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Aunt Joan’s Sea Breeze Scallops


Aunt Joan's Sea Breeze Scallops
 
Prep time
Cook time
Total time
 
Amounts can vary as needed.
Author:
Recipe type: Main
Cuisine: Seafood
Serves: 4 to 6 servings
Ingredients
  • Large Scallops. (1½ lbs. we used frozen from Costco)
  • 4 Tbs butter.
  • 1 tsp or more chopped garlic.
  • ⅓ to ½ cup sherry.
  • Juice of 1 large lemon.
  • Topping of 3 parts Panko bread crumbs to 1 part parmesan cheese.
Instructions
  1. Set oven to broil.
  2. Melt butter.
  3. Add garlic, sherry and lemon juice to butter and mix well.
  4. Place a single layer of scallops in baking pan.
  5. Pour butter mixture over scallops.
  6. Broil for 5 minutes.
  7. Remove from oven, turn scallops and broil for 4 minutes more.
  8. Remove and turn again. Top with bread crumb and cheese mixture and return to broiler for 1½ to 2 minutes. Watch carefully so it doesn't burn.

Chicken in Sherry Cream Sauce


Chicken in Sherry Cream Sauce
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Serves: 4 to 6 servings
Ingredients
  • Artichokes – 2 8oz cans (in water, not oil!), drained
  • Mushrooms – 1lb; sliced, washed
  • Chicken – 5 breasts, cut in half
  • 1.5 cups chicken broth
  • ½ cup cream
  • ½ cup milk
  • ¼ cup sherry
  • 3 TB butter
  • 4 TB flour
  • Bread crumbs
  • Parmesan Cheese, grated or shredded
Instructions
  1. Preheat oven to 350
  2. Butter or oil a casserole dish (8×12) – I use olive oil.
  3. Layer the mushrooms and artichokes in the bottom of the dish.
  4. Precook the chicken in sherry – I basically  sautée it in sherry until it looks cooked on the outside and I tend to trim it well, and cut into tenders.
  5. Layer the chicken in the pan on top of the artichokes and mushrooms.
  6. Add to the sherry:  broth, cream, milk, salt & pepper to taste, and butter, and bring to boil.   I added a little more sherry at this point because I used it to rinse the rest of the cream and milk from the measuring cup.    Feel free to vary proportions to taste.
  7. Whisk in the flour a tablespoon at a time to thicken the sauce, but you want sauce, not gravy, so not too much!
  8. Pour liquid over the chicken and artichokes.
  9. Add a layer of breadcrumbs (I use unseasoned panko ones)
  10. Add a layer of parmesan cheese.
  11. Bake the whole thing at 350 for 30 minutes
  12. Serve over rice.

Java Roast


Java Roast
 
Originally from A Year of Slow Cooking, I've revised it a little
Recipe type: Main
Ingredients
  • --~3 lb beef  roast, trimmed of fat
  • --3/4 cup brewed coffee
  • --8 oz sliced mushrooms
  • -- 4-5 chopped garlic cloves
  • --1/2 tsp salt
  • --1/4 black pepper
  • --1 T Worcestershire sauce
  • --3 T red wine vinegar
  • -- a cup of sour cream
  • --~1 cup Marsala wine
Instructions
  1. Trim the fat, and use some of the fat to sautee the garlic and mushrooms, then add to crockpot
  2. Brown the roast in the remaining drippings (add olive oil if needed).
  3. Remove and add to crockpot along with salt/pepper
  4. Use a mix of the coffee, Worcestershire,and red wine vinegar to deglaze the pan.
  5. Add liquid and scrapings to the crockpot.
  6. Cover and cook on low for 7-8 hours, or on high for 4-5.
  7. Carefully remove the meat/mushrooms from the pot, and stir in the sour cream.
  8. Move to pan and reduce on stove, stirring frequently.
  9. Add a cup or so of Marsala at this point.
  10. Pour sauce over the meat and serve with rice.