MTSVCS Recipes » 2009 » February

February 2009


Meat13 Feb 2009 02:46 am

List of needed ingredients:

4 large quail birds.
1 tablespoon of olive oil.
2 onions, diced.
2 cups of breadcrumbs.
2 cups of sliced wild mushrooms.
Salt and black pepper.
2 tablespoons of chopped thyme.
2 tablespoons of chopped parsley.
1/2 cup of clarified butter.

Directions:

Preheat your oven to 350F.

Debone the quail from the back, leaving the bird whole.

In a heavy-bottomed frying pan, heat the olive oil over a medium heat.

Add the onion and cook until caramelized and brown, about 15 minutes.

Add the sliced mushrooms and cook for 1 minute more.

Remove the pan from the heat and add the to the breadcrumbs.

Season to taste with salt and pepper.

Lay the birds out flat and divide the stuffing between the 4 quail, putting the mixture in the middle of the flattened bird. Repeat with the chopped herbs.

Re-form the quail to their original shape, then place them in a tin foil nest and brush with the clarified butter.

Place the quail in the oven and roast for 20 minutes.

Source: Quail Recipes.

Fish&Fruit05 Feb 2009 04:14 am

Ingredient list:

3/4 lb of cod fillets.
Salt and freshly-ground black pepper, to taste.
1 cup of Champagne.
1 whole stem of fresh tarragon.
1/4 cup of whipping cream.
1/4 lb of seedless green or red grapes, halved.

Method:

Rinse the fish fillets in cold water and pat dry with paper towels.

Lightly butter a shallow baking dish and a piece of foil just large enough to cover the dish.

Lay the cod fillets in the dish, folding the thin tail ends under for even thickness.

Season with salt and pepper.

Preheat your oven to 350F.

In a saucepan, combine the Champagne and tarragon.

Bring the liquid to a boil and simmer for 1 minute.

Carefully pour the hot liquid over the fish fillets; cover with the buttered foil and bake until the fillets flake easily at the thickest part, (about 3-5 minutes depending on their thickness).

With a spatula, carefully remove the fillets from the liquid and transfer to paper towels. Cover with foil in order to keep warm.

Pour the liquid back into the saucepan, add the cream and bring to a boil.

Simmer until the sauce is thick enough to just coat the back of a spoon (about 5 minutes).

Discard the tarragon, stir in the grapes and taste the sauce for seasoning.

Arrange the fish fillets on individual plates, spoon the sauce over and serve immediately.

Source: Grape Recipes.