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Chicken

Kenny’s Barbecued Spicy Chicken

2 T fresh lemon juice

1 T fresh orange juice

2 scallions, finely chopped

1 tsp finely chopped fresh

tarragon

1 tsp finely chopped fresh thyme

1 tsp finely chopped fresh sage

1 tsp fennel seeds, toasted

and crushed

Freshly ground black pepper

to taste

4 boneless, skinless chicken

breast halves

In a large bowl combine all ingredients except chicken. Mix well to produce marinade. Place the chicken in the bowl, coat thoroughly, and marinate for one to two hours. For grilling: Fire up the barbecue and grill the chicken on medium heat, turning constantly while basting with the marinade until the breasts are cooked. For broiling: Cook under the broiler, turning constantly while basting with the marinade until done. Serves four.

Altamira Stuffed Chicken

½ red onion, chopped

1 T olive oil

3-4 chopped chicken livers

½ c Pinot Noir red wine

¼ c raisins

½ c walnuts

¼ c celery

1 apple, cored, peeled,

and diced

1 whole, skinned large chicken

Sauté onion in oil until tender. Mix in chopped chicken livers and brown. Pour in wine, add raisins, walnuts, celery, and apple, and simmer for five minutes. Stuff chicken with mixture and bake in covered dish at 400 degrees for one hour or until done. Serves three to four.

Gingery Chicken and Veggies

½ c olive oil

2 cloves garlic, minced

½ red onion, sliced

1 tsp powdered ginger

2 c cooked chicken breast

meat, skinless and diced

1 c chicken broth

(no salt)

½ c chopped celery

1 c thinly sliced carrots

½ bell pepper, sliced

Heat oil mixture in heavy skillet, and sauté garlic and onion. Add remaining ingredients and simmer until vegetables are tender. Serves four.

Chicken Cacciatore

2 whole skinned chickens,

cut up and trimmed

of visible fat

1 tsp pepper

1 tsp oregano

1 red onion, sliced

1 c sliced mushrooms

4 celery stalks, cut in

½ inch pieces

½ c water

8 tomatoes, diced

1 tsp basil

1 tsp parsley

Place chicken pieces in large baking dish. Sprinkle with pepper and oregano. Lay onion, mushrooms, and celery on top of chicken pieces. Pour in ½ c water to cover bottom of dish. Spread tomatoes over chicken, and top with sprinkles of basil and parsley. Bake at 325 degrees for two hours or until chicken is done. Serves six.

Veal

Slow - Cooked Veal with Salsa

2 lb veal, sliced ½ inch thick

2 c tomato salsa (recipe below)

Place veal slices in crock pot, cover with salsa, and cook on low heat for five hours. Remove from pot and pour remaining salsa over meat before serving. Serves four.

Salsa

6 large tomatoes, diced

1 yellow onion, minced

3 cloves garlic, minced

1 tsp black pepper

½ c lime juice

1 tsp cayenne pepper

1/3 c finely chopped

fresh cilantro

Combine all ingredients and mix well. Makes 2 cups.

Sicilian Skillet Veal Chops

8 veal chops

4 T olive oil

Pepper to taste

1 T oregano

1 T chopped parsley

2 garlic cloves, minced

2 lb tomatoes skinned, boiled, and mashed

In your largest skillet, brown chops in oil. Season with pepper. Sprinkle with oregano and parsley. Add garlic and tomatoes. Cover and simmer until tender, about thirty to forty minutes. Serves eight.

Pork

Pork Chops Stuffed with Chicken Livers

6 double rib lean pork chops,

trimmed of all visible fat

4 T olive oil

6 chicken livers, chopped

½ lb mushrooms, chopped

Pepper to taste

1 T finely chopped parsley

Slit chops to make pockets. Sauté the livers and mushrooms in 2 T of the olive oil. Season the chops with pepper and add parsley. Stuff pork chips with liver mixture and skewer to close pockets. Heat the remaining oil in a heavy skillet, add chops, and sear them over high heat on both sides. Place in large casserole dish, and bake at 350 degrees for twenty-five minutes or until tender. Serves six.

Broiled Tenderloin of Pork with Spicy Rub

1 garlic clove, minced

1 T paprika

1 T dry mustard

1 T ground coriander

2 T olive oil

1 T red wine