer 30 minutes. Add red wine and simmer an additional 30 minutes or until chicken is fork tender. Remove chicken to a hot platter and keep warm. Reserve pan juices. Sautee mushroom caps and croutons

quickly in the butter and distribute evenly over the chicken. Garnish with chopped parsley and pour pan juices over all. Serve on a bed of cooked white rice or buttered egg noodles. Accompany this dish with a fresh fruit compote or vegetable medely and some hot, buttered dinner rolls for a meal that's sure to please everyone. Cook it for someone you love!

TURKEY COTTAGE PIE

You will need;

1 lb. potatoes, peeled and quartered

3 peeled onions, 1 whole and 2 chopped

6 tbsp butter

1/2 cup warm milk

salt and pepper to taste

1/2 cup chopped mushrooms

1 tbsp flour

1 1/4 cup turkey or chicken stock

1 can (14 oz) whole kernal corn, drained

2 tbsp milk

3 cups diced cooked turkey

2 tbsp chopped parsley

Now, let's cook!

Preheat oven to 400 degrees. Boil potatoes with 1 whole onion. Cook for 15 to 20 or until potatoes are tender. Remove onion; drain potatoes and mash them. Beat in2 tbsp butter and enough warm milk(about 1/4 cup) to make a soft mixture without being too runny. Season with salt and pepper and set aside. Melt 2 to 3 tbsp butter in large skillet and sautee chopped onions for 3 minutes. add mushrooms and corn and sautee

3 minutes longer. Whisk in the flour. When the mixture is blended, whisk in the stock and the chopped parsley. Season with salt and pepper and bring mixture to a boil, reduce heat and simmer 3 to 4 minutes. Add diced turkey. Stir in 2 tbsp milk and transfer mixture to oven proof baking dish. Spread mashed potatoes over the top of the dish and smooth with a knife. Score potatoes with fork and dot with remaing butter. Bake 20 to 30 minutes or until potatoes are crisp and golden brown.   Serves 4 to 6

Our next recipe is East Indian in flavor. The curry powder and spices give the turkey a taste I know you're going to love.

CHEF JOHN'S CURRIED TURKEY

You will need;

3 1/2 cups diced, cooked turkey

1/4 cup butter

1 clove of garlic, peeled and crushed

1/2 tsp fresh ginger root

1 onion, chopped

1 tbsp flour

1 tbsp curry powder

1 cup chicken stock

1 tbsp tomato paste

1 small, sweet apple, peeled cored and chopped

1/4 cup raisins

Pinch of sugar

Salt and pepper to taste

1/4 cup shredded, toasted coconut for garnish

Juice of 1/2 fresh lemon

Now, let's cook!

Combine turkey and lemon juice in bowl, set aside. Melt butter in large saucepan. Add garlic, ginger, onion, flour and curry powder. Sautee, stirring constantly, 3 to 4 minutes. Stir in chicken stock and bring to a boil. Reduce heat and add tomato paste, apple, raisins, surgar, salt and pepper. Cover and simmer for 15 minutes. Stir turkey into saucepan and simmer 10 minutes longer. Remove from heat and serve over cooked white rice. Generously sprinkle with toasted coconut.

Serves 4 to 6

This entree has been very popular at several restaurants when I featured it on the menu. It is easy to prepare and adds an exotic touch to any table. Story has it the name does not come from the sea captain who brought the recipe to our shores, but from the Indian officer who first introduced it to him. I'm sure you will enjoy my version of this dish.

COUNTRY CAPTAIN (East India Chicken Curry)

You will need;
3 1/2 to 4 lb. fryer, cut into pieces
1/2 cup seasoned flour
1/4 cup butter
1/2 cup finely diced onion
1 large garlic clove, minced
3/4 cup chopped bell pepper
2 1/2 tsp curry powder
1/2 tsp thyme
2 1/2 cups canned diced tomatoes
1/4 cup currants
1/4 cup slivered almonds, toasted
toasted shredded coconut for garnish
Now, let's cook !
Melt butter in a large dutch oven over medium heat. Coat chicken pieces in the seasoned flour and brown evenly on all sides. Remove, drain and arrange in a large baking dish. Set aside and preheat ove to 350 degrees. Add garlic, onions and bell peppers to the dutch oven and sautee in the pan juices until golden. Add diced tomatoes, curry powder and thyme and simmeruntil pan is deglazed. Pour this sauce over the chicken and bake, uncovered about 35 minutes or until chicken is tender.
Mix in the currants and almonds and continue to bake 10 minutes longer. Sprinkle with toasted coconut and serve over steamed white rice. Served with a chilled tropical fruit salad and warm pita bread makes a wonderful Sunday dinner !
Serves 4...(This recipe can be multiplied easily and is great for Holiday entertaining)

Chicken Wings

This is what you will need initially;
Three 5 lb, bags of frozen chicken wings
Lawrey's garlic salt
1 bottle of Kikkoman teriyaki sauce
1 6 oz bottle of Frank's hot sauce
1/4 lb. butter
1 16 oz can of crushed pineapple
1/4 cup brown sugar
1/2 cup honey
Tony's Creole Seasoning, available in any supermarket
1 bottle of Bull's Eye BBQ sauce
Now, let's cook;
First, assemble all ingerdients so they are handily available. You will need 2 large cookie sheets, a shallow baking pan and 2 large skillets. Place a 5 lb. bag of wings on each cookie sheet , season with the Lawrey's and bake them in a 350 degree oven until done, about 20-25 minutes. Set aside. Place the last bag of chicken wings in a large bowl and pour in the teriyaki sauce, a generouse sprinkling of Lawrey's, 1/4 cup brown sugar and the juice from the crushed pineapple. After marinating in this mixture for 15 minutes place the wings and marinade in the baking pan. Sprinkle all over with the crushed pineapple and bake until done. Keep warm. At this point, these are ready for serving. Teriyaki Chicken Wings at their best !
Next, we will prepare my Ragin' Cajun BBQ Wings. Take 5 lbs. of cooked chicken wings and place them in a large skillet over medium heat. Season generously with Tony's Creole Seasoning, pour in the bottle of BBQ sauce and the honey and heat through. Set aside and keep warm.
Next, are the Buffalo Hot wings. In the second large skillet melt the butter and add the remaining 5 lbs. of cooked chicken wings. Season generously with Tony's Creole
seasoning, add the bottle of Frank's hot sauce and heat through, tossing to coat
thoroughly. Set aside and keep warm
You now have 3 different varieties of chicken wings for your guests. Transfer to warm platters and serve with plenty of fresh celery sticks and Bleu cheese dressing for dipping.
Serves 20

Hello again. As I've stated several times before, there are as many different recipes for Gumbo as there are cooks in New Orleans. This popular dish gets it name from "gombo", the African word for okra - the vegetable this dish was originally based on. Chef Gary Rousseau, a dear friend of mine is a true Cajun in heritage and spirit. His
families recipe for this dish is rich and hearty, with a flavor you'll never forget.
Remember to cook it for someone you love!!!

CHEF GARY'S CHICKEN GUMBO

You will need;
1/2 cup oil
1 2 1/2 to 3 lb. chicken cut into 6 to eight pieces
1 cup flour
2 resh green chiles, finely chopped
1 large onion, finely chopped
1 large green pepper, roughly chopped
3 stalks celery, finely chopped
2 cloves garlic, minced
8-oz smoked sausage, diced (andouille preferred)
4-oz lean smoked ham, diced fine (tasso preferred)
4 cups chicken stock or broth
1 bay leaf
1 tsp Tabasco sauce
1/4 tsp each, Black pepper, white pepper and cayenne pepper
salt to taste
6-oz fresh okra, trimmed
Now, let's cook !
Heat the oil in a large, deep skillet (cast iron is best) and brown the chicken on all sides, 3 to 4 pieces at a time. Transfer the chicken as it is browned, to a plate and set aside. The next step requires some attention. Add the flour to the pan and cook over a very low heat for about 30 minutes. Stir constantly until the flour turns a rich, dark brown. It is a good idea to take the pan off the heat occasionally, so that the flour does not burn. BE CAREFUL not to splash any of the roux on to you, it will burn you severely ! Add the garlic, chiles, onion, bell pepper, celery, sausage and ham to the roux and cook for about 5 minutes over very low heat, stirring contuously. Pour in the stock and stir well. Add the bay leaf, Tabasco and spices and bring to a boil. Reduce heat and carefully return the chicken to the pan. Cover and continue to cook for 30 to 35 minutes or until chicken is tender. Cut each okra into 2-3 pieces. If okra is small, leave whole. Add to the chicken and cook for another 10 to 15 minutes. Remove bay leaf and serve Gumbo over hot, steamed rice. With thick sliced sourdough bread and a crisp green salad, this recipe provides 4 to 6 servings. Your family will love it !

Brunswick stew is a Southern specialty that has almost as many variations as gumbo. Traditionaly made with a combination of squirrel and pork, chicken has replaced the squirrel in most recipes today. Try serving this with fresh cornbread or hot buttermilk biscuits. Your family will love it!

BRUNSWICK STEW

You will need;
3 lbs. frying chicken pieces
3 lbs. pork shoulder, trimmed of all excess fat and cut into 1 inch pieces.
1/4 cup oil
1 large onion, chopped
1 small bell pepper, chopped
2 stalks celery, chopped
3 cups diced tomatoes (use fresh tomatoes, peeled and seeded)
3 cups fresh lima beans
2 cups boiling water
3 cups whole kernal corn (cut fresh from the cob is best)
2 tsp Worcetershire sauce
1 1/2 cup toasted bread crumbs
1/2 tsp cayenne pepper
salt and pepper to taste
Now, let's cook!
Heat oil in a large dutch oven. Add chicken pieces and sautee until light brown. Remove chicken and set aside. Add pork to the pan and brown thoroughly.
Remove pork with a slotted spoon and sat aside. Drain off all but about 2 tbsp of oil
and add the onion, bell pepper and celery. Cook vegetables until crisp/tender and add the chicken and pork back into the pan. Pour in the tomatoes, lima beans, boiling water and seasonings. Cover tightly and simmer until chicken and pork are fork tender. Add the corn and continue to simmer an additional 20 minutes. Remove from heat, adjust with salt and pepper to taste. Stir in worcestershire sauce and bread crumbs and let stand for 10 minutes. Serves 8. Add a fresh cucumber and tomato salad and you have a wonderful, warm, satisfying meal on a cold evening.
Remember to cook it for someone you love!
Warmest regards,
Chef John

Paella has gained the status of being Spain's unofficial National dish. It has many wonderful variations. Creole cookery is very rich in Spanish influences and old French Quarter Restaurants, known for their Creole dishes, serve this variation adapted from the Spanish classic. It will add a unique and exotic flavor to your Sunday dinner table. Your friends and family will love it !

PAELLA "VIEUX CARRE"

You will need;
1 3 1/2 lb frying chicken, cut into serving pieces
1 1/2 lb shrimp, peeled and deviened (16 - 20 size is best)
1 lb smoked sausage, cut diagonally into 1/2-inch slices
1 large rock lobster tail, cooked, shelled and cut into pieces
12 small clams, in shells, scrubbed
1 cup olive oil
1/4 cup minced onion
1/4 cup coarsely chopped fresh parsley
2 cloves garlic, minced
3 ripe tomatoes, seeded and coarsely chopped
2 cups uncooked, long grained, white rice
1 qt hot chicken stock
1 cup fresh or frozen green peas
1 jar (7-oz) whole pimento
5 to 6 shreds saffron
1 1/2 tsp salt
Now, let's cook !
Heat oil in a large skillet. Add chicken and sausage and cook 10 minutes, turning chicken to brown on all sides. Add onions and garlic and sautee 3 minutes longer.
Add salt, tomatoes, shrimp and clams, cover and cook 7 to 10 minutes or until clam shells open. Remove clams and shrimp and keep warm. add rice, hot chicken stock,
peas, parsley and saffron. Mix well. Cover and cook, stirring occasionally, 25 to 30 minutes, or until rice is just tender. Mix in lobster meat, half of pimento, reserved shrimp and clams in shells and heat until very hot. garnish with remaining pimento.
Serves 8 to 10. Serve this with a crisp green salad and hot sourdough bread for a Sunday dinner your family and friends will want again !

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