Russian Ground Chicken Cutlets (Kotlety Pozharskie)

Inspiration:
The Amazing Race's pit stop in Russia
and
russianfoods.com


Ingredients:

• 1/4 c milk
• 2 lb chicken breasts, boned & skinned
  
• 5 ea white bread slices
• 1/4 lb unsalted butter
• 3/4 ts salt
• 1/2 ts white pepper
• 2 c dried bread crumbs
• 10 tb unsalted butter
  
  

Instructions:

1. Put 5 bread slices in a bowl and pour in the milk. Soak the bread for 15 minutes. Squeeze the bread dry being careful not to tear it up.
   
2. Grind the chicken fine then combine with the bread slices. Gradually beat in the 1/4 lb of butter that you have softened, along with the salt & pepper, until the mixture is smooth.
   
3. Make 6 patties from this mixture. Roll them in the bread crumbs coating them completely.
   
4. Take the 10 tablespoons of butter and clarify them in large skillet over a low heat. Remove from heat and allow to sit for 3 minutes so the whey will settle out. Spoon off the clear butter, dump the whey, and return 6 tablespoons of the butter to the skillet. Place over a medium- high heat and when hot fry the patties
   for approx. 5-6 minutes per side or until done to suit your taste.
   
5. Serve at once, pour remaining butter over the patties. Very good with a dollop of plain yogurt or sour cream on each patty.

Notes: Wow. I was not expecting to love this recipe as much as I did. I used one pound of local ground chicken breast from my co-op, made my own breadcrumbs from white bread, and otherwise followed the (halved) recipe. I will definitely be making this again! I think it would be wonderful in a Chicken Parmigiana-type meal.


Liz's Rating: 9.5/10
Tim's Rating: 9.5/10

Tim Cooks: Sloppy Buffalo Joes

Inspiration:
Rachael Ray

me: I think I have a recipe you might want to make for lunch.
Tim: Frozen pizza?
me: No, Sloppy Joes.
Tim: I LOVE SLOPPY JOES.
me: I know. These are a bit different. They are a buffalo chicken Sloppy Joe, from Rachael Ray.
Tim: Sigh. Do I have to listen to her yammering?
me: No, I printed out the recipe. I'll even chop the veggies.
Tim: Good.
me: :)


Ingredients:

• 2 tablespoons extra-virgin olive oil
• 2 pounds ground chicken
  
• 1 carrot, peeled and chopped or grated
• 2 stalks celery, chopped
• 1 yellow onion, finely chopped
• 2 to 3 cloves garlic, finely chopped or grated
• Salt and freshly ground black pepper
• 2 tablespoons red wine vinegar
• 2 tablespoons brown sugar
• 1 tablespoon Worcestershire sauce
• 1/4 to 1/3 cup hot sauce (recommended: Frank's Red Hot)
• 1 cup tomato sauce
• 1 cup chicken stock
• 8 good quality burger rolls, split and toasted
• 1 cup blue cheese crumbles
• 2 large dill pickles, chopped

Instructions:

1. Heat a large skillet with extra-virgin olive oil over medium-high heat. Add meat and break it up with wooden spoon, cook 5 to 6 minutes. Add in carrots, celery, onions and garlic, season with salt and freshly ground black pepper, cook 7 to 8 minutes more. In a bowl combine the vinegar, sugar, Worcestershire, hot sauce, tomato sauce and stock. Pour into the pan and stir to combine. Simmer a few minutes more. Pile sloppy Buffalo filling onto buns and top with blue cheese and chopped pickles.

Liz's Notes: We made a half recipe.
Tim's Notes: Add some Tabasco if you like spicy food.

Liz's Rating: 8.5/10
Tim's Rating: 9.5/10

And here's Tim's artistic shot:

Indian-Spiced Chicken Burgers

Inspiration:
Adapted from Everyday Food: Great Food Fast

Ingredients:

• 1.5 pounds ground chicken
  
• 3 scallions, thinly sliced
• 3 tablespoons of minced fresh ginger
• 2 tablespoons fresh lemon juice
• 1 tablespoon paprika
• 2 teaspoons ground cumin
• 1/4 teaspoon cayenne pepper
• Coarse salt
• fresh ground pepper
• 6-8 pieces of naan (or 4 whole wheat pitas)
  
• 1 cucumber, halved lengthwise and sliced on the diagonal (optional)
  
• fresh cilantro

Cumin Yogurt Sauce

• 1/2 cup plain yogurt
• 1/2 teaspoon ground cumin
• coarse salt and ground pepper

Instructions:

1. In a medium bowl, combine the chicken, scallions, ginger, lemon juice, paprika, cumin, and cayenne. Add salt and pepper to taste; mix well. Set aside for at least 10 or up to 30 minutes.
2. Meanwhile, combine ingredients for cumin-yogurt sauce.
   
3. Make 6-8 patties, and grill or fry for 2-3 minutes per side or until done.
4. Put two pieces of naan on each plate. Place one patty on each, as well as cucumber (if used), a few sprigs of cilantro and the cumin-yogurt sauce and serve.

Tim's Rating: 9/10
Liz's Rating: 9.5/10

Florentine Mac and Cheese and Roast Chicken Sausage Meatballs

Inspiration:
Modified a recipe by Rachael Ray

Ingredients:

• salt
• 1 pound penne pasta
• 1 1/2 pounds ground chicken
• Black pepper
• 2 to 3 sprigs fresh rosemary, leaves stripped and finely chopped
• 2 teaspoons fennel seeds
• 3 cloves garlic, grated
• 1 teaspoon crushed red pepper flakes
• 1 cup ricotta cheese
• 1 1/2 cups grated Parmigiano Reggiano, divided
• 1 egg
• 3/4 cup bread crumbs, plus more, if needed*
• 3 tablespoons extra-virgin olive oil, divided
• 6 ounces fresh baby spinach, stemmed
• 3 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup chicken stock
• 1 cup whole milk
• 1/8 teaspoon grated nutmeg, eyeball it

Instructions:

1. Preheat oven to 450 degrees F.
   
2. Place a large pot of water on to boil for pasta. When it comes to a boil, salt it and add the pasta to cook to al dente. Strain pasta reserving 1 cup cooking liquid.

3. While the water is coming to a boil, in a large mixing bowl combine the chicken, salt and pepper, rosemary, fennel seeds, garlic, crushed red pepper flakes, ricotta cheese, 1/2 cup grated Parmigiano - a rounded handful, egg and bread crumbs. *If the mixture seems too wet, add a handful of bread crumbs and mix together.

4. Form 8 large round balls, about 3 to 4-inches. Coat balls in a couple of tablespoons of extra-virgin olive oil and lightly grease a baking sheet with 1 tablespoon extra-virgin olive oil. Arrange balls on the baking sheet and roast 17 to 18 minutes until juices run clear

5. While the meatballs roast, in a medium sauce pot over medium heat, melt butter, whisk in flour, cook 1 minute then whisk in stock and milk, season with salt, pepper and nutmeg, add spinach and thicken 5 to 6 minutes. Stir in the remaining 1 cup grated Parmigiano and reduce heat on lowest setting.

6. Toss pasta with the spinach-white sauce and adjust seasonings.

7. Serve Florentine Mac-n-Cheese with 2 meatballs per person along side.

Notes: The chicken meatballs are really, really good. The fennel shines in the dish. The sauce is also pretty good- not gluey like I was expecting.

Tim's Rating: 9/10 ("Can you make these again next week?")
Liz's Rating: 9/10