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Thread: Quick baste

  1. #1
    Dimitri Guest

    Default Quick baste

    Last night I was grilling some Boneless Skinless butterflied chicken
    breasts.

    Looked the the fridge to add some flavor.

    I came a cross a small jar of strawberry preserves with about 1/2 inch left.
    So why not? I added a heaping teaspoon of Dijon mustard and zapped it for a
    minute to liquefy the preserves.

    mixed and brushed on the almost finished grilled breasts.

    Nice combination.

    it worked.

    You?

    Dimitri


  2. #2
    Mr. Bill Guest

    Default Re: Quick baste

    On Thu, 2 Jul 2009 08:27:18 -0700, "Dimitri" <[email protected]>
    wrote:

    >You?


    Bone in, skin on, whole chicken, split at breast bone, backbone
    removed....s&p.



  3. #3
    sueb Guest

    Default Re: Quick baste

    On Jul 2, 8:27*am, "Dimitri" <Dimitr...@prodigy.net> wrote:
    > Last night I was grilling some Boneless Skinless butterflied chicken
    > breasts.
    >
    > Looked the the fridge to add some flavor.
    >
    > I came a cross a small jar of strawberry preserves with about 1/2 inch left.
    > So why not? I added a heaping teaspoon of Dijon mustard and zapped it fora
    > minute to liquefy the preserves.
    >
    > mixed and brushed on the almost finished grilled breasts.
    >
    > Nice combination.
    >
    > it worked.
    >
    > You?
    >
    > Dimitri


    I've done something similar with apricot jam (from my vast reserves of
    runny homemade jam) for pork tenderloin. Better than a barbeque
    sauce!

    Susan B.


  4. #4
    sf Guest

    Default Re: Quick baste

    On Thu, 2 Jul 2009 08:27:18 -0700, "Dimitri" <[email protected]>
    wrote:

    >You?


    I made pizza. No shopping required. Scratch dough. I had Italian
    sausage, mushrooms and onion on hand, but had to bust out the last of
    my trader joe's frozen (multi-color) bell peppers. I whizzed up a can
    of stewed tomatoes and boiled it down to a paste - added garlic and
    oregano. Cheese was a mixture of a bagged Italian blend and odds &
    ends from the refrigerator.

    --
    I love cooking with wine.
    Sometimes I even put it in the food.

  5. #5
    sf Guest

    Default Re: Quick baste

    On Thu, 2 Jul 2009 09:34:11 -0700 (PDT), sueb <[email protected]>
    wrote:

    >I've done something similar with apricot jam (from my vast reserves of
    >runny homemade jam) for pork tenderloin. Better than a barbeque
    >sauce!


    Try pineapple apricot with a little grand marnier mixed in sometime.
    Major YUM!

    --
    I love cooking with wine.
    Sometimes I even put it in the food.

  6. #6
    Gloria P Guest

    Default Re: Quick baste

    Dimitri wrote:
    > Last night I was grilling some Boneless Skinless butterflied chicken
    > breasts.
    >
    > Looked the the fridge to add some flavor.
    >
    > I came a cross a small jar of strawberry preserves with about 1/2 inch
    > left. So why not? I added a heaping teaspoon of Dijon mustard and zapped
    > it for a minute to liquefy the preserves.
    >
    > mixed and brushed on the almost finished grilled breasts.
    >
    > Nice combination.
    >
    > it worked.
    >
    > You?
    >
    > Dimitri



    Good idea! I bet it would be good if spread instead with Penzey's
    "Raspberry Enlightenment", too.

    I had some skinless boneless breasts to cook yesterday and couldn't
    think what else to do with them so I poached them and made chicken
    salad. Served with some fingerling potatoes and fresh sweet corn. It
    was very good.

    4 chicken breasts poached with celery and onion, chopped
    four fresh stalks of celery, chopped in small dice
    three-four thin slices Vidalia onion, chopped finely
    3/4 cup dried cranberries, reconstituted in boiling water and drained
    1/2 cup toasted slivered almonds to sprinkle on top

    Dressing:

    mayonnaise+sour cream (I didn't have enough mayo)
    celery salt
    curry powder
    pinch of sugar
    fresh ground black pepper
    other spices to taste


    My husband said the best part if that it made enough for leftovers
    tonight. I guess he liked it. ;-)

    gloria p


  7. #7
    Omelet Guest

    Default Re: Quick baste

    In article <il43m.6746$[email protected]>,
    "Dimitri" <[email protected]> wrote:

    > Last night I was grilling some Boneless Skinless butterflied chicken
    > breasts.
    >
    > Looked the the fridge to add some flavor.
    >
    > I came a cross a small jar of strawberry preserves with about 1/2 inch left.
    > So why not? I added a heaping teaspoon of Dijon mustard and zapped it for a
    > minute to liquefy the preserves.
    >
    > mixed and brushed on the almost finished grilled breasts.
    >
    > Nice combination.
    >
    > it worked.
    >
    > You?
    >
    > Dimitri


    Strawberry and mustard on chicken breast?
    For some odd reason, that does not sound at all bad...

    Hm. I have a bunch of old preserves out in the back 'frige I need to
    use up. Blackberry, plum, apricot etc. Might be a creative way to make
    them useful without over-indulging in sugar.

    Thanks for the idea.
    --
    Peace! Om

    Life isn't about waiting for the storm to pass.
    It's about learning to dance in the rain.
    -- Anon.

    [email protected]
    Subscribe: [email protected]

  8. #8
    Omelet Guest

    Default Re: Quick baste

    In article <[email protected]>,
    Gloria P <[email protected]> wrote:

    > Good idea! I bet it would be good if spread instead with Penzey's
    > "Raspberry Enlightenment", too.
    >
    > I had some skinless boneless breasts to cook yesterday and couldn't
    > think what else to do with them so I poached them and made chicken
    > salad. Served with some fingerling potatoes and fresh sweet corn. It
    > was very good.
    >
    > 4 chicken breasts poached with celery and onion, chopped
    > four fresh stalks of celery, chopped in small dice
    > three-four thin slices Vidalia onion, chopped finely
    > 3/4 cup dried cranberries, reconstituted in boiling water and drained
    > 1/2 cup toasted slivered almonds to sprinkle on top
    >
    > Dressing:
    >
    > mayonnaise+sour cream (I didn't have enough mayo)
    > celery salt
    > curry powder
    > pinch of sugar
    > fresh ground black pepper
    > other spices to taste
    >
    >
    > My husband said the best part if that it made enough for leftovers
    > tonight. I guess he liked it. ;-)
    >
    > gloria p


    Due to finances, I see more roasted whole chickens in our future.
    This is giving me some seriously good ideas with all the old canned
    fruit that mom left us, and all the fruit preserves.

    I will not, however, touch any of the dewberry or Colorado blackberry
    jam for this! I'll split that treasure trove with my baby sister and
    save it for toast and english muffins only. Same for the Mustang Grape
    jelly.

    Served with Earl Gray's Tea...

    <sigh>

    I miss mom. :-( (sorry)
    --
    Peace! Om

    Life isn't about waiting for the storm to pass.
    It's about learning to dance in the rain.
    -- Anon.

    [email protected]
    Subscribe: [email protected]

  9. #9
    Mr. Joseph Littleshoes Esq. Guest

    Default Re: Quick baste



    Dimitri wrote:
    > Last night I was grilling some Boneless Skinless butterflied chicken
    > breasts.
    >
    > Looked the the fridge to add some flavor.
    >
    > I came a cross a small jar of strawberry preserves with about 1/2 inch
    > left. So why not? I added a heaping teaspoon of Dijon mustard and zapped
    > it for a minute to liquefy the preserves.
    >
    > mixed and brushed on the almost finished grilled breasts.
    >
    > Nice combination.
    >
    > it worked.
    >
    > You?
    >
    > Dimitri


    Its called "Cumberland Sauce" when using red current jelly, ok, also,
    port wine, shallots, orange & lemon zest, orange & lemon juice,
    cayenne, a touch of ground ginger along with the mustard.

    But it works well with white wine and orange marmalade also. A la James
    Beard's Chicken a la Orange.
    --
    Mr. Joseph Littleshoes Esq.

    Domine, dirige nos.
    Let the games begin!
    http://www.dancingmice.net/Karn%20Evil%209.mp3


  10. #10
    Silvar Beitel Guest

    Default Re: Quick baste

    On Jul 2, 11:27 am, "Dimitri" <Dimitr...@prodigy.net> wrote:
    > Last night I was grilling some Boneless Skinless butterflied chicken
    > breasts.
    >
    > Looked the the fridge to add some flavor.
    >
    > I came a cross a small jar of strawberry preserves with about 1/2 inch left.
    > So why not? I added a heaping teaspoon of Dijon mustard and zapped it for a
    > minute to liquefy the preserves.
    >
    > mixed and brushed on the almost finished grilled breasts.
    >
    > Nice combination.
    >
    > it worked.
    >
    > You?
    >
    > Dimitri


    Last night: Whole roast chicken, rubbed with Thai-themed seasonings,
    basted with coconut milk. Worked great!

    Another quickie basting sauce I've done: Thawed frozen concentrated
    orange juice. Mix with (use your imagination) seasonings, add a bit
    of dry vermouth, or whiskey.

    --
    Silvar Beitel

  11. #11
    Mr. Joseph Littleshoes Esq. Guest

    Default Re: Quick baste



    Gloria P wrote:
    > Dimitri wrote:
    >
    >> Last night I was grilling some Boneless Skinless butterflied chicken
    >> breasts.
    >>
    >> Looked the the fridge to add some flavor.
    >>
    >> I came a cross a small jar of strawberry preserves with about 1/2 inch
    >> left. So why not? I added a heaping teaspoon of Dijon mustard and
    >> zapped it for a minute to liquefy the preserves.
    >>
    >> mixed and brushed on the almost finished grilled breasts.
    >>
    >> Nice combination.
    >>
    >> it worked.
    >>
    >> You?
    >>
    >> Dimitri

    >
    >
    >
    > Good idea! I bet it would be good if spread instead with Penzey's
    > "Raspberry Enlightenment", too.
    >
    > I had some skinless boneless breasts to cook yesterday and couldn't
    > think what else to do with them so I poached them and made chicken
    > salad. Served with some fingerling potatoes and fresh sweet corn. It
    > was very good.
    >
    > 4 chicken breasts poached with celery and onion, chopped
    > four fresh stalks of celery, chopped in small dice
    > three-four thin slices Vidalia onion, chopped finely
    > 3/4 cup dried cranberries, reconstituted in boiling water and drained
    > 1/2 cup toasted slivered almonds to sprinkle on top
    >
    > Dressing:
    >
    > mayonnaise+sour cream (I didn't have enough mayo)
    > celery salt
    > curry powder
    > pinch of sugar
    > fresh ground black pepper
    > other spices to taste
    >
    >
    > My husband said the best part if that it made enough for leftovers
    > tonight. I guess he liked it. ;-)
    >
    > gloria p
    >


    Gloucester Sauce?

    To 4 & 1/2 cups very thick mayonnaise add 7 fl. ounces sour cream, the
    juice of 1/2 a lemon, a pinch of chopped fennel and 2 tbs. derby sauce.

    Derby Sauce:
    A cream, horseradish, mustard, vinegar & seasoned sauce iirc.

    Though i think there might be a commercially available product, English,
    that is like or similar, in concept, to the Lea & Perrins
    Worchestershire (sp?) sauce, but spicier, with horseradish, originally
    compounded and marketed by August Escoffier?
    --
    Mr. Joseph Littleshoes Esq.

    Domine, dirige nos.
    Let the games begin!
    http://www.dancingmice.net/Karn%20Evil%209.mp3


  12. #12
    Dimitri Guest

    Default Re: Quick baste


    "Omelet" <[email protected]> wrote in message
    news[email protected]..
    > In article <il43m.6746$[email protected]>,
    > "Dimitri" <[email protected]> wrote:
    >
    >> Last night I was grilling some Boneless Skinless butterflied chicken
    >> breasts.
    >>
    >> Looked the the fridge to add some flavor.
    >>
    >> I came a cross a small jar of strawberry preserves with about 1/2 inch
    >> left.
    >> So why not? I added a heaping teaspoon of Dijon mustard and zapped it for
    >> a
    >> minute to liquefy the preserves.
    >>
    >> mixed and brushed on the almost finished grilled breasts.
    >>
    >> Nice combination.
    >>
    >> it worked.
    >>
    >> You?
    >>
    >> Dimitri

    >
    > Strawberry and mustard on chicken breast?
    > For some odd reason, that does not sound at all bad...
    >
    > Hm. I have a bunch of old preserves out in the back 'frige I need to
    > use up. Blackberry, plum, apricot etc. Might be a creative way to make
    > them useful without over-indulging in sugar.
    >
    > Thanks for the idea.
    > --
    > Peace! Om


    My pleasure - waste not want not. LOL.

    Dimitri


  13. #13
    Omelet Guest

    Default Re: Quick baste

    In article <Nfb3m.7065$[email protected]>,
    "Dimitri" <[email protected]> wrote:

    > "Omelet" <[email protected]> wrote in message
    > news[email protected]..
    > > In article <il43m.6746$[email protected]>,
    > > "Dimitri" <[email protected]> wrote:
    > >
    > >> Last night I was grilling some Boneless Skinless butterflied chicken
    > >> breasts.
    > >>
    > >> Looked the the fridge to add some flavor.
    > >>
    > >> I came a cross a small jar of strawberry preserves with about 1/2 inch
    > >> left.
    > >> So why not? I added a heaping teaspoon of Dijon mustard and zapped it for
    > >> a
    > >> minute to liquefy the preserves.
    > >>
    > >> mixed and brushed on the almost finished grilled breasts.
    > >>
    > >> Nice combination.
    > >>
    > >> it worked.
    > >>
    > >> You?
    > >>
    > >> Dimitri

    > >
    > > Strawberry and mustard on chicken breast?
    > > For some odd reason, that does not sound at all bad...
    > >
    > > Hm. I have a bunch of old preserves out in the back 'frige I need to
    > > use up. Blackberry, plum, apricot etc. Might be a creative way to make
    > > them useful without over-indulging in sugar.
    > >
    > > Thanks for the idea.
    > > --
    > > Peace! Om

    >
    > My pleasure - waste not want not. LOL.
    >
    > Dimitri


    That's what the list is for. Sharing new ideas. :-)
    Dad says my cooking has improved vastly since I've been here.
    I started posting in 1996. <g>
    --
    Peace! Om

    Life isn't about waiting for the storm to pass.
    It's about learning to dance in the rain.
    -- Anon.

    [email protected]
    Subscribe: [email protected]

  14. #14
    Melba's Jammin' Guest

    Default Re: Quick baste

    In article <il43m.6746$[email protected]>,
    "Dimitri" <[email protected]> wrote:

    > Last night I was grilling some Boneless Skinless butterflied chicken
    > breasts.
    >
    > Looked the the fridge to add some flavor.
    >
    > I came a cross a small jar of strawberry preserves with about 1/2 inch left.
    > So why not? I added a heaping teaspoon of Dijon mustard and zapped it for a
    > minute to liquefy the preserves.
    >
    > mixed and brushed on the almost finished grilled breasts.
    >
    > Nice combination.
    >
    > it worked.
    >
    > You?
    >
    > Dimitri


    Apricot. Plum jelly. Peach. Cherry. Lots and lots of fruits are fine
    accompaniments to meat if they're cut with something like mustard and/or
    vinegar. Sounds good, although strawberry probably wouldn't have been
    my choice unless I'd involved some orange juice in the mix.

    --
    -Barb, Mother Superior, HOSSSPoJ
    http://web.me.com/barbschaller - good news 4-6-2009
    "Be kind, for everyone you meet is fighting a great battle."
    -Philo of Alexandria

  15. #15
    Melba's Jammin' Guest

    Default Re: Quick baste

    In article <[email protected]>,
    Omelet <[email protected]> wrote:

    > Hm. I have a bunch of old preserves out in the back 'frige I need to
    > use up. Blackberry, plum, apricot etc. Might be a creative way to make
    > them useful without over-indulging in sugar.
    >
    > Thanks for the idea.


    Add vinegar and dry mustard. Or orange juice. You'll do worse.

    --
    -Barb, Mother Superior, HOSSSPoJ
    http://web.me.com/barbschaller - good news 4-6-2009
    "Be kind, for everyone you meet is fighting a great battle."
    -Philo of Alexandria

  16. #16
    brooklyn1 Guest

    Default Re: Quick baste


    "Melba's Jammin'" <[email protected]> wrote in message
    news:[email protected]..
    > In article <il43m.6746$[email protected]>,
    > "Dimitri" <[email protected]> wrote:
    >
    >> Last night I was grilling some Boneless Skinless butterflied chicken
    >> breasts.
    >>
    >> Looked the the fridge to add some flavor.
    >>
    >> I came a cross a small jar of strawberry preserves with about 1/2 inch
    >> left.
    >> So why not? I added a heaping teaspoon of Dijon mustard and zapped it for
    >> a
    >> minute to liquefy the preserves.
    >>
    >> mixed and brushed on the almost finished grilled breasts.
    >>
    >> Nice combination.
    >>
    >> it worked.
    >>
    >> You?
    >>
    >> Dimitri

    >
    > Apricot. Plum jelly. Peach. Cherry. Lots and lots of fruits are fine
    > accompaniments to meat if they're cut with something like mustard and/or
    > vinegar. Sounds good, although strawberry probably wouldn't have been
    > my choice unless I'd involved some orange juice in the mix.
    >
    >

    A 1/2 cup strawberry preserves are probably better cut with a cup of dago
    red and reduced to 3/4 cup.



  17. #17
    brooklyn1 Guest

    Default Re: Quick baste

    Omelet <[email protected]> wrote:
    >
    > Hm. I have a bunch of old preserves out in the back 'frige I need to
    > use up. Blackberry, plum, apricot etc. Might be a creative way to make
    > them useful without over-indulging in sugar.
    >
    > Thanks for the idea.
    >
    >

    I use the dregs of jam jars to replace sugar in baked goods, goes well in
    bran muffins.
    I already have my eye on a couple jam jars dregs for my sparerib marinade.



  18. #18
    Omelet Guest

    Default Re: Quick baste

    In article <[email protected]>,
    Melba's Jammin' <[email protected]> wrote:

    > In article <[email protected]>,
    > Omelet <[email protected]> wrote:
    >
    > > Hm. I have a bunch of old preserves out in the back 'frige I need to
    > > use up. Blackberry, plum, apricot etc. Might be a creative way to make
    > > them useful without over-indulging in sugar.
    > >
    > > Thanks for the idea.

    >
    > Add vinegar and dry mustard. Or orange juice. You'll do worse.


    Got the e-mails, danke! :-d
    --
    Peace! Om

    Life isn't about waiting for the storm to pass.
    It's about learning to dance in the rain.
    -- Anon.

    [email protected]
    Subscribe: [email protected]

  19. #19
    Omelet Guest

    Default Re: Quick baste

    In article <1kq3m.2176$[email protected]>,
    "brooklyn1" <[email protected]> wrote:

    > Omelet <[email protected]> wrote:
    > >
    > > Hm. I have a bunch of old preserves out in the back 'frige I need to
    > > use up. Blackberry, plum, apricot etc. Might be a creative way to make
    > > them useful without over-indulging in sugar.
    > >
    > > Thanks for the idea.
    > >
    > >

    > I use the dregs of jam jars to replace sugar in baked goods, goes well in
    > bran muffins.
    > I already have my eye on a couple jam jars dregs for my sparerib marinade.


    Not a bad idea at all.

    Thanks.
    --
    Peace! Om

    Life isn't about waiting for the storm to pass.
    It's about learning to dance in the rain.
    -- Anon.

    [email protected]
    Subscribe: [email protected]

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